Classic Vanilla Sheet Cake with Vanilla Buttercream
Sometimes you just need to get in the kitchen, get the mixing bowls out and make a cake in under 45 minutes. Sometimes it’s just what you gotta do. Whilst this particular sheet cake is in heart form it is absolutely fine to use the same amount of ingredients for another sheet pan.
Ingredients
2 eggs and 1 egg yolk from Clarence Court
220g caster sugar
320g plain flour
2tsp vanilla extract
1 vanilla bean scraped
1 levelled tsp of baking powder
1/3tsp bicarbonate soda
245g slightly salted plant based butter from Pure Freeform
220ml oat milk
3 tbsp greek yoghurt
Ingredients for buttercream
250g plant based unsalted butter from flora
500g icing sugar (add more of less as you go depending on your taste)
2 tsp vanilla extract
Half of a vanilla bean extracted
Method
Preheat the oven to 160c and grease a cake pan. I used a heart pan for this but it will work with any pan from around 9x13.
Sift your flour, sugar, baking soda and powder and mix.
Add your butter, your milk, vanilla’s into a stand mixer and beat slowly until incorporated and then add in your flour mix. Keep beating and stop a few times to scrape down the sides. You should have a thick dough at this point.
Add in your greek yoghurt and your eggs and add in slowly, mixing as you go. Stop and scrape down the bowl again and then continue until your batter is combined but don’t over mix.
Pour into your pan (make sure your pan is prepared before) and bake for 30 minutes, insert a kebab stick into the centre to check if it is done (if it comes out clean then you’re good to go). Leave the cake too cool completely and then gently use a knife around the edges to help you get it out of the pan.
For the buttercream, simply use softened butter (do not use hard butter) and slowly whisk it with your powdered sugar. Towards the end when you have the texture and flavour as you like add in your vanilla extract and your vanilla bean and mix. Your buttercream should be very light and fluffy.
Spread over your cake and enjoy!
