Sourdough Vanilla Sheet Cake [with the best cream cheese frosting]

SOURDOUGH VANILLA SHEET CAKE - RECIPE FEATURE IMAGE

Sourdough Vanilla Sheet Cake [with the best cream cheese frosting]

Easy to make sourdough vanilla sheet cake topped with vanilla cream cheese frosting and gorgeous red & white berries! It's the perfect sourdough sheet cake for any ocassion.

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 30

Total Time 40

Servings slices of cake

Calories 465kcal

Author Kate Freebairn

Equipment

Baking Dish or Sheet Pan (9" x 13")

Ingredients

Wet Ingredients

190 g Butter (melted)
4 Eggs (around 60g each)
10 g Vanilla Extract (approx. 2 tsp)
125 g Milk (whole milk)
200 g Sourdough Starter (or sourdough discard)

Dry Ingredients

250 g All Purpose Flour
9 g Baking Powder
5 Baking Soda
250 g Sugar (white granulated sugar)
4 g Salt

Vanilla Cream Cheese Frosting

250 g Cream Cheese Block (not spreadable)
50 g Butter
300 g Powdered Sugar
5 g Vanilla Extract
2 g Salt (just a pinch)

Berry Decorations

125 g Blueberries
50 g Raspberries
150 g Strawberries (sliced)

Instructions

Preheat oven to 180C (350F). Spray a 9" x 13" baking dish with cooking spray. Set this aside.
In a small mixing bowl or batter jug, combine the melted butter, eggs, vanilla, milk and sourdough starter and whisk until well combined. Now set the wet ingredients aside.
In a large mixing bowl, combine the all purpose flour, baking powder, baking soda, sugar and salt. Stir them together until everything is well distributed.
Now pour the liquid ingredients over the dry ingredients and whisk together to create the vanilla sheet cake batter.
Pour the cake batter into the baking dish. Bake at 180C (350F) for approximately 30 minutes or until the cake is golden brown. It should stay fairly even while baking, but don't worry if it goes up in the middle, you can cut a little off to flatten it.
Remove from the oven and allow the sheet pan cake to cool in the baking dish.

Vanilla Cream Cheese Frosting

Add all of the frosting ingredients to the bowl of your stand mixer and beat on speed 8 until light and fluffy (this will take around 2 minutes). Alternatively, you can use a large mixing bowl and electric hand mixer.
This vanilla cream cheese frosting is a double batch of the frosting featured in my sourdough cinnamon rolls recipe. It has a little extra powdered sugar to stiffen it a little.
Once the cake has cooled, spread the frosting onto the cake and arrange the berries into flowers. Allow to sit for 15 minutes for the icing to set before slicing.

Notes

Butter - the butter needs to be melted for this recipe to work. Make sure that the butter isn't hot when you add it to the eggs though. Allow it to cool slightly before adding to the wet ingredients.

Nutrition