Vanilla Confetti Cake With Chocolate Cardamom Ganache Recipes

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VANILLA CONFETTI CAKE WITH CHOCOLATE-CARDAMOM GANACHE



Vanilla Confetti Cake with Chocolate-Cardamom Ganache image

This cake is my go-to when I'm short on time but want to make something really crowd-pleasing. It's an easy homemade sheet cake with lots of flavor and a fun surprise from rainbow sprinkles mixed into the batter. It uses baking staples, and even takes advantage of a quick substitution for buttermilk by mixing cream and lemon juice. The addition of cardamom to the frosting is optional, but it adds a fresh touch to a traditional dessert.

Provided by Elena Besser

Categories     dessert

Time 1h

Yield One 13-by-18-inch sheet cake

Number Of Ingredients 19

Nonstick cooking spray
1/3 cup heavy cream, at room temperature
1 1/2 teaspoons fresh lemon juice
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, melted and cooled
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
1/2 cup rainbow sprinkles
1/2 cup heavy cream
1/4 teaspoon ground cardamom, optional
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Pinch kosher salt
Rainbow sprinkles, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Position a baking rack in the middle of the oven.
  • For the cake: Spray a 13-by-18-inch rimmed baking sheet with cooking spray. Stir the cream and lemon juice together in a liquid measuring cup and set aside to curdle for 5 to 7 minutes.
  • Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the melted butter, eggs and vanilla together in a medium bowl. Whisk in the cream and lemon juice mixture. Stir the wet ingredients into the dry ingredients. Gently fold in the sprinkles.
  • Pour the batter into the prepared baking sheet and spread evenly with a spatula. Bake on the middle rack of the oven until a toothpick inserted in the center comes out clean, 15 to 17 minutes. Cool the cake in the pan at least 30 minutes.
  • For the frosting: Combine the cream and cardamom if using in a small saucepan and bring to a simmer over medium-low heat, stirring occasionally, 2 to 3 minutes. Place the chopped chocolate in a heat-proof bowl. Slowly whisk the hot cream into the chocolate until smooth. Whisk in the room temperature butter, one tablespoon at a time, until melted and smooth. Whisk in the vanilla and salt.
  • Spread the frosting onto the cooled cake and decorate with sprinkles. Enjoy!

CONFETTI CAKE WITH VANILLA FROSTING



Confetti Cake with Vanilla Frosting image

A childhood favorite made larger than life, our celebration sheet cake features delicious homemade sprinkles. An old-fashioned cooked milk frosting is the perfect balance of not-too-sweet creaminess. We used Rose Levy Beranbaum's reverse creaming method for this cake. Beating the butter into the dry ingredients produces an extra-tender, melt-in-your-mouth texture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h10m

Number Of Ingredients 10

2 sticks unsalted butter, room temperature, cut into tablespoons, plus more for pan
3 cups unbleached all-purpose flour, plus more for pan
1 1/4 cups whole milk
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 3/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/3 cup packed Homemade Sprinkles, plus more for garnish
Cooked Milk Frosting

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch cake pan. Line pan with parchment, leaving a 2-inch overhang on long sides. Butter parchment, then dust with flour, tapping out excess. Whisk together milk, eggs, and vanilla.
  • In a stand mixer fitted with the paddle attachment, beat flour, sugar, baking powder, and salt on low speed until well combined, about 1 minute. Continue beating while gradually adding butter until mixture is crumbly, about 3 minutes. Slowly add half of milk mixture; increase speed to medium and beat until fluffy, about 1 minute. Slowly add remaining half of milk mixture, scraping down bowl as needed. Beat until incorporated, about 30 seconds.
  • Remove bowl from mixer; fold in sprinkles with a spatula. Pour batter into prepared pan; tap on work surface to release any air bubbles. Bake until golden brown and a tester inserted in center comes out clean, 30 to 35 minutes. Transfer pan to a wire rack; let cool completely. Remove cake from pan using parchment. Transfer to a cake plate; remove parchment. Spread frosting evenly over top, and top with large sprinkles.

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