Price Of Half Sheet Cake: Delicious Recipes Without Breaking The Bank

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Introduction

Who says that you have to spend a fortune to enjoy a delectable dessert? With a little bit of creativity and resourcefulness, you can whip up a delicious half sheet cake that won’t hurt your budget. In this article, we’ll share with you two mouth-watering recipes that are easy to make and won’t break the bank. So, put on your apron, grab your ingredients, and let’s get baking!

Recipe 1: Classic Vanilla Half Sheet Cake

Ingredients:

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/2 cups whole milk

Instructions:

Preheat the oven to 350°F (175°C) and prepare a half sheet cake pan by greasing it with butter or cooking spray.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together until light and fluffy.
Add the eggs, one at a time, and beat well after each addition.
Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
Pour the batter into the prepared half sheet cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely before frosting.

Nutritional Information:

Serving Size: 1 slice
Calories: 350
Total Fat: 16 g
Saturated Fat: 10 g
Cholesterol: 92 mg
Sodium: 300 mg
Total Carbohydrates: 47 g
Dietary Fiber: 0 g
Sugars: 30 g
Protein: 4 g

Cooking Time:

25-30 minutes

Equipment:

Half Sheet Cake Pan
Mixing Bowls
Hand Mixer or Stand Mixer
Whisk
Measuring Cups and Spoons
Spatula

Serving Suggestions:

This classic vanilla half sheet cake is perfect for any occasion. It can be served plain, dusted with powdered sugar, or frosted with your favorite frosting. You can also top it with fresh berries or whipped cream for a touch of elegance.

Variations:

You can add different flavors to this classic vanilla half sheet cake by substituting the vanilla extract with almond extract, lemon zest, or orange zest. You can also add chocolate chips, nuts, or dried fruits to the batter for extra texture and flavor.

Substitutions:

If you don’t have whole milk, you can use 2% milk or skim milk instead. You can also substitute unsalted butter with salted butter, but you may need to adjust the amount of salt in the recipe.

Storage:

You can store this classic vanilla half sheet cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can wrap it in plastic wrap and freeze it for up to 2 months.

Tips:

To make sure that your cake comes out perfectly, make sure that all your ingredients are at room temperature before you start baking. Also, be careful not to overmix the batter, as this can result in a tough cake.

Frequently Asked Questions:

Q: Can I make this cake ahead of time?
A: Yes, you can make this cake ahead of time and store it in the fridge or freezer until you’re ready to serve it. Q: Can I use a different size pan?
A: Yes, you can use a different size pan, but you may need to adjust the baking time accordingly.

Recipe 2: Chocolate Half Sheet Cake

Ingredients:

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water

Instructions:

Preheat the oven to 350°F (175°C) and prepare a half sheet cake pan by greasing it with butter or cooking spray.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients, and mix until just combined.
Gradually add the boiling water to the cake batter, mixing until smooth.
Pour the batter into the prepared half sheet cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely before frosting.

Nutritional Information:

Serving Size: 1 slice
Calories: 400
Total Fat: 14 g
Saturated Fat: 2 g
Cholesterol: 35 mg
Sodium: 480 mg
Total Carbohydrates: 68 g
Dietary Fiber: 3 g
Sugars: 47 g
Protein: 6 g

Cooking Time:

30-35 minutes

Equipment:

Half Sheet Cake Pan
Mixing Bowls
Whisk
Measuring Cups and Spoons
Spatula

Serving Suggestions:

This chocolate half sheet cake is perfect for chocolate lovers. You can serve it plain, dusted with powdered sugar, or frosted with your favorite frosting. You can also top it with chocolate chips or shaved chocolate for extra decadence.

Variations:

You can add different flavors to this chocolate half sheet cake by substituting the vanilla extract with almond extract or peppermint extract. You can also add nuts or dried fruits to the batter for extra texture and flavor.

Substitutions:

If you don’t have buttermilk, you can use regular milk with 1 tablespoon of vinegar or lemon juice to make your own buttermilk. You can also substitute vegetable oil with canola oil or melted butter.

Storage:

You can store this chocolate half sheet cake in an airtight container at room temperature for up to 3 days. If you want to store it for longer, you can wrap it in plastic wrap and freeze it for up to 2 months.

Tips:

Frequently Asked Questions:

Q: Can I use hot coffee instead of boiling water?
A: Yes, you can use hot coffee instead of boiling water to enhance the chocolate flavor of the cake. Q: Can I use a different type of cocoa powder?
A: Yes, you can use Dutch-process cocoa powder instead of unsweetened cocoa powder, but you may need to adjust the amount of baking powder in the recipe.