Vanilla Sheet Cake with Lemon Frosting

Vanilla Sheet Cake with Lemon Frosting

Put a fancy spin on this easy, one-bowl sheet cake with fresh flowers, whimsical sprinkles, and swoops and swirls of luscious frosting. This glam cake style is trending with pastry chefs — here’s how you can do it, too.

Ingredients :

• baking spray with flour
• 3 1/2 cups all-purpose flour (about 14 7/8 ounces)
• 1 3/4 cups granulated sugar
• 2 teaspoons baking powder
• 2 teaspoons kosher salt
• 1 teaspoon baking soda
• 4 large eggs, at room temperature
• 1 cup whole milk, at room temperature
• 1 cup sour cream, at room temperature
• 1/2 cup unsalted butter, melted
• 1/2 cup canola oil
• 1 tablespoon vanilla extract
• 3 1/2 cups granulated sugar
• 3/4 cup all-purpose flour (about 3 1/4 ounces)
• 1 teaspoon kosher salt
• 3 1/2 cups whole milk
• 3 1/2 cups unsalted butter, at room temperature
• 2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice
• freeze-dried fruit and/or spices, for tinting frosting (optional)
• edible flowers, assorted sprinkles, and fruit, for decorating and garnish

Directions

1. Preheat oven to 350°F. Coat a 13- x 9-inch baking pan with baking spray; set aside.
2. Whisk together flour, sugar, baking powder, salt, and baking soda in a large bowl. Create a well in center of dry ingredients; add eggs, milk, sour cream, melted butter, oil, and vanilla to the well. Whisk until combined and a smooth batter forms. Transfer batter into prepared pan, spreading evenly using an offset spatula or table knife.
3. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pan for 15 minutes. Invert onto a wire rack, and cool completely, 1 to 2 hours.
4. Whisk together sugar, flour, and salt in a large saucepan until combined. Slowly whisk in milk until no lumps remain. Cook, whisking constantly, over medium-high until thickened and bubbly, about 8 to 12 minutes. Transfer milk mixture to a large heatproof bowl. Place plastic wrap directly on surface of milk mixture, and refrigerate until mixture is room temperature, about 2 hours.
5. Beat butter in a stand mixer fitted with the paddle attachment on medium-high speed until creamy and smooth, about 2 minutes. With mixer on medium, very gradually add cooled milk mixture and lemon zest and juice. Increase speed to medium-high, and beat until fluffy and smooth, 10 to 14 minutes. Set aside 4 cups frosting. Tint remaining frosting (about 7 cups) using freeze-dried fruit or spices, if desired.
6. Cut cake in half horizontally using a large serrated knife to create 2 layers. Place bottom layer on a serving platter. Top with 2 cups tinted frosting, spreading evenly. Top with remaining cake layer, cut side down. Spread remaining 5 cups tinted frosting over top and sides of cake.
7. Tint reserved 4 cups of frosting, if desired. Transfer to piping bag fitted with large star or round tip; pipe swirls, swoops, and kiss shapes on the cake top, sides, and borders, if desired. Garnish with edible flowers, sprinkles, and/or fruit, if desired. Serve cake immediately, or refrigerate until ready to serve.