We first saw it on an episode of Barefoot Contessa. It can also be found in her cookbook Barefoot Contessa Family Style
Ina's recipe calls for a chocolate ganache icing (which is amazing) but my friend who I recently made this cake for is not a huge fan of chocolate (impossible, I know). So I tried it with a cream cheese icing from Martha Stewart's Cupcakes
Barefoot Contessa's Birthday Sheet Cake
- 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
- 3 cups sugar
- 6 extra-large eggs
- 8 ounces (about 1 cup) sour cream, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- The zest and juice of one lemon
- 3 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
2.) While this is going, I zest and juice the lemon.
3.) On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest and juice.
4.) Slowly add dry ingredients in with the mixer on low speed until smooth.
5.) Pour into a greased 12x18 sheet pan and bake at 350 degrees for 25-30 minutes until slightly browned on top.
5.) Cool completely before icing.
Martha Stewart's Cream Cheese Icing
- 12oz of cream cheese room temperature
- 2 sticks of butter room temperature
- 1 pound (16oz) of powdered sugar
- 1 teaspoon vanilla extract
2.) Add in vanilla.
3.) Slowly add in powdered sugar until completely smooth and fluffy.
4.) Ice the cake before you eat all the icing by itself : )
Perfect ratio of cake to icing! |