Cooking Time: 2 hours
Servings: 6 people
Growing up a quick desert was mum grabbing a good old Sara Lee sheet cake and I would be lying if I said they tasted bad. I thought I would draw some of that nostalgia and create a sheet cake of my own that hits the same spot. This was going to have a plain icing but I can’t go past mascarpone in desert.
Butterscotch Sheet Cake:
250 grams unsalted butter
1 1/2 cups dark brown sugar
2 teaspoons vanilla bean paste
3 large eggs, room temperature
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/3 cups whole/full cream milk - room temperature
250 grams mascarpone
2 1/3 cups icing sugar
200mls (1 cup) thickened cream
1/3 cup unsweetened cocoa
- Grease your 9 X 12 inch sheet pan with baking spray and line with baking paper. Preheat oven to 180C.
- In a large bowl or stand mixer with paddle attachment, beat together the butter and dark brown sugar until fluffy. About 3-4 minutes.
- Add the vanilla beans, and add in the eggs, one at a time, until combined.
- Add sifted flour, baking powder, and salt.
- Stream in the milk, beating until just combined.
- Pour you batter into the lined lined sheet pan and bake for 30-35 minutes. Allow to cool completely prior to icing.
- To make icing, Sift icing sugar and cocoa in a stand mixer with whisk attachment (or a large bowl if using hand held beaters). Add mascarpone and cream. Whisk for 3-4 minutes on medium speed or until incorporated and whipped.
- Remove sheet cake from pan and place on a large platter/board. Pour icing over the top of cake and evenly spread. Slice into desired sizes.
- Keep in a covered airtight container in the fridge for 3-4 days, not that it will last that long.
- For a non chocolate topping leave out cocoa
- If you are not a fan of mascarpone simply replace it with cream cheese