Gather around for a slice of joy with our Birthday Sheet Cake, a classic dessert that’s as beautiful to look at as it is to eat. A celebration of simplicity and tradition, this cake’s tender crumb and rich chocolate frosting invite you to indulge.
Ingredients:
- 3 cups all purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 6 extra large eggs, room temperature
- 3 cups granulated sugar
- 1 1/2 teaspoons pure vanilla extract
- 1 lemon, zested
- 18 tablespoons (2 1/4 sticks) unsalted butter, softened
- 8 oz (about 1 cup) sour cream, at room temperature
- 1 1/2 cups heavy cream
- 24 ounces semi-sweet chocolate chips
- 2 tablespoons light corn syrup
- Chocolate candies for decoration
Method:
Preheat the oven to 350°F (175°C). Grease and flour a large baking tray.
In a bowl, whisk together the flour, cornstarch, baking soda and kosher salt.
In a separate bowl, beat the eggs and sugar until light and fluffy. Stir in the vanilla extract and lemon zest.
Melt the butter in a saucepan. Stir in the sour cream. Add this to the egg mixture.
Gradually add the dry ingredients to the wet, mixing until just combined.
Pour the mixture into the prepared tin and bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
Allow the cake to cool completely.
To make the icing:
Heat the heavy cream in a saucepan until just simmering. Do not boil.
Pour the hot cream over the chocolate chips and leave to stand for 5 minutes, then stir until smooth. Add the light corn syrup and mix well.
Allow the icing to cool to room temperature, then spread over the cooled cake.
Decorate with chocolate candy if desired.
