Raspberry sheet cake with cream cheese (Print Version)
# Ingredients:
→ Cake batter
01 -
2⅓ cups (300g) all-purpose flour
02 -
⅓ cup (45g) cornstarch
03 -
2½ teaspoons baking powder
04 -
1½ teaspoons salt
05 -
½ teaspoon baking soda
06 -
1¾ cups (350g) granulated sugar
07 -
¾ cup (175g) unsalted butter, softened
08 -
2 tablespoons (30ml) neutral vegetable oil
09 -
3 large eggs, room temperature
10 -
2 egg yolks
11 -
1¼ cups (310ml) buttermilk
12 -
1 tablespoon vanilla extract
→ Cream cheese frosting
13 -
2 cups (250g) powdered sugar, sifted
14 -
¾ cup (175g) unsalted butter, softened
15 -
2 teaspoons cornstarch
16 -
¼ teaspoon salt
17 -
¾ cup (175g) full-fat cream cheese, at room temperature
18 -
1 teaspoon vanilla extract
→ Raspberry topping
19 -
2 cups (250g) fresh raspberries
20 -
¾ cup (250g) raspberry jam or preserves
21 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
Preheat oven to 390°F (200°C). Grease a 10×12 inch (25×30cm) baking pan and line with parchment paper, leaving some overhang for easy removal. In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and baking soda until well combined.
02 -
In a large bowl using an electric mixer or stand mixer, cream together the sugar, softened butter, and vegetable oil until light and fluffy, about 3-4 minutes. Add eggs and egg yolks one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the dry ingredients to the butter mixture in three parts, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined after each addition, being careful not to overmix.
03 -
Spread the batter evenly into the prepared baking pan. Smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow the cake to cool completely in the pan on a wire rack before frosting.
04 -
In a large bowl, beat the softened butter until smooth and creamy. Add the sifted powdered sugar, cornstarch, and salt, beating on low speed until incorporated, then on medium-high until fluffy. Add the cream cheese and vanilla extract, beating just until smooth and combined. Be careful not to overbeat after adding the cream cheese or the frosting may become too soft.
# Notes:
01 -
This raspberry sheet cake is perfect for potlucks and gatherings. For a beautiful marbled effect, warm the raspberry jam slightly and swirl it into the frosting with a knife before adding the fresh berries. Store leftovers in the refrigerator for up to 3 days.