Vanilla-Buttermilk Sheet Cake with Raspberries and Orange Cream-Cheese Frosting Recipe2020-02-05
Sometimes and bad days come our way but we can cope up with it by adding sweetness to our lives. You may feel guilty when you eat cakes, candies, or chocolates and think that you should shy away from them to stay healthy, but they can actually be part of a healthy diet. Keep in mind that for the least harm and to achieve the fullest enjoyment, always eat sweets in moderation.
- Control the quantity of the sweets you consume and include a tasty pie, cake or chocolate that only contains 100 to 200 calories per serving. According to experts, there is no harm in adding them to your daily diet, just be sure to eat in moderation and be more physically active.
- Make those calories count. Choose sweets with 200 calories or less that offer some nutritional benefits like those with calcium, fiber, and whole grain.
- Add fruits that are naturally sweet to your dessert. You can top angel food cake or ice cream with oranges or berries to increase the portion size and at the same time add nutritional value to your sweet delights.
How to make Vanilla-Buttermilk Sheet Cake with Raspberries and Orange Cream-Cheese Frosting
Active Time: 1 hr
Ready In: 3 hrs
Yields: 1 (13×9”) cake
- 2 cups cake flour, plus more for pan
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 3/4 cups granulated sugar, divided
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup granulated sugar
- 1 vanilla bean, split lengthwise
Orange Cream-Cheese Frosting:
- 1 (8-ounce) package cream cheese, chilled
- 5 tablespoons unsalted butter, room temperature
- 1/2 teaspoon finely grated Navel Orange zest
- 1 1/2 teaspoons fresh orange juice
- 1/2 teaspoon vanilla extract
- 6 Tbsp. powdered sugar, sifted
- 4 ounces of raspberries
- Edible flowers (for garnish; optional)
Bake the Buttermilk Cake:
- Place a rack in middle of oven; preheat to 350°F. Flour a 13×9″ pan, tapping out excess. Whisk baking powder, baking soda, salt, and remaining 2 cups flour in a medium bowl. Set aside.
- Using an electric mixer on medium-high speed, beat butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed until light and creamy, about 5 minutes. Add egg yolks in 2 additions, scraping down bowl after each. Beat in vanilla.
- Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with buttermilk in 2 additions, scraping down sides of bowl as needed.
- Using electric mixer on medium speed, beat egg whites in another large bowl until soft peaks form, 2–3 minutes. Slowly add remaining 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, and then gently fold in remaining egg whites.
- Scrape batter into prepared pan and smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 35–40 minutes. Transfer pan to a wire rack and let cake cool.
Make the Vanilla Syrup:
- Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
Make the Orange Cream-Cheese Frosting:
- Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to low and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2–3 minutes.
Assemble the cake:
- Using a pastry brush, brush top of cooled cake with vanilla syrup. Spread frosting over cake, swirling decoratively. Top with raspberries and edible flowers, if using.
- Cake can be made 3 days ahead. Wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead Store in an airtight container and chill. Frosting can be made 3 days ahead. Cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.