April 12, 2012

Grammy's White Sheet Cake

My mom made this cake for Easter.  We all ate a piece after lunch, plus I took four pieces home that night.  The next day, when I came home from work, all four pieces were gone.  What?  No one even saved me a piece? 
So, I did what any other person would have done. . . I got out the ingredients and made my own cake.  It is so easy to whip up, because you don't even have to get out the mixer.  

You must make this cake.

Then, you must hide it from everyone in your house, because it will disappear if you blink an eye.
  It is so tender and it melts in your mouth, it's buttery, it's extremely moist and it has a delicious rich frosting on top! I love rich desserts and this one hit the spot!  It tasted good with some fresh fruit, but honestly it is perfect served on its own.  

By the way, I made this on Monday night (a half a batch) and it is already GONE.  Not even a crumb is left and I am being begged to make it AGAIN! 


*Update 4/29/12 - I have already made this cake three times since Easter (4/08/12).  It is a family favorite and the only dessert anyone requests lately!*
Grammy's White Sheet Cake
adapted from: Frieda Loves Bread
(Printable Recipe)

1 c. butter
1 c. water
2 c. sugar
2 1/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 eggs
1 tsp. vanilla
1/2 c. sour cream


Frosting:
1 c. butter
6 Tbl. evaporated milk
4 1/2 c. powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 c. chopped pecans, opt.

Preheat oven to 375 degrees.  Melt butter and water in a large saucepan over medium-low heat until butter is melted.  Remove from heat and stir in the sugar, flour, salt and baking soda.  Stir with a wire whisk until smooth. Add eggs and vanilla.  Stir in the sour cream and mix until blended.  Pour the batter into a well greased 11''x17'' sheet pan.  Bake for 20-25 minutes or until the cake springs back when lightly touched or a toothpick inserted in center comes out clean.  Remove cake from oven and allow to cool slightly while you make the frosting.  Put the butter and milk into a medium saucepan.  Heat until butter is melted and bring to a simmer.  Remove from heat and stir in the powdered sugar, vanilla and a dash of salt.  Whisk until completely smooth.  Add nuts (if desired) and spread over cake.  

Jenn's Notes: I love this cake.  I tried it with non-fat plain yogurt instead of the sour cream and it was not as rich as it is with the sour cream, but it was just as moist.  By the time I added my frosting, my cake was completely cool.  

175 comments:

  1. I love this cake! It looks very moist! Please link up to Foodie Friday

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  2. Just found your blog at Foodie Friday and I am so making this cake...maybe even when I'm done commenting. I am getting distracted though looking at your sidebar and seeing all your yummy looking recipes! I'm your newest follower!

    Thanks for sharing this!

    Nancy

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  3. I love to serve sheet cakes and yours looks divine!

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  4. This cake looks wonderful! I'm pinning it so I can make it later. You have some GREAT recipes here!

    Jess from A Winding Road

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  5. Ohhhhhhh. Totally gonna make this one!

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  6. I'm making this right now. It looks fresh and delicious. Can't wait.

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    1. I am making it again today too! Let me know how you like it! - Jenn

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    2. when you made it with yogurt, did you use Greek yogurt? I always use organic Greek yogurt in any recipe calling for sour cream, and it is always good, even better than with sour cream. Greek yogurt is thicker and has more of the same consistency as sour cream than regular yogurt.

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    3. I have tried it with both Greek and regular yogurt. I use Greek yogurt in place of sour cream in a lot of recipes too. It is a great substitute in many dishes. - Jenn

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    4. Is there a replacement I can use instead of evaporated milk I have food allergies can have whipping cream, half & half & buttermilk just not evaporated milk any suggestions I would love try this recipe ?

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    5. Evaporated milk gives the frosting the most amazing nutty/caramely flavor. I personally wouldn't use buttermilk, but you could use whipping cream or half-and-half, it will just have a different flavor than when made with the evaporated milk, but I think it will still be delicious! You could always add a little extra vanilla too!! - Jenn

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  7. I just made it this morning and posted about it! Great cake and frosting, thanks so much for sharing:@)

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  8. The pics tell the story, this cake looks so yummy and moist. Great job!

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  9. oh, yum! It looks so tasty and moist. Definitely going to have to try this one of these days!

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  10. Did you intend for there to be 1 c. of butter in the icing? I made the cake and icing and the icing was so thin and runny that I had to keep adding powdered sugar to get it thick enough to add. What did I do wrong?

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    1. Yes, there is one cup of butter (2 sticks) in the frosting. I have only ever added the exact amount of powdered sugar - I have never had to add extra. It is a fairly runny frosting and you have to pour it on the cake, then spread it out, but it should set up. It will also make a difference if you add it to a warm cake or a cool cake.

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    2. It can also depend on what type of milk you used. Evaporated milk sets up better as it is thicker.

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    3. Your butter could also have been too melted, if the butter has started to take on a liquid consistency it could make icing runny.

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  11. ohhhh this looks like cake perfection! thanks for sharing!

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  12. Yummy! I made this cake over the week and everyone loved it.. Thanks for sharing the recipe.

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    1. I am so glad it was a hit! - Jenn

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  13. This cake looks amazing! Thanks for sharing at Bringing Beauty- We hope to see you again next week!

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  14. Thanks for sharing this delicious recipe! We're so glad that you linked up to our "Strut Your Stuff Saturday." We hope you'll be back soon. -The Sisters

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  15. Congrats! You were the MOST clicked recipes on last week's Weekend Potluck and are being featured today! :)
    Have a great one!
    ~Tonya from 4 little Fergusons

    http://4littlefergusons.wordpress.com/2012/04/20/smoky-applewood-chicken-avocado-wrap/

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  16. sounds great for my treat day at quilt guild! Do you have to use evaporated milk? Can't I just use reg. milk?

    Mary Malone

    mary and russ at wi rr com

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    1. You can use regular milk, but I REALLY recommend using the evaporated milk, because it gives it a nutty/caramely flavor. - Jenn

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    2. You can use regular milk, but the icing will be thinner and you'll need to add more powdered sugar.

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  17. Jenn,

    This looks and sounds amazing! Can't wait to give it a try. Thanks for sharing.

    Michelle

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  18. I gave this a try this evening and I am undecided. The batter was so thick I had to use a wooden spoon and not a whisk. I read over the instructions because I thought maybe I read it wrong. It ended up being like a huge soft sugar cookie. The icing is incredible, buttery and sweet. Would love to know if batter is supposed to be super thick or if I did something wrong.

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    1. I have used a whisk every time I have made this and it should NOT be difficult to stir. Did you add the water? The batter should be easily poured into the sheet pan and the cake should turn out soft and light and very moist, not in any way like a cookie.

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    2. How you measure your flour can make a difference in the texture of your cake. Stir up the flour and spoon it into the measuring cup, and level it with the straight edge of a knife. I hope you give this recipe another try and glad you loved the icing!

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  19. I wonder if I forgot to add the water to the butter, could be, I will definitely try again. Thanks for the quick response.

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  20. Just discovered your blog on foodie Friday...omg...your recipes look divine! I will be working my way through your recipes.... starting with that white sheet cake...yuuum!!!
    Denise

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  21. I am making your cake right now. We live in Europe so it is important for me to be able to make everything from scratch. I need to make a birthday cake in a couple of weeks and I am testing this out on dinner guests tonight. Thanks for sharing!

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    1. I would love this as my birthday cake! Let me know how you like it! - Jenn

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  22. You can actually use 1 stick butter in the frosting... it works, it is a little thicker, but its still sooo good. I had to do this because I had run out of butter. This cake is really amazing.

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  23. You said you tried it with non fat plain yogurt and it was not as rich as is is with sour cream....Did you use regular yogurt or Greek yogurt?

    Thanks,
    Anna

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    1. I tried it with non-fat plain Greek yogurt. It was still really good, just not as rich. The last time I made it, I used half yogurt and half sour cream and it turned out great. -Jenn

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  24. Would it work in a 9x13 pan? Or would the measurements be off?

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    1. If you are going to use a 9x13 pan, make sure to cut the recipe in HALF. Then, it would work great! - Jenn

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  25. I like this short little cake with lots of frosting and strawberries. I think I'll make it for our June Birthday party.

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  26. This seems very yummy looking. Could you make this batter into cupcakes or is it only meant to be a thin cake batter? Thanks for an answer.

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    1. I have never tried this cake as cupcakes, but my Mom has a very similar chocolate sheet cake recipe that I know people have made into cupcakes and it has worked, so I would imagine this recipe should work fine too! Let me know if you try it and how long they take to bake, because I would love to try it out too! - Jenn

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  27. Going to try these as cupcakes for my daughter's 4th bday this week! Yum!

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    1. Come back and let me know how they turned out!! - Jenn

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  28. Thanks for featuring and sharing my recipe! I have thought about cutting it in half and baking it in a jelly roll pan, but it gets eaten up to quickly!

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    1. Thanks for the amazing recipe. It really has become a family favorite and you are a celebrity in my house!!! - Jenn

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  29. Has anyone tried to make this out of cupcakes? I would love to know how it turned out and how long they need to bake? I am planning on making this, but as cupcakes and put blue or pink food coloring in it and reveal whether my husband and I are having a girl or boy!

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  30. I made this cake this morning and loved how easy it is to make!

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    1. I love how easy it is too!! - Jenn

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  31. my daughter made this cake today but made it in 2 round pans. the cake was really thin, dense and probably weighed 10#. not sure what happened or if this is the way it's supposed to turn out. it tasted ok. not one of my favorites

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    1. This cake should be extremely light and fluffy. Did she add the water to the cake batter?

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  32. Shut the front door! The back door! All the doors! I made this cake on Mon. Night n ate it last night n it was such a big hit! This isn't just any cake! It's wonderful! Thank you thank you thank you for sharing! People even took cake home! I have a feeling this will be my "dish" to bring from now on!

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    1. Yay - happy day! I am so glad it was a hit! - Jenn

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  33. Would it be ok to put this into a 9x13 pan instead of a sheet cake pan??

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    1. If you use a 9x13 pan, I would cut the recipe in half. Or divide the batter between two 9x13 pans. - Jenn

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  34. Just made this cake tonight very good and very rich, but don't make the mistake of cutting a big piece like I did. Small piece will satisfy your sweet craving.

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  35. Can margarine be subbed for butter in the frosting? I'm out of butter!

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    1. It will work as a substitute, but part of what makes the frosting so good is the rich buttery flavor, so it might not end up as decadent! - Jenn

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  36. Made this cake and it is officially THE YUMMIEST! I skipped the icing and served it with fresh berries and ice cream. :)

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    1. I am so glad you liked it! Sounds so good with ice cream!-Jenn

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  37. I made this cake today and it's so good but I think a little lemon zest in here would be great!

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    1. I agree - it would be delicious with lemon zest too!

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  38. Made this today for my grandma's birthday. LOVE IT!!!! Split the batter between two glass 9x13 pans and cooked each for 20 minutes. Perfect!!

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    1. I am so glad you liked it! - Jenn

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    2. Making this again for my dad's birthday this weekend- special request!! :)

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    3. I always get special requests for this too! It is a family favorite and I am so glad that your family loves it as much as mine! - Jenn

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  39. Just made this cake & its yum! Batter was a little thin(watery), so I was concerned but it turned out well. I made cupcakes instead of a cake 'cause my kids prefer that.
    Didnt have powdered sugar so haveny made frosting yet, but will def try it.
    Thanks Jenn

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  40. Frosting is very good, do u know how long it can be saved for?

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    1. This cake never lasts more than a few days in my house. I would guess the frosting would be fine up to a week? Maybe slightly longer. - Jenn

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  41. Really awesome! I just made this cake for my baby's first birthday party. I was looking for something that would go well with mango filling. My sheet pan is 11 x 15, so the layers were a bit thin, so I ended up making 3 batches for three layers. My husband can't stop raving about it and he's not even a big cake lover. Thank for sharing!

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    1. Oh this would be fabulous with mango filling. Good to hear your hubby liked it! - Jenn

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  42. Made this today. My batter was really thick and I double checked the recipe and made sure I added the water. Also, my frosting is super, duper buttery... like it's glistening on top. Yikes. Help!

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    1. Did the butter and water happen to boil? Maybe too much of the water evaporated? That or maybe too much flour? I'm not sure about your frosting, maybe not enough powdered sugar? -Jenn

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  43. I know this is a sheet cake but how could I convert it for a round layer cake.

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    1. We're you able to convert it? I'm interested in doing the same.

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    2. I have made this as a single layer round cake. I just divided the recipe in half and cooked a bit extra because it is still thicker than the sheet cake version. If you wanted to do layers, I'd recommend a different frosting because this one is a softer frosting, and your cake would probably slide apart if you used it in between layers, and it would drip right off the sides and not be very beautiful. (But it would be a very tasty mess!!)

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  44. I made this and the cake turned out fine but the icing was runny and brown .What did I do wrong.

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    1. The only thing I can think of that could cause the frosting to be brown is if extra vanilla was added or if the butter and milk mixture was burned (maybe it was on too high of a heat). The evaporated milk wasn't expired was it? The frosting will be slightly runny, but it thickens once it cools. -Jenn

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  45. I think I put to much vanilla in, My son was helping me and said he put it in too. But it was still good . Will make again thank you for answering me . Great Cake

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    1. I say the more vanilla the better!! Ha ha - Jenn

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  46. Can you use the batter for cup cakes? It sounds great but cup cakes are so much easier for me because I can have one and give the rest away easier!

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    1. I have never tried it, but I think it would make delicious cupcakes. In fact, now that you say that, I think I will try it too! I would guess it would make anywhere from 18-24 cupcakes and I would guess to bake around 22-25 minutes? If you try it, be sure to come back and let me know. If I try it first, I will be sure to come back and update this post. -Jenn

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  47. I am making these right now, but instead of a cake i'm making it into cupcakes so it's easier to take to work :)

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  48. how did you get your icing so white? mine turned yellow from the butter and vanilla (ps very tasty, it just looks better when it's white like in your picture!) I love that this uses hardly any dishes. LOVE THIS RECIPE!

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    1. I'm not sure why mine looks whiter than yours? I always use Walmart brand unsalted butter and it doesn't tint it yellow at all. The only thing that slightly changes the color is the brown vanilla. Did you add more vanilla than was called for, because that could have something to do with it? You could always try using clear vanilla extract if you want it to be a lighter color? Anyway, I am so glad you liked it. How long did you bake the cupcakes for and how many did it make? I have been wanting to try this as cupcakes. - Jenn

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    2. Sometimes the longer you whip the butter, the lighter and whiter the coloring gets.

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  49. I notice the frosting on top of the cake in the pic. shows a completely different white frosting so I thought it would look like that.. I did make frosting but was so runny and yellow from butter I was afraid to put on cake I did follow directions

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    1. The frosting in the picture is from the recipe that I provided. I have made this a million times and it always looks like it does in the pic. I'm sorry yours ended up a different color? Maybe your butter simmered a little longer than mine and started to brown? You could always try using clear vanilla extract if you want a whiter frosting. The frosting is slightly runny right after it is mixed, but it thickens up nicely as it sits. Hopefully you will try again, because the end result of the cake and frosting together is amazing. -Jenn

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  50. So I have a 12X18 pan. Do I need to change the recipe at all, or will it just be a little thinner?

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    1. A 12x18-inch pan will work great as long as it has at least a 1-inch or so lip on it. The cake will be slightly thinner and you might want to check the cake for doneness at around 19-20 minutes. Let me know how you like it! - Jenn

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  51. I made this cake today on Valentine's day and it is the easiest cake to make and very good. I will be taking this to my family reunion this year, 0h and I divided it and made two 9x13 pans bake them for 20 minutes only they came out perfect.

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    1. I had this on Valentine's Day too! I'm so glad you liked it - thanks for the tip about the 9x13 pans. - Jenn

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  52. I am making this cake today, do you use unsalted butter for the frosting and the cake?

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    1. Yes, I use unsalted butter for both. Let me know what you think! - Jenn

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  53. Would this be a good sheet cake to use in professional cake decorating? I was just wondering if it would hold up well with a thick buttercream icing? Please let me know thanks. BTW it looks yummy!!

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    1. This is an extremely soft and delicate cake and I don't think it would hold up as well with a heavy thick buttercream. BTW - It is so yummy!! - Jenn

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  54. Do you know if you could make this as a round layer cake? I'm looking for a moist vanilla cake for a friend's birthday.

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    1. I think this would be a huge hit as a birthday cake, but I would recommend making it as a sheet cake or even cupcakes before I would try a layer cake. It is so rich that a small piece is plenty and a layer cake might be too much! Not to mention, it is an extremely soft cake and I would worry it wouldn't come out of a round cake pan very well. If you dare try it, make sure to grease and flour your round pans very well and line them with parchment. The icing would not work to frost the sides of the cake, it is too soft. If you try it, let me know what you think. - Jenn

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  55. Best and easiest cake ever! My number one cake recipe !

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    1. Good to hear! I am so glad you liked it. - Jenn

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  56. salted or unsalted butter or does it matter? I only have salted...

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    1. I always use unsalted. Salted will work, but I would reduce the salt in the batter slightly and omit it from the frosting.

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    2. Thanks for your response. I plan on making this next week for my sisters b-day, looks great and can't wait to try it.

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    3. Yay, I can't wait to hear what everyone thinks!

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  57. Just made it! Really good and easy!

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    1. Super easy, huh? I'm glad you liked it!

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  58. Do you store it in the fridge?

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    1. Nope, I keep it covered on the counter.

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  59. Just made half the icing recipe. Used regular milk and left off the pecans. Very yummy!

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    1. Good to know it worked with regular milk. If you ever get a chance, you should try the evaporated milk too - it gives it a rich caramely flavor. -Jenn

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  60. I made this recipe into cupcakes. I used an ice cream scoop to scoop out 24 cupcakes. I paired the cupcakes with my favourite buttercream frosting. The cupcakes cooked for about 15min a turned out lovely. Thank you so much for this recipe.

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    1. I have been wanting to try this recipe as cupcakes. Thanks for letting me know it works and how long to bake them for. What is your favorite buttercream frosting? I am a huge buttercream lover.

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  61. I have made this cake several times now. It is incredibly delicious as is, and is also very adaptable for any situation or flavor combination.

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  62. I just made this cake for the first time and it is everything I hoped it would be, and more! So delicious! Thank you for a definite 'keeper' in the recipe box! (aka, pinterest) haha

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    1. I am so happy it exceeded your expectations! Thanks for letting me know - Jenn

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  63. Hi Jenn,i just finished baking this cake smells awesome and looks like its gonna be super moist and delish,I do have a question though,should I let the cake cool completely before adding the frosting?

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    1. I usually let it cool for a little bit before I add the frosting. Let me know what you think.

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  64. Ok, i give in here's my question :( i have made this twice and cooked it longer this time to try and get the inside bottom part done but to no avail without burning it i cant, my oven is on 375 and i followed directions to a T, its a fairly new oven, its coming out like a fudgy brownie on the inside and crispy hard edge on the out...i must be crazy lol. anyway id really like advice, i LOVE the cake itself and want to accomplish this...BTW my icing comes out flawless, its just the cake, Thanks & God bless!!!

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    1. Oh no, that is horrible and really strange. It is probably the oven or the pan your are using or even a combination of the two.
      My only suggestions are:
      1. Make sure your rack is in the center of the oven.
      2. You could try getting an "oven thermometer" and hanging it inside the oven to make sure it is working properly and heating to the correct temperature. I picked one up for less than $10. Do you only have this problem with this particular recipe?
      3. What kind of pan are you using? Is it dark or light? I use a sheet pan that is shiny and silver.

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  65. I made this for Easter dinner, exactly as written. It was absolutely the best dessert on the buffet table. Totally decadent. Thank you for sharing!!

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    1. I am so happy to hear that! - Jenn

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  66. Thank you for replying, Im thinking it is this oven, Im having my husband look, regardless i took it the way it came out and my family had a fit, my Mom begged for me to leave the rest with them lol...so i can only imagine the results when perfect. The good news maybe i get to upgrade this is only under a year old, but there was one I liked better hehe! ;)

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  67. I made this cake for an Easter party. Everyone loved it, and I have added it to my list of moist cakes to bake. Thank you!

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    1. I am so glad everyone loved it!! - Jenn

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  68. Jenn I made this cake today...I didn't have any evap milk, so I used half n half...It came out great! My boys like chocolate frosting, so I just added 1 cup powdered Hershey chocolate to your frosting recipe and voila ..bestest cake on the block!!!!! :) thanks so much for sharing.. love your Gram's cake

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    1. Wow, girl!! A chocolate frosting - sounds divine. I'm going to try that too. I'm so glad you guys liked it! - Jenn

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  69. Do you think you could use coconut instead of nuts in the frosting?

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    1. Coconut would be delicious! Great idea. - Jenn

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  70. I love all your recipes and when I pin them, I always give you a big hoorah! I can't wait to try this cause I know that, coming from you, it will be great.

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    1. You just made my day! Thank you so much for your sweet comment. Everyone I know loves this cake, so I hope you do too. -Jenn

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  71. I just made this cake and it is awesome. We are eating it without the icing :-) I was so excited to try it. Then I let the kids try it and they can't stop eating it. Thanks

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    1. Are you not an icing person? Good to know it tastes great without it and I am so glad everyone liked it. - Jenn

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  72. I made this recipe as cupcakes and it turned out great! We liked the frosting so much that I also used it to ice a chocolate cake and it was amazing! Thanks!

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    1. Good to know. Do you remember how long you baked them for?

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  73. I just made a 1/2 batch into 12 generous cupcakes (probably should have done 14-16 to hold more frosting) and baked for about 15 minutes. Very good.. Only did 1/2 of the frosting (so 1/4 of the recipe for 1/2 cake recipe), it was the perfect amount for my overfilled cupcakes.

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  74. I make this cake all the time but with almond flavoring in both the cake and icing--it's the most requested cake at our family get togethers! Wonderful recipe.

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  75. have you ever made this into a layered cake?

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    1. I have not and I personally don't think it would work very well as a layer cake. It is much too soft and delicate. I have only ever made this in a sheet pan, but I have had several readers make it into cupcakes with great results. - Jenn

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  76. This was absolutely fabulous. I even forgot the sour cream (no clue how as it was RIGHT NEXT TO THE BOWL ON THE COUNTER!) and it was still great. I added some vanilla bean to the frosting and that was amazing too! Thank you!!

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    1. I am shocked it still turned out good without the sour cream, but I am glad it did! I LOVE vanilla bean and I think I'll add that to my frosting next time too. Thanks -Jenn

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  77. I used this recipe for our 4th of July flag cake. I didn't have sour cream or any plain yogurt so I used buttermilk. It still came out very rich and tasty! I subbed it out equally (so 1/4 c. of buttermilk since I halved the recipe). Also, the blueberries with the cake were wonderful and the flavors really complemented each other! Thanks for the recipe! It's surprisingly hard to find such an easy/tasty one!

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    1. Interesting - good to know buttermilk works as a substitute. I'm so glad you liked it. I agree - good sheet cake recipes are surprisingly hard to find. - Jenn

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  78. This is just the best cake for any occassion. It's simply delicious. The icing recipe is perfect if made following the recipe. Don't dawdle putting it on the cake because it sets up fairly quickly. I like the icing because it has a smooth finish and when you cut into it, it is not at all messy. This is even after it has sat out. I put mine in the fridge for a few hours, covered it with wax paper and even on a very hot day took it to a birthday party and the wax paper didn't stick and I could cut pieces without my knife getting all messy. I served it with ice cream and fresh strawberries. I would give this cake an A+. Thanks for posting it.

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    1. Thank you so much. I am so glad you like it as much as I do - Jenn

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  79. I just made this cake and cannot wait to try it. The texture of the batter was perfect to spread. The only thing I am disappointed about is that I didn't sift my powdered sugar for the frosting. When I spread it on the cake, I see a few white blobs of powdered sugar in the frosting even though I whisked it thoroughly. I usually always sift flour and powdered sugar first. Darn! I am sure my kids will love this!

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    1. Sometimes I get lumps in my icing and sometimes I don't. No matter what, it still tastes amazing. I can't wait for you to taste it - Jenn

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  80. This cake is Fabulous!!!!! I made it for my daughter's birthday and it was a huge hit!!!! I am making it again this week for my birthday!! Thanks for the recipe!!

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    1. Yay - I am so glad you like it as much as I do! - Jenn

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  81. I have made this several times and it is always a hit. I like to pour the frosting on while the cake is still warm, then put a bunch of berries on top. The juices from the berries seep into the cake! SO good!

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    1. Oh my heck, that sounds divine with the berries!

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  82. Do I use unsalted butter

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  83. Do I use unsalted butter

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  84. I made this cake for work the other day - OMG AMAZING!!! Melt in your mouth - amazing! Like butter. My boyfriend liked it so much - he asked me to make it for him to take to work so I made it again today. It's snowing AGAIN in Michigan - so I topped it with white sugar crystals - it looks like snow - it's beautiful and yummy. Thank you so much for sharing this recipe.

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    1. That is so good to hear!!! I am glad you guys like it as much as I do. Thanks for letting me know.

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  85. Dear Jenn, i am so going to bake this yummy cake for feb 14(office party) & thinking about baking it in 10 inch Bundt Panrties, so i really need your EXPERT OPINION......thanks for sharing the recipe.

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  86. Dear Jenn, i really wanna bake this yummy cake as soon as i know that can it be bake in 10 inch Bundt Pan? plz i really need your expert opinion .thanks

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    1. Hi - I have never baked it in anything other than a sheet pan. It is such a soft and tender cake and I'm not sure how it would do as a thicker cake. I think it is worth a shot to see if it works. I would attempt it before your party just in case. As far as the size of the bundt pan, I wouldn't fill it much fuller than halfway. If you have a little extra batter, you could always make a few cupcakes. I would also cut the frosting recipe in half, since you would only be drizzling it over the bundt cake, a full batch would be way too much. Let me know if you try it and how it turns out.

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  87. Bless you, thanks a lot for reply & i will definitely going to update you about the result,stay blessed always

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  88. Just made this cake into a layerd round cake with chocolate & strawberry mousse in between. Turned out amazing!!! Thanks for the recipe!

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    1. That is so good to hear that it works as a layer cake. I have had so many people ask me if it would work and now I can tell them. I would love to try out your chocolate and strawberry mousse recipes if you feel like sharing them? Send me an email if you want eatcakefordinner{at}digis{dot}net. Thanks for letting me know.

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  89. Could you please link to the exact pan you use to bake this cake? The pan sizes are confusing. I can find 12" x 18" but evenne then don't know if it's 1" deep or 2" deep! Help!! And thanks :)

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    1. Pan sizes are very confusing. A 12x18 pan will work just fine. This is the exact pan that I use and they even sell a lid that fits it perfectly too.

      http://www.gygi.com/half-size-bun-pan.html

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  90. Thanks for getting back to me! So the pan you use is just 1 inch deep? I'm really glad for the link to the lid. That will help! :)

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    1. It must only be 1-inch, because that is what the description of the pan has listed.

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  91. This cake was a hit at my house! I didn't have sour cream so used Chobani coconut yogurt. It turned out perfect!! Thanks for the great recipe!

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    1. I am so glad you liked it! Coconut yogurt sounds like a great substitute!

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