Texas-Sized Vanilla Sheet Cake with Cream Cheese Frosting Recipe

CAKE:

• Position a rack in the center of the oven and preheat the oven to 350ºF.
• Generously grease a 12×17 inch half sheet pan. Set aside.
• Place a sieve over a large bowl.
• Add the flour, cornstarch, and baking soda and sift.
• Set aside.
• In a 2 cup measuring cup, combine the buttermilk and sour cream and whisk to combine, set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for about 1 minute on medium speed.
• When the butter starts to lighten in color, reduce the speed to low and add the sugar.
• Increase the speed to medium and allow the butter and sugar mixture to become fluffy.
• Stop the mixture scrape the sides of the bowl to get it all mixed.
• Start the mixture and beat in the eggs one at a time waiting until each is incorporated before adding the next.
• Add the vanilla.
• Reduce the speed to low and add in 1/3 of the flour mixture, followed by 1/2 of the buttermilk, and continue until you finish the last of the flour mixture.
• Do not overmix.
• Using a rubber spatula, give the mixture a final mix.
• Spread the cake batter into the prepared sheet pan.
• Smooth it out into an even layer with your rubber spatula.
• Bake the cake for 21-25 minutes stopping at the 12 minutes mark and rotating the pan.
• The cake is done when a toothpick inserted in the center comes out clean.
• Mine took exactly 22 minutes.
• Allow the cake to cool completely before frosting. See notes.

FROSTING:

• In the bowl of an electric mixer fitted with the whisk attachment, whip the butter for 1-2 minutes or until the butter is light and fluffy.
• Using a rubber spatula, remove the butter from the bowl into a small bowl.
• Add the cream cheese and whip for 30 seconds or until the cream cheese is light and fluffy.
• Add the butter back into the cream cheese mixture along with the lemon juice and 3 1/2 cups of the powdered sugar.
• Start the machine on the stir setting until mostly combined, then increase the speed and whisk for another 1-2 minutes.
• If your frosting isn’t holding its shape, add the remaining 1 cup of confectioners sugar in and whisk to combine.
• Spread the frosting all over the cooled cake.
• Top with sanding sugar and fresh berries if desired.
• The cake will last covered in the refrigerator for up to 5 days.