Yellow Sheet Cake with Buttercream and Berries
Ingredients
Cake:
- 4 large Natures Yoke Organic Free Range eggs – room temperature
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter – room temperature
- 1 cup milk – room temperature
- 1 Tablespoon vanilla extract
- 1 Tablespoon avocado
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
Buttercream:
- 1 cup unsalted butter – room temperature
- 1 2 lb bag confectioners sugar
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 Tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon salt
Garnish:
- 1 6 oz. package black berries
- 2 6 oz. packages raspberries
- 1 1 lb package strawberries
Instructions
Cake:
- Preheat oven to 350° F.
- Line 9×13 pan with parchment paper, set aside.
- In bowl of mixer add the butter and mix until pale yellow.
- With mixer on medium speed, stream in the sugar and mix until combined.
- Add in the eggs, one at a time, oil, and vanilla.
- Mix until combined. Scrape bowl as needed.
- With mixer on low speed add the baking powder and salt.
- Alternate between the flour and milk, starting with flour and ending with flour.
- Mix until combined.
- Pour batter into prepared pan and smooth out evenly.
- Bang pan on counter to remove any air bubbles.
- Bake for 45-50 minutes or until center bounces back when gently pressed on.
- Remove from oven and let cool completely.
Buttercream:
- In the bowl of a mixer fitted with the paddle attachment, add the butter and beat on medium/high speed. Mix until butter is pale yellow.
- Alternating between the powdered sugar and the heavy cream, start adding both with mixer on low speed. Increase speed to incorporate completely.
- Slowly add in the milk, mix on low until incorporated.
- Bring mixer up to medium speed and add in the vanilla and almond extracts.
- Mix on high speed until smooth and creamy.
Assembly:
- Cut your raspberries in half and your strawberries into quarters. Blackberries will remain whole.
- Place cake on a cake plate or cake board.
- Using a rubber spatula, scoop buttercream onto the cake, as much as you need for the top and sides.
- Using a large, metal, offset spatula, spread the buttercream evenly over the cake and the sides. It doesn’t need to be perfect, the goal is a nice flat surface.
- Gather your berries and start with the stars section of the design by making a rectangle of blackberries where the stars would be.
- Next make the red stripes, each band is an alternating line of either raspberries or strawberries. Arrange them closely.
- Cut the cake and serve.
- Extra buttercream can be stored in an airtight container and refrigerated.
