Our Last Vintage Cake

For the past year, The Cake Slice Bakers and I have been baking from Vintage Cakes by Julie Richardson. I missed a baking a few of the recipes when I was writing the cookbook, but the ones I did bake were quite tasty. This is a beautiful book and full of great recipes. If you're a cake fiend like I am, I would recommend you check this book out. 

Next month, we'll be baking from a new cake book so this month, rather than voting on and baking a specific cake, we had the choice to bake any cake we wanted from this book. I narrowed it down to two cakes but eventually decided on Texas Sheetcake because it's my hubby's favorite. The other cake I wanted to make was the Kentucky Bourbon cake. I still intend to make it, I just got busy and ran out of time. My friend Maranda from Jolts & Jollies made it and shared it on her blog if you're interested in the recipe. It looks delicious! 

It's not very often that Hayden falls asleep with Daddy on the couch- he hasn't done that since he was an infant. How sweet is this though? Those curls, my goodness!

This cake was very simple to put together and feeds a crowd. That's the beauty of sheet cakes. I divided the batter between to pans and took some to my mother-in-law. The cake was very moist although it was a little crumbly, in my opinion. Perhaps I could have baked it a couple minutes less or added a tad more oil or an extra egg next time??? There are so many recipes to try though, so I don't feel the need to remake this one. If you make it, I hope you'll let me know how you like it!

Texas Sheetcake from Vintage Cakes

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Cake:

• 1 cup unsalted butter
• 1/2 cup lightly packed premium unsweetened natural cocoa
• 3 tablespoons canola oil
• 1 cup water
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 eggs
• 1/2 cup buttermilk
• 2 teaspoons pure vanilla extract

Frosting:

• 1/2 cup unsalted butter
• 1/4 cup  lightly packed premium unsweetened cocoa
• 1/3 cup whole milk
• 2 teaspoons pure vanilla extract
• 3 cups sifted powdered sugar
• 1/2 cup toasted chopped nuts

Center an oven rack and preheat the oven to 375°F. Grease a 15 by 10 by 2-inch baking pan.

To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. 

Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. 

Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.

While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the powdered sugar 1 cup at a time while whisking continuously. 

Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you'll leave waves in the frosting. Allow to cool before cutting into squares.

Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

Want a bite?