Description
A quick and easy sheet cake that delivers a tender, moist crumb by combining the richness of butter with the moisture-retention of oil. This small-batch dessert is perfect for weeknight cravings or intimate gatherings, offering a professional bakery-style finish in under thirty minutes of baking time.
Ingredients
- All-purpose flour
- Baking powder
- Kosher salt
- Unsalted butter, softened
- Granulated sugar
- Canola or vegetable oil
- Large eggs
- Pure vanilla extract
- Whole milk
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×12-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined and free of lumps.
- Using an electric mixer, cream the softened butter and granulated sugar on medium speed until pale and fluffy, then pour in the oil and mix for two additional minutes.
- Reduce the mixer speed to medium-low and add the eggs one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure an even batter.
- Add about half of the flour mixture and pulse until mostly combined, then pour in the milk before adding the remaining flour and mixing just until no dry streaks remain.
- Pour the batter into the prepared pan and bake for 25 to 28 minutes until a toothpick inserted into the center comes out clean.
Notes
To ensure a light and airy texture, avoid over-mixing the batter once the flour is added. Using room temperature eggs and milk will help the fats emulsify properly, preventing a dense or curdled crumb and resulting in a much smoother sponge.
- Prep Time: 15 mins
- Cook Time: 28 mins
- Category: Dessert
- Method: Baking
- Cuisine: American