Amelia Bedelia’s Sheet Cake

The Fudgelet and I go to storytime at the library weekly. It’s really well-run with the perfect mix of stories, songs, nursery rhymes, and talking. Each week, we go and return books, then if there is time look at books first, but usually we do storytime then books after. He likes to “help me” check out and then we go home for lunch. At lunch we usually read through all of the books while he eats, and then we read them throughout the week. Some books are clear winners right off the bat. It’s also fun to see what new interests he picks up from the books. Recently, dinosaurs have been a hit. He really wanted an Amelia Bedelia book, but I never liked them much. They also seemed a bit long and old for him, but he had grabbed one where Amelia bakes cakes.

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We picked it up and the first read-through we didn’t even finish it because we were both done with it. Then, he randomly asked me to read it another day. I skipped much of the beginning and just got into the main part. At the end, there is a recipe.

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He told me he wanted to make the cake, so we did it as a reward one day. It was really easy and fast, great for toddler help, and he even picked out the frosting. (He said “I like beans” which meant he wanted the vanilla bean frosting recipe I pulled out.) He also directed me for the number of sprinkles on top.

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He also insisted on “cheesing” with many of the cake steps. Apparently he thinks taking pictures while cooking/baking is normal…I wonder where he got that idea?

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Yes, his favorite step is still whisking. He has gotten much better and more gentle with it, so it doesn’t go everywhere.

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Apparently baking the cake is 90% of the fun because he liked it…

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but only ate one piece!

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Directions for Amelia Bedelia’s Sheet Cake with Vanilla Frosting

Adapted from Amelia Bedelia Bakes Off and Layered

Sheet Cake

  • 3 cups flour
  • 1 2/3 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2/3 cup natural cocoa powder (not Dutch-processed)
  • 3/4 cup vegetable oil
  • 2 Tablespoons white vinegar
  • 1 Tablespoon vanilla extract
  • 2 cups water

Preheat the oven to 350 degrees and have ready an ungreased 9×13 inch pan (I lined mine with foil and sprayed it lightly for easier clean-up). In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.

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Whisk in the oil, vinegar, and vanilla until smooth.

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Pour the water in and whisk, again until smooth. Bake for 25-30 minutes until a cake tester comes out clean. Cool in the pan before continuing.

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Vanilla Bean Swiss Meringue Frosting

  • 4 egg whites (1/2 cup)
  • 1 cup (200 g) granulated sugar
  • 1.5 cups (3 sticks) butter, room temperature and cubed
  • 1 Tablespoon vanilla extract
  • Pinch of kosher salt

Place the egg whites and sugar in your mixing bowl set over a pot of simmering water.

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Whisk together and continue whisking on and off until the temperature measures 160 degrees F. Then, remove from the simmering water and beat with your whisk attachment on the stand mixer on high speed for 8-10 minutes until the mixture cools down to room temperature and there are stiff peaks.

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Switch to the paddle attachment and add the butter, a few pieces at a time, beating until incorporated.

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Once all of the butter is added, then add the vanilla and salt. Beat until smooth (3-5 minutes).

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Frost your cake and add sprinkles, if desired. Or if your toddler demands it.

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Directions for Amelia Bedelia’s Sheet Cake with Vanilla Frosting (without pictures)

Adapted from Amelia Bedelia Bakes Off and Layered

Sheet Cake

  • 3 cups flour
  • 1 2/3 cup granulated sugar
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2/3 cup natural cocoa powder (not Dutch-processed)
  • 3/4 cup vegetable oil
  • 2 Tablespoons white vinegar
  • 1 Tablespoon vanilla extract
  • 2 cups water

Preheat the oven to 350 degrees and have ready an ungreased 9×13 inch pan (I lined mine with foil and sprayed it lightly for easier clean-up). In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. Whisk in the oil, vinegar, and vanilla until smooth. Pour the water in and whisk, again until smooth. Bake for 25-30 minutes until a cake tester comes out clean. Cool in the pan before continuing.

Vanilla Bean Swiss Meringue Frosting

  • 4 egg whites (1/2 cup)
  • 1 cup (200 g) granulated sugar
  • 1.5 cups (3 sticks) butter, room temperature and cubed
  • 1 Tablespoon vanilla extract
  • Pinch of kosher salt

Place the egg whites and sugar in your mixing bowl set over a pot of simmering water. Whisk together and continue whisking on and off until the temperature measures 160 degrees F. Then, remove from the simmering water and beat with your whisk attachment on the stand mixer on high speed for 8-10 minutes until the mixture cools down to room temperature and there are stiff peaks. Switch to the paddle attachment and add the butter, a few pieces at a time, beating until incorporated. Once all of the butter is added, then add the vanilla and salt. Beat until smooth (3-5 minutes).

Frost your cake and add sprinkles, if desired. Or if your toddler demands it.

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One thought on “Amelia Bedelia’s Sheet Cake

  1. Pingback: Emergency Chocolate Cake | fudgingahead

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