Large Slab Cake Recipe
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup mini chocolate chips
- 1/2 cup chopped walnuts
Instructions
Preheat oven to 350°F. Grease a 9x13-inch baking pan and set aside. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat butter and sugar together until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract. With the mixer running on low speed, add half of the dry ingredients and mix until just combined. Add the buttermilk and mix until just combined. Add remaining dry ingredients and mix until just combined. Stir in chocolate chips and walnuts. Pour batter into prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before slicing and serving.
Nutrition
This recipe makes 12 servings. Each serving contains:
- Calories: 250
- Fat: 12 grams
- Carbohydrates: 33 grams
- Protein: 4 grams
Tips and Tricks
This cake is a great base for any type of frosting or topping. Try adding some frosting and sprinkles for a fun party cake. You can also top with a simple glaze made with powdered sugar and milk. Get creative and make it your own!
This cake can also be made in a 9-inch round cake pan. Just adjust the baking time accordingly.
For best results, use room temperature butter and eggs. This will help the cake rise more evenly and make it super fluffy.
For an extra flavorful cake, try adding some orange or lemon zest to the batter. The citrus flavor will add a nice brightness to the cake.
If you don't have buttermilk on hand, you can make your own. Just add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes.
For a chocolate version, try adding 1/4 cup of cocoa powder to the dry ingredients. You can also swap out the mini chocolate chips and chopped walnuts for other mix-ins like nuts, dried fruit, or white chocolate chips.
This cake can be stored at room temperature in an airtight container for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
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