Ingredients

The following ingredients have 24 Servings
  • 3 1/2 cups All-purpose flour
  • 2¼ cups Sugar
  • 1½ cup Unsalted butter (room temperature)
  • 5 Eggs (large )
  • 3½ tsp Baking powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 cup Milk (or buttermilk )
  • 2 tsp Vanilla extract
  • 4 tbsp Cocoa powder
  • 4 tbsp Hot water
  • 4 tbsp All-purpose flour (extra)
  • 2 tbsp Milk

Instruction

  • Preheat the oven to 324°F/ 165°C/ Gas Mark 3
  • Pan - Spray, and line a 9 x 13 sheet cake pan with parchment paper.
  • Dry ingredients - In a medium bowl combine flour, baking powder, baking soda, and salt - set aside.
  • Cocoa paste - In another snall bowl combine the cocoa powder with hot water until you have a smooth paste - Set aside to cool
  • Cream - In the bowl of a stand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until well combined. Use a spatula and scrape the sides of the bowl when necessary.
  • Combine - Next, add the flour and milk mixture in three batches followed by the vanilla extract.
  • Divide - Divide the batter approximately between two bowls (I don't measure)Pro tip - You can also use a cup to divide the batter equally or you can use two similar bowls and weigh the batter using a scale
  • Vanilla cake - In the first bowl, add the extra all-purpose flour and milk -combine well but don't overmix.
  • Chocolate cake - In the second bowl, add the cooled cocoa paste mixture - combine well until smooth, don't overmix.
  • Sheet pan - Lift one side of the sheet cake pan by placing a small plate or spoon under one side of the pan. Pour the first batter. It will rest on one side. Remove the bowl/spoon from under the pan and pour the second batter.Pro tip - If you want a perfect division use a strip of card paper as a barrier - then remove the barrier once both the batters are in the pan.
  • Bake - Transfer to the preheated oven on the middle rack and bake for about 30 to 40 minutes - or until the skewer inserted into the center comes out clean.
  • Cool in the sheet pan for 10 minutes, then invert on a cooling rack and cool completely before you frost it.