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Chocolate sheet cake with vanilla pudding cream
A fluffy cocoa sheet cake made with sparkling mineral water, topped with vanilla pudding buttercream and cocoa or shredded coconut. Makes 1 pan.
Save on PinterestRecipe at a glance
- Prep time
- 40 min
- Cook time
- 25 min
- Temperature
- 180 °C (350 °F)
- Servings
- 1 pan
- Difficulty
- Easy
- Cuisine
- Slovak
This chocolate sheet cake with vanilla pudding cream is a simple celebration dessert that pairs fluffy cake with a smooth cream topping. The cocoa cake, made with eight eggs, flour, and oil, gets its lift from both baking powder and sparkling mineral water. The cooled cake is spread with a cream made from cooked vanilla pudding whipped with softened butter.
The cake then chills in the refrigerator for several hours to set. You can sprinkle cocoa powder or shredded coconut over the top.
Ingredients
Cake:
Cream:
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Instructions
Tip: tap a step to mark it as done.
- Beat the egg whites with the sugar until foamy, then add the egg yolks and mix well. Stir in the flour mixed with the baking powder, followed by the remaining cake ingredients. Pour the batter into a baking pan lined with parchment paper. Bake in a preheated oven at 180 °C (350 °F) for about 25 minutes, until a skewer inserted into the center comes out dry. Let cool.
- Mix the pudding powder with 300 ml of the milk. Bring the remaining 200 ml of milk to a boil with the sugar, pour in the pudding mixture, and cook according to the package instructions. Let the pudding cool, then mix in the softened butter and beat until creamy.
- Spread the cream over the cooled cake and refrigerate for several hours until set. Sprinkle with cocoa powder or shredded coconut to taste.
Tip: In a pinch, you can replace the sparkling mineral water with plain water, but the cake will be slightly denser.
Nutrition facts
Approximate values per 100 g, calculated from the ingredients
- Energy
- 234 kcal
- Protein
- 5.0 g
- Carbohydrates
- 19 g
- of which sugars
- 13 g
- Fat
- 16 g
- of which saturates
- 7.9 g
- Fiber
- 0.6 g
- Salt
- 0.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vanilková torta s pudingovým krémom na kakaovom korpuse
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