Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cocoa powder
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons lime zest
- 1/2 cup freshly squeezed lime juice
Special Equipment Needed:
- 9x13 inch baking pan
- Electric mixer
- Zester
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
3. In the bowl of an electric mixer, beat together the melted butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating until combined.
5. Add the buttermilk, vanilla extract, and lime zest and mix until combined.
6. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is baking, make the lime syrup. In a small saucepan, combine the lime juice and 1/2 cup of sugar and bring to a boil. Reduce heat and simmer for 5 minutes.
9. When the cake is done baking, remove from the oven and immediately poke holes all over the top with a fork.
10. Pour the lime syrup over the top of the cake and spread evenly.
11. Allow the cake to cool completely before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12-16
Nutritional Information: (per serving) Calories: 350, Fat: 16g, Carbohydrates: 48g, Protein: 4g
Substitutions for Ingredients
- Unsalted butter can be substituted for salted butter, just omit the added salt.
- Buttermilk can be substituted with 1/2 cup of plain yogurt or 1/2 cup of milk with 1 teaspoon of lemon juice or white vinegar.
Variations:
- Add 1/2 cup of chopped nuts or shredded coconut to the batter for added texture.
- Substitute the lime juice and zest with lemon juice and zest for a lemon version of this cake.
Tips and Tricks:
- Make sure to grease and flour the pan before adding the batter to ensure the cake will not stick.
- To make sure the cake is cooked through, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Storage Instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- Reheat the cake in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust the top of the cake with powdered sugar for a pretty presentation.
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
- Fresh lime slices
- Chopped nuts
- Shredded coconut
Pairings:
- Fresh berries
- Vanilla ice cream
- Whipped cream
Suggested Side Dishes:
- Fruit salad
- Green salad
- Roasted vegetables
Troubleshooting Advice:
- If the cake is not cooked through, cover the top of the pan with foil and bake for an additional 5-10 minutes.
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning.
- Wash hands and all utensils before and after handling raw ingredients.
Food History:
- Sheet cakes have been around since the early 19th century and were popularized in the United States during the 1950s.
Flavor Profiles:
- Sweet, chocolatey, and tart.
Serving Suggestions:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Cut the cake into squares and serve with fresh berries.
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Taste: Rich, Tangy, Sweet, Chocolatey, Citrusy