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  • Writer's pictureCeline

Vanilla Sheet Cake

Covered generously in chocolate buttercream frosting, and topped with everything you like !

Perfect for Eid or any other celebration! Best served with tea. Very crumbly biscuit. Start on these the night before. You will need a 'maamoul mould', which can easily found at Middle Eastern shops, or even on Amazon/ebay.



  • 1 ½ cups Flour

  • 1 ½ cups Sugar

  • ½ tsp. Baking soda

  • ½ tsp. Salt

  • 130g Butter

  • 3 Large eggs

  • 1 tsp. Vanilla

  • 1/3 cup Cornstarch (corn flour)

  • ½ cup Sour cream/yoghurt


  • 2/3 cup Dark chocolate

  • ½ cup Double cream

  • 1 tbsp Corn syrup (or ½ cup powdered sugar + honey)

  • ¼ tsp Vanilla

  • 1 tbsp Butter


Set the oven to 180 degrees. Butter a sheet pan.

In a mixer, cream the butter and sugar mon high speed for 5 mins, until fluffy.

Add the eggs, one at a time at medium speed. Then add the sour cream and

vanilla – scraping down the bowl as needed.

Sift together the flour, cornstarch, salt and baking soda. With the mixer on low,

add to flour mixture to the butter mixture. Stir gently.

Pour batter in the sheet pan and bake for 20 – 30 mins.

For the frosting, melt the chocolate and double cream together. Add the vanilla and

corn syrup, and leave to cool. In an electric mixer, beat the butter and sugar.

When the chocolate is cool, add the chocolate to the butter and whisk.

Spread on the cake when cooled. Decorate with M&Ms.

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