Candy bar sheet cake. TNS

Cake is the answer to everything.

Want something sweet to eat? Eat cake!

Celebrating an occasion? Get a cake!

Want to make someone feel better? Get them a cake!

Looking for something to keep the children happy on a weekend? Give them cake.

Someone asked you to bring dessert to a party or get-together? You guessed it, take a cake!

If you are in the market for a sheet cake recipe for your next gathering, look no further. These two sheet cake recipes definitely take the cake (no pun intended!)

Present them with candles, or just set them on the table for people to devour. And, if you happen to be blessed with leftovers, they will be great for snacking for when you just woke up from a nap and want something to perk you back up.

CANDY BAR SHEET CAKE

This one is for the children through and through. This candy bar sheet cake has a classic white sponge which is drowned in butterscotch sauce. It is then topped with candy bars of your choice. Since this cake has whipped cream on top, refrigerate it until it is ready to serve to avoid the cream from melting all over the place.

Ingredients

For the cake

2 cups all-purpose flour

1/4 cup dry milk powder

3 tablespoons cornstarch

1 tablespoon baking powder

1 teaspoon fine sea salt

2 cups sugar

1 cup whole milk

1/2 cup vegetable oil

1 tablespoon pure vanilla extract

5 large egg whites

For the butterscotch sauce and frosting:

1 cup light brown sugar

1/2 cup whole milk

4 tablespoons unsalted butter

1/4 teaspoon fine sea salt

2/3 cup sweetened condensed milk

1 tablespoon pure vanilla extract

1 cup chilled heavy cream

2 Butterfinger or Heath candy bars (2.1 ounces each), roughly chopped

Method

1. Heat the oven to 325 degrees. Grease a 9-by-13-by-2 1/2-inch metal baking pan with baking spray.

2. In a large bowl, whisk together the flour, milk powder, cornstarch, baking powder and salt. In a medium bowl, whisk together the sugar, whole milk, oil, vanilla and egg whites until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Pour the batter into the prepared pan and smooth the top. Bake until pale golden brown on top and a toothpick inserted in the centre of the cake comes out clean, about 40 minutes.

3. While the cake is in the oven, make the butterscotch sauce: Combine the brown sugar, whole milk, butter and salt in a small saucepan and melt over low heat. Increase the heat to medium and cook, stirring often, until the sauce thickens, about eight minutes. Remove the pan from the heat and stir in the sweetened condensed milk and vanilla. Pour the sauce into a bowl and let cool to room temperature or refrigerate until no longer warm.

4. Remove the cake from the oven and transfer to a wire rack. Let the cake cool for 20 minutes, then use a half-inch-wide wooden dowel or handle end of a wooden spoon to gently poke holes three-quarters of the way down the cake, spaced about one inch apart. Pour the butterscotch sauce all over the cake, aiming to get most of it to soak into the holes in the cake.

5. In a large bowl, whisk the cream by hand or with a hand mixer until stiff peaks form. Scrape the whipped cream onto the cake and use a small offset spatula or table knife to spread it evenly over the top. Sprinkle the chopped candy bars all over the cake and chill in the refrigerator for one hour before serving from the pan.

LEMON BUTTERMILK SHEET CAKE

If you are a fan of lemon cake this buttermilk cake will have you asking for seconds, or thirds. It is packed with a lot of tangy goodness: There is zest and juice in the cake; lemon syrup is poured into the crumb to make it moister; and a thick tart glaze coats the top.

Ingredients

For the cake

2 cups all-purpose flour

1 teaspoon fine sea salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2 cups granulated sugar

2/3 cup buttermilk

1/2 cup vegetable oil

Finely grated zest of 2 lemons, plus more to garnish

6 tablespoons fresh lemon juice

1 teaspoon pure vanilla extract

4 large eggs

For the syrup and glaze

1 1/4 cups plus 2 tablespoons powdered sugar, sifted

3 tablespoons plus 2 teaspoons fresh lemon juice

2 tablespoons unsalted butter, melted

1 tablespoon whole milk

Method

1. Heat the oven to 350 degrees. Grease a 9-by-13-by-2 1/2-inch metal baking pan with baking spray.

2. In a large bowl, whisk together the flour, salt, baking powder and baking soda. In a medium bowl, whisk together the sugar, oil, buttermilk, lemon zest and juice, vanilla and eggs until smooth. Pour the liquid ingredients over the dry ingredients and whisk until just combined. Pour the batter into the prepared pan and smooth the top. Bake until golden brown on top and a toothpick inserted in the centre of the cake comes out clean, 35 to 40 minutes.

3. While the cake is in the oven, make the syrup and glaze: In a small bowl, whisk together a quarter cup powdered sugar and three tablespoons lemon juice until they form a thin syrup. In a medium bowl, whisk together the remaining one cup plus two tablespoons powdered sugar and two teaspoons lemon juice, the butter and milk until they form a thicker, smooth glaze.

4. Remove the pan from the oven and let the cake cool for five minutes. Using a toothpick or the tines of a fork, poke the cake all over. Slowly drizzle the syrup evenly over the cake and let the cake cool completely.

5. Scrape the glaze onto the cake and use a spoon to spread it evenly over the top. Scatter more lemon zest over the cake, if you like, to garnish. Let the cake stand for 10 minutes to set the glaze before serving from the pan.