White Chocolate-Macadamia Nut Sheet Cake Recipe

Name: White Chocolate-Macadamia Nut Sheet Cake Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 115 min
Yield: 24
Ingredients: Baking spray; 3 cups (about 15 ounces) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 sticks (8 ounces) unsalted butter, softened; 2 cups (about 14 ounces) packed light brown sugar; 4 large eggs, at room temperature; 1 tablespoon pure vanilla extract; 1 1/4 cups buttermilk, at room temperature; 8 ounces good quality white chocolate chips; 1/2 cup coarsely chopped roasted, salted macadamia nuts; 1/2 cup (about 3 1/2 ounces) sugar; 2 tablespoons light corn syrup; 2 tablespoons water; 2 teaspoons kosher salt; 6 tablespoons heavy cream

Good quality white chocolate chips melt into this buttery cake, which spiked with roasted macadamia nuts and a bittersweet-and-salty caramel drizzle.

White Chocolate-Macadamia Nut Sheet Cake Recipe

Prep 15 mins

Cook 40 mins

Active 30 mins

Cooling Time 60 mins

Total 115 mins

Serves 16 to 24 servings

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For the Cake:

Baking spray
3 cups (about 15 ounces) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 sticks (8 ounces) unsalted butter, softened
2 cups (about 14 ounces) packed light brown sugar
4 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 1/4 cups buttermilk, at room temperature
8 ounces good quality white chocolate chips
1/2 cup coarsely chopped roasted, salted macadamia nuts

For the Salted Caramel Drizzle:

1/2 cup (about 3 1/2 ounces) sugar
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons kosher salt
6 tablespoons heavy cream

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F (180°C). Coat a 17 1/4- by 11 1/2-inch jelly roll pan with baking spray.
Whisk flour, baking powder, baking soda, and salt together in medium bowl; reserve. In large bowl, beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition, scraping sides and bottom of bowl with rubber spatula as needed. Add vanilla and beat just to incorporate.
Add flour mixture to butter mixture in three additions, alternating with buttermilk. Stir in white chocolate chips and macadamia nuts.
Scrape batter into prepared pan, making sure surface is even. Bake until cake tester inserted in cake comes out clean, 25 to 30 minutes. Transfer to cooling rack and cool completely, about 1 hour.
For the Salted Caramel Drizzle: Combine sugar, corn syrup, and water in medium heavy-bottomed saucepan. Cook over medium-high heat until the sugar is dissolved. Dampen clean pastry brush with water and wipe down any sugar crystals from sides of pan. Boil mixture, swirling (but not stirring) pan occasionally, until sugar turns deep amber, 5 to 7 minutes. Immediately remove from heat and add cream and salt; mixture will bubble and sputter. Return to heat and stir over low heat until mixture is smooth.
Drizzle salted caramel over cooled cake and cut into 16 or 24 pieces; serve.

Special equipment

17 1/4- by 11 1/2-inch jelly roll pan, electric mixer, rubber spatula, cooling rack

This Recipe Appears In

Let Them Eat: White Chocolate-Macadamia Nut Sheet Cake

Nutrition Facts (per serving)
309	Calories
14g	Fat
42g	Carbs
4g	Protein

Nutrition Facts
Servings: 16 to 24
Amount per serving
Calories	309
% Daily Value*
Total Fat 14g	18%
Saturated Fat 8g	40%
Cholesterol 58mg	19%
Sodium 339mg	15%
Total Carbohydrate 42g	15%
Dietary Fiber 1g	2%
Total Sugars 28g
Protein 4g
Vitamin C 0mg	1%
Calcium 84mg	6%
Iron 1mg	7%
Potassium 111mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.