Sheet cake lovers, this is your cake. It’s as close as you can get to a commercial sheet cake consistency without the high ratio flour and emulsified shortening that the pros use. It’s great for stacking and decent for carving (though if you really want to get serious about cake theatrics you’ll want to do a google search for “durable cake recipe”). But of course the main reason people like a sheet cake is for the decorating potential. Quite a canvas they present, oh yes they do.
The name of the game in high ratio cake recipes is “emulsification”, which means an extremely smooth and integrated mixture with all the ingredients distributed as finely and uniformly as possible. That’s how the very fine and strong crumb of a commercially made cake layer is achieved. Most people don’t have access to the high ratio flour and emulsified shortening that commercial bakeries use, so I’m adding adding extra emulsifiers in the form of egg yolks. What are emulsifiers? Simply little whatsit molecules that get between other molecules and keep them from forming big clumps. A key to this is making sure all your ingredients are room temperature, since egg yolk emulsifiers don’t work well when they’re cold.