A baking-supply friendly mini sheet-cake with pear softness and Nutella swirl, baked in bulk and served in 6"/10" cake circle formats.
Prep 25 min · Cook 28 min · Total 53 min · Serves 24 · Beginner
Ingredients
- 2 cups All-purpose flour
- 1 cups Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 Eggs (room temperature)
- 3/4 cup Milk (whole or 2%)
- 1/2 cup Unsalted butter, melted (cooled)
- 1 teaspoon Vanilla extract
- 2 Ripe pears (peeled, finely diced (about 2 cups))
- 1 tablespoon Lemon juice
- 1/2 bag Nutella Fs Piping Bag (for swirl filling; 35.2 oz bag used as bulk portion)
- 1/4 cup Chopped walnuts (optional for texture)
- 70 Vineland Packaging 6" Cake Circles (for serving/display; use to portion baked cake into rounds)
- 40 Imperial Bag 10" Cake Circles (for larger display rounds or per-order sheet cake cutting)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
- Preheat oven to 350°F. Line two sheet pans with parchment or grease lightly.
- Whisk flour, sugar, baking powder, and salt in a large bowl. In another bowl whisk eggs, milk, melted butter, and vanilla.
- Combine wet and dry ingredients until just mixed. Fold in diced pears.
- Spoon batter into a 9x13-inch pan or two smaller pans, creating an even layer.
- Pipe Nutella in a swirl pattern over the batter using the Nutella Fs Piping Bag; use a knife to create marbled lines.
- Bake 25-28 minutes until a toothpick comes out clean and edges are golden. (28 min)
- Cool completely, then cut into rounds using Vineland Packaging 6" Cake Circles or Imperial Bag 10" Cake Circles as guides; dust with powdered sugar.
Recipe by BoxNCase Test Kitchen for the BoxNCase Chef Network.
