Chrome Cake
Chrome Cake is a glossy, tender dessert that brings bakery-level beauty to your home kitchen. With a buttery crumb and signature glaze that soaks in while warm, this cake turns ordinary days into something special.
Equipment
- Mixing Bowls
- Electric Mixer
- Spatula
- Sifter
- 9x13-inch Baking Pan
- Oven
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup whole milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Chrome Glaze
- 1 1/2 cups powdered sugar
- 3 tbsp milk
- 1 tsp vanilla extract
- silver food dust optional, for shimmer
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch pan and set aside.
- In a large bowl, cream softened butter and sugar until pale and fluffy, about 3 minutes.
- Add eggs one at a time, mixing well after each addition to maintain a smooth batter.
- In a separate bowl, sift together flour, baking powder, and salt. Add to the butter mixture in three parts, alternating with milk. Stir until just combined.
- Pour batter into the prepared pan. Smooth the top and bake for 30–35 minutes or until a toothpick comes out clean.
- While the cake bakes, whisk powdered sugar, milk, and vanilla until smooth. Add a pinch of silver food dust for shine if using.
- Once the cake is out of the oven, let it cool for 10 minutes. Then pour glaze evenly over the warm cake so it seeps in.
- Let the glaze set for 20 minutes before slicing. Serve warm or at room temperature.
Notes
Store covered at room temperature for up to 3 days, or freeze slices for up to 2 months. Tastes even better the next day as glaze absorbs fully into the cake.