Chocolate Sheet Cake with Chocolate Buttercream Frosting
Equipment
- Measuring cups and spoons
- Large bowl
- Electric Standing or handheld whisk (if you’re using the handheld whisk then you will need a second large bowl)
- 9*13 inch / 23* 33 cm baking pan, lined with parchment paper or buttered and floured
Ingredients
Cake
- 3 cups flour
- 2 cups sugar
- 1 ½ cups cocoa
- 1 tablespoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon salt
- 4 eggs
- 1 ½ cups buttermilk
- 1 ½ cups hot water
- ½ cup oil
Chocolate Buttercream Frosting
- 1 cup butter softened
- 3 cups powdered sugar
- 1/2 cup cocoa
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 3 tablespoons milk or heavy cream
Instructions
Cake
- Mix all the dry ingredients. Then add the wet ingredients and mix with a handheld electric whisk. Pour into a 13 * 9 inch baking pan. Bake for 30 mins at 350 F/176 C. Let the cake cool for 5 minutes and then remove from the tray onto a wire rack and let it cool completely.
Frosting
- Using an electric whisk on medium-high speed, beat the butter until its creamy. Turn the mixer down to low, and add the powdered sugar. Once the sugar is mixed in, you can increase the speed to medium. Beat until well combined. Add the cocoa, vanilla and salt and continue mixing. Gradually add the milk whilst beating. You may only use 2 tablespoons of milk, depending on the consistency you want.
Notes
Assembly
Once the cake is completely cool, using a spatula smooth the frosting over the cake. Decorate with sprinkles or whatever you desire (sprinkles, cookie crumbs, chocolate carvings, etc.)