Chocolate Sheet Cake with Strawberry Frosting
Cheerful to look at and delicious to eat, this Chocolate Sheet Cake with Strawberry Frosting is delightful for any celebration. The cake is rich and moist, the frosting sweet and irresistible, and the whole combination pure homemade magic.
Ingredients
Cake:
- 1 and 1/2 cups buttermilk
- 1/2 cup butter at room temperature
- 1 and 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon table salt
Frosting:
- 1 cup freeze-dried strawberries
- 1 cup unsalted butter at room temperature
- 3 and 1/2 cups powdered sugar
- 2-3 Tablespoons milk any kind
- 1 teaspoon vanilla extract
- pinch table salt
- fresh strawberries optional garnish
Instructions
- Measure buttermilk and set out at room temperature while you mix the other ingredients. (The butter should already be softened fully to room temperature before you start.)1 and 1/2 cups buttermilk
- Preheat oven to 350 degrees F. Lightly coat a 9"x13" cake pan with cooking spray, or line with parchment paper, and set aside.
- In a large bowl, using an electric mixer if you have one, cream together the butter and sugar until they are fluffy and thoroughly mixed. Add eggs and vanilla extract, scrape down the sides of the bowl, and blend well again.1/2 cup butter, 1 and 1/2 cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.1 and 2/3 cups all-purpose flour, 2/3 cup unsweetened cocoa powder, 1 and 1/2 teaspoons baking soda, 1 teaspoon table salt
- With the mixer running on low speed, add half of the flour mixture to the butter-sugar blend. (If mixing by hand, just add half the flour, then gently fold it in.) Pour in the buttermilk, beat to incorporate, then add the rest of the flour mixture.
- Continue to mix on low speed for about 30 seconds, then increase speed to medium-high, or mix as rapidly as you can by hand, to get a smooth and silky cake batter.
- Pour batter into the pan and bake for 28-30 minutes, until a toothpick inserted into the center comes out clean or with moist crumbs. Let cake cool all the way to room temperature before frosting.
- To make the frosting, use a food processor or blender to blitz the freeze-dried strawberries into a fine powder. It should reduce in volume to around 1/2 cup.1 cup freeze-dried strawberries
- In a large bowl, using an electric mixer if possible, beat the butter on medium-high speed until it is creamy. Add the powdered sugar, strawberry powder, 2 Tablespoons of milk, the vanilla extract, and a pinch of salt. Beat on low speed for about 30 seconds, then increase the speed to medium-high and whip until the frosting is smooth and even. Add the remaining Tablespoon of milk, if needed, to make the frosting loose enough that it is easy to spread. Add another pinch of salt if the frosting tastes overly sweet.1 cup unsalted butter, 3 and 1/2 cups powdered sugar, 2-3 Tablespoons milk, 1 teaspoon vanilla extract, pinch table salt
- Frost the cake as desired. If adding fresh strawberries as a garnish, don't add those until immediately before serving. Cake will keep well tightly covered at room temperature for 3-4 days.fresh strawberries
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Notes
- Buttermilk Substitute: Measure out 1 and 1/2 cups of milk, remove 1 Tablespoon of it, then add 1 Tablespoon of lemon juice or white vinegar. Allow the mixture to stand for 5-10 minutes, stir again, and proceed as you would with true buttermilk in the cake recipe.
- Time Crunch?: In a pinch for time, you can sprinkle the dry ingredients (flour, cocoa powder, baking soda, and salt) directly over the butter-sugar mixture, beat those in, then add the buttermilk and low speed and increase to blend. But I do find it incorporates more evenly and reliably when you take the time to whisk the dry ingredients separately and add alternating with the buttermilk.
- Fresh Strawberry Frosting: You can swap in this fresh strawberry frosting if you prefer or have difficulty finding freeze-dried strawberries in store.
- Recipe Sources: This cake is our family recipe for chocolate buttermilk cake, unchanged; frosting recipe adapted from Sally's Baking Recipes.
Nutrition Estimate
Calories: 351 kcal, Carbohydrates: 57 g, Protein: 4 g, Fat: 14 g, Saturated Fat: 9 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.5 g, Cholesterol: 54 mg, Sodium: 375 mg, Potassium: 173 mg, Fiber: 3 g, Sugar: 42 g, Vitamin A: 430 IU, Calcium: 50 mg, Iron: 2 mg