Best Chocolate Sheet Cake With Vanilla Bean Frosting Recipes

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CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
  • In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
  • While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
  • Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

VANILLA SHEET CAKE WITH MALTED-CHOCOLATE FROSTING



Vanilla Sheet Cake with Malted-Chocolate Frosting image

Sheet cakes, long a staple of bake sales and potlucks, are easy to make and even easier to transport. Be sure to let the cake cool completely before you frost it. Once frosted, the cake can be covered with plastic wrap and kept at room temperature up to three days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
2 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
3 large eggs
1 cup buttermilk
1 1/8 teaspoons vanilla extract
3 tablespoons unsweetened cocoa powder
1 3/4 cups plus 2 tablespoons malted milk powder
1/4 cup plus 2 tablespoons boiling water
3/4 cup (1 1/2 sticks) plus 1 1/2 tablespoons unsalted butter, room temperature
10 1/2 ounces milk chocolate, melted and cooled
Pinch of salt
Chopped malted milk balls (optional), for decorating

Steps:

  • Make the cake: Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking pan. Dust with flour, tapping out excess. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • With an electric mixer on high speed, beat butter and sugar until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, until combined. Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of buttermilk; beat to combine, scraping down sides of bowl as needed. Beat in vanilla.
  • Transfer batter to prepared pan; smooth top with an offset spatula. Bake, rotating half way through, until cake is golden and puffed and a cake tester comes out clean, about 30 minutes. Transfer pan to a wire rack to cool completely.
  • Meanwhile, make the frosting: In a medium bowl, whisk together cocoa and malted milk powders. Add the boiling water, whisk until smooth, and let cool. With mixer on high speed, beat butter until smooth. Add cocoa mixture; beat until combined. Add chocolate and salt. Raise mixer speed to medium- high; beat until frosting is smooth and peaks form, about 3 minutes. Spread frosting over cake; sprinkle with malted milk balls, if desired.

OLD-FASHIONED CHOCOLATE SHEET CAKE



Old-Fashioned Chocolate Sheet Cake image

My great-great aunt made this old-fashioned chocolate sheet cake recipe, and it's been in our family for 2 generations! You can also use cream cheese or buttercream icing to make a layer cake.

Provided by Sophie C.

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 2h45m

Yield 24

Number Of Ingredients 14

2 cups sifted cake flour
2 cups white sugar
½ teaspoon baking soda
1 cup unsalted butter
1 cup water
¼ cup cocoa powder
1 teaspoon vanilla extract
½ cup buttermilk
2 each eggs
½ cup unsalted butter
6 tablespoons milk
4 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
  • Mix flour, sugar, and baking soda together in a large bowl; set aside.
  • Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
  • Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 37.9 g, Cholesterol 44.6 mg, Fat 12.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 7.9 g, Sodium 40.4 mg, Sugar 27.5 g

VANILLA SHEET CAKE WITH CHOCOLATE-GANACHE BUTTERCREAM



Vanilla Sheet Cake with Chocolate-Ganache Buttercream image

The quintessential birthday cake is reborn as an ultra-moist sheet cake. Rather than the usual cocoa powder-confectioners' sugar combo, the state-of-the-art frosting is a chocolate ganache that gets whipped with plenty of butter into glossy swoops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h15m

Yield Serves 16 to 20

Number Of Ingredients 13

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1 1/2 cups sugar
2 1/4 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 large egg plus 4 large yolks, room temperature
Scraped seeds from 1 vanilla bean, or 2 teaspoons pure vanilla paste
1 teaspoon pure vanilla extract
2 1/4 cups unbleached all-purpose flour
3/4 cup whole milk, room temperature
8 ounces semisweet chocolate, finely chopped (1 3/4 cups)
3/4 cup heavy cream
1 tablespoon light corn syrup
1 1/2 sticks unsalted butter, room temperature, cut into pieces

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 9‐by‐13‐inch baking pan. Beat butter with sugar, baking powder, and salt on medium speed until light and fluffy, about 3 minutes. Add egg and yolks, one at a time, beating to combine after each addition and scraping down sides as needed. Beat in both vanillas, then flour in three additions, alternating with milk and beginning and ending with flour. Scrape batter into prepared pan, smoothing top with an offset spatula.
  • Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes. Transfer pan to a wire rack; let cool completely.
  • Buttercream: Place chocolate in a heatproof mixing bowl. In a small saucepan, bring cream and corn syrup to a boil. Pour mixture over chocolate; let stand 2 minutes, then stir until smooth. Let cool 30 minutes.
  • Beat, gradually adding butter, until all has been added and buttercream is silky and smooth. Continue beating, scraping down bowl as needed, until light and fluffy, about 1 minute more. Makes about 3 cups. Use immediately.
  • Assembly: Spread buttercream evenly over cake. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days.)

CHOCOLATE SHEET CAKE WITH VANILLA BUTTERCREAM



Chocolate Sheet Cake with Vanilla Buttercream image

Cocoa powder and melted chocolate give this classic Chocolate Sheet Cake with Vanilla Buttercream deep, well-rounded flavor. Inspired by devil's food cake, it's a party-perfect dessert that's rich but not overly sweet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Time 1h10m

Yield Serves 12 to 16

Number Of Ingredients 14

1 1/2 sticks unsalted butter, room temperature, plus more for pan
1/2 cup boiling water
1/3 cup natural cocoa powder
3 ounces semisweet chocolate, finely chopped (1/2 cup)
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup sour cream
1/2 recipe Vanilla Swiss-Meringue Buttercream
Chocolate curls, for serving (optional; see note, above)

Steps:

  • Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom with parchment; butter parchment. Stir together boiling water, cocoa, and chocolate; let cool 10 minutes. Meanwhile, whisk together flour, baking powder, baking soda, and salt in another bowl.
  • Beat butter with sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in eggs, one at a time, beating to combine after each addition and scraping down sides of bowl as needed. Beat in vanilla, then chocolate mixture. Reduce speed to low; beat in flour mixture in two batches, alternating with sour cream, until just combined. Scrape batter into prepared pan, smoothing top with an offset spatula.
  • Bake until a tester inserted in center comes out with a few moist crumbs, 35 to 40 minutes (top will not spring back). Let cool in pan 10 minutes. Invert onto a wire rack and remove parchment; let cool completely. Cake can be made up to 1 day ahead and stored at room temperature, wrapped in plastic.
  • Spread buttercream evenly over top and sides of cake. Sprinkle with chocolate curls. (Leftovers can be refrigerated, wrapped in plastic, up to 3 days; return to room temperature before serving.)

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