Chocolate Sheet Cake with Buttercream Frosting
- 1 1/4 cups sugar
- 1 1/4 cups all purpose flour I use GFJules (affiliate link)
- 1/2 cup Hershey’s Cocoa
- 1/2 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup strong black coffee I used decaf.
- 2/3 cup buttermilk to make your own sour milk: add 1 tablespoon apple cider vinegar or white wine vinegar to a liquid measuring cup, then add enough milk to make 2/3 cup total; let sit 10 minutes
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 box confectioner sugar
- 2 teaspoons vanilla
- ½ stick butter 4 tablespoons or dairy-free butter, softened
- 4½ tablespoons milk
- 6 Tablespoons butter or dairy-free butter softened
- ¾ cup Hershey’s Cocoa
- 1 teaspoon Vanilla extract
- 2⅔ cups powdered sugar
- 4 to 6 Tablespoons milk
- Preheat oven to 350 degrees F and lightly grease a half-size rimmed baking sheet (approximately 9.5 x 14.5)
- In large mixing bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, coffee, buttermilk, oil and vanilla; mix to combine, then beat on medium speed for 2 minutes (batter will be smooth and relatively thin).
- Pour into prepared baking sheet, spread evenly and bake 20-22* minutes or until top is set and a toothpick inserted into the center comes our clean. The edges will also start pulling away from the pan. *Pro tip: Check at 20 minutes and if the top is browned enough, cover loosely with foil for the last 2 minutes so top doesn't burn.
- Let cool completely before frosting. Can be made a day ahead, leave out at room temperature, loosely covered with wax paper.
- Frost using an icing spatula, small spatula or small knife or the back-side of a spoon... spread on a thick layer and gently spread evenly across the cake being careful to keep a thick enough layer so you don't "pick up" the top of the cake while frosting.
- After frosting, serve as is, top with sprinkles or decorate for any occasion.
- In a small mixing bowl, beat butter. Add remaining ingredients, and mix until combined and creamy.
- In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency. Blend in vanilla. Makes about 2 cups frosting
Store loosely covered with wax paper in the refrigerator for several days, up to a week.