Chocolate Sheet Cake Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Chocolate Sheet Cake. This Chocolate Sheet Cake has a rich chocolate flavor with a wonderfully soft and moist texture. It is very good on its own, but I really like it with a smooth and creamy Chocolate Frosting. While optional, you can garnish the top of the cake with chocolate sprinkles, candy sprinkles, chopped nuts, or grated chocolate.
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How to Make the Best Chocolate Sheet Cake
How to Make the Best Chocolate Sheet Cake
Full Recipe:
My easy chocolate sheet cake is basically perfect. So fluffy and FULL of chocolate flavor, without being oily and sad like so many store-bought cakes. A nice dollop of fudge transforms this buttercream into something almost magical but if you don't have any handy try adding in some ganache!
If You Don't Have Fudge Handy
If you're substituting the fudge for a ganache just scald 1/4 cup of cream or milk and pour over an equal amount or semi or bittersweet chocolate chips (or chopped). Let it sit for a few minutes then whisk together. You can add more or less of this into the buttercream It's really up to you!
TIPS AND POINTERS:
Use whole milk with a tablespoon of vinegar or lemon juice as a substitute for the buttermilk.
You can substitute whole milk yogurt for the sour cream if desired, I do it all the time and can’t really tell the difference.
Hate coffee? Just use warm water instead!
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Ina Garten's Birthday Sheet Cake | Barefoot Contessa | Food Network
Ina tops her go-to moist Birthday Sheet Cake with a rich chocolate buttercream!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Birthday Sheet Cake
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 45 min
Prep: 15 min
Cook: 30 min
Yield: 1 (12x18-inch) cake
Ingredients
For the cake:
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
8 ounces (about 1 cup) sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the frosting:
24 ounces semisweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Chocolate candies for decorating (recommended: M&M's)
Directions
Preheat the oven to 350 degrees F. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
Spread the frosting evenly on the cake. Have the children decorate the cake with chocolate candies.
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Ina Garten's Birthday Sheet Cake | Barefoot Contessa | Food Network
Ree Drummond's Chocolate Sheet Cake with Vanilla Bean Frosting | The Pioneer Woman | Food Network
The Pioneer Woman whips up an easy, chocolatey cake that has been a crowd-pleasing dessert in her house for years!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Chocolate Sheet Cake with Vanilla Bean Frosting
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr (includes cooling time)
Active: 20 min
Yield: 12 to 15 servings
Ingredients
Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder
1 cup semisweet chocolate chips
Frosting:
4 cups powdered sugar
2 sticks (1 cup) salted butter, softened
2 tablespoons whole milk
Dash of kosher salt
1 vanilla bean, split and caviar scraped
Directions
For the cake: Preheat the oven to 350 degrees F.
Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
Spread the top of the cake with the frosting, slice and serve.
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Ree Drummond's Chocolate Sheet Cake with Vanilla Bean Frosting | The Pioneer Woman | Food Network
Texas Sheet Cake
This is a moist sheet cake that the wet ingredients are boiled to make the batter.
Cake:
2 sticks butter
1 cup water
4 tbsp cocoa powder
2 1/4 cup flour
2 cups sugar
1 tsp soda
2 eggs
1/2 cup buttermilk or prepared milk
1 tsp vanilla
Frosting:
1 stick butter
1/3 cup milk
4 tbsp cocoa powder
16 Oz of powdered sugar
1 tsp vanilla
How to Make The Most Amazing Texas Sheet Cake
The Most Amazing Texas Sheet Cake is light and fluffy with a deliciously decadent cooked frosting on top. Sprinkle on some chopped pecans or walnuts and you have a sheet cake that people will rave over!
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✅Ingredients
CAKE:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup warm water
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
FROSTING:
• 1/2 cup salted butter
• 1/3 cup unsweetened cocoa powder
• 1/3 cup buttermilk
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts
✅Instructions
FOR THE CAKE:
1️⃣ 00:00:14 - Preheat oven to 350 degrees. Lightly grease a 13x18 inch baking sheet.
2️⃣ 00:00:22 - In a large mixing bowl stir together flour, sugar, cocoa, baking soda, and salt.
3️⃣ 00:00:49 - Add eggs, buttermilk, warm water, oil, and vanilla. Whisk until combined and batter is smooth. This should take just a couple of minutes. Pour batter into prepared baking sheet.
4️⃣ 00:01:33 - Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack for 15 minutes before frosting.
FOR THE FROSTING:
1️⃣ 00:01:54 - Melt butter in a medium-sized saucepan over low heat. Whisk in cocoa powder, then pour in buttermilk. Increase heat to medium high and bring to a simmer, whisking constantly.
2️⃣ 00:02:19 - Once the mixture is simmering, remove from the heat and whisk in powdered sugar and vanilla until smooth. Pour over cake to cover. Use a rubber spatula to smooth out and spread if needed. Sprinkle on chopped pecans. Let the cake and frosting cool completely before cutting and serving.
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