This Chocolate Sheet Cake With Berry Frosting is a simple and elegant sheet cake that is perfect for feeding a crowd at your next gathering or party.
Hiiii! I’m back after a little summer break and it feels so good to be back. I know, I should have mentioned that I was going to go a little quiet for a few weeks but I figured that it was the end of summer and you all are super busy doing your own things as well so I wouldn’t even be missed. And I was *mostly* right – my stats tell me that you have still been checking in and that I even have some new comers (hi!) which I’m stoked about.
Where did we even leave off last? Since I’ve last wrote, I’ve turned 27 (!!!) which feels super weird. I have this very distinct memory of being 22, going to a friend’s 27th birthday, and sitting their thinking ‘wow! Where will I be at 27?’. I remember contemplating it over eating cake and trying to visualize what would be different for me at 27: surely I wouldn’t still be living in the Midwest (I am and grow fonder of it everyday), would I still be with Wyatt? (yup), Tuko will be so old by then (and he’s still just a big ball of boxer energy). As usual, I thought I’d have it all figured out by now by I’m still flying by the seat of my pants (as they say). I told my mom that I didn’t feel like an adult at our lunch date a few weeks ago and she told me she still feels like that sometimes. I found her comment very reassuring – there is still always time to reinvent myself at any age.
To celebrate my birthday, we hosted a little grill out a few weeks ago and I whipped up this sheet cake for the occasion. I’ve never made a sheet cake before and kind of am now obsessed with it’s simplicity and ability to feed a crowd with minimal effort. I didn’t hold back at all by trying to ‘healthify’ this up in any way because sometimes you just have to treat yo’ self, ya know? Also, I crushed up freeze dried raspberries and sprinkled the dust on top of the frosting (instead of using sprinkles) and it was a total showstopper.
Chocolate Sheet Cake With Berry Frosting recipe below:
- 16 Tbsp unsalted butter , plus more for greasing the pan
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour , plus more for dusting the pan
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup cocoa powder
- 1/2 cup whole milk
- 2 medium eggs
- 1 tsp . vanilla
- 1 cup unsalted butter , room temperature
- 1/2 cup blackberry jam
- 4 cups powdered sugar
- Crushed dried raspberries , for dusting (optional)
Preheat oven to 350 degrees and grease and dust a baking sheet with butter and flour.
Place butter, cocoa, and 1 1/2 cups of water in a small saucepan over medium-low heat. Whisk often until butter has melted and the mixture is glossy. Remove from heat and set aside.
In a large mixing bowl, whisk together flours, sugar, baking soda, salt, and cocoa powder. Make a well in the center and pour in cocoa mixture, milk, eggs, and vanilla. Whisk all wet ingredients until combined and then slowly whisk dry ingredients into wet until a thick batter has formed.
Transfer batter into prepared baking sheet and bake for 25 minutes or until a toothpick comes out of the center clean. Transfer to a wire rack and let cool completely.
For the frosting: Using an electric mixer with the paddle attachment, beat butter and jam together until incorporated, about one minute. With the mixer on medium-low, slowly add in powdered sugar until a thick frosting has formed.
Spread icing over chocolate cake and then dust with rasberry dust (if using).
Slice and serve.