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Chocolate Sheet Cake with Rich Cocoa Icing, Fresh Strawberries, and Chocolate Whipped Cream Recipe

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4.1 from 81 reviews

This classic Chocolate Sheet Cake is a moist, rich, and easy-to-make dessert perfect for gatherings or everyday treats. Baked in a large rimmed sheet pan and topped with a luscious homemade chocolate icing, it delivers intense cocoa flavor balanced by a tender crumb. The addition of fresh strawberries and chocolate whipped cream adds a fresh and creamy touch, making it an irresistible indulgence.

Ingredients

Cake

  • 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
  • 2 cups (410g) granulated sugar
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (226g) unsalted butter
  • 1/2 cup (48g) unsweetened cocoa powder, plus more for dusting
  • 1 cup (235ml) very hot water
  • 1/2 cup (120ml) buttermilk
  • 2 large eggs
  • 2 tsp vanilla extract

Chocolate Icing

  • 1/2 cup (112g) unsalted butter, diced into cubes
  • 1/3 cup (33g) unsweetened cocoa powder, sifted
  • 1/8 tsp salt
  • 6 Tbsp milk
  • 1 1/2 tsp vanilla extract
  • 3 1/3 cups (430g) powdered sugar, sifted

To Garnish

  • Brown sprinkles
  • 20 - 24 fresh small strawberries
  • Chocolate Whipped Cream (see notes)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Butter a rimmed 18 by 13-inch baking sheet and lightly dust it with cocoa powder, tilting the pan to coat evenly. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, and salt for about 20 seconds until combined. Set aside.
  3. Melt Butter and Combine with Cocoa and Water: Place the unsalted butter in a large microwave-safe bowl and heat until melted. Whisk in the cocoa powder and very hot water until smooth.
  4. Combine Flour Mixture with Wet Ingredients: Pour the dry flour mixture into the butter mixture. Using an electric hand mixer, blend until well combined.
  5. Add Remaining Wet Ingredients: Add buttermilk, eggs, and vanilla extract to the batter. Mix on low speed for about 45 seconds until smooth and fully incorporated.
  6. Bake the Cake: Pour the batter into the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and Prepare to Ice: Remove the cake from the oven and place on a wire rack to cool slightly. Begin making the icing immediately so it can be poured on the warm cake.
  8. Make Chocolate Icing: In a medium saucepan over medium heat, combine the diced butter, sifted cocoa powder, salt, and milk. Stir constantly until the butter is melted and the mixture is smooth.
  9. Finish the Icing: Remove from heat, then whisk in vanilla extract and sifted powdered sugar. If the icing is too thick, return to medium-low heat and warm while stirring constantly until it reaches a pourable consistency.
  10. Ice the Cake: Pour the warm icing evenly over the warm cake and spread it out. Add brown sprinkles immediately if using, before the icing sets.
  11. Set and Serve: Allow the icing to set at room temperature. Cut the cake into 20-25 squares. Add a dollop of chocolate whipped cream and a fresh strawberry to each slice just before serving.

Notes

  • The cake is best iced while it's still warm to ensure the icing absorbs into the cake, keeping it moist.
  • Chocolate whipped cream can be made by folding melted chocolate into whipped cream for a rich topping.
  • You can substitute buttermilk with milk plus 1 tablespoon vinegar or lemon juice, allowed to sit 5 minutes.
  • For a dairy-free version, use vegan butter and milk alternatives.
  • Store leftovers tightly covered at room temperature for up to 3 days.

Find it online: https://recipethrive.com/chocolate-sheet-cake-with-rich-cocoa-icing-fresh-strawberries-and-chocolate-whipped-cream-recipe/