With the big holidays behind us, I almost forgot about Valentine’s Day! I want to re-share an easy recipe of mine for chocolate sheet cake. If you are looking for something you can throw together fast, and sprinkle some festivity on, I’ve got you covered right here. Rich, decadent, CHOCOLATE. Totally in season, and this particular recipe makes it totally easy and fast to throw together.
throw on some sprinkles and call it a day
Sometimes, it’s all in the sprinkle. We don’t always have time to actually make a fancy dessert, but the right sprinkle can instantly add sparkle and shine to an otherwise basic dessert. Take a look at some of the sprinkles I’ve picked out in the links below! They are perfect for the holidays and will make this sheet cake (or any other dessert) look as incredible as it tastes!
it’s in the oven in under 10 minutes
It works great for large gatherings or those school parties, because there’s no fussy layers. There are no special instructions for making this either. Just an easy, one-bowl recipe that anyone can handle.
the frosting takes 5 minutes
Slather the delicious, 5-minute homemade frosting on (yes! it takes 5 minutes to make and it’s included with the cake recipe below!), and sprinkle with your favorite holiday sprinkles.
For more easy, fast holiday desserts that feed a crowd try, these incredible crinkle top, fudgy Unboxed Brownies! They’ve got that boxed brownie taste (because let’s face it, boxed brownies are everyone’s favorite) and they even give you that crinkly top; from scratch!
And don’t forget to check your local grocery store for super cute Valentine’s day sprinkles! There are a lot of really adorable sprinkles out there these days. Valentine’s day being some of the cutest. Get a super festive look without a lot of effort by sprinkling on some festivity to this super simple, chocolate dessert.
chocolate sheet cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 3/4 cup dutched brown cocoa can use regular cocoa powder
- 1/4 cup dutched black cocoa can use all brown
- 2 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 1 cup water
- 1 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tsp vanilla
- 1 cup semi sweet chocolate chips
- 1 stick butter softened at room temperature
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp milk
- Preheat oven to 350 degrees, grease and flour a half sheet aluminum pan.
- In a large bowl, combine flour, sugar, cocoas, baking powder and salt.
- Add to that the eggs, water, oil, milk and vanilla, and whisk until combined.
- Pour in sheet pan and bake 20-30 minutes, until toothpick inserted in center comes out clean.
- In a microwave safe container, heat chocolate chips in 25 second intervals, stirring in between each one until melted and completely smooth. Do not heat past this point.
- Beat together the melted chocolate, vanilla, and half of the powdered sugar. Beat in the butter and the rest of the sugar until smooth and fluffy. Don't over beat or it can separate.
- Store on the countertop, at room temperature, covered until ready to use.
- Let the cake cool completely before frosting. Begin by scooping a very large dollop onto the center of the cake, and then using an offset spatula to spread a thin layer evenly to each edge.
- Decorate with sprinkles directly after frosting, so they stick.
- Cut into 24 even pieces; 6 long ways, and 4 across.
- When beating the frosting, beat only to the point that it is combined and fluffy. Going too far can cause the fats to "separate" and it will look a little clumpy.
- If this does happen, you can fix it by adding 1-2 tablespoons of heavy cream and beating until smooth. If the frosting is too soft after this, mix in a couple tablespoons more of powdered sugar. Again, don't beat it past the point that it is combined and smooth.
- Make sure the cake is completely smooth before frosting.
- Decorate with the sprinkles right after frosting so they stick better.
- Cut with the thinnest point of a sharp knife to avoid dragging the frosting.