Chocolate Sheet Cake with Coconut Buttercream
Nothing gets better or easier than a good ole’ sheet cake. Try out this recipe for Chocolate Sheet Cake with Coconut Buttercream!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 15 servings
Ingredients
||Chocolate Sheet Cake ||
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
1 cup unsweetened cocoa powder
2 cups sugar
1/2 teaspoon salt
1 cup boiling hot water
1/2 cup butter
2 teaspoons instant coffee
2 eggs
1 cup buttermilk
|| Coconut Buttercream ||
1 cup butter
1 tablespoon water
4 cups powdered sugar
1 teaspoon coconut extract
1 tablespoon heavy cream
Instructions
Preheat the oven to 350 degrees and grease a 9″ x 13″ pan.
|| Chocolate Sheet Cake || Place all dry ingredients in the bowl of a standing mixer and whisk until combined.
Over the stovetop, heat the water, butter, and instant coffee together until just melted.
Add eggs and buttermilk into the dry ingredients and turn the mixer on low while pouring in the melted butter/coffee mixture. Scrape down the sides, and continue to stir for another 30 seconds.
Pour batter into prepared sheet pan and bake for 20-25 minutes or until the center has just set. Cool for about 15 minutes before removing from pan.
|| Coconut Buttercream || Whip the butter and water together for 2 minutes until pale. Add in the rest of the ingredients and whisk on low.
Frost the top of the cake once it’s cooled and top with sprinkles.
Keywords: chocolate, cake, coconut