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Double Chocolate Sheet Cake Recipe
This one-bowl double chocolate cake recipe is a melt-in-your-mouth treat for the entire family. This sheet cake comes fully loaded with flavor from its delicious fluffy cacao cake base and it's topped with a whipped chocolate buttercream frosting that's a definite crowd-pleaser for any occasion or season.
INGREDIENTSChocolate Cake: 3 cups super fine cake flour (or sub all-purpose flour) ½ cup Navitas Organics Cacao Powder 1 Tbsp. baking powder Pinch of cinnamon ½ tsp. sea salt 1½ cups organic pure cane sugar 1 cup unsalted butter, softened 3 large organic eggs 2 tsp. vanilla extract 1 cup plant-based 'buttermilk' (almond milk + 1 Tbsp. lemon juice) Whipped Chocolate Buttercream Frosting: 4-5 cups organic powdered sugar ⅓ cup Navitas Organics Cacao Powder 1 cup unsalted butter, softened Pinch of sea salt 1 tsp. vanilla extract ¼ cup almond milk |
DIRECTIONSChocolate Cake: Preheat oven to 350˚ F. Lightly grease OR line with parchment paper an 8x8-inch pan (for a thicker cake) or a 9x13-inch pan. In a large bowl, mix together sugar and unsalted butter until fluffy. Add eggs, vanilla, baking powder, flour, cinnamon, salt, and ‘buttermilk’; mixing until well combined and lump-free. Pour batter evenly into prepared pan and bake for 15-20 minutes or until a toothpick or butter knife comes out clean from the center of the cake. Remove cake from oven and let cool completely. Using a spatula, spread buttercream over cooled cake and gently until fully coated and even. Slice into squares and enjoy! Makes 1 sheet cake
Submitted by Shanika Graham-White | Orchids & Sweet Tea |
This one-bowl double chocolate cake recipe is a melt-in-your-mouth treat for the entire family. This sheet cake comes fully loaded with flavor from its delicious fluffy cacao cake base and it's topped with a whipped chocolate buttercream frosting that's a definite crowd-pleaser for any occasion or season.
Ingredients
- 3 cups super fine cake flour (or sub all-purpose flour)
-
½ cup Navitas Organics Cacao Powder
- 1 Tbsp. baking powder
- Pinch of cinnamon
- ½ tsp. sea salt
- 1½ cups organic pure cane sugar
- 1 cup unsalted butter, softened
- 3 large organic eggs
- 2 tsp. vanilla extract
- 1 cup plant-based 'buttermilk' (almond milk + 1 Tbsp. lemon juice)
- 4-5 cups organic powdered sugar
-
⅓ cup Navitas Organics Cacao Powder
- 1 cup unsalted butter, softened
- Pinch of sea salt
- 1 tsp. vanilla extract
- ¼ cup almond milk
Chocolate Cake:
Whipped Chocolate Buttercream Frosting:
Directions
Chocolate Cake:
- Preheat oven to 350˚ F. Lightly grease OR line with parchment paper an 8x8-inch pan (for a thicker cake) or a 9x13-inch pan.
- In a large bowl, mix together sugar and unsalted butter until fluffy. Add eggs, vanilla, baking powder, flour, cinnamon, salt, and ‘buttermilk’; mixing until well combined and lump-free.
- Pour batter evenly into prepared pan and bake for 15-20 minutes or until a toothpick or butter knife comes out clean from the center of the cake.
- Remove cake from oven and let cool completely.
Whipped Chocolate Buttercream Frosting:
- In a large bowl, beat together powdered sugar and unsalted butter until well combined, then beat in salt, vanilla milk until creamy and fluffy.
- Using a spatula, spread buttercream over cooled cake and gently until fully coated and even.
- Slice into squares and enjoy!