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Chocolate Sheet Cake with Strawberry Frosting

When it comes to crowd-pleasing desserts, few treats can compete with the simplicity and decadence of a Chocolate Sheet Cake with Strawberry Frosting! The soft, decadent cake with a tangy, luscious strawberry frosting make a winning combination that's sure to be a hit!

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 18 servings
Calories: 287 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Chocolate Sheet Cake
  • 2 cups flour
  • 1 ½ cups sugar
  • 1 cup cocoa
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 cup buttermilk
  • ½ cup oil
  • 2 tsp vanilla
  • 2 eggs
  • ¼ cup boiling water
For the Strawberry Frosting
  • 2 ¼ cups powdered sugar
  • ¾ cup butter at room temperature
  • 3 tbsp freeze dried strawberry powder
  • 3 oz fresh strawberries
  • ½ tbsp lemon juice
  • ¼ cup Strawberry Preserves

Instructions

Prepare the Cake
    Cup of Yum
  1. Preheat the oven to 350 and prepare a 9x14 rectangular cake pan with cooking spray and baking parchment.
  2. In a large bowl, whisk together the flour, sugar, cocoa, brown sugar, baking powder, and baking soda, and set aside.
  3. In another bowl, or a large jug whisk together the buttermilk, oil, vanilla and eggs.
  4. Whisk the wet ingredients into the dry, then whisk in the boiling water to lighten the batter. Scrape into the prepared pan and smooth the top, dropping it down on the countertop a few times to knock out any large air bubbles.
  5. Bake for 30 minutes, or until a toothpick inserted into the middle comes out clean. Allow to cool in the tin until it is cool enough to touch, then turn it out onto a wire rack to cool completely. 
Prepare the Frosting
  1. Once the cake is cool, make the frosting. Using a hand mixer beat together the powdered sugar and butter until smooth and fluffy. Then mix in the freeze dried strawberry powder.
  2. In a small food processor or using a blender, blitz the strawberries and the lemon juice together until smooth. Press through a sieve into the frosting, discarding the seeds.
  3. Beat again until extremely light and fluffy: plenty of beating to add air will ensure the buttercream does not split even once you’d added a little liquid!
  4. Remove the baking parchment from the cake and level off with a serrated knife if necessary before smoothing over the frosting. Dollop over the strawberry preserves and swirl together with the tip of a knife.

Notes

  • The cake, before frosting can be made up to 2 days ahead and kept at room temperature, wrapped in plastic food wrap. Alternatively, you can freeze it for up to a month before thawing and decorating.
  • Use your favorite strawberry preserves or fruit spread. (If you can find it, Bonne Maman’s Strawberry Fruit Spread as the strawberry preserves in this recipe as it is much lower in sugar than regular strawberry preserves so will add more fruit flavor without tasting too sweet alongside the sugar in the frosting.)

Nutrition Information

Calories 287kcal (14%) Carbohydrates 53g (18%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.03g Cholesterol 21mg (7%) Sodium 204mg (9%) Potassium 135mg (4%) Fiber 2g (8%) Sugar 38g (76%) Vitamin A 65IU (1%) Vitamin C 1mg (1%) Calcium 68mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 18servings

Amount Per Serving

Calories 287

% Daily Value*

Calories 287kcal 14%
Carbohydrates 53g 18%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Trans Fat 0.03g 2%
Cholesterol 21mg 7%
Sodium 204mg 9%
Potassium 135mg 3%
Fiber 2g 8%
Sugar 38g 76%
Vitamin A 65IU 1%
Vitamin C 1mg 1%
Calcium 68mg 7%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.