CHOCOLATE SPRINKLE SHEET CAKE

Chocolate Sprinkle Sheet Cake image

A light chocolate cake is not a contradiction in terms; it's a splendid anytime snack. Here, some of the flour in our basic recipe is replaced with a half-cup of cocoa powder for a deep chocolate flavor. Sour cream creates a tender crumb, and buttercream frosting gets whipped until airy with an electric mixer. Last but by no means least: Sprinkles make everything joyous.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 2h10m

Yield Serves 10 to 12

Number Of Ingredients 14

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Ingredients

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 1/3 cups unbleached all-purpose flour
1/2 cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder
1 teaspoon kosher salt (we use Diamond Crystal)
4 large eggs, room temperature
1 1/2 cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature
2 sticks unsalted butter, softened
2 cups confectioners' sugar, sifted
1/2 cup Dutch-process cocoa powder, sifted
1/4 cup whole milk, room temperature
2 tablespoons chocolate sprinkles, for decorating

Steps:

Cake: Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.
Whisk together flour, cocoa, baking powder, and salt. Combine eggs and granulated sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.
Scrape batter into prepared pan, smoothing top with a spatula. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).
Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan and let cool completely on rack. (Cake can be made to this point and stored at room temperature, wrapped in plastic, up to 1 day.)
Frosting: Beat together butter, confectioners' sugar, cocoa, and milk on medium-high speed until light and fluffy, about 5 minutes. Spread over top of cake. Decorate with sprinkles. Frosted cake is best the day it's assembled, but can be refrigerated, wrapped in plastic, up to 1 day. Return to room temperature before serving.

*** Explore more Chocolate Sprinkle Sheet Cake Recipes »

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Olly Cope

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This cake was a bit too sweet for my taste, but my kids loved it. The cake is very moist and the chocolate flavor is very strong. I would recommend using semisweet chocolate chips instead of milk chocolate chips if you don't like your cakes too sweet

Ron Ragan Jr

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I made this cake for my husband's birthday and he loved it! The cake is dense and chocolatey, and the sprinkles add a nice touch of sweetness. I would definitely recommend this cake to anyone looking for a simple and delicious chocolate cake.

KING Ak47

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This cake was so easy to make and it came out perfect! I love that it's a one-bowl recipe and that I didn't have to use any fancy ingredients. The cake is moist and flavorful, and the chocolate frosting is rich and creamy. I will definitely be making

Youcef Otmani

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This chocolate sprinkle sheet cake is beyond delicious! The texture is moist and fluffy, the chocolate flavor is rich and decadent, and the sprinkles add a fun and festive touch. I made this cake for my son's birthday party and it was a huge hit with

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