Chocolate Sheet Cake with Strawberry Frosting
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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!
More delicious ways to enjoy strawberries right this way friends! Try my Strawberry Poppy Seed Cake, Best Easy Strawberry Shortcake, Strawberry Pancakes, Strawberry Lemon Cheesecake Bars, Easy Strawberry Shortcake, and Homemade Strawberry Cobbler.
Why This Recipe Works
Easy Preparation: This chocolate sheet cake with strawberry frosting is straightforward to make, requiring only pantry staples and simple techniques! The one-bowl cake batter and easy-to-spread frosting make it accessible for bakers of all skill levels. Plus, the whole thing takes just 1 hour to make!
Flavor Harmony: The deep, chocolatey flavor of the sheet cake pairs perfectly with the fresh, fruity sweetness of the strawberry frosting! This classic flavor combination is always a hit, and is perfect for any special occasion! Chocolate cake with strawberry frosting might just become your new favorite go to cake!
Ingredients
- Flour: All-purpose flour works great here, but you can also use a gluten-free replacement flour that has a cup to cup ratio for a gluten-free chocolate sheet cake.
- Cocoa: Use a high quality cocoa powder for a super chocolatey cake.
- Butter: Use room temperature butter, or else you will have chunks of butter in the frosting.
- Fresh Strawberries: Using fresh strawberries in the frosting makes it perfectly fruity and slightly tangy!
- Strawberry Preserves: I like to use Bonne Maman strawberry fruit spread, since it is lower in sugar and won’t be too sweet when combined with the frosting!
Here’s How to Make It
- Preheat & Prep: Preheat the oven to 350 and prepare a 9×14 rectangular cake pan with cooking spray and baking parchment.
- Combine Wet Ingredients: In another bowl, or a large jug whisk together the buttermilk, oil, vanilla and eggs. (photo 1)
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa, brown sugar, baking powder, and baking soda, and set aside. (photo 2)
- Add Wet Ingredients to Dry Ingredients: 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. (photos 3-6)
- Bake: 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. (photo 7)
- Mix Sugar and Butter: 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. (photo 8)
- Mix Lemon and Strawberries: 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. (
- Beat until Combined: 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.
- Top the Cake with Frosting: Remove the baking parchment from the cake and level off with a serrated knife if necessary before smoothing over the frosting. Dollop over the preserves and swirl together with the tip of a knife.
Expert Tips
- Use room temperature ingredients! Ensure that the butter, eggs, and buttermilk are at room temperature before mixing. This helps create a smooth, even batter and frosting.
- Avoid over mixing! When combining the wet and dry ingredients for the cake, mix until just combined. Over mixing can lead to a dense, tough cake!
- Cool completely before frosting. Make sure the cake is completely cooled before frosting. If the cake is still warm, the frosting will melt and slide off.
- If you don’t have buttermilk on hand, add 1 tablespoon white vinegar to the milk before adding it to the cake.
Frequently Asked Questions
For an extra chocolatey cake, you can add a handful of chocolate chips to the batter or use a higher quality cocoa powder!
The chocolate sheet cake, before adding the 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.
Store the leftover chocolate strawberry cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days or freeze it for up to 3 months.
More Cake Recipes to Try
- Tres Leches Cake
- German Chocolate Cake
- Chocolate Zucchini Cake
- Flourless Chocolate Cake
- Blueberry Cake
- Cherry Chip Cake
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Chocolate Sheet Cake with Strawberry Frosting
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
- Preheat the oven to 350 and prepare a 9×14 rectangular cake pan with cooking spray and baking parchment.
- In a large bowl, whisk together the flour, sugar, cocoa, brown sugar, baking powder, and baking soda, and set aside.
- In another bowl, or a large jug whisk together the buttermilk, oil, vanilla and eggs.
- 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.
- 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
- 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.
- 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.
- 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!
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I confess..I cheated and used a boxed chocolate cake..don’t tell..but I did make the Strawberry icing and it was such a delicious and fresh complement to the chocolate cake I ‘fudged’ on. My picky husband, who usually turns his nose up to new things that are outside of the norm..yes, I said my husband..not my child..well, he gave it a thumbs up..which is HIGH praise!! I will definitely make it again! My son wouldn’t try it (apple that fell from his daddy’s tree)..More for Me!!! I’m ok with that!!!!
This recipe is also great for Frozen Yogurt day, on Feb 6!