Chocolate Cake with Buttercream Frosting
Today I’m partnering with Standard TV and Appliance to share a recipe for delicious (& easy!) chocolate sheet cake! It’s the Standard TV President Bill Gander's BIRTHDAY today, and the appliance (and mattress) chain is about to have a huge Labor Day Sale – so there’s a lot of reason for them to celebrate!
If you’ve followed me on Instagram for awhile, you know that Jordan and I bought and remodeled a home earlier this year, and we went to Standard TV & Appliance for all of the important stuff: washer and dryer, our refrigerator, ovens, dishwashers, and stovetop! I grew up hearing Standard TV & Appliance commercials (they’ve been a staple in Portland since 1947) and we trusted them because of their policy to match or beat pricing of any local competitor!
Anyway, on to CAKE! Maybe you’re celebrating the end of summer, or sending your kdidos back to school! Or, maybe you’re celebrating a summer wedding anniversary (we just had ours). In any case, cake is always cool.
This recipe is tasty, easy, and delicious. I used the Bob’s Red Mill 1:1 Baking flour (in the blue and clear bag). If you can’t do dairy, I would suggest mixing 1 Tbsp. raw vinegar or lemon juice into 1 cup of coconut milk and letting it sit for five minutes… you should have a substance very similar in texture (and function) to buttermilk!
For the Cake:
- 2 cups Bob’s Red Mill 1:1 Gluten Free Baking Flour
- 2 cups white sugar
- ½ cup buttermil
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 large eggs
- 1 cup slightly melted grassfed butter
- 4 ½ tablespoons of unsweetened cocoa powder
5-Minute Buttercream Frosting:
- 6 tablespoons grassfed butter, softened
- 2 2/3 cup confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 1/3 cup milk (or coconut milk, or almond milk)
- 1 teaspoon vanilla extract
1. First, preheat the oven to 350-degrees F.
2. In a large mixing bowl, combine the flour, sugar, and salt. Whisk gently.
3. In a different bowl, combine the buttermilk, baking soda, vanilla, almond extract, and eggs. Whisk gently.
4. In a saucepan, melt the butter and add in the cocoa powder. Whisk to combine until cocoa powder is fully dissolved. In another saucepan, bring a cup of water to boil. When the butter has melted completely (from the first saucepan) pour the boiling water into the pan and turn off the heat. Pour the chocolate mixture into the flour mixure and stir to cool the chocolate. Then, slowly, add in the egg mixture.
5. Stir until smooth, then pour into a fully lined jelly roll pan or rimmed baking sheet.
While the cake is in the oven making your house smell divine, why not whip up the frosting?
1. In a medium bowl, beat the softened butter until it becomes whipped or cloudlike. Warm the milk for 20 seconds in the microwave (or stovetop). Add in confectioners’ sugar, cocoa powder, and warm milk, to the butter; beat until everything is thoroughly dissolved and desired consistency is reached. Add more confectioners’ sugar if you want it thicker and more milk to make it more like a glaze.
2. When the cake is finished baking, allow to cool before frosting. Then, top with your favorite sprinkles and enjoy!