I’m currently in that mode where it’s the quiet before the storm. I have a super busy month coming up and I’m diligently trying to get my little duckies in a row so I won’t be crying of stress every single day. I think it’s going a’ight.
I also have a ton of summer stuff I want to make before the end of the season! It’s crazy, we’re nearly to the end of July and then we have August. And once September hits, all anyone wants to talk about are pumpkin spice lattes and apples; I’m just not ready. LIKE, SO FAR FROM READY. I’m still obsessed with stone fruit and tomatoes and cherries.
And if you can believe it, I still haven’t made a pie this season. WHUT!! I’ve been sleepin’.
Josh and I have been cooking nearly every single night, making super quick meals. I can’t wait to share a few that I’ve been making. We eat outside in the backyard, under the little stringy lights and it’s become my favorite time of day.
This sheet cake deserves a place on that backyard table because it’s the perfect summertime dessert for a group. It’s so easy and leisure.
I love me some sheet cakes because they’re so simple. No cake layers, no fancy decorating needed. All you need is a few bowls, an offset spatula and some sprinkles.
This cake is made in one-bowl and is so ridiculously moist, without being dense. You can make this on a Friday and it would be delicious for the entire weekend.
The frosting is fluffy and fudge-y, and just like the cake, it’s not super heavy.
THE SPRINKLES! I’m going to show you on Wednesday how to make sprinkles. I’m not inventing anything new, people have been making homemade sprinkles for a long time but I just made them in colors that don’t exist in stores.
If you don’t own a sheet cake pan, it’s worth the investment. This is my favorite one.
- 2 1/4 cup all-purpose flour
- 2 1/4 cup white granulated sugar
- 1 cup cocoa powder
- 1 tablespoon instant espresso
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 large eggs
- 1 cup buttermilk
- 1 cup warm water
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
- 1 1/2 cups unsalted butter, at room temperature
- 4 cups powdered sugar, sifted
- 6 ounces dark chocolate or semi-sweet chocolate chips, melted
- 2 tablespoons sour cream or buttermilk or cream
- 1 teaspoon vanilla extract
- Preheat your oven to 350 degrees F. Grease and line a 9x13-inch rectangular cake pan with parchment paper.
- In a the bowl of a stand-up mixer, with the paddle attachment (or in a large bowl, using an electric hand mixer), add the flour, sugar, powder, instant espresso, baking soda, baking powder and salt. Mix, on low speed, until combined.
- Crack in the eggs, pour in the buttermilk, water, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
- Pour the cake batter into the prepared cake pan and bake for about 25 to 35 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.
- In the bowl of a stand-up mixer, with the paddle attachment, add the butter and powdered sugar; beat until smooth and fluffy, about a minutes. Pour in the chocolate, sour cream and vanilla extract. Beat again until smooth, about 1 minute.
- Scoop the frosting onto the top of the cake and make a bunch of swoops, decorating the top how you like. Sprinkle with a handful of sprinkles.
- Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.