Chocolate Sheet Cake for Two Recipe
This chocolate sheet cake for two is a great alternative to the large classic sheet cake size. Perfect for two with a raspberry frosting and a little bit of leftovers.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 2 people
Sheet Cake for Two:
- 1 cup plus 2 tablespoons all-purpose flour
- 1 cup plus 2 tablespoons white granulated sugar
- 1/2 cup cocoa powder
- 2 teaspoons instant espresso
- 1 teaspoon baking soda
- 3/4 teaspoons baking powder
- 3/4 teaspoons salt
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup warm water
- 1 tablespoons olive oil or ve getable oil
- 1 teaspoons vanilla extract
Raspberry Puree (for frosting):
- 1/2 pint fresh or frozen raspberries
- 3 tablespoons sugar
- 3/4 cup unsalted butter
- 3 cups powdered sugar sifted
- Pinch of salt
- 3 tablespoons raspberry puree
- 1 tablespoon heavy cream
- Sprinkles of choice as garnish
To Make the Cake:
Preheat your oven to 350 degrees F. Grease and line a 8x8-inch square 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 20 to 25 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.
To Make the Raspberry Puree:
To a small baking dish, combine the raspberries with the sugar. Bake for about 10 to 12 minutes, until very softened. Transfer the raspberries, along with any of their juices to a blender and puree until smooth. Pour the raspberry puree through a strainer, into a small bowl. Set aside to cool.
To Make the Frosting:
In the bowl of a stand-up mixer, with the paddle attachment, add the butter and powdered sugar; beat until smooth, about a minute. Pour in the raspberry puree and heavy cream. Beat again until smooth and fluffy, about 2 minutes.
To Frost the Cake:
Scoop the frosting onto the top of the cake and make a bunch of swoops, decorating the top how you like. Top 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.
Serving: 2g | Calories: 1503kcal | Carbohydrates: 215g | Protein: 7g | Fat: 77g | Saturated Fat: 48g | Cholesterol: 200mg | Sodium: 1505mg | Potassium: 616mg | Fiber: 7g | Sugar: 198g | Vitamin A: 2337IU | Calcium: 182mg | Iron: 3mg