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Classic Sheet Cake Recipe Easy School Colors Celebration Dessert Ideas

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A rich, moist classic chocolate sheet cake perfect for school events and celebrations, featuring vibrant school color frostings and simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (65g) unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot water
  • 1 cup (230g) unsalted butter, softened
  • 3 ½ cups (420g) powdered sugar, sifted
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/3 cup (80ml) whole milk or heavy cream
  • 2 teaspoons vanilla extract
  • Food coloring gels in your school colors

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch pan with butter or non-stick spray and lightly flour it to prevent sticking.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until combined.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Slowly pour the wet ingredients into the dry ingredients while mixing on medium speed with your mixer. Blend until just combined.
  5. Carefully stir in the hot water (about 1 cup/240ml). The batter will be thin.
  6. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool in the pan on a wire rack for at least 20 minutes before frosting.
  8. Beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in vanilla and milk (start with 1/3 cup and add more if needed for spreadable consistency).
  9. Divide the frosting into separate bowls and tint with your chosen food coloring gels.
  10. Spread the frosting evenly over the cooled cake with an offset spatula. Decorate with school colors as desired.
  11. Slice into squares and serve. Best enjoyed the same day but stays moist for up to 3 days stored in an airtight container.

Notes

[‘Use room temperature eggs and buttermilk for better texture.’, ‘Sift cocoa powder and flour to avoid lumps.’, ‘Thin batter is normal due to hot water addition.’, ‘Check cake starting at 30 minutes to avoid overbaking.’, ‘Frost cake only when completely cool to prevent melting.’, ‘Use gel food coloring for vibrant frosting colors.’, ‘You can make the cake a day ahead and frost the next day.’, ‘Substitute gluten-free flour blend for gluten-free version.’, ‘Use almond or coconut milk and vegan butter for dairy-free version.’]

Nutrition

Keywords: classic sheet cake, chocolate cake, school colors cake, celebration dessert, easy chocolate cake, moist chocolate cake, crowd-pleaser dessert

Find it online: https://avabowls.com/classic-sheet-cake-recipe-easy-school-colors-celebration-dessert-ideas/