Chocolate Strawberry Sheet Cake | The Squeaky Mixer
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Chocolate Strawberry Sheet Cake

This cake will go down in history as one of my favorite recipes that I’ve made so far. The chocolate cake is so rich, tender, moist, and fluffy. The strawberry buttercream is sweet and tart at the same time. The strawberry buttercream is flavored with dehydrated strawberries ground into a fine powder so the flavor is natural, refreshing, and so perfectly tart.

Chocolate Strawberry Sheet Cake | The Squeaky Mixer

How To Make Chocolate Cake

This Chocolate Cake recipe is extremely simple to make and I promise will be the only chocolate cake recipe you will use from here on out. It’s all prepared in one bowl, can be made by hand with a whisk, yields a thin, smooth batter, bakes perfectly, and results in the most rich, tender, fluffy, spongey chocolate cake.

One of the most important components of this cake is the espresso powder. You don’t actually taste the espresso flavor up front but this helps to make the chocolate flavor more robust and rich. I use King Arthur Espresso Powder and it’s never disappointed. Another important part of this recipe is the addition of boiling water. Not just regular ol’ room temperature water but hot boiling water! This hot water blooms the cocoa powder to not only make the batter more fragrant but also help draw out all of the richness from the cocoa to give you chocolate cake with the best flavor possible.

Chocolate Strawberry Sheet Cake | The Squeaky Mixer
Chocolate Strawberry Sheet Cake | The Squeaky Mixer

Using dehydrated strawberries in the buttercream as well as a topping to finish off this cake gives it that tart and refreshing strawberry flavor without using an artificial flavoring that would yield a different flavor. I found dehydrated strawberry powder at my local grocery store.

Chocolate Strawberry Sheet Cake

5.0 from 2 votes
Recipe by Maddison Koutrouba – thesqueakymixer.com
Servings

12

servings
Cooking time

25

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 2 cups all-purpose flour

  • 2 cups granulated sugar

  • 1/2 cup + 1 Tbsp. unsweetened cocoa powder

  • 2 tsp. baking powder

  • 1 1/2 tsp. baking soda

  • 1 1/2 tsp. espresso powder

  • 1/2 tsp. salt

  • 1 cup whole milk

  • 1/2 cup vegetable oil

  • 2 1/2 tsp. vanilla extract

  • 2 eggs, room temperature

  • 3/4 cup boiling water

  • Strawberry Buttercream
  • 1/2 cup unsalted butter, softened

  • 3 cups confectioner’s sugar

  • 1/4 cup dehydrated strawberries, pulsed into a fine powder

  • 1/4 tsp. salt

  • 2 tsp. vanilla extract

  • 3-4 Tbsp. heavy whipping cream

  • 1/4 cup dehydrated strawberry pieces for decorating

Directions

  • Preheat the oven to 350 degrees F and lightly grease and line a 9″ x 13″ pan with parchment paper. Set aside.
  • In a large bowl or the bowl of a stand mixer fit with the whisk attachment, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder, and salt. Mix until everything is evenly combined.
  • Place 3/4 cups of water in a small stovetop pot and heat over medium to high heat. Turn the heat off once the water comes to a boil.
  • Create a well in the center of the bowl if youโ€™re mixing by hand and add in the milk, oil, vanilla, and eggs.
  • Slowly mix everything while adding a slow stream of boiling water to the side of the bowl. Mix until the batter is nice and smooth.
  • Pour the batter into the prepared pan then bake for 25-30 minutes.
  • Allow the cake to cool completely in the pan it was baked in then release the cake out of the pan by the parchment paper on the sides of the pan.
  • Strawberry Buttercream
  • In a large bowl, use an electric mixer on low speed to beat the butter, confectioner’s sugar, strawberry powder, salt, and vanilla while slowly adding in the heavy cream 1 tablespoon at a time. The mixture should turn a nice shade of pink and smell fragrant of strawberries.
  • Continue to mix while adding in the heavy cream until the mixture is nice and smooth and there are no lumps.
  • You can add more dehydrated strawberries to the buttercream for a stronger strawberry flavor. While the cake cools, cover the buttercream with plastic wrap and leave out at room temperature. If you plan to decorate your cake the next day, keep the buttercream in the fridge overnight then take out 25 minutes before decorating to allow it to soften.
  • Once the cake has cooled completely, scoop the strawberry buttercream on top then use a spoon and an offset spatula to evenly spread the frosting on top of the cake.
  • Top the cake with more dehydrated strawberry pieces and powder. Feel free to top with a drizzle of chocolate, chocolate-covered strawberries, fresh strawberries, whatever you wish! Cut into even squares and enjoy!

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6 Comments

  1. Could you possibly mean freeze-dried strawberries? I canโ€™t find dehydrated anywhere, but I found all kinds of freeze-dried strawberries! Iโ€™m so excited to try this!

  2. Hello. How can I substitute dehydrated strawberry because it is hard to find in our place? I wanted to make a birthday cake for mu daughter this next week.

    1. Hi there! I recommend ordering dehydrated strawberries online, Amazon has them. Otherwise you can try using a bit of strawberry extract for adding a strawberry flavor but you won’t have the pink hue in the frosting. Dehydrated strawberries are great because you get the all natural, tart flavor of real strawberries without the moisture effecting the consistency or texture of your frosting. You could always top the entire cake off with chopped fresh strawberries sprinkled on top as well! I hope this helps please let me know if you have any other questions ๐Ÿ™‚

    1. Hi there! The oil in this recipe helps add to the overall texture and moisture in this recipe so I recommend using it but if you’d like to substitute for butter, you can use an easy 1:1 ratio ๐Ÿ™‚