Chocolate Covered Strawberry Cake
Homemade strawberry sheet cake with fudgy chocolate frosting
Yield: 24 slices
Materials
Cake:
- 1 cup butter cold & cubed
- 1 ½ 360g cups sugar
- 1 ½ teaspoons vanilla extract
- 1 ¼ 190g cups all-purpose flour
- 1 ¼ 190g cups cake flour
- 2 ¼ teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup buttermilk
- 2 tbsp milk
- 4 large eggs
- 1 oz freeze dried strawberries blended
Frosting:
- 10 tbsp butter softened
- 1/2 cup + 1 tbsp (75g) cocoa powder
- 3 c 360g powdered sugar
- 1/2 cup milk
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
Cake:
- Preheat oven to 350 F. Line a 9x13 pan with parchment paper. See notes for pan information
- In a large mixing bowl, mix sugar, flours, baking powder and salt. Add cubed butter and mash with a fork or potato masher until smaller chunks form. Then mix with a handheld mixer until it resembles coarse wet sand.
- Mix eggs in a separate bowl with buttermilk and vanilla extract. Add the buttermilk mixture in 3 increments to the dry ingredients/butter mixture, until just combined.
- Blend or food process the freeze dried strawberries until it becomes a powder. Fold the blended freeze dried strawberry powder into the batter until combined.
- Bake for 30 minutes or until not jiggly in the center. Place in the refrigerator until room temperature and slightly chilly. Start to make the frosting.
Frosting:
- In a medium mixing bowl, beat softened butter until smooth and creamy. Add powdered sugar, cocoa powder, vanilla extract, salt, and milk until fluffy and well combined.
- Using an offset spatula, spread the frosting evenly on top of the cake. Slice and serve!
Notes
If using a dark nonstick pan, bake for the given amount of time at the given temperature^
If using a glass or light-colored pan, you can bake at 350F for 20-25 minutes. Keep an eye on it until it's physical appearance is what it states above^