Chocolate Sheet Cake with Brown Butter Buttercream

This Chocolate Sheet Cake is rich, moist, and loaded with chocolate flavor. The brown butter buttercream is smooth and creamy with a deep, nutty flavor that tastes just like brown butter cookie dough. This cake is easy to make, and even easier to eat. Whether you live alone or in a full house, this cake will be gone in 24 hours guaranteed.

Ingredients

Chocolate Sheet Cake

• 1¾ cups (228g) all-purpose flour

• 2 cups (400g) granulated sugar

• ¾ cup (85g) unsweetened cocoa powder

• 2¼ tsp (10g) baking soda

• ½ tsp (2g) baking powder

• ½ tsp (3g) salt

• 1 cup (240g) whole milk

• ½ cup (110g) avocado oil or coconut cooking oil

• 2 tsp (10g) vanilla extract

• 2 large eggs

• 1 cup (240g) hot water (microwave for 45 seconds)

Brown Butter Buttercream

• 2 sticks Kerrygold butter (1 browned, 1 softened)

• 1 lb powdered sugar

• 1 tsp vanilla extract

• 1–2 tbsp milk, as needed

Instructions

Cake

1. Preheat oven to 350°F. Grease a 9x13-inch baking pan. I prefer a glass baking dish.

2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

3. In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs.

4. Add the wet ingredients to the dry ingredients and stir until combined.

5. Slowly whisk in the hot water until the batter is smooth.

6. Pour the batter into the prepared pan.

7. Bake for 30–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

8. Allow the cake to cool completely before frosting.

Frosting

9. Add ½ cup (1 stick) butter to a light-colored skillet and place over medium-high heat. As soon as the butter melts, whisk continuously and quickly. Do not stop stirring. The butter will foam, then begin turning golden with brown specks forming on the bottom.Remove the butter from the heat when it is about one shade lighter than your desired final color, as it will continue cooking from the residual heat in the pan.

10. Immediately pour the butter, including all the browned bits, into a heat-safe bowl. Let cool to room temperature until no longer warm but still soft and pourable.

11. In a mixing bowl, beat the cooled brown butter, remaining ½ cup softened butter, and vanilla until smooth and fully combined.

12. Add powdered sugar gradually, mixing on low speed until incorporated. Beat until light and fluffy. Add milk as needed until the frosting reaches a smooth, spreadable consistency.

13. Spread the brown butter buttercream evenly over the completely cooled cake. Slice and serve.

Notes

*The cake is so moist, you may have a hard time making pretty slices. If you want pretty slices I would recommend cutting the cooled cake into squares, and then icing them individually.

*Don't leave any of the brown bits behind in the pan or bowl—they're what give the frosting its rich, nutty flavor.

*Top with rainbow sprinkles if you are feeling festive!

Yield: 12 servings