Chocolate Mint Sheet Cake
Description
Ultra-moist chocolate sheet cake gets topped with a whippy creme de menthe frosting. This Chocolate Mint Cake is so easy to make!
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Ingredients
Chocolate Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 cup unsalted butter
- 1 cup water
- ¼ cup cocoa powder
- Kosher salt
- ⅔ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Crème de Menthe Frosting
- ½ cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 2 tablespoons vanilla instant pudding mix
- 2 cups powdered sugar, sifted
- 1½ tablespoons green crème de menthe liqueur
Instructions
Chocolate Cake
- Heat oven to 350ºF (177ºC) with rack set in middle position. Grease and flour a 15x10-inch jellyroll pan.
- Whisk together 2 cups flour, 2 cups sugar and 2 teaspoons baking soda in a large bowl; set aside.
- Add 1 cup butter, 1 cup water, ¼ cup cocoa powder and a pinch of salt to a saucepan; bring to a boil over medium heat, whisking occasionally to combine. Pour mixture over dry ingredients and stir until combined.
- Add ⅔ cup buttermilk, 2 eggs, and 1 teaspoon vanilla; mix to combine. Pour batter into prepared pan and spread into an even layer using an offset spatula.
- Bake until a toothpick pick inserted in center comes out clean, about 20 minutes. Transfer to a wire rack and cool completely.
Crème de Menthe Frosting
- Using an electric mixer, beat together ½ cup butter and 3 ounces cream cheese until smooth. Add 2 tablespoons pudding mix and beat to combine. Gradually add 2 cups powdered sugar, beating until light and fluffy.
- Stir in 1½ tablespoons crème de menthe and a pinch of salt.
- Spread frosting over cooled cake; chill until frosting is set.
- Cut into 1-inch squares and enjoy.
Equipment
Notes
Storage: Wrap the pan tightly in plastic wrap and keep it in the fridge for up to 2 weeks.
Sifting the powdered sugar: this may seem like an unnecessary step, but sifting breaks up any lumps and makes for a very smooth and lump-free frosting.
This recipe is developed and intended to be baked in a jellyroll pan (15x10-inch pan). A half sheet pan (18x13-inch) will be too large. If you want to use a half sheet pan, I recommend doubling the recipe with the knowledge that some of the batter may end up getting thrown away.
Nutrition
Serving: 1piece (1/24th)Calories: 273kcalCarbohydrates: 36gProtein: 2gFat: 13gSaturated Fat: 8gCholesterol: 50mgSodium: 125mgSugar: 28g
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