Recipes for "sheet cake"

Preheat the oven to 350 degrees F (175 degrees C). Grease an 18x13x1-inch baking pan with cooking spray.

Make the cake: Combine butter, water, and cocoa powder in a saucepan over medium heat. Stir together and bring to a boil. Remove from the heat and mix in sugar and vanilla extract. Set aside and allow to cool for about 15 minutes.

Whisk together buttermilk and eggs in a small bowl. Combine gluten-free flour, baking soda, and salt in a large bowl, mixing well; stir in buttermilk mixture, then stir in cooled cocoa mixture. Stir batter well until no lumps remain. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean and the cake is starting to pull from the sides of the pan, 25 to 35 minutes. Let cool for 15 minutes before frosting.

While the cake is cooling, make the frosting: Bring butter, cocoa powder, and milk to a boil in a saucepan over medium heat. Remove from the heat once milk is boiling; whisk in confectioners' sugar and vanilla. Pour frosting over the warm cake and spread evenly over the top and sides with a spatula. Sprinkle with chopped pecans.

Allow cake and frosting to cool completely before serving, about 30 minutes.

Preheat oven to 375 degrees F (190 degrees C). Grease a 15 1/2x10 1/2-inch jelly roll pan.

Bring water, 1 cup margarine, and 1/4 cup cocoa powder to a boil in a large saucepan; remove from heat and stir in flour, white sugar, and salt. Beat eggs, sour cream, and baking soda in a bowl; stir into flour mixture until just blended. Pour batter into prepared jelly roll pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.

Meanwhile, bring 1/2 cup margarine, milk, 1/4 cup cocoa powder, and vanilla extract to a boil in another saucepan; remove from heat and stir in confectioner's sugar until icing is smooth. Spread icing over cake immediately after removing from oven. Allow cake to cool before cutting and serving.

Grease a 9 x 13 pan, and preheat the oven to 350 degrees F (175 degrees C).

Combine cake mix, pudding mix, slightly beaten eggs, and vegetable oil in a mixing bowl. Beat on medium speed until batter is light and fluffy. Add 7-UP and beat in well. Pour batter into the prepared pan.

Bake for 35 to 40 minutes, or till done. While cake is baking, prepare the topping; it will take about 15 minutes to prepare.

In a medium non-aluminum saucepan, combine sugar and flour. Stir in 2 eggs, butter or margarine, and pineapple. Cook over low heat, stirring constantly, until thickened. Remove from heat, and stir in coconut. Spread topping over warm cake.

Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.

In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.

In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.

Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.

In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.

Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.

To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake

Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15-inch jelly roll pan.

Melt 1 cup butter in a saucepan over medium heat. Whisk in 1/3 cup cocoa powder, water, and espresso powder; mix until smooth.

Combine white sugar, brown sugar, flour, 1 1/2 teaspoon cinnamon, and baking soda in a mixing bowl. Pour in the butter-cocoa mixture, vanilla extract, 1/2 cup milk, and eggs. Mix until fully incorporated. Pour the batter into the prepared baking sheet

Bake in the preheated oven until the cake springs back when touched lightly with a finger, about 18 minutes. Cool the cake in the pan on a wire rack.

To make the icing, melt 1/4 cup butter in a saucepan or in the microwave. Transfer melted butter to a mixing bowl. Whisk in 3 tablespoons cocoa powder, coffee, 1/2 teaspoon cinnamon, and 1 tablespoon milk. Slowly mix in the sifted confectioners' sugar and beat until smooth; add milk as needed to reach the consistency you like. Spread the icing over the cooled cake. For easier serving, score the icing before cutting the cake: mark lines as a guide before you start to cut, and divide the cake into 32 pieces.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch sheet pan.

Sift together the flour, sugar and baking soda into a large bowl. Stir together the eggs, pineapple with juice and vanilla. Make a well in the flour mixture and pour in the pineapple mixture. Mix well and spread into prepared pan.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch sheet pan.

Wash and hull strawberries. Puree strawberries in a blender. You should have 1 3/4 cups strawberry puree. Set aside 1/2 cup strawberry puree for the frosting.

Combine cake mix, 1 1/4 cups strawberry puree, eggs, oil, and gelatin in a bowl. Beat using an electric mixer until thoroughly combined. Pour batter into the prepared sheet pan and smooth out the top.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Remove from oven and cool completely on a wire rack.

Combine butter and cream cheese in a bowl and beat with an electric mixer until smooth. Add 1/2 cup strawberry puree, powdered sugar, and vanilla extract, and beat until frosting is smooth.

Frost cooled cake with strawberry frosting. Keep refrigerated until serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 15½x10½-inch baking sheet.

Beat sugar, zucchini, oil, and eggs together in a large bowl with an electric mixer until well combined. Combine flour, baking soda, baking powder, and salt in a separate bowl; beat into zucchini mixture until just incorporated. Stir in lemon juice and 1 tablespoon lemon extract. Pour into the prepared baking sheet.

Bake in the preheated oven until golden brown and a toothpick inserted into center comes out clean, 30 to 40 minutes. Cool completely, 20 to 30 minutes.

Beat cream cheese and butter together in a medium bowl until well combined; beat in 1 teaspoon lemon extract, then gradually beat in confectioners' sugar, a little at a time, until incorporated.

Spread frosting over cooled cake.

Spray or butter a half-sheet pan (13 x 18-inches) and line the bottom with parchment.

Whisk the flour, sugar, and salt together in a large mixing bowl.

In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat.

Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.

Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.

As soon as the cake is done baking and on the cooling rack, combine the butter, cocoa, and milk for the frosting together in a saucepan and bring to a boil. Remove from the heat and stir in the salt and vanilla. Beat in the powdered sugar with an electric mixer or by hand.

Pour the hot frosting over the still-warm cake and spread evenly. Sprinkle the top with chopped pecans, (and/or other toppings).

Allow to set, then serve immediately or cool completely and cover to serve later. You can also wrap the cake well in foil or plastic wrap and freeze.

Brush a 9x13-inch sheet pan with a little butter and set aside.

In a medium bowl, stir together the all-purpose flour, cocoa powder, baking powder, baking soda and salt until evenly combined. Set aside.

Simply Recipes / Annika Panikker

In a glass measuring cup, add the instant coffee to the hot water. Mix until dissolved and set aside.

Simply Recipes / Annika Panikker

In a large mixing bowl, beat the mayonnaise and white and brown sugars using an electric beater just until pale and creamy.

Add the eggs one at a time and beat well. Make sure to scrape down the sides of the bowl with a spatula periodically to ensure everything is getting incorporated. Pour in the vanilla and beat to mix.

Simply Recipes / Annika Panikker

Roughly divide the dry ingredients in thirds and add the first third to the egg mayonnaise mixture with half of the hot coffee. Beat until combined. Add the second part of the dry ingredients with the other half of the hot coffee and beat well.

Add the final third of the dry ingredients and give it a good mix. The batter should be neither stiff nor runny.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Pour the batter into the prepared tin and bake at 350°F (180°C) for 28 to 30 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet cake batter but sticky chocolate crumbs). Let the cake cool completely before frosting.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

In a small microwaveable bowl, melt the dark chocolate in a microwave using 20-second intervals until smooth, stirring between each interval. (It should take 40 to 70 seconds total). Set the chocolate aside to cool.

Simply Recipes / Annika Panikker

In a large bowl, use an electric mixer to beat the butter until it’s creamy and fluffy.

Add the powdered sugar to the creamed butter. Starting on the lowest speed, beat the mixture together. As the sugar gets incorporated, increase the speed and beat the frosting for 2 to 3 minutes on high speed.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Add the cocoa powder to the frosting and beat well until combined. Make sure to scrape down the sides every now and then for a smooth frosting.

Simply Recipes / Annika Panikker

Add the cream and melted dark chocolate to the frosting and beat well until combined. Let this set in the fridge for 10 minutes before frosting the cake.

Make sure the melted chocolate has had a chance to cool slightly.

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Spread the frosting over the cooled cake and create a swirls using your spatula or the back of a spoon.

Simply Recipes / Annika Panikker

Slice and serve the cake.

Once the cake is baked, leave it in the baking tin and cover it with plastic wrap. Leave it at room temperature for 1 day or refrigerate for up to 7 days.

Once the sheet cake is frosted you can store it in the fridge for 3 days, however when you are ready to eat, let the cake come to room temperature before slicing as the frosting will be hard.

Did you love the recipe? Leave us stars below!

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Spray a 9x13-inch metal baking pan with baking spray. Line the bottom with parchment paper and spray the parchment paper with cooking spray; set aside.

To make the cake, whisk together the flour, sugar, baking powder, and salt in a bowl of a stand mixer fitted with the paddle attachment until combined. Slice the butter into about 8 pieces and add to the flour mixture. Beat on medium-low speed until flour is sandy, about 1 minute.

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Add the pink lemonade, milk, lemon zest, and juice. Beat at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds. Add the eggs, 1 at a time, beating on low speed until each egg is incorporated (the mixture will look curdled).

Increase the speed to medium-high and beat until the mixture no longer looks curdled, about 30 more seconds. Add the food coloring and beat on low speed until evenly colored. Spread the batter evenly into the prepared pan.

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a few crumbs (no wet batter), 28 to 30 minutes. Cool in the pan on a wire rack until room temperature, about 1 hour.

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

While the cake cools, prepare the frosting. Beat the butter, cream cheese, and salt in a stand mixer fitted with the paddle attachment at medium-low speed until combined, about 1 minute. Add the lemonade and lemon juice and beat until combined, about 1 minute.

Reduce the speed to low and gradually add the powdered sugar, 1/2 cup at a time, until fluffy, stopping to scrape down the sides of the bowl as needed. Add food coloring and beat on medium speed until the color is fully incorporated.

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Remove the cake from the pan and place on a serving platter. Spread the frosting evenly over the cooled cake. Garnish with lemon slices.

Store in an airtight container in the fridge for up to 3 days.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Simply Recipes / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley

Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10 inch jelly roll pan.

Bring 1 cup butter, water and 4 tablespoons cocoa to a boil in a large saucepan. While still hot, remove from heat and add 2 cups flour, 2 cups white sugar, and salt. Mix well. Beat in eggs, sour cream, and baking soda. Do not beat too long.

Pour batter into greased 15x10 inch jelly roll pan. Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean.

To Make Icing: Bring 1/2 cup butter or margarine, 4 tablespoons cocoa and 5 tablespoons milk to a boil. Remove from heat. While still hot, add confectioners' sugar vanilla and nuts. Beat well. Ice cake while icing is still hot.

Preheat oven to 375 degrees F (190 degrees C).

In a large saucepan, bring 1 cup butter and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, salt, and baking soda until smooth. Pour batter into a greased 10x15-inch baking pan.

Bake in the preheated oven for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.

Combine 1/2 cup butter and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar, and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.

Prepare the cake: Combine butter, water, and cocoa powder in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.

Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.

Add melted butter mixture to flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.

While the cake bakes, make the frosting: Combine butter, milk, cocoa powder, and vanilla extract in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar.

Spread frosting over the warm cake.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15x1-inch jellyroll pan.

Stir flour, 2 cups sugar, baking soda, and salt together in a large bowl; set aside.

Combine water and 3/4 cup of butter in a saucepan; bring to a boil. Remove from the heat and stir in 1/2 cup peanut butter and vegetable oil until well blended; stir mixture into dry ingredients. Combine eggs, buttermilk, and vanilla together; stir into peanut butter mixture until well blended. Spread batter evenly in the prepared pan.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, about 18 to 26 minutes.

Meanwhile, make the frosting: Place 2/3 cup sugar, evaporated milk, and butter in a saucepan. Bring to a boil, stirring constantly. Cook stirring for 2 minutes. Remove from heat and stir in the peanut butter, marshmallows and vanilla until marshmallows are melted and the mixture is smooth.

Spoon the frosting over the warm cake and spread in an even layer. Allow to cool before cutting and serving.

1. Preheat oven to 350° F.  Line a 9×13 inch baking dish with parchment paper.

2. In a large bowl, beat together the coconut oil, milk, maple syrup, eggs, and vanilla. Add the almond flour, cocoa powder, baking soda, and salt. Mix until just combined, then slowly beat in the coffee until combined. It will be thin. If using, stir in mini-chocolate chips.

3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting

4. To make the frosting. Add the butter, 2 cups powdered sugar, cocoa powder, vanilla, and 1/4 cup warm milk to the bowl of a stand mixer. Beat until smooth, adding additional warm milk until the frosting becomes thicker, but still drizzly. Taste, adding more sugar if needed. Spread the frosting over the cake. Let sit for 1-ish hour to set. Slice and enjoy!

1. To make the jam. Add the blackberries, honey, lemon juice, and lavender to a medium-size pot set over high heat. Bring the mixture to a boil, once boiling use a potato masher or fork to break down and mash the berries. Continue to cook for 5-8 minutes or until the jam has reduced and thickened by 1/3. Remove from the heat and let cool. This should thicken as it cools.

2. Preheat oven to 350° F.  Line a 9×13 inch baking dish with parchment paper.

3. In a large bowl, beat together the coconut oil, sour cream, eggs, sugar, and vanilla. Add the flour, baking soda, baking powder, and salt. Mix until just combined, then slowly beat in the milk until fully combined

4. Pour the batter into the prepared pan. Take about 1/2 cup to 3/4 cup of the jam and dollop it by the tablespoon over the cake. Use a knife to lightly swirl the jam around, don't over mix it.

5. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting.

6. To make the frosting. In a large bowl, beat together the butter and powdered sugar until light and fluffy. Add the melted white chocolate and vanilla, beat until combined.

7. Spread a thin layer of jam over the cake, then frost the cake all over. Add small spoonfuls of the jam to the frosting and gently swirl the jam into the frosting. Slice, eat and enjoy!

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.

In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.

To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking pan.

Beat pumpkin, 2 cups white sugar, and oil in a mixing bowl; add eggs and mix well.

Combine flour, baking soda, cinnamon, and salt in another bowl; add to pumpkin mixture and beat until well blended. Pour batter into prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 to 30 minutes. Set cake aside to cool.

Beat cream cheese, butter, and vanilla together in a mixing bowl until smooth. Gradually beat in confectioners' sugar; add milk until frosting reaches desired spreading consistency.

Spread frosting evenly over cooled cake; sprinkle with walnuts.

Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan.

Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan.

Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack.

Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan.

In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.

Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.

Mix 2 cups white sugar, flour, and salt in a mixing bowl.

Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.

Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.

Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.

While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Grease a 9x13-inch cake pan with cooking spray. Line the bottom of the pan with parchment paper to ensure the cake doesn’t stick to the pan.

Simply Recipes / Ciara Kehoe

In a mixing bowl or the bowl of a stand mixer, add the granulated sugar, brown sugar, flour, cocoa powder, baking powder, baking soda, and salt. Mix to combine until the mixture is free of any large clumps.

Mix in the eggs and oil, then mix in the buttermilk and vanilla extract. Add the brewed coffee and mix until just combined and the batter is smooth and free of any streaks of the dry ingredients.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Pour the cake batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 22 to 25 minutes. Set it on a cooling rack to cool in the pan for 30 minutes, and then transfer it to the freezer to chill for 20 minutes.

Simply Recipes / Ciara Kehoe

In the bowl of a stand mixer, beat the butter on medium speed until pale and fluffy. Mix in 2 cups of powdered sugar, the milk, vanilla extract, and salt on medium-low speed.

Gradually mix in 2 1/2 cups of powdered sugar on low speed until the mixture comes together. Turn the speed up to medium and whip the frosting until very thick but fluffy, about 1 minute. You can add up to 1/2 cup of powdered sugar if the mixture isn’t thick enough.

Simply Recipes / Ciara Kehoe

Once the cake is very cold, add the frosting to a piping bag or a zip-top plastic bag. Snip the corner making a hole an inch wide.

Use the piping bag to pipe thick lines of frosting down the length of the cake, leaving about an inch between each line. Use any extra frosting to add additional bumps, or freeze the leftovers in an airtight container for future use.

Return the cake to the freezer for at least 30 minutes while you make the fudge topping.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

In a saucepan on medium heat, melt the butter. Mix in the sugar, cocoa powder, buttermilk, corn syrup, and salt. Whisk until smooth and bring the mixture to a rolling boil. Cook for 3 minutes without stirring.

Remove from the heat and whisk in the sifted powdered sugar and vanilla extract until smooth. Let the topping cool slightly for 10 minutes so it’s not too hot for pouring.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Remove the frozen cake from the freezer, stir the fudge, and quickly pour it all over the top. Gently tilt the cake pan to move the fudge around to cover the whole top of the cake. Move quickly since the fudge topping will set up as it chills. You can use an offset spatula to help nudge it around.

Return the cake to the freezer to set for another 15 minutes before slicing and serving. Store leftovers in an airtight container in the fridge for up to 5 days.

Love the recipe? Leave us stars and a review below!

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe