Indulge in the Ultimate SunButter Chocolate Sheet Cake: A Moist, Allergy-Friendly Delight
We’re thrilled to partner with SunButter® to bring you this incredible SunButter Chocolate Sheet Cake recipe! All opinions and culinary creations are, as always, 100% our own.
What could possibly elevate the classic comfort of a rich, moist chocolate sheet cake? Introducing the SunButter Chocolate Sheet Cake! This extraordinary dessert takes the beloved chocolate cake to new heights with a luxurious twist: a lusciously creamy SunButter chocolate buttercream frosting. This dreamy topping, crafted with real melted chocolate and infused with the delightful, natural flavor of SunButter, creates an unforgettable experience for chocolate and SunButter lovers alike. It’s a perfect treat for any gathering, easily serving a crowd, and offering a fantastic nut-free alternative without compromising on taste or texture.
What is SunButter? A Delightful and Allergen-Friendly Alternative
For those who haven’t yet discovered the joy of SunButter, it’s a fantastic seed-butter spread made from roasted sunflower seeds. SunButter stands out as an excellent, wholesome alternative to traditional nut butters, making it a perfect choice for individuals with peanut or tree nut allergies, sensitivities, or anyone simply looking to explore a delicious and healthier spread option. Beyond its allergen-friendly nature, SunButter is a nutritional powerhouse. Each serving boasts 7 grams of protein, is packed with essential vitamins and minerals, contains absolutely no trans fats, and surprisingly, has less saturated fat than typical almond butter. Its creamy texture and slightly nutty, earthy flavor make it incredibly versatile in both sweet and savory applications.
Its unique flavor profile adds depth and richness to any recipe, from simple sandwiches to elaborate desserts like this sheet cake. Using SunButter not only makes this cake accessible to more people but also introduces a wonderfully distinctive taste that complements the chocolate beautifully. It’s a game-changer for school events, potlucks, and family gatherings where allergen concerns are often paramount.
Discover More Delicious SunButter Recipes!
If you’ve fallen in love with SunButter or are keen to explore its culinary potential further, be sure to check out some of our other delightful creations: our SunButter Milk Chocolate Cream Puffs, the decadent SunButter Salted Caramel Cheesecake, and the moist SunButter Banana Layer Cake. Each recipe showcases the incredible versatility and flavor of SunButter in unique and exciting ways!
The Art of Baking the Perfect Chocolate Sheet Cake
Creating this moist and rich chocolate sheet cake is a straightforward process that yields incredibly delicious results. Follow these simple steps for a cake that’s sure to impress:
How to Make the Chocolate Sheet Cake Base
1. Combine Wet Ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, pure vanilla extract, full-fat sour cream, and vegetable oil until the mixture is beautifully smooth and thoroughly combined. The sour cream adds incredible moisture and a tender crumb, while the oil ensures a rich texture.
2. Whisk Together Dry Ingredients: In a separate bowl, meticulously whisk together the all-purpose flour, baking powder, baking soda, and salt. Sifting your dry ingredients beforehand can help ensure a lighter, lump-free cake batter.
3. Bloom the Cocoa: This crucial step enhances the chocolate flavor dramatically. Add the sifted Dutch processed cocoa powder to warm, freshly brewed coffee. Mix until a smooth, rich paste forms, then incorporate this intense chocolate mixture into your wet ingredients from step 1. This step is a flavor game-changer!
4. Combine Wet & Dry Mixtures: Gently pour the wet ingredients (with the bloomed cocoa) into the bowl containing the dry ingredients. Whisk them together until just smooth. Be careful not to overmix, as overmixing can lead to a tough cake.
5. Bake to Perfection: Pour the luscious chocolate sheet cake batter into your prepared baking pan. Place it into the preheated oven and bake until a toothpick inserted into the center comes out clean. Once baked, allow the chocolate cake to cool completely on a wire rack before you even *think* about topping it with the magnificent SunButter chocolate buttercream. Patience is key for perfect frosting!
Why Do We “Bloom” Cocoa Powder?
You’ll notice in our recipe instructions that a specific step involves adding cocoa powder to hot coffee before mixing it into the main batter. This technique is famously known as ‘blooming’ the cocoa. The science behind this simple yet impactful process is that the hot liquid (whether it’s water, milk, or coffee) dissolves the flavor particles within the cocoa powder. This reaction intensifies the chocolate flavor, making the final baked good taste significantly more chocolatey and rich. It truly unlocks the full potential of the cocoa!
While we’re discussing flavor intensification, you might also wonder why this SunButter Chocolate Sheet Cake recipe, much like many other chocolate cake or cupcake recipes, includes coffee as an ingredient. The reasoning is similar: coffee doesn’t necessarily make your cake taste like coffee; instead, it acts as a flavor enhancer. The acidity and subtle bitterness of coffee wonderfully amplify and deepen the natural chocolate flavor, making it taste even more profound and complex. It’s a neat trick that professional bakers often employ!
Understanding Dutch Processed Cocoa
This SunButter Chocolate Sheet Cake recipe specifically calls for Dutch processed cocoa powder. If you’re asking, “What exactly is Dutch processed cocoa powder?”, you’re not alone! Dutch processed cocoa is cocoa powder that has been treated with an alkalizing agent to neutralize its natural acidity, bringing its pH level closer to 7. This processing effectively strips away some of the acidic properties typically found in natural cocoa, resulting in a much milder, less astringent taste and a darker color. By removing that astringency, the pure, deep chocolate flavor is allowed to shine through more prominently, creating the illusion of an even more intense and luxurious chocolate taste – precisely what we desire in a decadent chocolate cake recipe!
However, it’s important to understand that regular natural cocoa powder and Dutch processed cocoa powder cannot always be used interchangeably. Recipes that rely on baking soda as a leavening agent often require an acidic ingredient to activate the baking soda and initiate the rising process. In many traditional chocolate recipes, natural cocoa powder (which typically has a pH of around 5.3) provides this necessary acidity. Therefore, if you substitute Dutch processed cocoa powder, which has a neutral pH, it wouldn’t react with the baking soda as needed, and your cake might not rise properly. In such cases, another acidic ingredient would be required to compensate. For example, in our SunButter Chocolate Sheet Cake recipe, the full-fat sour cream (with a pH of approximately 4.5) serves as that essential acidic component, ensuring a perfect rise and a wonderfully tender crumb.
Crafting the Creamy SunButter Chocolate Buttercream
The SunButter Chocolate Buttercream is the crowning glory of this sheet cake, adding a rich, creamy, and uniquely flavorful topping that perfectly complements the deep chocolate cake. Here’s how to make this irresistible frosting:
How to Make the SunButter Chocolate Buttercream
1. Whip the Butter: Begin by placing the room temperature unsalted butter into the bowl of a stand mixer fitted with the whisk attachment. Whip on high speed for 3 to 5 minutes until the butter is noticeably pale in color, significantly increased in volume, and wonderfully fluffy. This step incorporates air, making your buttercream light and airy.
2. Add Confectioners Sugar: Reduce the stand mixer speed to low. Gradually add the confectioners’ sugar in batches, allowing each addition to fully incorporate before adding more. Continue mixing on medium speed until the sugar is completely smooth and the buttercream is lump-free.
3. Drizzle in Melted Chocolate: With the mixer running on medium speed, slowly drizzle in the melted semi-sweet chocolate. Continue to beat until the chocolate is fully combined and the buttercream takes on a beautiful, uniform chocolate hue.
4. Incorporate SunButter: Finally, add the well-mixed natural SunButter to the bowl. Beat until it is thoroughly combined with the chocolate buttercream and the mixture is light and fluffy again. The SunButter adds a distinctive flavor and a delightful creaminess. Spread this incredible buttercream generously over your completely cooled chocolate sheet cake, and don’t forget to add sprinkles for a festive finish!
Tips for a Perfect SunButter Chocolate Sheet Cake Every Time
To ensure your SunButter Chocolate Sheet Cake turns out perfectly moist, flavorful, and beautifully frosted, consider these expert tips:
- Room Temperature Ingredients: For both the cake and the buttercream, ensure your butter, eggs, and sour cream are at proper room temperature. This allows for even mixing and creates a smoother, more emulsified batter and frosting.
- Measure Flour Correctly: For accurate results, spoon your flour into the measuring cup and then level it off with a straight edge. Don’t scoop directly from the bag, as this compacts the flour and can result in too much dry ingredient.
- Don’t Overmix: After combining wet and dry ingredients for the cake, mix only until just combined. Overmixing develops gluten, leading to a tougher, denser cake. A few small lumps are perfectly fine!
- Cool Completely: It’s absolutely crucial that your cake is completely cool before frosting. Applying buttercream to a warm cake will cause it to melt and slide right off, ruining your hard work.
- Quality Ingredients: Use good quality chocolate and cocoa powder, as they significantly impact the final flavor of your cake. Freshly brewed coffee also makes a difference for the blooming process.
- Adjust Sweetness: Taste your buttercream as you go. If you prefer it less sweet, you can slightly reduce the confectioners’ sugar, but remember it provides structure.
Storing Your Delicious SunButter Chocolate Sheet Cake
Once your incredible SunButter Chocolate Sheet Cake is baked and frosted, proper storage is key to keeping it fresh and delicious:
- Room Temperature: If your kitchen is cool (around 70°F or 21°C) and the cake will be consumed within 1-2 days, you can store it covered at room temperature. A cake dome or an airtight container will protect it from drying out.
- Refrigeration: For longer storage or in warmer climates, store the cake in an airtight container in the refrigerator for up to 5 days. Be aware that refrigerated cake can sometimes dry out slightly. Allow slices to come to room temperature for about 15-30 minutes before serving for the best texture and flavor.
- Freezing: You can freeze the unfrosted cake layers, tightly wrapped in plastic wrap and then foil, for up to 3 months. For a frosted cake, flash freeze the entire cake uncovered until the frosting is firm, then wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
Get the Recipe:
SunButter Chocolate Sheet Cake
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Ingredients
Chocolate Sheet Cake
- 2 ½ cups (300g) All Purpose Flour,, † measured correctly
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Large Eggs
- 2 cups (400g) White Sugar
- 1 cup (240g) Full Fat Sour Cream
- 1/2 cup (109g) Vegetable Oil
- 2 tsp Vanilla
- 3/4 cup (75g) Dutch Processed Cocoa Powder, (regular cocoa can be used too)
- 3/4 cup (180g) Hot Freshly Brewed Coffee
SunButter Chocolate Buttercream
- 1 cup (227g) Unsalted Butter,, at room temperature
- 4 cups (480g) Confectioners Sugar
- 6 oz (170g) Semi Sweet Chocolate,, melted
- 1/3 cup (80g) Natural SunButter,, well mixed
Instructions
Chocolate Sheet Cake
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Preheat your oven to 350°F (175°C). Prepare a 9×12-inch baking pan by greasing it with baking spray and lining the bottom with parchment paper. In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Whisk these dry ingredients together thoroughly to ensure they are well combined. Set this bowl aside.
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In a separate large bowl, add the large eggs, white granulated sugar, full-fat sour cream, vegetable oil, and vanilla extract. Whisk all these wet ingredients together until the mixture is completely smooth and evenly combined, ensuring no lumps remain.
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In a small mixing bowl or a 2-cup liquid measuring cup, combine the hot, freshly brewed coffee and the Dutch processed cocoa powder (or regular cocoa if preferred). Whisk them together until a smooth, rich paste forms. Allow this cocoa mixture to sit for about 2 minutes to “bloom” and intensify in flavor. Then, add this bloomed cocoa mixture into the mixing bowl containing your wet ingredients (eggs, sour cream, etc.), and mix again until smooth.
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Pour the now combined wet ingredients into the bowl with the dry ingredients. Mix gently until just smooth, being careful not to overmix the batter. Pour the chocolate cake batter evenly into the prepared 9×12-inch pan. Bake for 30 to 35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Once baked, remove from the oven and allow the chocolate cake to cool completely on a wire rack before you proceed with frosting it.
SunButter Chocolate Buttercream
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Add the softened unsalted butter to the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl with a hand mixer). Beat the butter on high speed until it has doubled in volume and appears very light and fluffy. This process should take approximately 3 to 5 minutes.
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Turn the stand mixer or hand mixer to low speed. Gradually add the confectioners’ sugar (powdered sugar) in small batches. Once all the sugar has been added, increase the speed to medium and beat until the buttercream is completely incorporated and wonderfully smooth.
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With the stand mixer still on medium speed, slowly pour in the melted semi-sweet chocolate. Continue to mix until the chocolate is fully combined into the buttercream, creating a rich chocolate frosting.
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Add the natural SunButter (ensure it’s well-mixed from the jar) to the chocolate buttercream mixture. Beat until the SunButter is fully combined and the buttercream is fluffy and smooth. Generously spread this delightful SunButter Chocolate Buttercream on top of your completely cooled chocolate sheet cake. For a festive touch, decorate with your favorite sprinkles!