Traditional recipes

Chocolate Sheet Cake With Crème Fraîche Frosting

Chocolate Sheet Cake With Crème Fraîche Frosting

Room temperature cream cheese and butter are key to a smooth frosting (cold ingredients will form hard beads). Take them both out of the refrigerator three hours ahead of time.



  • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour, plus more for pan
  • 6 ounces bittersweet chocolate, chopped
  • ⅔ cup unsweetened cocoa powder (not Dutch process)
  • 3 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 1½ teaspoons baking powder
  • 2½ cups (packed) light brown sugar

Frosting and Assembly

  • 12 ounces cream cheese, room temperature
  • ¾ cup (1½ sticks) unsalted butter, room temperature
  • ¾ cup crème fraîche, room temperature
  • 1 teaspoon vanilla extract

Recipe Preparation


  • Preheat oven to 350˚. Butter an 18x13" rimmed baking sheet and line with parchment paper. Butter parchment and dust with flour, tapping out excess flour.

  • Heat chocolate, coffee, and cocoa powder in a heatproof bowl set over a saucepan of barely simmering water (water should not touch bottom of bowl), stirring until chocolate is melted and mixture is smooth. Let cool, then whisk in eggs, buttermilk, and vanilla until smooth.

  • Using an electric mixer on low speed, mix salt, baking powder, baking soda, and 2 cups flour in a large bowl just to combine. Add brown sugar, vegetable oil, ½ cup butter, and ½ cup chocolate mixture and beat on medium speed until flour is evenly distributed and mixture is smooth, about 2 minutes. Add remaining chocolate mixture in 2 additions, scraping down sides and bottom of bowl and beating until smooth after each addition. Scrape batter into prepared sheet and smooth top.

  • Bake cake until top is firm to the touch and a tester inserted into the center comes out clean, 25–35 minutes. Let cool in baking sheet.

  • Using a long serrated knife, cut off any uneven edges or bumps from cake to create a flat surface.

  • Do Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature, or freeze up to 1 month.

Frosting and Assembly

  • Using an electric mixer on low speed, beat cream cheese and butter in a medium bowl until combined and smooth, about 3 minutes. Add crème fraîche and beat until smooth. Gradually add powdered sugar and beat until combined and smooth, then beat in vanilla and salt. Spread frosting over top of cake.

  • Do Ahead: Cake can be assembled 1 day ahead; chill. Bring to room temperature before serving.

Reviews Section

13 Chocolate Dessert Recipes Worth Celebrating

If ever there was an ingredient we didn’t need an excuse to celebrate, it’s chocolate—but since it is National Chocolate Day on October 28, we’ve collected some of our best chocolate dessert recipes to honor the occasion.

From rich, fudgy brownies to easy vegan chocolate cake, these desserts are all chock-full of chocolate flavor, and if you’re cuckoo for cocoa (or cacao), you’ll love any one of them.

1. Chocolate Mint Brownies

Our chocolate mint brownies aren’t just flavored with peppermint oil—they have 35 chocolate-covered peppermint patties mixed into an already rich chocolate batter (so plan on hitting up the discount Halloween candy aisle before it’s all gone!). Make sure not to over-bake and you’ll have gooey, luscious brownies with a flavor reminiscent of your favorite Girl Scout cookie, Thin Mints. Get our Chocolate Mint Brownies recipe.

2. Chocolate Ganache Tart

This tart is a showstopper for sure. With a homemade vanilla bean-speckled crust, a thick layer of truffle-like chocolate ganache, and a rich cherry-vodka sauce, this is an unbeatable combination that’s not difficult to make but never fails to impress. Get our Chocolate Ganache Tart recipe.

3. Deep, Dark Chocolate Pudding

For purists, this beautifully rich dessert’s incredible chocolate flavor is thanks to both semisweet chocolate and cocoa powder. The whipped cream on top includes a little crème fraîche as well as sugar and vanilla for a simple yet sophisticated dessert. Get our Deep, Dark Chocolate Pudding recipe.

4. Cream Cheese Swirl Brownies

An already rich chocolate brownie just got a lot more amazing with the addition of a cream cheese swirl mixed in. Use a knife to get a beautiful marbling effect and these brownies will look as fantastic as they taste. Get our Cream Cheese Swirl Brownies recipe.

5. Chocolate Macarons with Chocolate Ganache

French macarons look hard to make, but if you break down the recipe into steps they’re actually very simple. Almond flour (or almond meal) is what makes them so different from regular cookies, but they can be affected by the humidity and weather when you’re baking, so be careful to pick the right day to try this recipe out. Get our Chocolate Macarons with Chocolate Ganache recipe.

6. Chocolate Sheet Cake with Mocha Buttercream

For another double threat that’s far easier to pull off (whatever the weather), this simple sheet cake can’t be beat. The moist chocolate cake is enhanced with espresso powder to deepen the flavor, and the fluffy mocha frosting is thickly layered on top. Get our Chocolate Sheet Cake with Mocha Buttercream recipe.

8. Chocolate Pecan Pie

The only thing that makes pecan pie better is adding a generous amount of semisweet chocolate (okay, and some bourbon). Get our Chocolate Pecan Pie recipe.

Highland Collection 10-Inch Plaid Pie Plate, $20.99 at Walmart

9. Nutella Chocolate Cheesecake

Cheesecake meets chocolate torte in this decadent dessert with three layers of chocolate-hazelnut goodness: a buttery chocolate wafer and hazelnut crust, a rich Nutella-cream cheese filling, and a Nutella ganache glaze to take it right over the top. Get our Nutella Chocolate Cheesecake recipe.

10. Champorado (Filipino Chocolate Rice Pudding)

Uncomplicated, fast, and totally delicious, this Filipino dish (also known as chocolate rice) is basically a creamy cocoa-flavored rice pudding that might become your new, go-to comfort food dessert—or breakfast. Get our Champorado recipe.

11. Bittersweet Chocolate Sauce

When you’re truly in a hurry, though, just whip up a warm chocolate sauce and drizzle it on anything in sight: fresh fruit, ice cream, pound cake, potato chips… This one is intense and definitely more bitter than sweet. Get our Bittersweet Chocolate Sauce recipe.

12. Hazelnut Truffle Fudge

This ultra easy fudge is truly foolproof since there’s no candy thermometer required you just melt butter, cream, bittersweet chocolate, and Nutella together, then smooth it into a pan and let it set. Chopped toasted hazelnuts add flavorful crunch, and it’s even better if they’re salted. Get our Hazelnut Truffle Fudge recipe.

13. Vegan Chocolate Cupcakes with Vegan Chocolate Frosting

Because no one should miss out on chocolate desserts, of course. The cupcakes are tender and moist enough to eat on their own, but the fluffy, smooth vegan chocolate buttercream is always a welcome addition. Get our Vegan Chocolate Cupcake recipe and our Vegan Chocolate Frosting recipe for the perfect pair.

This post was written by Caitlin O’Shaughnessy in 2015 and has been updated by Chowhound Editors.

How To Make This Sheet Cake Recipe – Step By Step

Vanilla Sheet Cake Instructions

  • Prepare a 9×13 sheet pan with butter and parchment paper and set aside.
  • Blend the 4 cups strawberry in a mixer, then simmer in a small saucepan with 2 tablespoon sugar to reduce the mixture. Stir so it doesn’t burn.
  • Once the mixture is reduced to half (2 cup and is thicker in texture, like a jam, remove and cool in the refrigerator. You will use this later.
  • Sift together flour, baking powder and salt and set aside.
  • Beat the butter and sugar on high until light and fluffy
  • Using a fork whisk egg whites, milk and extract together in a bowl.
  • Alternate the dry and wet ingredients into the butter mixture beating on medium until incorporated.
  • Split the batter evenly into two bowls.
  • Add in 1 cup strawberry preserves… the other cup will be for the frosting so save it.
  • Stir the preserves until it’s fully blended.
  • Set the batter in the fridge and cool the chocolate cake to make the Neapolitan.
  • Once all three cakes are finished, pour a line of the vanilla batter in the pan, then chocolate, then strawberry and alternate until the pan is filled.
  • Bake in a preheated 350-degree oven for 30 minutes.
  • Do you not over bake or they will become dry!
  • Don’t worry if the layers are not perfectly even, then will cook together still creating a Neapolitan look.
  • Let the cake cool before removing and frosting.

Chocolate Cake Instructions

  • Mix all of the dry ingredients together.
  • Add in the eggs, oil, vanilla, and milk and mix until combined.
  • Scrape down the sides and bottom of the bowl.
  • Add in the boiling water and hot coffee.
  • Divide batter into two bowls. Save ½ for the Neapolitan and make cupcakes with the other half!
  • Alternate the chocolate cake batter with the vanilla and strawberry.
  • Bake the sheet cake in a 350-degree oven for 30 minutes or until done.
  • Then, add in the cupcakes for fun!


  • Add the sugar and the egg whites into a heatproof mixing bowl.
  • Fit the bowl over a pan of simmering water.
  • Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.
  • With the whisk attachment, transfer to a mixing bowl and beat eggs/sugar mixture on medium to high speed until cooled and thicker for about 5 minutes.
  • Switch to the paddle attachment and add in one stick of room temperature butter at a time, beating until smooth.
  • If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!
  • Divide the frosting into three bowls.
  • In one bowl SIFT in cocoa powder and stir.
  • In another bowl add in ¾ cup strawberry preserve and stir.
  • In the 3rd bowl add in 1 teaspoon clear vanilla extract and stir.

Black Bean Chocolate Cake

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This is not a surprise cake, it is a Superb cake! Black Bean Chocolate Cake to be exact! I was really skeptical in attempting to bake a cake without flour let alone using beans.

Since I have been on a somewhat “health kick” I though I would give it a try. You will be pleasantly surprised with this cake just as much as we were.


  • measuring spoons
  • measuring cups
  • mixing bowl
  • parchment paper to fit on the bottom of the 9″ round cake pan (to do this tear off some parchment paper to fit your pan, put your cake pan on top of the paper, take a pen and draw a circle around the cake pan. Remove the pan from the paper, fold in half and cut the parchment paper out and there you have it)
  • 9″ round cake pan (I used a springform pan)
  • mixer, food processor, or a high-speed blender (I like to use my Vitamix 5300 less clean up)
  • wire wisk
  • wire rack for cooling cake after it has cooked


  • 1 (15 oz) can of black beans rinsed and drained
  • 4 eggs (at room temperature)
  • 1/3 Cup coconut oil
  • 1 Tablespoon water
  • 1/3 Cup cocoa powder (unsweetened)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 Cup brown sugar (packed)
  • 1/2 Cup sugar (granulated)
  • 1/2 teaspoon salt
  • 1 Tablespoon vanilla


  1. Rinse and drain beans and set aside.
  2. Preheat oven to 350° F
  3. Grease cake pan and dust with some cocoa powder (straight from the container) and shake out excess powder. Now, insert the parchment paper that you cut out on top, slightly grease the paper and dust again with cocoa powder shaking off the excess and set aside).
  4. In a food processor add beans, sugars, salt and vanilla. Cover and process until smooth. This is your batter.
  5. In a bowl add eggs, water, melted coconut oil and stir until mixed.
  6. Add batter to egg mixture and stir until combined.
  7. Add cocoa powder, baking powder and baking soda to batter and stir until smooth.
  8. Pour batter mixture into prepared cake pan.
  9. Bake 45 minutes or until a toothpick comes out clean.
  10. Cool cake for 7-10 minutes while still in the cake pan then turn out onto a wire rack to cool completely.
  11. If desired, sprinkle with cocoa powder. Put your cocoa in a hand- held wire strainer and shake over top of cake.

I don’t ice my cake but it is good with my cacao cream frosting dolloped on top.



As a living, breathing human being, I do love chocolate. I understand why the grocery store check-out counters are lined with chocolate bars. I understand why Willy Wonka is a great movie. (In fact, I completely understand why Augustus Gloop fell into that chocolate river. I’m with you, Augustus! I’d have thrown on my suit and hopped in there with you too!) I understand why Smitten Kitchen has a killer recipe for a cake called the “I want chocolate cake” cake. And I understand why my mom used to hide the chocolate chips at the back of the freezer when we were little. Honestly, she probably still should.

That being said, I think vanilla really gets a bad rap in the entire debate. When did vanilla become a synonymous descriptor for something bland? Vanilla can, and should, play a starring role in everything from cakes to ice cream to cookies. One of the all-time most popular recipes I’ve written about in my Food52 column is for a double vanilla butter cake that looks ridiculously ordinary but will easily win you friends and lovers and so on.

Vanilla extract is a crucial ingredient for any baker, making an appearance in nearly every recipe for a sweet baked good. It’s like salt: without it, any flavor is a little flat. But it doesn’t often get highlighted as the main ingredient. And it should! But we’re not here to talk about vanilla today I just often feel so sad for vanilla when we get all hot and bothered about chocolate. (I’m empathetic, what can I say?)

But let’s get hot and bothered. Because if today’s cake isn’t sexy enough for you…then I’m sorry. But it should be. Not only because the frosting is a whipped dream of a buttercream, but also because it’s so quick and easy that you don’t even need a stand mixer to make the batter.

Just whisk together the dry ingredients. Then the wet ones. Mix them all together, and bake! If you didn’t feel like making frosting (um, who are you?), you could just serve it warm with a scoop of ice cream. Or tear it into pieces and pour custard or whipped cream over it and make it into a trifle! The cake has a very moist, loose crumb which makes it ideal for soaking up sauces and cream. Mostly cream. More cream, really, is the answer here.

You can make this cake with your eyes half-closed. Or while you’re sort of paying attention and sort of watching the world’s most adorable bakers on this season of the Great British Bake-Off. Or while you’re trying to get to genius level of the NYT Spelling Bee daily puzzle. You know, handling the important things in life.

Whatever your reason for baking it, or side hustle while you’re doing so, you’ll like it. Even if you find vanilla sexier than chocolate. And especially if you think chocolate is the sexiest, full stop.

Note: I like this frosting as is, but it’s also really lovely if you use bittersweet chocolate and add 2 tablespoons of sour cream. It makes a silkier, more intense frosting.

Chocolate Sheet Cake
Makes one 9” x 13” cake

For the cake
1/2 cup (115g) sour cream
1 cup buttermilk
3 eggs, at room temperature
1/2 cup very strong brewed coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
2 2/3 cups granulated sugar
1/2 cup cocoa powder
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt

For the frosting
1 cup semi-sweet chocolate chips
1 cup (2 sticks) unsalted butter, at room temperature
2 cups confectioners’ sugar
2 teaspoons vanilla extract
pinch of salt

To make the cake: Preheat the oven to 350 degrees F. Grease (or line with parchment) a 9” x 13” pan.

Whisk together the sour cream, buttermilk, eggs, coffee, vegetable oil, and vanilla. Set aside.

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

Add the wet ingredients to the dry ingredients and mix until just combined.

Pour the batter into the prepared pan and bake for about 45-55 minutes, or until the cake springs back lightly when you press the surface. Remove from the oven and let cool while you make the frosting.

For the frosting: Melt the chocolate chips (in the microwave or over a double boiler), then set aside to cool slightly.

In the bowl of a stand mixer, beat the butter with the confectioners’ sugar, vanilla, and salt until fluffy. Add the melted chocolate and beat until well-combined and fluffy.

Frost the top of the cake and add lots of sprinkles, if you’re into that. Or not. It’s your cake do your thing.

Guinness Chocolate Cake with White Knight Frosting

This Guinness Chocolate Stout Cake with White Knight Buttercream based on recipes from Zoë Bakes Cakes, was inspired by my trips to Ireland. I have had especially good fortune, which brought me to Ireland twice. In January of 2020, I spent a week seeing Ireland with my friends at Bake from Scratch magazine, Tourism Ireland and Williams Sonoma, just months before I was there with KerryGold to eat as much butter as I could and it turns out that’s a lot!

With each trip I have fallen deeper in love with this country.

Ireland is beyond beautiful with the rolling hills of green grass and clover that fall off into the ocean and that’s just a description of the pastures where the dairy cows graze. They produce the sweetest, richest milk in the world, which makes Kerrygold’s Irish butter taste silky and creamy and glow a healthy, golden yellow. I used it make the White Knight Frosting in this amazing, Guinness infused Chocolate Cake. The recipe is below and you can see more photos of my trip in the Highlights on Instagram.

The dairy in Ireland and all the products made with it were among the biggest surprises for me. I come from a dairy rich state and yet, I have never experienced cream, butter and even simple milk like I had in Ireland. I kept asking the bakers I met during my trip what they’d topped cakes with, just to find out that it was nothing more than whipping cream.

That whipping cream was so luxurious I assumed it was made with creme fraiche or something to boost the velvety texture it had. Turns out feeding cows nothing more than green Irish grasses produces cream that needs nothing more than aeration to achieve magic.

(just some of the chocolates I brought home from Ireland)

Another pleasant surprise was the universal love of chocolate I found across Ireland. Just about every stop, including at the petrol station, turned into an opportunity to eat chocolate. Maybe these two discoveries are not unrelated, the chocolate + the rich cream are bound to be dynamic.

Even brands of chocolate I’ve had in the States, that have never elicited anything more than mild pleasure were so superior in Ireland. Then there were the local, bespoke chocolate makers who were creating truly brilliant and exciting boxes of chocolates.

This is Sister Genevieve from Kylemore Abbey who creates some of the finest chocolates I’ve ever had. I even got a chance to step into her chocolate making shop and try my hand at creating her famous and adorable chocolate sheep.

During our trip through Ireland, we stopped at as many bakeries as we could fit into a day. The full list of not-to-be-missed bakeries will appear in an upcoming issue of Bake From Scratch Magazine. One of our stops was at the Pepperpot Cafe in Dublin, which I was lucky enough to visit on both of my trips through Ireland. They served us a lovely chocolate stout cake with a super-rich, but simple whipped cream topping.

I was instantly smitten and knew I’d come home to make a version of my own. Later that evening we arrived at Castlemartyr Resort, again a place I’ve been fortunate enough to stay at twice (and I hope to go back again and again!)

In the beautiful lounge at Castlemartyr we were served a White Knight cocktail (think of the Irish version of a White Russian), which had layers of whiskey and a tall pour of perfect Irish heavy cream. It tasted like it was meant to be frosting and was the final inspiration for this cake.

How Joy Wilson Turned a Passion for Baking Into Sweet Success

Joy Wilson gained fame thanks to her eponymous baking blog, Joy the Baker, and even today, she stays on-brand: On any given day, you will find her toting a bag of cookies and a pound of butter in her purse. The three-time cookbook author also runs an event space called The Bakehouse in New Orleans, where she tests recipes and holds monthly in-person and virtual baking workshops for students from around the country.

It’s quite an evolution for a woman raised on health food. (Her parents fed her seitan nuggets instead of the chicken nuggets she craved.) At school, she noticed that her friends were packing Oreos—cookies from a bag!—and she decided to try to create delicious treats using the bits of unsweetened chocolate and the like she found around the house. She launched her site in 2008, using a borrowed internet connection from a neighbor, dialed down her expenses by moving in with three roommates, and got to work. Thirteen years later, it’s fair to say Joy is a nationally renowned talent.

We couldn’t be more thrilled to feature Joy’s brand-new baking collection. As Joy says, “I wanted to put together a collection that takes some of the fuss out of home baking without sacrificing quality ingredients, taste, and fun!” Since it features chocolate sheet cake with Neapolitan frosting, vanilla sheet cake with praline glaze, and even a fabulous breakfast set, mission accomplished, Joy. Here’s a bit more about what makes these mixes sing, in her own words:

What was your inspiration behind the collection?

A few of Joy’s hits.

This collection is like baking… light. We’re still creaming butter and whipping together luscious cake batters, just without the measuring cups or kitchen scales. With this collection, I want you to take all the credit for the creativity and fun of cake baking with fewer dishes and fewer “hmmm, did I do this right?” moments. We’ve made cakes and breakfast treats that are festive enough to celebrate special moments but easy enough to simply celebrate the everyday. It’s a little party in the kitchen, always!

How did you decide on the flavors you included?

Joy frosts her own Neapolitan sheet cake.

I love classic flavors with a simple and unexpected twist – that’s the energy I brought to this collection.

Neapolitan is one of my most nostalgic flavors. My aunt always had a gallon of Neapolitan ice cream in the freezer and I would always sneak a spoonful of each flavor when no one was in the kitchen. Chocolate, vanilla, and strawberry on top of a chocolate sheet cake is my little slice of heaven.

Chocolate and peanut butter forever.

Name a better duo than peanut butter and chocolate – not possible, but the addition of espresso really takes it up a notch.

Pralines are king in New Orleans and even more delicious when poured over a tender vanilla cake. I love to bring major dessert vibes to my morning breakfast so I turned classic carrot cake flavors and the hearty comfort of oatmeal cookies into pancake blends just to kick our weekend breakfast up a notch.

What’s the secret to a great cake?

Joy making her own praline-glazed vanilla cake.

There is no secret. All you need is a sweet tooth, butter, sugar, and flour.

Any extra-special tips on serving your pancakes or decorating your cakes?

I love to serve my pancakes one of two ways. If I want my pancakes a little sweeter, a drizzle of warmed maple syrup can’t be beat. If I’m not in the mood for an overly sweet pancake, a smear of crème fraîche and fresh sliced strawberries make a perfect complement.

For a little extra celebration on cakes, sprinkles and chocolate shavings go a long way. Fresh berries or edible flowers are sweet. And you can always go completely over the top and write your favorite Drake lyrics on your cake!

What the best lesson you’ve learned about baking since starting your blog in 2008?

I’m always learning lessons in the kitchen. When it comes to baking, temperature really is key. If a recipe indicated something needs to be cold or at room temperature there really is good reason. Baking is a science and all of the parts have to come together just so. But even if a recipe leaves me with question marks as I’m working through it, I’ve learned to see my baking all the way through. Don’t throw out a batter. Bake it! I often surprise myself or in the very least learn a lesson about what doesn’t work.

The Fluffiest Yellow Cake Recipe + Chocolate Frosting

When you think of the most classic birthday cake ever, what comes to mind? For me, it’s always been yellow cake with chocolate frosting. All throughout my childhood, my momma used to mix up a box yellow cake, bake it in a casserole dish, smear canned chocolate frosting on top, and write Happy Birthday on it with those little tubes of icing colors you can still find at the grocery store to this day. I loved those birthday cakes. And I’m really surprised that after all my years of caking, it’s taken me this long to nail down the perfect yellow cake recipe. Well, wait no more!

There are a couple reasons why I decided to focus my energy on developing this fluffy yellow cake this past week. The first was I got a DM on Instagram requesting it, which made me realize I’ve never actually even tasted a from-scratch yellow cake. So I went on a wild Google spree figuring out what makes it different than a vanilla cake, what makes it yellow, etc (all things I will get to in a minute). The second was I know that most of the world is stranded at home right now due to this crazy pandemic, still celebrating birthdays in quarantine. I wanted to provide an easy, amazingly tasty birthday cake to help you guys celebrate!

So back to the recipe. This yellow cake is the definition of light and fluffy – It is SO incredibly soft! I kept poking it over and over in disbelief because I swear it’s as close to box mix (but from scratch) as you’re gonna get. I tried something new with this one and basically took my favorite vanilla cake recipe, added an extra egg yolk, and substituted some of the butter with vegetable oil. The results were perfect: the softest texture ever, ultra moist, rich vanilla flavor, and pairs perfectly with my favorite chocolate buttercream recipe. In other words, birthday cake heaven!

So what makes it a yellow cake, exactly? In all my Googling I learned that yellow cakes are basically vanilla cakes made with whole eggs, whereas white cakes are vanilla cakes made with egg whites. The yolk is where the yellow color comes from, but honestly, if you want it as yellow as a box cake mix you’ll have to add a drop or two of yellow food coloring (which is definitely in the ingredients section on a box yellow cake). The all-natural version just isn’t as saturated, but I can promise you it tastes just as classic.

I filled and frosted this fluffy yellow cake with my decadent chocolate buttercream recipe and ran a Wilton Icing Comb over it to get the lined finish. Then, I used Wilton Tip 1M to pipe a rope border around the top edge and added some Sprinkle Pop Unicorn Rainbow Jimmies to give it a pop of color. You can decorate it any way you want, so feel free to go simple, over-the-top, or anywhere in between.

A great thing about this recipe is that it’s extremely versatile. You bake it in a casserole dish if you don’t have round cake pans, bake cupcakes with it, or half the recipe to make a mini version. If you don’t have cake flour on hand, you can make a DIY version using all-purpose flour with this homemade cake flour recipe.

Here’s “How To” organize the making of this cake:

Shirl’s Brooklyn Blackout Cake

Day 1 – Bake the Devil’s Food Sheet Cakes and freeze in the pans. Make the Old-Fashioned Chocolate Pudding and refrigerate. Make the Bittersweet Chocolate Glaze and refrigerate.

Day 2 – Cut the cake rounds from frozen sheet cakes. Chop up the cake scraps and dry in oven let cool, then process cake crumbs in food processor to fine crumbs. Assemble the cakes (4 layers of cake + 3 layers of pudding with piped “dams” of Bittersweet Chocolate Glaze, in cake pans and freeze overnight.

Day 3 – Remove cakes from freezer, unwrap and peel off the acetate band. Coat cakes with a smooth layer of Bittersweet Chocolate Glaze (frosting consistency), and coat the entire cake with cake crumbs. Place on cake platters or cake stands and let come to room temperature. Cut each cake into 8 wedges. Serve. Or, if desired, freeze one cake and serve one cake.

A Blackout Cake is known for it's filling of chocolate pudding. Shirl's Brooklyn Blackout Cake has four main components: Devil's Food Sheet Cake, Old-Fashioned Chocolate Pudding for the filling, Bittersweet Chocolate Glaze for the icing on the cake, and fine chocolate cake crumbs that completely cover the cake. This may seem daunting, but assembly of the cake will be easy if you make the components ahead of time, the day before or even several days before.The Devil's Food Cake recipe is like an old-fashioned mayonnaise cake, one that I have made many times because it is so good. The mayonnaise and the instant coffee are two unexpected ingredients that help make the cake wonderfully moist and chocolate-y. When you are making the cake, it is hard not to snack and nibble.

YIELD: MAKES TWO 6" x 3" (15 cm x 7.5 cm) DIAMETER CAKES - 4 LAYERS EACH

15 Best Easter Cakes: Recipes and Decorating Ideas

Easter is one of our favourite holidays. A vibrant celebration of new life, and a time for looking forward to new beginnings, it represents everything that’s great about spring. Marking the end of lent, a time of fasting for Christians, Easter Day was traditionally a time to celebrate the end of the hard days of winter and look ahead to warmer weather and times of plenty. Decorations are cute and colourful, with brightly coloured eggs and adorable baby animals to depict the renewal of nature, and, of course, the Easter Bunny.

If you’re holding your own celebrations this year, take a look at our collection of Easter celebration ideas for inspiration from recipe ideas to tips on how to decorate your own Easter eggs. And of course, any celebration deserves a celebration cake, so we’ve gathered a few of our favourites from around the internet.

For people who like to keep their Easter celebrations traditional, this simnel cake from Rock Recipes is perfect. Dating back to the Middle Ages, this marzipan-topped fruit cake was originally eaten in Britain and Ireland on Mothering Sunday, held on the fourth Sunday of Lent, but went on to become an Easter cake over time. It is usually decorated with eleven balls of marzipan to represent the disciples of Jesus, minus the traitorous Judas Iscariot.

Simnel cake may seem a little understated compared to modern celebration cakes, but this actually makes it a more versatile choice, equally at home as the centrepiece for a big celebration, or as part of a simple Easter brunch. If you are planning a brunch, and want to find something subtle but tasty to go with your mid-morning coffee, this lemon rosemary tea bread from Country Living is another great choice. A light, zesty sponge drizzled with fragrant rosemary syrup, this simple cake exudes quiet sophistication and tastes great served with crème fraîche.

Continuing with the understated brunch theme, we love this recipe for blackberry almond buckle from Country Living, made with juicy blackberries and a nutty streusel topping for a grown up tart-and sweet flavour. Your guests will also love the classic combination of sweet mandarins and fragrant almonds in this delicious citrus cornmeal cake from Taste of Home. Made with cornmeal and honey, this charmingly rustic cake tastes great served warm or at room temperature. And for a brunch cake with real kid appeal, you can’t go wrong with this carrot sheet cake, also from Taste of Home. With a deliciously moist sponge made from carrot and walnuts and an indulgent vanilla cream cheese frosting, this cake is fit for the Easter Bunny himself, and looks great decorated with carrot-shaped cake toppers.

If you’re making Easter a big occasion this year, a frosted celebration cake is a great choice for a centrepiece with added wow-factor. We love this homemade strawberry cake from Delish, which uses a simple homemade strawberry compote in both the batter and the frosting for a dessert that’s bursting with delicious strawberry flavour. This raspberry cake from Taste of Home is another must for fruit lovers, with its light raspberry sponge and generous topping of whipped frosting. And if you can’t decide between strawberry and chocolate cake, this chocolate strawberry cake from Southern Living lets you have both, and it looks great decorated with a handful of fresh strawberries.

For a real showstopper with a touch of class, try this elegant coconut cream cake from Southern Living. This indulgent layer cake is made from coconut sponge and rich, creamy coconut frosting, all topped with toasted coconut flakes for the perfect finish. And if you’re looking for maximum effect with minimum effort, this chocolate bundt cake, also from Southern Living, is made using a simple mixture of fudge cake and brownie mix, but looks simply stunning topped with edible pansies.

You’re never too old to enjoy Easter eggs, and celebration cakes decorated to look like the Easter Bunny’s nest add a touch of festive magic to any table. Kids will love helping out with these Easter egg cakes, and the fun part at the end is easy enough that even the youngest can get involved.

Easter egg cakes are hugely popular, and come in all sorts of flavours and designs. We love this Easter egg nest cake by British celebrity chef Nigella Lawson for its rich chocolate flavour and deceptively simple nest design, with colourful chocolate eggs nestled on a bed of chocolate cream frosting. Or for a virtually foolproof recipe that’s perfect for making with children, try this no-bake robin's egg cheesecake from Delish, a fun, colourful cake with a crunchy chocolate egg topping.

Preppy Kitchen’s version of an Easter egg cake is pretty as a picture, with speckled eggshell blue frosting and a fluffy coconut flake nest topper, while the classic combination of light vanilla sponge and rich buttercream means it tastes as good as it looks. Alternatively, Olive Magazine’s white chocolate Easter cake transforms a simple sponge cake into a show-stopping centrepiece with a delicious cream cheese and white chocolate frosting. We especially love the ingenious use of white chocolate egg shards to decorate the top of the cake.

If you can’t get enough of the cute and fluffy side of Easter, why not make your very own Easter Bunny, with this adorable coconut bunny cake recipe from Jenny Steffens? With a snowy white coat made from vanilla buttercream and fuzzy coconut shavings, your Easter Bunny will be equally at home in a cozy nest of Spanish moss, or surrounded by brightly coloured Easter Eggs. From a baking point of view it’s great for people who want to try making character cakes, because you get great results using a very small amount of carving. The only problem is, it might just be too cute to eat.

Now you’ve chosen your perfect Easter celebration cake, why not check out some of our other Easter food ideas? Whatever you need for the perfect Easter feast, you’ll find it here, from familiar favourites like succulent roast lamb or hot cross buns, to Easter traditions from around the world.