Well it is now safe to say that anytime I need a chocolate cake for any occasion at all, I have officially found the BEST chocolate sheet cake with the BEST fudgey frosting that I have ever ever tasted!  That is a huge statement to make because I have tasted my fair share of chocolate cakes and frostings.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

The frosting that tops the BEST chocolate sheet cake reminds me of my mom’s brownie frosting that I would lick off the sides of the pan after the brownies were gone because it is that good.  And just for a little extra pizzazz and appeal, there is peanut butter sandwiched between the BEST chocolate sheet cake and that frosting.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Yep, while the cake was still warm, I spread a big glob of unadulterated peanut butter over the top.  The slight saltiness from the pure peanut butter paired with the sweet, thick chocolate frosting has had me literally salivating just writing about the absolutely perfect combination.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

I love having classic go-to recipes in my back pocket for occasions when you realize that you want to make something but you don’t feel like scouring cookbooks or the internet for a recipe.  The BEST chocolate sheet cake itself is so ultra moist and dense, almost like a brownie.  I would love it with walnuts mixed into the batter too because I love that crunch that nuts give a cake.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Trust me on this one, next time you are making a cake for a special occasion, make the BEST chocolate sheet cake and you will have people asking you to make this cake again and again.

The Best Chocolate Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9X13" cake (about 24 servings)

The moistest chocolate cake topped with slightly salty peanut butter and rich, fudge frosting becomes the all-time best chocolate sheet cake

Ingredients

    For the cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups creamy peanut butter
  • For the frosting
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 16 ounces powdered sugar
  • sprinkles (optional)

Instructions

    For the cake
  1. Preheat oven to 350 degrees. Spray a 9X13" pan with nonstick cooking spray.
  2. Place flour, sugar and baking soda in to a large bowl and set aside.
  3. In a small saucepan, combine butter, cocoa powder, water and buttermilk and whisk over medium-low heat until the butter is melted.
  4. Crack the eggs into a separate small bowl. Use a ladle to pour a small amount (about 2/3 cup) of the heated butter mixture into the eggs while whisking constantly (this is called tempering the eggs and will gently warm them up so that they don't scramble when added to the hot mixture).
  5. Pour the egg mixture into the saucepan with the butter mixture while whisking constantly. Increase the heat to medium and whisk until the mixture boils.
  6. Pour the butter mixture into the bowl with the dry ingredients, add vanilla and use the whisk and a spatula to mix until the ingredients are well combined.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool cake for 10 minutes. Place peanut butter into a bowl and microwave until more easily spreadable, about 20 seconds.
  10. Pour the peanut butter onto the slightly cooled cake and gently use an offset spatula to spread it evenly. Cool completely.
  11. For the frosting
  12. Place powdered sugar into a clean, medium bowl.
  13. Place butter, cocoa powder and buttermilk into a small saucepan and heat over medium heat until the mixture comes to a boil, whisking constantly. Add vanilla then pour the mixture over the powdered sugar and stir until smooth (work quickly as the frosting sets rather fast). Immediately pour over the cooled cake and use a spatula to spread it evenly.
  14. Top immediately with sprinkles if using.
  15. Recipe adapted from Southern Living

Print Friendly
Did you like this? Share it:

You may also like:

Fig butter, Goat cheese and Caramelized onion crostini recipe
White Chocolate-Dipped Red Velvet Shortbread for the 2012 Great Food Blogger Cookie Swap
Lemon Rosemary Cookies

Chances are if your hosting or attending a Superbowl party, you are finalizing your menu plans. Don’t forget a sweet ending for the big party and check out my board of Learnist for some fantastic and festive ideas:

Print Friendly
Did you like this? Share it:

You may also like:

Oreo Cupcake Recipe
12th Day of Christmas: Triple Chocolate Mint Fudgies
Basil Salt

With the 4th of July holiday weekend approaching, I find myself wanting to share the most colorful and festive recipes with you.  I began the week with the most delicious Monster Cookie Ice Cream Sandwiches that were bursting with colorful M&M’s and now I have perhaps the most colorful creation I have yet to make:  M&M Rainbow Cake!

How to make a Rainbow Cake {satisfymysweettooth.com}

Every person who saw this cake immediately asked, “how did you make that?”  So I have a full photo tutorial of how to make a rainbow cake for you.  I promise it is super simple, yet the results are so bright and vibrant.  I love that you can customize this technique to coordinate with whatever event you are making a cake for.  I will tell you how to customize the cake a little later.

How to make a Rainbow Cake {satisfymysweettooth.com}

For now, let’s run through the steps of how to make a rainbow cake so that you can see how truly easy it is.

We begin with a classic butter cake recipe.  I used my favorite butter cake recipe from The America’s Test Kitchen Family Baking Book, but here’s where you could make it even simpler and use any white or yellow box cake mix if you want to.  Once the cake batter is well combined, you simply divide the batter evenly into as many medium-sized bowls as colors of cake you want.  I divided the batter into six bowls because I wanted all of the colors of the rainbow:  red, orange, yellow, green, blue and purple.  (If, for example, you wanted to make a red, white and blue cake for the 4th of July, you would divide the batter into only three bowls.)  When I say divide the batter “evenly”, I mean roughly evenly.  I didn’t measure or weigh my bowls to be exact when dividing the batter I just eyeballed it.

How to make a Rainbow Cake {satisfymysweettooth.com}

Next you will mix a different color food coloring into each bowl.  I like the gel food coloring because the colors are so potent and vibrant.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}Now it’s time to put the colored batter into your pans.  For this cake, I used two 9-inch round cake pans.  Pour half of your first color (red in my case) into each pan.

How to make a Rainbow Cake {satisfymysweettooth.com}

Next, take your second color (orange for me) and pour half of that color batter slowly into the center of the first color in each of the two pans.  The first color will slowly spread into a wider circle as you pour your second color in the middle of it.

How to make a Rainbow Cake {satisfymysweettooth.com}

Proceed with the remaining colors until it looks like this:

 

That’s it as far as the color layering goes!  I told you it was easy!

Now off to the oven with the cakes to bake.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}

Once cooled, you frost and decorate the cake any way you like.  For a tutorial about how to frost a layer cake CLICK HERE.  I used Mega and regular-sized M&M’s for my decorative pattern.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make Rainbow Cake

Prep Time: 1 hour

Cook Time: 24 minutes

Total Time: 1 hour, 24 minutes

Yield: 1 2-layer 9-inch cake

How to make a rainbow cake: A step-by-step tutorial with photos that will show you how truly easy this colorful cake is to make

Ingredients

    For the cake
  • 1/2 cup half and half
  • 4 large eggs
  • 2 tsp vanilla
  • 1 3/4 cups cake flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (16 Tbsp) unsalted butter, room temperature and cut into Tbsp-sized pieces
  • food coloring
  • For the buttercream frosting
  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2-4 Tbsp milk
  • 1 tsp vanilla

Instructions

    For the cake
  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 8 or 9-inch round cake pans. Line the bottom of the pans with parchment paper.
  3. In a small bowl, or liquid measuring cup, combine the half and half, eggs and vanilla, set aside.
  4. In a large bowl, combine the cake flour, sugar, baking soda and salt. Mix to combine.
  5. Drop the butter into the flour mixture 1 piece at a time and mix using an electric mixer until the mixture resembles a coarse crumb.
  6. With the mixer running, slowly pour in the egg mixture and mix until combined, about 1-2 minutes. It's fine if the batter has a few clumps.
  7. Pour the batter evenly into six small bowls.
  8. Add red, orange, yellow, green, blue and purple food coloring to one of the bowls. Mix to combine.
  9. Pour half of the red batter into the center of each pan.
  10. Slowly pour half of the orange batter into the center of the red batter in each pan.
  11. Slowly pour half of the yellow batter into the center of the orange batter in each pan.
  12. Slowly pour half of the green batter into the center of the yellow batter in each pan.
  13. Slowly pour half of the blue batter into the center of the green batter in each pan.
  14. Slowly pour half of the purple batter into the center of the blue batter in each pan.
  15. Bake the cakes for 20-24 minutes or until a toothpick inserted into the centers of the cakes comes out with only a few crumbs on it.
  16. Cool cakes for 10 minutes. Run a knife along the edges of the pans to release the sides of the cakes.
  17. Invert cakes on to cooling racks to remove from pans. Peel parchment paper away from bottoms of cakes and cool the cakes completely.
  18. For the buttercream frosting
  19. In a large bowl, use an electric mixer to combine the butter, powdered sugar and vanilla. Add milk 1 Tbsp at a time until the frosting is a spreadable consistency.
  20. Frost cake and decorate.
  21. Cake recipe adapted from The America's Test Kitchen Family Baking Book

Have a wonderful 4th of July weekend!

How to make a Rainbow Cake {satisfymysweettooth.com}

 

Print Friendly
Did you like this? Share it:

You may also like:

Comfort food: Grilled cheese and Tomato Dill Soup Recipe
Sparkly Pink Ombre Cookie Tree and Sprinkle Bakes Cookbook Review
The Best Strawberry Cupcakes

I promised that I would be back today with a perfect summer dessert and I am a girl who keeps her word.  S’mores Ice Cream Cake is the perfect dessert to bring to any backyard barbecue or 4th of July party you will be attending this summer!

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

 

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

I don’t think I will ever grow out of loving the taste of a perfectly toasted marshmallow that is just hot enough to melt the milk chocolate onto my graham crackers creating the perfect s’more.  Any dessert that I see that has a s’mores theme, I am instantly drawn to.  This S’mores Ice Cream Cake was made at the request of my husband who claims any ice cream cake as one of his favorite desserts.

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

The base for the cake is the only part of the recipe that needs to be baked and even that only requires a mere 8 minutes in the oven for the graham cracker crust to be perfectly golden brown.  This is no ordinary graham cracker crust though.  Just before you put the crust into the oven to bake, you sprinkle it with miniature chocolate chips so that the chocolate (aka best part of a s’more?) is not missed in any component of the S’mores Ice Cream Cake.

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake {satisfymysweettooth.com}

Two different flavors of ice cream are used for the layers of the cake.  Now you could just use vanilla as one of the two layers, but I wanted to make sure that my favorite flavor of a s’more (didn’t I just say my favorite part is the chocolate??), the toasted marshmallow, shined through, so I toasted a bag of mini marshmallows to golden brown perfection and blended them up with a tub of softened vanilla ice cream to create “homemade” toasted marshmallow ice cream.

As if the graham cracker crust wasn’t enough, the layers of toasted marshmallow and chocolate ice cream are separated and topped with broken pieces of chocolate dipped graham crackers.  The crackers stayed delightfully crispy which was such a nice texture contrast to the creamy dreamy ice cream.  I had a little extra chocolate coating that I used to dip the graham crackers so I drizzled it over the top of the S’mores Ice Cream Cake so that it looked as fun to eat as it was!

S'mores Ice Cream Cake {satisfymysweettooth.com}

S’mores Ice Cream Cake

Prep Time: 1 hour

Cook Time: 5 hours

Total Time: 6 hours

Yield: 12 pieces

S'mores Ice Cream Cake: Graham cracker crust is topped with toasted marshmallow and chocolate ice creams with chocolate-dipped graham crackers layered throughout the cake

Ingredients

    For the crust!
  • 1 1/2 cups graham cracker crumbs
  • 1 Tbsp sugar
  • 5 Tbsp unsalted butter, melted
  • 1/2 cup miniature chocolate chips
  • For the chocolate coated graham crackers!
  • 2 cups milk chocolate, chopped (or you can use milk chocolate chips)
  • 1 Tbsp canola oil
  • 6 whole graham crackers (sheets), broken in half
  • For the ice cream!
  • 1 quart vanilla ice cream (I used Edy's Slow-Churned)
  • 1 quart chocolate ice cream (I used Edy's Slow-Churned)
  • 1 bag miniature marshmallows

Instructions

  1. Prepare a 9-inch springform pan by lining the bottom with parchment paper.
  2. Allow the 2 quarts of ice cream to sit out on the counter while you prepare the crust so that it softens and then it will be easier to use.
  3. For the crust!
  4. Preheat oven to 325 degrees.
  5. In a bowl, mix together the graham cracker crumbs and sugar. Stir in the melted butter and mix to combine.
  6. Pour graham cracker mixture into prepared pan and pat it down firmly and evenly with your fingers.
  7. Sprinkle the top of the crust with the miniature chocolate chips and bake until golden brown, 8 minutes.
  8. Remove from oven and set aside to cool completely.
  9. For the chocolate coated graham crackers!
  10. Line a baking sheet with parchment paper.
  11. Place the chocolate and oil into a microwave-safe bowl and microwave in 30 second increments until the chocolate is melted. Stir in between microwaving and stop heating once chocolate is smooth.
  12. Pick up one of the graham cracker squares by a corner and dip it into the melted chocolate to coat each side. Shake gently to remove excess chocolate.
  13. Place the dipped graham cracker onto the parchment-lined baking sheet.
  14. Repeat with remaining graham crackers.
  15. Place the dipped crackers into the refrigerator to cool completely.
  16. Save any extra chocolate coating for the top of the cake.
  17. Once cooled and set, break the graham crackers into irregular pieces or cut with a knife into triangles.
  18. For the toasted marshmallow ice cream!
  19. Line another baking sheet with parchment paper and lightly grease the paper with nonstick cooking spray.
  20. Turn oven to broil.
  21. Pour miniature marshmallows in a single layer over the prepared parchment paper.
  22. Place under broiler AND WATCH VERY CLOSELY! The marshmallows will only take a matter of seconds to turn golden brown. Remove them IMMEDIATELY when they turn golden brown.
  23. Use a spatula to scrape the toasted marshmallows off of the baking sheet and place them into a blender.
  24. Place the vanilla ice cream into the blender with the marshmallows and blend until combined and smooth. It's ok if there are a few whole marshmallows that don't get blended, they will look cute!
  25. To assemble the ice cream cake!
  26. Scoop softened chocolate ice cream onto cooled graham cracker crust and spread it into an even layer with a spatula.
  27. Top the chocolate layer with a single layer of the chocolate coated graham crackers.
  28. Top the graham crackers with the toasted marshmallow ice cream (it should be almost pourable after being blended).
  29. Place the cake into the freezer for one hour.
  30. Top cake with any remaining chocolate coating and with remaining chocolate coated graham crackers.
  31. Freeze for at least another 4 hours before removing from the pan, cutting and serving.
  32. *Note, if you do not have a springform pan, you can use a 9-inch square pan and simply line the pan with parchment paper so that it overhangs the edges. You will be able to use the overhanging edges to lift the cake out of the pan.
  33. *Marshmallows can go from barely browned to black and scorched in a matter of seconds, so never leave them unattended under the broiler.

Notes

The 6 hours includes making each of the layers, assembly and freezing.

Recipe adapted from Lunds and Byerly’s Real Food

line pan with parchment paper

S'mores Ice Cream Cake {satisfymysweettooth.com}

mix together ingredients for graham cracker crust and press evenly into pan

S'mores Ice Cream Cake {satisfymysweettooth.com}

S'mores Ice Cream Cake {satisfymysweettooth.com}

sprinkle the crust with miniature chocolate chips

S'mores Ice Cream Cake {satisfymysweettooth.com}

bake and cool

S'mores Ice Cream Cake {satisfymysweettooth.com}

prepare chocolate coating and dip graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

toast marshmallows under broiler

S'mores Ice Cream Cake {satisfymysweettooth.com}

blend marshmallows with the vanilla ice cream

S'mores Ice Cream Cake {satisfymysweettooth.com}

spread softened chocolate ice cream over cooled crust

S'mores Ice Cream Cake {satisfymysweettooth.com}

top with broken chocolate coated graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

top with toasted marshmallow ice cream

S'mores Ice Cream Cake {satisfymysweettooth.com}

freeze then top with any remaining chocolate coating and rest of chocolate coated graham crackers

S'mores Ice Cream Cake {satisfymysweettooth.com}

freezer at least 4 hours before serving

S'mores Ice Cream Cake {satisfymysweettooth.com}

Print Friendly
Did you like this? Share it:

You may also like:

The Perfect Lemon Tart
Lunch Lady Peanut Butter Bars
Chocolate Fudge Peanut Butter Crunch Cake

There are few desserts my husband loves more than Classic Tiramisu.  Anytime we go out to dinner and it is on the dessert menu, it is a no-brainer that he will order it for us to share.  I can’t say that I complain when this happens.  Who doesn’t love the spongy ladyfingers soaked in espresso and enveloped in rich, silky pastry cream?

Classic Tiramisu {satisfymysweettooth.com}

Classic Tiramisu is a great dessert to make for an occasion because can make it ahead of time and it actually becomes better if you leave it in the refrigerator overnight.  Dressed up with a bit of shaved chocolate, you’ll have your guests thinking you must have bought dessert from a fancy bakery.

Classic Tiramisu {satisfymysweettooth.com}

There are several steps involved with making Classic Tiramisu, but none of them is difficult.  First, you make the thick cream which is basically like making homemade pudding or custard.  Then you make a syrup by combining the espresso with sugar.  Now comes the fun part when you dip each ladyfinger in the espresso syrup and layer them between the pastry cream.  Top Classic Tiramisu by dusting with cocoa powder and chocolate shavings.

Classic Tiramisu

Yield: serves 12

Classic Tiramisu that is easy to make yet perfect enough to impress your guests

Ingredients

    For the pastry cream:
  • 2 cups milk, divided (I used skim milk)
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 6 large egg yolks
  • 1 Tbsp vanilla
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature, cut into cubes
  • 1 cup mascarpone cheese, room temperature
  • For the coffee syrup:
  • 1 1/2 cups brewed strong coffee or espresso
  • 1/4 cup sugar
  • To assemble and garnish:
  • about 30 ladyfingers
  • 1 Tbsp cocoa powder
  • 3 Tbsp shaved chocolate

Instructions

    For the pastry cream:
  1. In a medium saucepan, combine 1 3/4 cup milk and 1/2 cup sugar. Heat over medium heat until the mixture comes to a boil, stirring occasionally. Remove from heat.
  2. In a medium bowl, combine remaining 1/4 cup milk, 1/4 cup sugar, flour and egg yolks with a whisk until well combined.
  3. Using a ladle, add some of the warm milk mixture to the egg mixture while whisking constantly. This will warm the egg mixture (temper the eggs) slowly so that you don't end up with scrambled eggs. Add another ladleful of the warm milk mixture to the egg mixture still whisking. Pour the rest of the warm milk mixture into the egg mixture and whisk until well combined.
  4. Return the mixture to the saucepan and heat over medium heat while stirring until the mixture boils. Boil while stirring for a few minutes until the mixture has thickened.
  5. Place a fine mesh strainer over a large, heatproof bowl and pour the cream mixture through the strainer to remove any lumps.
  6. Finally, whisk the vanilla and butter in to the cream mixture until combined.
  7. Press plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, about 2 hours.
  8. Once chilled, mix the room temperature mascarpone cheese into the cream mixture until smooth and combined.
  9. For the coffee syrup:
  10. In a medium shallow bowl, combine the coffee (or espresso) and sugar and mix to combine.
  11. To assemble and garnish:
  12. Ready your ladyfingers, pastry cream and coffee syrup.
  13. Line a standard-size loaf pan with plastic wrap allowing the wrap to hang liberally over the edges of the pan.
  14. Dip one ladyfinger at a time into the coffee syrup and place in a single layer onto the bottom of the prepared loaf pan (should be about 8 ladyfingers).
  15. Top with 1/3 of the pastry cream and smooth top evenly.
  16. Continue by dipping ladyfingers and again, layering in a single layer over the 1st layer of pastry cream.
  17. Top with 1/2 of remaining cream.
  18. Add another layer of dipped ladyfingers.
  19. Top with remaining cream.
  20. End with a final layer of dipped ladyfingers.
  21. Cover the tiramisu with plastic wrap and refrigerate at 6-8 hours, ideally overnight.
  22. Unwrap tiramisu. Invert your serving platter on the top of the loaf pan and gently, but quickly flip the tiramisu over onto the platter. Remove pan and plastic wrap.
  23. Dust the top of the tiramisu with the cocoa powder.
  24. Garnish with shaved chocolate and serve.
  25. Recipe adapted from joyofbaking.com

Classic Tiramisu {satisfymysweettooth.com}

Print Friendly
Did you like this? Share it:

You may also like:

Coconut M&M Cookie Bar Recipe
Lemon Poppy Seed Pancakes
Brown Butter Oatmeal White Chocolate Cookies