{"id":"f2375d7d-66a0-4b0a-9f89-febee44e85ca","url":"https://recipestripper.com/recipes/f2375d7d-66a0-4b0a-9f89-febee44e85ca","source_url":"https://www.bonappetit.com/recipe/chocolate-sheet-cake-with-brown-butter-frosting","title":"Chocolate Sheet Cake With Brown Butter Frosting","description":"How do you make chocolate sheet cake better? Just add brown butter frosting, whose nuttiness is enhanced by an ingredient found in most grocery stores.","servings":12,"servings_text":"12 servings","image_url":"https://assets.bonappetit.com/photos/62b9e1f6ac4f67616289d6c6/16:9/w_2970,h_1671,c_limit/0627-showstopper-sheetcake-recipe-lede.jpg","ingredients":[{"text":"Nonstick vegetable oil spray","item":"Nonstick vegetable oil spray"},{"text":"2 cups (400 g) granulated sugar","item":"granulated sugar","quantity":2,"unit":"cup","metric_alternate":{"quantity":400,"unit":"g"}},{"text":"1¾ cups (219 g) all-purpose flour","item":"all-purpose flour","quantity":1.75,"unit":"cup","metric_alternate":{"quantity":219,"unit":"g"}},{"text":"1 tsp. baking soda","item":"baking soda","quantity":1,"unit":"tsp"},{"text":"¾ cup (64 g) Dutch-process cocoa powder (preferably Guittard)","item":"Dutch-process cocoa powder","quantity":0.75,"unit":"cup","preparation":"preferably Guittard","metric_alternate":{"quantity":64,"unit":"g"}},{"text":"¾ cup vegetable oil","item":"vegetable oil","quantity":0.75,"unit":"cup"},{"text":"2 large eggs","item":"large eggs","quantity":2},{"text":"¾ cup well-shaken buttermilk","item":"well-shaken buttermilk","quantity":0.75,"unit":"cup"},{"text":"2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt","item":"Diamond Crystal or 1 1/4 tsp. Morton kosher salt","quantity":2,"unit":"tsp"},{"text":"2 tsp. vanilla extract","item":"vanilla extract","quantity":2,"unit":"tsp"},{"text":"1¼ cups (2½ sticks) unsalted butter, room temperature, divided","item":"unsalted butter, room temperature","quantity":1.25,"unit":"cup","preparation":"divided","metric_alternate":{"quantity":2.5,"unit":"stick"}},{"text":"⅓ cup (32 g) nonfat dry milk powder","item":"nonfat dry milk powder","quantity":0.3333333333333333,"unit":"cup","metric_alternate":{"quantity":32,"unit":"g"}},{"text":"⅔ cup heavy cream","item":"heavy cream","quantity":0.6666666666666666,"unit":"cup"},{"text":"2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt","item":"Diamond Crystal or 1 1/2 tsp. Morton kosher salt","quantity":2.5,"unit":"tsp"},{"text":"1 tsp. vanilla extract","item":"vanilla extract","quantity":1,"unit":"tsp"},{"text":"1 1-lb. box (453 g) powdered sugar, sifted, divided","item":"1-lb. box powdered sugar, sifted","quantity":1,"preparation":"divided","metric_alternate":{"quantity":453,"unit":"g"}},{"text":"Flaky sea salt (optional)","item":"Flaky sea salt","preparation":"optional"},{"text":"Sprinkles (for decorating)","item":"Sprinkles","preparation":"for decorating"}],"instructions":[{"number":1,"text":"Place a rack in middle of oven; preheat to 375°. Line the bottom of a 13x9\" metal baking pan with parchment paper. Lightly coat paper and sides of pan with nonstick vegetable oil spray. Vigorously whisk 2 cups (400 g) granulated sugar, 1¾ cups (219 g) all-purpose flour, and 1 tsp. baking soda in a medium bowl to combine.","section":"Cake"},{"number":2,"text":"Whisk ¾ cup (64 g) Dutch-process cocoa powder, ¾ cup vegetable oil, and 1 cup hot tap water in a large bowl until cocoa is fully dissolved, about 30 seconds. Add 2 large eggs, ¾ cup well-shaken buttermilk, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 2 tsp. vanilla extract and whisk again just to combine.","section":"Cake"},{"number":3,"text":"Add dry ingredients to cocoa mixture and whisk gently until just combined and batter is smooth. Scrape batter into prepared pan.","section":"Cake"},{"number":4,"text":"Bake cake until it springs back when gently pressed or a tester inserted into the center comes out with a few moist crumbs attached, 25–30 minutes. If serving cake directly from pan, let cool in pan, about 1 hour. If you prefer to serve cake unmolded, let cool in pan 10 minutes. Invert onto a wire rack and let cool completely. Peel away parchment; invert cake, right side up, onto a platter.","section":"Cake"},{"number":5,"text":"Cook ¼ cup (½ stick) unsalted butter, room temperature, in small skillet over medium-low heat until it begins to foam; add ⅓ cup (32 g) nonfat dry milk powder and cook, stirring constantly with a heatproof rubber spatula, until mixture turns a dark nut brown color (milk powder will clump; that’s okay), about 5 minutes. Remove from heat and immediately add ⅔ cup heavy cream (this will prevent further cooking); stir vigorously until smooth (some small flecks may remain and that is okay). Let brown butter mixture cool, about 30 minutes.","section":"Frosting and Assembly"},{"number":6,"text":"Using an electric mixer on medium-high speed, beat 2½ tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, 1 tsp. vanilla extract, and remaining 1 cup (2 sticks) unsalted butter, room temperature, in a medium bowl until smooth and creamy, about 1 minute. Add 8 oz. powdered sugar, sifted, and beat, starting on low speed, until well combined, about 1 minute. Add brown butter mixture and remaining 8 oz. powdered sugar, sifted, and beat until frosting is light and fluffy, about 2 minutes.","section":"Frosting and Assembly"},{"number":7,"text":"Spread frosting evenly over top of cake, working all the way to the edges. Using a spoon, create decorative divots and swirls in frosting if desired. Sprinkle with flaky sea salt (if using) and sprinkles.\nDo Ahead: Frosting can be made 2 days ahead. Cover and chill. Bring to room temperature, then beat until fluffy again before using.","section":"Frosting and Assembly"}],"date_published":"2026-10-30T16:59:52.296486+00:00","date_modified":"2026-10-30T16:59:52.296486+00:00"}