Moist Coffee Sheet Cake with Chocolate Hazelnut Coffee Frosting

April 1, 2012 By Katie

I do love coffee cake, but this is not the coffee cake you’re thinking of.

This is cake with actual coffee in it.

This is a moist yellow sheet cake. It’s super delicious and the chocolate hazelnut coffee frosting is just as good.

This is the perfect birthday (or just everyday) cake for a coffee lover. Even for non-coffee lovers, the coffee taste isn’t strong enough that they won’t like it.

I found the recipe over at Tasty Kitchen and I’ve made the chocolate version of this coffee cake and I loved it, so I knew the variation would be awesome and it was. I definitely recommend this recipe.

One last thing: don’t forget to enter the gallon of coconut oil giveaway!!! It’s the last night to enter. I will announce the winner on Tuesday morning or afternoon. Thanks to all of you for entering!

Are you a coffee fan? What’s your favorite flavor/brand?

Moist Coffee Sheet Cake with Chocolate Hazelnut Coffee Frosting

Adapted from: Tasty Kitchen and Savory Sweet Life

Ingredients

Cake:

2 ¼ cups Flour
2 cups Sugar
¼ teaspoons Salt
2 sticks Butter
1 cup Boiling coffee
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla

Frosting:

1 cup unsalted butter (2 sticks or 1/2 pound), softened
3-4 cups confectioners (powdered) sugar, sifted
1/4 teaspoon table salt
1 tablespoon hazelnut extract
up to 4 tablespoons coffee

Directions:

Preheat oven to 350 degrees.
Foil an 18×13 inch pan.
In a mixing bowl, combine flour, sugar, and salt.
Melt butter in a saucepan.
Add boiling coffee, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter. Pour into sheet cake pan and bake for 20 minutes.
While cake is baking, make the frosting: Beat butter for a few minutes with a mixer. Add 3 cups of powdered sugar SLOWLY until the sugar has been incorporated with the butter. Add hazelnut extract, salt, and 2 tablespoons of coffee and beat for 3 minutes. Add more sugar/coffee to desired consistency.
Wait for cake to cool, then frost.
Cut into squares, eat, and eat!

Texas Sheet Cake with White Chocolate Icing

April 30, 2011 By Katie

Although I try my best to lead a healthy lifestyle, I have a few setbacks…duh, who doesn’t?

Mine are:

1. Eating too many sweets.
2. Spending too much time on the computer.
3. Laying out when it gets sunny.

The first two are inevitable with this blog, but the last one I have no excuses for.

In high school, I tanned in tanning beds for prom and it’s honestly really hard not to anymore. Not just because I like to get a tan, but because in the winter time I just need a little “sunlight”.

Nowadays, though, I sick solely to the good ol’ outdoors. I can assure you that I was outside the very first day it was sunny and above 60 degrees and loved every minute of it! It just feels so good. Sometimes I listen to music, but most of the time I just relax and enjoy the time to myself.

Today, I indulged in all 3 guilty pleasures and I don’t feel guilty at all.

Rachel at Dressed to Dish featured me on her blog!! (This is the pic I sent her. Go check her out!)

P.s. I just thought I’d give my desserts some credibility. These are my friends…just eatin’ a few cake balls.

And Kellen being a killjoy.

What are your healthy lifestyle setbacks??

Texas Sheet Cake (Cupcakes)
All Recipes

Ingredients:

Cake:

2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 eggs
1 cup butter
1 cup water
5 tablespoons unsweetened cocoa powder

Icing:

6 tablespoons milk
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners’ sugar
1/2 cup melted white chocolate
1/4 cup sprinkles (optional)

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch pan.
Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended.
Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
For the icing: In a large saucepan, combine the milk, vanilla and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the melted white chocolate and stir. Add the confectioners’ sugar slowly, mixing until blended. Spread frosting over warm cake and add sprinkles.