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Perfect Chocolate Sheet Cake with Buttercream Diploma Decorations

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A rich, moist chocolate sheet cake topped with charming buttercream diploma decorations, perfect for graduations and celebrations. Quick and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ¼ cups (280 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • ¾ cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • ½ cup (120 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240 ml) boiling water
  • 1 cup (230 g) unsalted butter, softened (for buttercream)
  • 4 cups (480 g) powdered sugar, sifted (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • 2–4 tablespoons (30–60 ml) whole milk or heavy cream (for buttercream)
  • Food coloring gel (optional, for buttercream decorations)
  • Mini chocolate chips or edible pearls (optional, for diploma seals)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch sheet pan and line it with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
  5. Carefully stir in the boiling water. The batter will be thin, which is normal.
  6. Pour the batter into the prepared pan and smooth the top with an offset spatula.
  7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool completely in the pan on a wire rack before frosting.
  9. To make the buttercream, beat softened butter with an electric mixer until fluffy.
  10. Gradually add powdered sugar, alternating with milk or cream, until desired consistency is reached.
  11. Beat in vanilla extract.
  12. Prepare a piping bag fitted with a small round tip (#2 or #3) and fill it with buttercream.
  13. If desired, divide buttercream and tint portions with food coloring gel.
  14. Pipe small rolled diploma shapes across the cake surface, adding small swirls or dots for ribbons and mini chocolate chips or edible pearls as seals.
  15. If buttercream is too soft for piping, chill in the fridge for 10 minutes and try again.

Notes

Sift dry ingredients to prevent lumps. Stir batter gently to avoid toughness. Use boiling water to intensify cocoa flavor. Chill buttercream if too soft for piping. Practice piping on parchment paper first. Store cake in fridge up to 4 days or freeze slices up to 3 months. Bring to room temperature before serving.

Nutrition

Keywords: chocolate sheet cake, buttercream decorations, graduation cake, easy chocolate cake, party dessert, moist chocolate cake

Find it online: https://zorbmeal.com/perfect-chocolate-sheet-cake-recipe-with-easy-buttercream-diploma-decorations/