A classic chocolate sponge cake, baked in a sheet pan and topped with cream cheese frosting and garnished with sprinkles. A really easy and good cake that anyone can bake. It’s a perfect birthday cake, and it can even be baked a day in advance. I’ve just spread the frosting on top, but you could use a piping bag and decorate the cake however you want. You can try other easy classic sheet-pan cakes too, like: Drømmekage, Den du ved nok kage, bedstefars skæg kage and brownie. Enjoy!
Ingredients
Chocolate cake
230 g all-purpose flour
420 g sugar
90 g cacao
1 tsp. baking soda
1 tsp. baking powder
1.5 tsp. vanilla sugar
1 tsp. salt
250 ml milk
150 ml flavorless oil
2 egg
50 ml boiling water
Frosting
250 g butter, softened
400 g cream cheese
100 g cacao
250 g confectioner’s sugar
1 tsp. vanilla sugar
50 ml cream
Extras
Sprinkles
Approach
Chocolate cake
Heat the oven to 175 C convection.
In a bowl, mix the flour, sugar, cocoa, baking soda, baking powder, vanilla sugar and salt. In another bowl, whisk together the oil and the eggs. Whisk the dry ingredients into the wet ingredients until it becomes an even batter. Whisk in the boiling water a little at a time. Spread the batter evenly in a sheet pan (mine is 30 x 40 cm) lined with baking paper. Bake the cake in the oven for about 30 minutes. Let it cool.
Frosting
Whisk the butter until soft and fluffy. Add the cream cheese and whisk well together. Mix the cocoa, confectioner’s sugar and vanilla sugar together and whisk it in a little at a time. Finally, add the cream and whisk it into an airy and even frosting.
Spread the frosting over the cooled cake and garnish with sprinkles. Serve immediately or refrigerate until served. Enjoy!
