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Perfect Sheet Cake Recipe with Easy School Colors Buttercream Frosting Tutorial

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A moist and tender chocolate sheet cake paired with a creamy, colorful buttercream frosting perfect for school events and celebrations. This recipe is quick, easy, and customizable with vibrant school colors.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 cups (400g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process recommended)
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature (or dairy-free milk plus 1 tbsp vinegar)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) hot coffee, freshly brewed
  • 1 cup (227g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon vanilla extract
  • Gel food coloring in multiple school colors

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch sheet pan with butter or nonstick spray and lightly flour it. Set aside.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, beat softened butter and granulated sugar with a mixer until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined; avoid overmixing.
  5. Slowly pour in hot coffee while mixing at low speed. Batter will be thin.
  6. Pour batter into prepared pan and smooth the top with a spatula. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Start checking at 35 minutes.
  7. Let cake cool in pan for 15 minutes, then turn out onto a wire rack to cool completely before frosting.
  8. For the buttercream, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  9. Add vanilla extract and 2 tablespoons heavy cream, beating until light and fluffy. Add more cream if needed to reach spreadable consistency.
  10. Divide frosting into separate bowls for each school color. Tint each portion with gel food coloring.
  11. Frost cake by spreading colors in stripes or blocks, or pipe swirls using piping bags and tips for decorative effects.
  12. Chill frosted cake for 15-20 minutes to set buttercream before slicing and serving.

Notes

Do not overmix the batter to keep the cake tender and light. Use hot but not boiling coffee to enhance chocolate flavor without bitterness. Gel food coloring is best for vibrant frosting without thinning it. Prepare frosting in batches for multiple colors. Chill frosted cake before slicing to prevent melting.

Nutrition

Keywords: sheet cake, chocolate cake, buttercream frosting, school colors, easy cake recipe, party cake, potluck dessert

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