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Baking recipe · from the recipe book

Chocolate Sheet Cake with Strawberry Filling

A moist, deep-chocolate cake topped with a glossy layer of jammy fresh strawberries and a tangy, silky cream cheese frosting.

Chocolate Sheet Cake with Strawberry Filling

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1½ cups300 gGranulated sugardivided: 250 g for the cake, 50 g for the filling
  • ¾ cup65 gUnsweetened cocoa powder
  • 1¼ tsp6 gBaking soda
  • ¾ tsp4 gBaking powder
  • ¾ tsp4 gSalt
  • 2 large100 gEggsroom temperature
  • 1 cup (240 ml)240 gButtermilk, low-fatroom temperature
  • ½ cup110 gCanola oila little reserved for the pan
  • 2 tsp8 gVanilla extractdivided: 5 g for the cake, 3 g for the frosting
  • ¾ cup (180 ml)180 gBrewed coffeehot
  • 2¾ cups sliced450 gStrawberrieschopped
  • 2 tbsp15 gCornstarch
  • 1 tbsp15 gLemon juice
  • 1 cup225 gCream cheesesoftened
  • ¼ cup60 gUnsalted buttersoftened
  • 1¼ cups150 gPowdered sugarsifted

Steps

  1. Make the filling first so it can cool: in a saucepan, stir the strawberries with 50 g of the granulated sugar (the filling portion), the cornstarch and the lemon juice. Cook over medium heat, stirring, until bubbling and thick, 6–8 minutes. Spread on a plate and refrigerate until cold.
  2. Preheat the oven to 350°F (175°C). Lightly brush a 9x13-inch pan with a little of the canola oil and line the bottom with parchment.
  3. In a large bowl, whisk the flour, the remaining 250 g of granulated sugar, the unsweetened cocoa powder, the baking soda, the baking powder and the salt.
  4. In another bowl, whisk the eggs, the buttermilk, the rest of the canola oil and 5 g of the vanilla (the cake portion).
  5. Stir the egg mixture into the flour-cocoa mixture until just combined, then slowly whisk in the hot coffee to make a thin, smooth batter.
  6. Pour the batter into the pan and bake 32–36 minutes, until a toothpick in the center comes out clean.
  7. Cool the cake completely in the pan on a rack, about 1 hour.
  8. For the frosting, beat the cream cheese and butter until smooth, then beat in the powdered sugar and the remaining 3 g of vanilla until fluffy.
  9. Spread the cold strawberry filling evenly over the cooled cake, leaving a thin border.
  10. Dollop the frosting over the filling and gently spread it to cover. Chill 30 minutes to set, then cut into 12 slices. Keep leftovers refrigerated.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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