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–+ servings
chocolate sprinkle cake sliced into squares on a white background.
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5 from 1 vote

Chocolate Sprinkle Cake

This Chocolate Sprinkle Cake is so easy to make and is perfect for parties or taking along to family gatherings. With a deliciously moist chocolate sponge topped with smooth chocolate buttercream and decorated with a generous amount of sprinkles!
Prep Time15 minutes
Cook Time35 minutes
Course: Cake, Dessert, party food
Cuisine: American, British
Servings: 12 Servings
Calories: 280kcal
Author: Amanda

Equipment

  • 9x13 baking tin You could use an 9x9 baking tin but will take slightly longer to bake.

Ingredients

Chocolate sheet cake

  • 200 grams Gluten free all purpose flour  AKA Plain flour in UK
  • 200 grams Sugar
  • 50 grams Cocoa powder
  • 1 teaspoon Baking powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
  • 1 teaspoon Baking soda  AKA bicarbonate of soda. Some brands may have ingredients that contain gluten. Always be sure to check the label.
  • ¼ teaspoon Xanthan Gum  You can omit if your flour blend already contains xanthan gum.
  • ¼ teaspoon Salt
  • 200 grams Butter  Melted, I find it easy to melt butter in the microwave.
  • 2 large  Eggs  Room temperature
  • 200 ml whole milk
  • 60 ml Hot water

Chocolate buttercream

  • 250 grams Butter Room temperature
  • 300 grams Powdered sugar AKA Icing sugar
  • 4 tablespoon Cocoa powder
  • ⅛ teaspoon Salt
  • 2 tablespoon Heavy cream AKA Double cream
  • 2 teaspoons Vanilla extract
  • 30 g Chocolate sprinkles To decorate. Some Sprinkles may contain gluten so always read the labels to ensure that the sprinkles are gluten free.

Instructions

How to make the chocolate cake

  • Preheat the oven to 180°C/350°F/Gas mark 4.
  • Line the baking tin with parchment paper. I recommend having extra parchment paper overlap the sides of the baking tin as this will make the cake easier to remove when cooled.
  • In a large bowl mix together flour, sugar, baking powder, baking soda, cocoa powder, xanthan gum, and salt.
  • In a separate bowl combine the eggs, milk, melted butter, and hot water. Mix well.
  • Add the wet ingredients into the larger bowl that contains the dry ingredient mix and whisk until fully combined and resembles a smooth chocolate cake batter.
  • Pour the chocolate cake batter into the prepared baking tin and spread evenly within the tin.
  • Place in the oven and bake for 35-40 minutes. You can check if it is ready by inserting a wooden skewer and when it comes out clean it is ready to remove from the oven and leave to cool in the tin for 10 minutes before carefully removing the chocolate traybake onto a cooling rack.

How to make chocolate buttercream

  • With an electric beater or stand mixer beat the butter until it is light and fluffy ( usually looks whiter in color).
  • Sieve powdered sugar, salt and cocoa powder into a bowl and add to the butter a few tablespoons at a time until fully combined.
  • Add cream and vanilla extract to the buttercream and beat well until it is smooth and shiny.

Assembling the chocolate sprinkle cake.

  • Once the chocolate cake is fully cooled carefully spoon the chocolate buttercream on top of the cake.
  • Spread the buttercream using a palette knife or spatula evenly on top of the chocolate tray bake. Decorate with the sprinkles and slice into squares.
  • Enjoy!

Nutrition

Serving: 1Serving | Calories: 280kcal | Carbohydrates: 33.5g | Protein: 10.3g | Fat: 14.8g | Saturated Fat: 9.2g | Monounsaturated Fat: 0.2g | Cholesterol: 98.4mg | Sodium: 246mg | Potassium: 68mg | Fiber: 1.5g | Sugar: 17.5g