Earl Grey Chocolate Sheet Cake
A recipe for moist and delicious Earl Grey Chocolate Sheet Cake with a tea-infused frosting.
Servings 12
Calories 166kcal
Ingredients
Sheet Cake
- 2 large eggs
- ½ C neutral vegetable oil
- ¼ C whole fat yogurt
- ¾ C buttermilk or use ¾ C milk + 1 tablespoon vinegar
- 1 C granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ C all-purpose flour
- 1 C cocoa powder sifted
- ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- pinch sea salt
- ¾ C hot brewed earl grey tea I used 3 tea bags
Earl Grey Chocolate Frosting
- 3 tablespoon unsalted butter melted
- 1 tablespoon cocoa powder sifted
- 1 teaspoon vanilla extract
- 1 tablespoon earl grey tea leaves from the tea bag above, optional
- ½ C powdered icing sugar
- ¼ teaspoon culinary lavender optional
Instructions
Cake:
- Preheat oven to 350°F/177°C. Prepare a 9" by 13" baking pan by lining it with parchment paper.
- In a large bowl, combine the eggs, oil, yogurt, buttermilk, sugar and vanilla extract. Beat until everything is smooth.
- Next, add in the flour, cocoa powder, baking powder, baking soda, salt, and mix until there are no lumps.
- Add the hot brewed earl grey tea and stir until the batter is combined. The batter will be thick but able to be poured into a pan.
- Pour the batter into the prepared baking sheet. Bake in the oven at 350°F/177°C for 25-30 minutes, until a toothpick inserted comes out clean or with slight crumbs sticking to it.
- Let completely cool before frosting.
Frosting:
- Combine all the ingredients in a small bowl and mix until smooth. Spread onto the cooled cake with an offset spatula.
To serve:
- Cut into 12 slices.
Nutrition
Calories: 166kcal | Carbohydrates: 31g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 11mg | Potassium: 36mg | Fiber: 1g | Sugar: 18g | Vitamin A: 128IU | Calcium: 8mg | Iron: 1mg