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This bedazzling bling-of-a-treat is sure to make your tastebuds shimmer! The sweet and fudgy delightfulness of this Crown Jewel Sheet Cake is truly priceless. Nothing can ever compare to having the rich, chocolatey, buttery tastes practically melting in your mouth with every bite. And the toasty pecans and tropical coconut sprinkled on top will make you feel like the royalty that you are! Crown Jewel Sheet Cake is a lustrous dessert that is truly a treat for everyone to eat!
This bedazzling bling-of-a-treat is sure to make your tastebuds shimmer! The sweet and fudgy delightfulness of this Crown Jewel Sheet Cake is truly priceless. Nothing can ever compare to having the rich, chocolatey, buttery tastes practically melting in your mouth with every bite. And the toasty pecans and tropical coconut sprinkled on top will make you feel like the royalty that you are! Crown Jewel Sheet Cake is a lustrous dessert that is truly a treat for everyone to eat!
Ingredients
For the cake:
- 1/2 cup unsalted butter melted, plus more, to taste, softened, for greasing a sheet pan
- 2 cups flour
- 1 1/4 cups sugar
- 3/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup oil
- 1/2 cup unsweetened cocoa
- 3/4 cup water
- 2 tablespoons instant coffee
For the icing:
- 1/2 cup unsalted butter
- 1/4 cup milk
- 4 tablespoons unsweetened cocoa
- 1/2 cup chocolate spread
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar sifted
- 1/2 cup toasted pecans chopped, for garnish
- 1/2 cup sweetened coconut for garnish
Directions
- Preheat the oven to 375 degrees F.
- Using the extra softened butter, lightly grease a half-sheet pan.
- In a large bowl, sift the flour, the sugar, the brown sugar, the baking soda, and the salt together.
- In a second bowl, whisk the eggs, the buttermilk, and 1 teaspoon of the vanilla together.
- In a small saucepan over medium heat, add 1/2 cup of the butter, the oil, 1/2 cup of the unsweetened cocoa, the water, and the instant coffee and cook until the mixture comes together and starts to boil.
- Pour the chocolate mixture over the flour mixture and stir until no streaks remain.
- Add the buttermilk mixture to the batter mixture and stir to combine.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 20-23 minutes.
- Transfer the cake in the pan to a wire rack.
- While the cake is cooking, in a saucepan over medium heat, add the remaining butter, the milk, the remaining unsweetened cocoa, and the chocolate spread and gently stir until it is smooth and well-combined. Do not let it come to a boil.
- Transfer the icing from the heat and stir in the remaining vanilla extract and the powdered sugar.
- Pour the icing over the cake and use an offset spatula to evenly spread it out.
- Sprinkle the pecans and the coconut over the cake.
- Slice and serve.
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