Mel Makes & Bakes: Mocha Sheet Cake with Cappuccino Buttercream

In case anyone wasn't aware: I love coffee. I mean, I LOVE it. I drink it day in, day out. Yes, it's partially a minor caffeine addiction... But I just really, really love it. The smell as it brews... the happy sound of the coffee maker... and of course, that delicious flavor. Yep, I love coffee.

And of course, I love cake. Because who doesn't love cake?

So when I found a recipe for cake made with coffee - not to be confused with coffee cake, which is a separate, wonderful thing - but actual cake with actual coffee in the batter, I knew I would love it.

But here's the truly wonderful part: this is a cake that appeals to even non-coffee drinkers. You know, those bizarre people who are in denial about coffee's unmistakable appeal. Like The Husband. He does not like coffee. Never has. And yet, he loves this cake. So, I can reassure all you (strange) non-coffee people out there: This cake is even for you.

This is a perfect casual dessert for feeding company or taking to a pitch-in... anywhere you're feeding a crowd. Because this is a total crowd-pleaser. (See what I did there?)

Mocha Sheet Cake with Cappuccino Buttercream
From Country Living magazine, 2009
Makes: 15x10" cake

For the cake, you'll need:
1 c butter
1 c strong brewed coffee
1/2 c unsweetened cocoa powder
2 c flour
2 c sugar
1/2 t salt
1/2 c sour cream
2 eggs
1 t baking soda
1 t vanilla extract

For the frosting, you'll need:
5 T butter, softened
1 lb (4 c) powdered sugar
3 T strong brewed coffee, room temperature
1 T milk
1 t vanilla extract
shaved chocolate, chopped semisweet chips, or miniature semisweet chips, for garnish

We start with two of my favorite activities: softening butter and brewing coffee.

Set out 2 sticks plus 5 tablespoons, and brew at least a couple cups of coffee (so you can enjoy some too, of course). Set aside 3 tablespoons to cool, measure 1 additional cup, and drink the rest.

Preheat the oven to 375 degrees. Pour the 1 cup of coffee into a medium saucepan* and add the two sticks of butter (they don't really have to be soft) and the cocoa powder.

*Use medium or large, and it's best if it does NOT have a nonstick finish, since we're going to use an electric mixer in just a minute.

Over medium heat, melt the butter and bring the whole mixture to a boil, whisking occasionally.

Once it's reached a boil and fully mixed, remove from heat and stir in the flour, sugar, and salt.

Get out your electric mixer and beat the batter on medium speed for about a minute.

Add the sour cream, baking soda, eggs, and vanilla...

... and beat on medium for about 1 minute longer. Pour into a 15 x 10 x 1" pan (or similar) that has been lightly sprayed with nonstick cooking spray.

Bake at 375 degrees for 23-25 minutes, until a toothpick inserted near the middle comes out dry. Allow the cake to cool completely before frosting.

So, take a break, eat some lunch or something while the remaining butter finishes softening...

... And now let's make the buttercream.

Beat the softened 5 tablespoons of butter with an electric mixer on medium speed until it's light and fluffy. Beat in the powdered sugar alternately with the coffee and milk. Beat in the vanilla. You can adjust the consistency by adding 1-2 teaspoons of milk.