Coffee Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">175g unsalted butter, softened</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">150ml strong brewed coffee, cooled</li><li class="ingredients-single-item">100ml buttermilk (or 100ml milk mixed with 1 tsp lemon juice)</li><li class="ingredients-single-item">For the coffee buttercream:</li><li class="ingredients-single-item">180g unsalted butter, softened</li><li class="ingredients-single-item">350g icing sugar, sifted</li><li class="ingredients-single-item">3 tbsp strong brewed coffee, cooled</li><li class="ingredients-single-item">1 tbsp instant coffee granules (optional, for stronger flavor)</li><li class="ingredients-single-item">1/2 tsp vanilla extract</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23x33cm (9x13-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Line your 23x33cm baking pan with parchment paper, leaving some overhang on the sides to easily lift out the cake later. Lightly grease any exposed parts of the pan.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures even distribution of leavening agents throughout your batter, preventing any bitter pockets of baking powder or soda.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or stand mixer, cream together the softened butter and granulated sugar for a full 4-5 minutes until very light and fluffy. This crucial step incorporates air into the mixture, creating a foundation for a tender crumb texture. Don't rush this step – proper creaming gives your cake its beautiful structure.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. This gradual addition prevents the batter from curdling. Scrape down the sides of the bowl, then mix in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Combine the cooled coffee and buttermilk in a measuring cup. Starting and ending with the flour mixture, alternate adding the dry ingredients and coffee-buttermilk mixture to your batter (flour, liquid, flour, liquid, flour). Mix on low speed just until combined after each addition. This alternating method prevents gluten development while ensuring even hydration.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan, using a spatula to spread it evenly into the corners. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The cake should spring back when lightly touched in the center. Be careful not to overbake, as this can dry out your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for 15 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely. A completely cooled cake is essential for frosting – even slightly warm cake will melt your buttercream.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>For the buttercream, beat the softened butter in a large bowl until light and creamy, about 2-3 minutes. If using instant coffee granules, dissolve them in the brewed coffee.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Gradually add the sifted icing sugar to the butter, about one-third at a time, beating well after each addition. After all sugar is incorporated, add the coffee, vanilla extract, and pinch of salt. Beat for 3-4 minutes until very light and fluffy. The extended beating time creates a silky, pipeable texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once the cake is completely cool, spread the buttercream evenly over the top using an offset spatula. Create decorative swirls if desired. For a professional touch, use the back of a spoon to create gentle peaks and valleys in the frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For the best flavor development, let the frosted cake sit at room temperature for about 30 minutes before serving. This allows the coffee flavors to fully bloom. Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week (though bring to room temperature before serving for best texture and flavor).</li></ol>