Strawberry & Pretzel Ice Cream Pie

Desserts

Strawberry & Pretzel Ice Cream Pie

Salty pretzels and sweet strawberries make a simple freezer pie. A thin jam layer sits under strawberry ice cream, with fresh berries added just before serving.
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8 servings

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About this recipe.

A salty pretzel crust with strawberry jam, ice cream and fresh berries.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 5 oz salted pretzels
  • 1/4 cup packed brown sugar (50 g, light or dark)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
  • 10 tablespoons unsalted butter (melted)
  • 1/2 cup strawberry jam
  • 2 teaspoons fresh lemon juice
  • 1 pint strawberry ice cream (softened in the refrigerator for about 20 minutes)
  • 10 oz fresh strawberries (about 2 cups; some halved or quartered, some left whole)

Set each layer before the next

A firm crumb base and a briefly frozen jam layer make it easier to spread the ice cream without pulling the layers apart.

At the table

Add fresh berries after unmolding, then slice and serve promptly.

The cooking plan

How to make Strawberry & Pretzel Ice Cream Pie.

  1. Line the bottom of a 9-inch springform pan with parchment. Pulse the pretzels, brown sugar and salt into small crumbs in a food processor. Drizzle in the butter and pulse until evenly coated.

  2. Press the crumbs firmly across the bottom and partway up the sides of the pan. Freeze for at least 30 minutes, until set.

  3. Mix the jam and lemon juice, spread over the crust and freeze for another 10 minutes.

  4. Spread the softened ice cream over the jam in an even layer, pressing any firmer pieces gently into place. Freeze for at least 5 hours, until very firm.

  5. Unmold the pie and top with fresh strawberries just before serving. Cut with a clean sharp knife.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Strawberry & Pretzel Ice Cream Pie

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A salty pretzel crust with strawberry jam, ice cream and fresh berries.
Print Recipe
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    5 oz salted pretzels
  • Moist light brown sugar in a white prep bowl¼ cup packed brown sugar 50 g, light or dark
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
  • 10 tablespoons unsalted butter melted
  •  
    ½ cup strawberry jam
  • 2 teaspoons fresh lemon juice
  •  
    1 pint strawberry ice cream softened in the refrigerator for about 20 minutes
  •  
    10 oz fresh strawberries about 2 cups; some halved or quartered, some left whole

Equipment

Illustration of a round springform cake pan with a metal latch
Springform pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Parchment paper
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Line the bottom of a 9-inch springform pan with parchment. Pulse the pretzels, brown sugar and salt into small crumbs in a food processor. Drizzle in the butter and pulse until evenly coated.
  2. Press the crumbs firmly across the bottom and partway up the sides of the pan. Freeze for at least 30 minutes, until set.
  3. Mix the jam and lemon juice, spread over the crust and freeze for another 10 minutes.
  4. Spread the softened ice cream over the jam in an even layer, pressing any firmer pieces gently into place. Freeze for at least 5 hours, until very firm.
  5. Unmold the pie and top with fresh strawberries just before serving. Cut with a clean sharp knife.

Notes

Use a 9-inch springform pan for the base recipe. Changing the serving multiplier does not change the pan size automatically.
Soften the ice cream in the refrigerator only enough to spread; avoid letting it melt to liquid.

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Root Beer Float Granita

Desserts

Root Beer Float Granita

Root beer and sweetened condensed milk become a scoopable frozen treat with the flavor of a float. A fork does the work as the mixture freezes, breaking it into fluffy crystals.
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About this recipe.

A creamy root-beer ice made with sweetened condensed milk and scraped into fluffy crystals.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 48 fl oz root beer (6 cups)
  • 14 oz sweetened condensed milk (one can)
  • maraschino cherries (for serving)

Scrape from the edges inward

The edges freeze first. Breaking them up and moving through the center helps create an even, fluffy texture.

At the table

Serve in chilled glasses with a cherry on top.

The cooking plan

How to make Root Beer Float Granita.

  1. Bring the root beer to a boil in a saucepan over medium-high heat. Cook for about 10 minutes, until slightly reduced. Remove from the heat and whisk in the condensed milk.

  2. Pour into a 13-by-9-inch baking dish and cool for about 30 minutes.

  3. Freeze for about 90 minutes. Scrape with a fork, working from the firmer edges into the softer center. Return to the freezer and scrape about every hour for roughly 3 more hours, until fluffy and frozen throughout.

  4. Scoop into small glasses or bowls and top with maraschino cherries.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Root Beer Float Granita

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A creamy root-beer ice made with sweetened condensed milk and scraped into fluffy crystals.
Print Recipe
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 48 fl oz root beer 6 cups
  • 14 oz sweetened condensed milk one can
  • maraschino cherries for serving

Equipment

Saucepan
Saucepan
Baking dish
Mixing bowl
Wire whisk
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring the root beer to a boil in a saucepan over medium-high heat. Cook for about 10 minutes, until slightly reduced. Remove from the heat and whisk in the condensed milk.
  2. Pour into a 13-by-9-inch baking dish and cool for about 30 minutes.
  3. Freeze for about 90 minutes. Scrape with a fork, working from the firmer edges into the softer center. Return to the freezer and scrape about every hour for roughly 3 more hours, until fluffy and frozen throughout.
  4. Scoop into small glasses or bowls and top with maraschino cherries.

Notes

Freezer strength and pan material affect setting time; keep scraping until the center forms frozen crystals too.
Keep the granita frozen until serving.

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Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Grilled Malai-Style Broccoli with Lime Onions

Side Dishes

Grilled Malai-Style Broccoli with Lime Onions

A creamy marinade clings to the broccoli florets before they go on the grill. Warm spices and cheese bring richness, while quick lime-dressed onion adds a sharp finish.
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Serves
4 servings

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About this recipe.

Broccoli coated in a creamy spiced cheese marinade, grilled and topped with lime-dressed onion.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Onion topping

  • 1 medium red onion (thinly sliced)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon Kashmiri chile powder (or paprika)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)

Broccoli

  • 3 green Thai or small serrano chiles
  • 3 1/2 oz Amul cheese or sharp cheddar (cut into 1-inch pieces)
  • 2 garlic cloves (finely grated)
  • 1 1-inch piece ginger (peeled and finely grated)
  • 3 1/2 oz cream cheese (at room temperature)
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon garam masala
  • 4 teaspoons Diamond Crystal kosher salt (or 2 1/4 teaspoons Morton for the base recipe)
  • 1/2 cup chopped cilantro stems
  • 2 medium heads broccoli (about 1 1/2 pounds total, cut into 3-inch florets)
  • vegetable oil (for grill and brushing)

Use gentler heat for the creamy coating

Medium-low grill heat gives the broccoli time to soften while the cheese coating takes on color.

At the table

Serve the warm florets with the sharp onion topping scattered over them.

The cooking plan

How to make Grilled Malai-Style Broccoli with Lime Onions.

  1. Toss the red onion with lime juice, Kashmiri chile powder and the onion salt. Set aside while preparing the broccoli.

  2. Pulse the fresh chiles and cheese in a food processor until finely crumbled. Add the garlic, ginger, cream cheese, cream, cornstarch, cardamom, garam masala and broccoli salt. Process until blended, scraping the bowl as needed. Pulse in the cilantro stems.

  3. Coat the broccoli thoroughly with the marinade, working it into the florets gently. Prepare a grill for medium-low heat and oil the grate. Thread the florets through their stems onto metal skewers if desired.

  4. Brush lightly with oil and grill, covered, for about 8–10 minutes, turning halfway through, until tender and charred in places. Adjust the heat so the coating browns without burning before the stems soften.

  5. Slide onto a platter and top with the lime onions.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Grilled Malai-Style Broccoli with Lime Onions

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Broccoli coated in a creamy spiced cheese marinade, grilled and topped with lime-dressed onion.
Print Recipe
Servings: 4 servings
Course: Side Dish
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Onion topping
  • 1 medium red onion thinly sliced
  • 1 tablespoon fresh lime juice
  •  
    1 teaspoon Kashmiri chile powder or paprika
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
Broccoli
  •  
    3 green Thai or small serrano chiles
  •  
    3 ½ oz Amul cheese or sharp cheddar cut into 1-inch pieces
  • 2 garlic cloves finely grated
  • Fresh ginger roots with a cut piece showing the yellow interior1 1-inch piece ginger peeled and finely grated
  • A block of soft white cream cheese with a creamy smear on a plate3 ½ oz cream cheese at room temperature
  • ½ cup heavy cream
  • 2 tablespoons cornstarch
  •  
    1 teaspoon ground cardamom
  •  
    ½ teaspoon garam masala
  • Light irregular kosher salt flakes in a small white bowl4 teaspoons Diamond Crystal kosher salt or 2 1/4 teaspoons Morton for the base recipe
  •  
    ½ cup chopped cilantro stems
  •  
    2 medium heads broccoli about 1 1/2 pounds total, cut into 3-inch florets
  • vegetable oil for grill and brushing

Equipment

Grill
Knife and cutting board
Box grater
Mixing bowl
Spatula
Food processor
Skewers
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Toss the red onion with lime juice, Kashmiri chile powder and the onion salt. Set aside while preparing the broccoli.
  2. Pulse the fresh chiles and cheese in a food processor until finely crumbled. Add the garlic, ginger, cream cheese, cream, cornstarch, cardamom, garam masala and broccoli salt. Process until blended, scraping the bowl as needed. Pulse in the cilantro stems.
  3. Coat the broccoli thoroughly with the marinade, working it into the florets gently. Prepare a grill for medium-low heat and oil the grate. Thread the florets through their stems onto metal skewers if desired.
  4. Brush lightly with oil and grill, covered, for about 8–10 minutes, turning halfway through, until tender and charred in places. Adjust the heat so the coating browns without burning before the stems soften.
  5. Slide onto a platter and top with the lime onions.

Notes

Use four to six 12-inch metal skewers if you want easier turning.
The fresh chiles add considerable heat; reduce them to suit your preference.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Tomato & Feta Cornbread

Side Dishes

Tomato & Feta Cornbread

This savory cornbread pairs a tender sour-cream crumb with salty feta and juicy tomatoes. It bakes in a round cake pan and cuts into wedges for the table.
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About this recipe.

Savory sour-cream cornbread with crumbled feta and cherry tomatoes.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Batter

  • 1/4 cup extra-virgin olive oil (plus more for the pan)
  • 1 1/3 cups yellow cornmeal (208 g)
  • 1/2 cup all-purpose flour (63 g)
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 1/2 cups sour cream
  • 1/4 cup water
  • 4 oz feta (crumbled)

Topping

  • 8 oz cherry tomatoes (halved)
  • 1 tablespoon extra-virgin olive oil
  • flaky sea salt (to finish)

Fold the feta in last

Gentle folding keeps small pockets of cheese throughout the crumb. Place the tomatoes on top so they remain visible after baking.

At the table

Cut into wedges and serve warm or at room temperature beside a main dish.

The cooking plan

How to make Tomato & Feta Cornbread.

  1. Heat the oven to 400°F with a middle rack. Oil a 9-inch round cake pan, line the bottom with parchment and oil the parchment.

  2. Whisk the cornmeal, flour, sugar, baking powder, measured salt and pepper in a bowl. In another bowl, whisk the eggs, sour cream, batter oil and water. Mix the dry ingredients into the wet until nearly combined, then gently fold in the feta.

  3. Scrape into the pan. Toss the tomatoes with the topping oil and arrange cut-side up over the batter. Sprinkle lightly with flaky salt.

  4. Bake for 35–40 minutes, until a tester in the cornbread comes out clean. Cool on a rack. Invert onto a plate, peel away the parchment and turn upright before cutting.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Tomato & Feta Cornbread

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Savory sour-cream cornbread with crumbled feta and cherry tomatoes.
Print Recipe
Servings: 8 servings
Course: Side Dish
Cuisine: American-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Batter
  • ¼ cup extra-virgin olive oil plus more for the pan
  •  
    1 ⅓ cups yellow cornmeal 208 g
  • ½ cup all-purpose flour 63 g
  • 2 tablespoons sugar
  • Baking powder in a white prep bowl with a measuring spoon2 teaspoons baking powder
  • Light irregular kosher salt flakes in a small white bowl2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 ½ cups sour cream
  • ¼ cup water
  • 4 oz feta crumbled
Topping
  • 8 oz cherry tomatoes halved
  • 1 tablespoon extra-virgin olive oil
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt to finish

Equipment

Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Spatula
Wire rack
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F with a middle rack. Oil a 9-inch round cake pan, line the bottom with parchment and oil the parchment.
  2. Whisk the cornmeal, flour, sugar, baking powder, measured salt and pepper in a bowl. In another bowl, whisk the eggs, sour cream, batter oil and water. Mix the dry ingredients into the wet until nearly combined, then gently fold in the feta.
  3. Scrape into the pan. Toss the tomatoes with the topping oil and arrange cut-side up over the batter. Sprinkle lightly with flaky salt.
  4. Bake for 35–40 minutes, until a tester in the cornbread comes out clean. Cool on a rack. Invert onto a plate, peel away the parchment and turn upright before cutting.

Notes

Makes 6–8 servings; the serving adjustment starts at 8.
The batter and topping oil are listed separately so both amounts adjust with servings.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Lemon, Fennel & Parmesan Risotto

Dinner · Main Dishes

Lemon, Fennel & Parmesan Risotto

Fennel and lemon keep this risotto bright, while Parmesan, butter and a little anchovy give the rice a savory finish. Warm salted water lets those flavors come through clearly.
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2 servings

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About this recipe.

Creamy risotto with fennel, lemon, Parmesan and a small anchovy addition.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe, plus more to taste)
  • 3 1/2 cups warm water
  • 1 medium onion (finely chopped)
  • 1 small fennel bulb (quartered, cored and thinly sliced; reserve fronds)
  • 2 oil-packed anchovy fillets (chopped)
  • 3 tablespoons extra-virgin olive oil
  • 3/4 cup carnaroli or arborio rice
  • 1/4 cup Pernod (or 1/2 cup dry white wine for the base recipe)
  • 1 oz finely grated Parmesan (about 1/2 cup)
  • 3 tablespoons chilled unsalted butter (cut into pieces)
  • 1 large lemon (finely grated zest)
  • 1 tablespoon fresh lemon juice
  • freshly ground black pepper (to taste)

Keep the risotto loose

The rice continues absorbing liquid after cooking. Add a small splash of warm water at the end so it spreads gently in the bowl.

At the table

Serve immediately, while the sauce is creamy and the lemon aroma fresh.

The cooking plan

How to make Lemon, Fennel & Parmesan Risotto.

  1. Dissolve the measured salt in the warm water and keep nearby. Put the onion, fennel, anchovies and oil in a wide skillet or saucepan over medium-low heat. Cook for 6–8 minutes, stirring, until the vegetables soften.

  2. Add the rice and stir for about 30 seconds to coat. Pour in the Pernod or wine and cook for about 2 minutes, until mostly evaporated.

  3. Add about 3 cups of the salted water, 1 cup at a time, stirring often and waiting for each addition to be absorbed before the next. Cook for about 20–25 minutes in total, beginning to check the rice after the third addition. It should be tender with a slightly firm center and surrounded by a creamy sauce. Add more water and time if needed.

  4. Remove from the heat. Stir vigorously with the Parmesan, butter, lemon zest and juice until creamy. Loosen with the reserved salted water as needed, taste and adjust seasoning.

  5. Serve in warm shallow bowls with black pepper and a little reserved fennel frond if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

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Lemon, Fennel & Parmesan Risotto

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Creamy risotto with fennel, lemon, Parmesan and a small anchovy addition.
Print Recipe
Servings: 2 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe, plus more to taste
  •  
    3 ½ cups warm water
  • 1 medium onion finely chopped
  •  
    1 small fennel bulb quartered, cored and thinly sliced; reserve fronds
  •  
    2 oil-packed anchovy fillets chopped
  • 3 tablespoons extra-virgin olive oil
  •  
    ¾ cup carnaroli or arborio rice
  •  
    ¼ cup Pernod or 1/2 cup dry white wine for the base recipe
  •  
    1 oz finely grated Parmesan about 1/2 cup
  • 3 tablespoons chilled unsalted butter cut into pieces
  • 1 large lemon finely grated zest
  • 1 tablespoon fresh lemon juice
  • freshly ground black pepper to taste

Equipment

Saucepan
Saucepan
Large skillet
Knife and cutting board
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Dissolve the measured salt in the warm water and keep nearby. Put the onion, fennel, anchovies and oil in a wide skillet or saucepan over medium-low heat. Cook for 6–8 minutes, stirring, until the vegetables soften.
  2. Add the rice and stir for about 30 seconds to coat. Pour in the Pernod or wine and cook for about 2 minutes, until mostly evaporated.
  3. Add about 3 cups of the salted water, 1 cup at a time, stirring often and waiting for each addition to be absorbed before the next. Cook for about 20–25 minutes in total, beginning to check the rice after the third addition. It should be tender with a slightly firm center and surrounded by a creamy sauce. Add more water and time if needed.
  4. Remove from the heat. Stir vigorously with the Parmesan, butter, lemon zest and juice until creamy. Loosen with the reserved salted water as needed, taste and adjust seasoning.
  5. Serve in warm shallow bowls with black pepper and a little reserved fennel frond if desired.

Notes

The anchovies make this version nonvegetarian.
The rice may need more or less of the final water depending on the pan and heat; aim for a flowing, creamy consistency.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Chocolate Sheet Cake with Brown Butter Frosting

Desserts

Chocolate Sheet Cake with Brown Butter Frosting

A simple cocoa batter bakes into a generous sheet cake, ready for a thick layer of nutty brown butter frosting. Toasted milk powder gives the frosting extra depth without adding nuts.
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Serves
12 servings

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About this recipe.

A rich cocoa-buttermilk sheet cake topped with brown butter and toasted-milk frosting.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

Cake

  • nonstick vegetable oil spray (for the pan)
  • 2 cups granulated sugar (400 g)
  • 1 3/4 cups all-purpose flour (219 g)
  • 1 teaspoon baking soda
  • 3/4 cup Dutch-process cocoa powder (64 g)
  • 3/4 cup vegetable oil
  • 1 cup hot water
  • 2 large eggs
  • 3/4 cup well-shaken buttermilk
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)
  • 2 teaspoons vanilla extract

Frosting

  • 1/4 cup unsalted butter (for browning)
  • 1/3 cup nonfat dry milk powder (32 g)
  • 2/3 cup heavy cream
  • 1 cup unsalted butter (at room temperature)
  • 2 1/2 teaspoons Diamond Crystal kosher salt (or 1 1/2 teaspoons Morton for the base recipe)
  • 1 teaspoon vanilla extract
  • 1 lb powdered sugar (453 g, sifted)

To finish

  • flaky sea salt (optional)
  • sprinkles (optional)

Cool both components before frosting

The cake needs to be completely cool, and the browned mixture should no longer be hot before it is beaten into the buttercream.

At the table

Cut into twelve squares, wiping the knife between cuts for neat frosting edges.

The cooking plan

How to make Chocolate Sheet Cake with Brown Butter Frosting.

  1. Heat the oven to 375°F with a middle rack. Line the bottom of a 13-by-9-inch metal pan with parchment and lightly coat the parchment and pan sides with spray. Whisk the granulated sugar, flour and baking soda in a bowl.

  2. In a larger bowl, whisk the cocoa, oil and hot water for about 30 seconds, until the cocoa is dispersed. Whisk in the eggs, buttermilk, cake salt and vanilla. Add the dry mixture and whisk just until smooth. Scrape into the pan.

  3. Bake for 25–30 minutes, until springy and a tester comes out with a few moist crumbs but no wet batter. Cool completely, about 1 hour, before frosting. The cake can stay in its pan.

  4. For the frosting, warm the separate 1/4 cup butter in a skillet over medium-low heat until foamy. Add the milk powder and stir continuously for about 5 minutes, until a dark nut-brown color. Remove from the heat and immediately stir in the cream to stop the browning. Stir vigorously until mostly smooth; small flecks are fine. Cool for about 30 minutes.

  5. Beat the room-temperature cup of butter with the frosting salt and vanilla on medium-high speed for about 1 minute, until creamy. Beat in half the powdered sugar, beginning on low speed. Add the cooled brown butter mixture and remaining sugar, then beat for about 2 minutes, until fluffy.

  6. Spread over the completely cool cake. Finish with optional flaky salt and sprinkles.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chocolate Sheet Cake with Brown Butter Frosting

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A rich cocoa-buttermilk sheet cake topped with brown butter and toasted-milk frosting.
Print Recipe
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake
  •  
    nonstick vegetable oil spray for the pan
  • 2 cups granulated sugar 400 g
  • 1 ¾ cups all-purpose flour 219 g
  • Fine white baking soda in a glass prep bowl with a measuring spoon1 teaspoon baking soda
  •  
    ¾ cup Dutch-process cocoa powder 64 g
  • ¾ cup vegetable oil
  •  
    1 cup hot water
  • 2 large eggs
  •  
    ¾ cup well-shaken buttermilk
  • Light irregular kosher salt flakes in a small white bowl2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
  • 2 teaspoons vanilla extract
Frosting
  • ¼ cup unsalted butter for browning
  •  
    ⅓ cup nonfat dry milk powder 32 g
  • ⅔ cup heavy cream
  • 1 cup unsalted butter at room temperature
  • Light irregular kosher salt flakes in a small white bowl2 ½ teaspoons Diamond Crystal kosher salt or 1 1/2 teaspoons Morton for the base recipe
  • 1 teaspoon vanilla extract
  • Fine white powdered confectioners sugar in a prep bowl1 lb powdered sugar 453 g, sifted
To finish
  • Large delicate sea salt flakes in a glass prep bowlflaky sea salt optional
  •  
    sprinkles optional

Equipment

Mixer
Large skillet
Baking dish
Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F with a middle rack. Line the bottom of a 13-by-9-inch metal pan with parchment and lightly coat the parchment and pan sides with spray. Whisk the granulated sugar, flour and baking soda in a bowl.
  2. In a larger bowl, whisk the cocoa, oil and hot water for about 30 seconds, until the cocoa is dispersed. Whisk in the eggs, buttermilk, cake salt and vanilla. Add the dry mixture and whisk just until smooth. Scrape into the pan.
  3. Bake for 25–30 minutes, until springy and a tester comes out with a few moist crumbs but no wet batter. Cool completely, about 1 hour, before frosting. The cake can stay in its pan.
  4. For the frosting, warm the separate 1/4 cup butter in a skillet over medium-low heat until foamy. Add the milk powder and stir continuously for about 5 minutes, until a dark nut-brown color. Remove from the heat and immediately stir in the cream to stop the browning. Stir vigorously until mostly smooth; small flecks are fine. Cool for about 30 minutes.
  5. Beat the room-temperature cup of butter with the frosting salt and vanilla on medium-high speed for about 1 minute, until creamy. Beat in half the powdered sugar, beginning on low speed. Add the cooled brown butter mixture and remaining sugar, then beat for about 2 minutes, until fluffy.
  6. Spread over the completely cool cake. Finish with optional flaky salt and sprinkles.

Notes

The frosting uses two separate butter portions: 1/4 cup browned with milk powder and 1 cup kept at room temperature.
Stir the milk powder continuously while browning and have the cream ready to add off the heat.

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