Valentine’s Day Chocolate Sheet Cake

Preheat your oven to 350F and grease the bottom and sides of a 9×13 baking pan. Line the bottom with parchment paper.

In a bowl, sift together the flour, cocoa powder, salt, and baking soda. Whisk together so that all ingredients are evenly distributed.

In a small cup or bowl, mix together the buttermilk and greek yogurt. It might look clumpy but it will smooth out once mixed into the batter.

Using a hand or stand mixer, mix together the butter and sugar (using the paddle attachment) until well combined. Then mix in the espresso powder, vanilla, and oil. Once that’s combined, mix in the eggs one at a time.

With the mixer on low-medium speed, alternate adding your flour and buttermilk mixtures, ending on the flour mixture.

Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 35-40 minutes or until a toothpick comes out clean with a few moist crumbs.

Let it cool completely in the pan before frosting. If you plan on removing the entire cake from the pan, cover it in plastic wrap and place in the fridge for an hour. Once chilled, flip the cake out onto a baking sheet then flip it back onto the surface you’ll be serving it on.

When the cake is completely cooled, scoop out your entire can of Wilton chocolate icing into a bowl and whisk it on high using a hand or stand mixer. It only takes a couple of minutes and will turn pale in color when ready.

Plop all of the frosting into the center of the cake and use a large icing spatula to spread it evenly, making large swooping motions. Top with the vanilla jimmies and then the heart confetti sprinkles. Serve immediately or cover in plastic wrap and store in the fridge. Enjoy!