Rocky Road Sheet Cake – Bake from Scratch
This single-layer stunner is a favorite ice cream flavor reimagined into a decadent, larger-than-life Rocky Road Sheet Cake! The dense, fluffy cake is covered in a rich Chocolate Fudge Frosting, creating even more chocolaty goodness. But this recipe doesn’t stop there; garnished with miniature marshmallows, salted peanuts, and a delicious caramel drizzle, this cake transforms from a basic sheet cake into an incredible masterpiece. For this recipe, we use C&H® Light Brown Sugar in the cake for a sweet and nutty, caramel flavor that pairs perfectly with the thick Chocolate Fudge Frosting created with C&H® Powdered Sugar.
Rocky Road Sheet Cake
- 6 ounces (170 grams) semisweet chocolate, chopped
- ½ cup (113 grams) unsalted butter, cubed
- 2 cups (440 grams) firmly packed light brown sugar
- 2 cups (480 grams) water
- ¾ cup (150 grams) granulated sugar
- ⅓ cup (25 grams) unsweetened cocoa powder
- 1 cup (240 grams) sour cream, room temperature
- 3 large eggs (150 grams), room temperature and lightly beaten
- 1½ teaspoons (6 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 1 tablespoon (15 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- Chocolate Frosting (recipe follows)
- 1 cup (57 grams) mini marshmallows
- ½ cup (62 grams) peanuts
- Salted Caramel Sauce (recipe follows)
- Preheat oven to 350°F (180°C). Spray a 13×9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
- In a large bowl, place chopped chocolate and butter.
- In a medium saucepan, whisk together brown sugar, 2 cups (480 grams) water, and granulated sugar; bring to a boil over medium-high heat, stirring occasionally until sugar dissolves. Whisk in cocoa. Pour sugar mixture over chocolate mixture, and let stand for 2 minutes. Stir until chocolate and butter are melted and mixture is combined. Whisk in sour cream, eggs, and vanilla.
- In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Gradually add flour mixture to chocolate mixture, whisking just until combined. Pour batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool completely in pan.
- Using excess parchment as handles, remove cooled cake from pan. Spread Chocolate Frosting on top as desired. Top with mini marshmallows and peanuts. Drizzle Salted Caramel Sauce over top, and serve with remaining sauce. Store in an airtight container for up to 3 days.
- 2 ¼ cups (510 grams) unsalted butter, room temperature
- 1 (2-pound) bag (907 grams) confectioners’ sugar
- ¾ cup (65 grams) unsweetened cocoa powder
- 2 teaspoons (6 grams) kosher salt
- ⅓ cup (80 grams) heavy whipping cream
- 2 teaspoons (8 grams) vanilla extract
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy, 2 to 3 minutes.
- In a large bowl, whisk together confectioners’ sugar, cocoa, and salt. With mixer on slow speed, gradually add sugar mixture to butter, beating until combined. Add cream and vanilla, and beat at high speed until light and fluffy, about 3 minutes. Use immediately.
Salted Caramel Sauce
- 1 cup (200 grams) granulated sugar
- ¼ cup (60 grams) water
- ½ cup (120 grams) heavy whipping cream, room temperature
- 6 tablespoons (84 grams) unsalted butter, cubed and softened
- 1 teaspoon (3 grams) kosher salt
- In a small saucepan, combine sugar and ¼ cup (60 grams) water. Bring to a boil over high heat. (Do not stir.) Cook, without stirring, until caramel turns a deep amber color and an instant-read thermometer registers 355°F (180°C) to 360°F (182°C), 15 to 18 minutes. Remove from heat. Carefully whisk in cream; add butter and salt, whisking until butter is melted and incorporated. Pour into a heatproof container, and let cool completely before using.