Our mole hill sheet cake ist just as good as it looks, with decadent chocolate and creamy layers of vanilla and banana. This particular recipe will bring you 24 slices of heaven, that’s sure to bring a smile to all the dessert-lovers in your life. Let’s dig in!
Our Delicious & Decadent Mole Hill Sheet Cake
The name “mole hill cake” is derived from its characteristic appearance, which is reminiscent of, wouldn’t you guess, molehills. The special thing about preparing it on a baking sheet is that you can bake the cake in larger quantities for larger groups. The sheet cake mole hill cake is ideal for family celebrations, birthdays and brunche, or other festive occasions where many guests are expected. You can cut your sweet treat into up to 24 portions, so that every guest can have a mountain of a molehill.
Our mole hill sheet cake also isn’t time consuming by any means. Even hobby bakers will find themselves with a delicious concotion in no time with our straight-forward recipe. Plus, this is a very stable cake. Its layers are easy to stack and decorate, which can make for a beautiful and playful cake even with beginners, or kid-chefs, at the helm.
We are definitely big fans of the crumbly cult cake, no matter what form it takes. So, let’s get baking!
There really is a cake for every occasion. It’s been our pleasure developing our eggnog tiramisu,chocolate peach bundt cake, and mini mint chocolate cheesecake recipes.
Mole Hill Sheet Cake
Ingredients
For the dough:
- 1 cup butter
- 1 cup sugar
- 2 tsp vanilla sugar
- 4 eggs
- 2½ cups flour
- 1 packet baking powder
- 2 tablespoons baking cocoa
- 1 pinch salt
- ½ cup milk
For the filling:
- 5½ oz dark chocolate
- 3¼ cups heavy cream
- 1½ tsp unflavored gelatin or 1½ tbsp instant vanilla pudding mix
- 2 tsp vanilla extract
- 6 bananas
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, sugar, and vanilla sugar until light and fluffy. Beat in the eggs one at a time.
- Mix flour with baking powder, cocoa, and salt. Alternately add the dry ingredients to the milk mixture, stirring gently after each addition until just combined. Pour the batter onto the sheet and bake for about 30 minutes. Afterwards, let it cool.
- For the filling, finely chop the dark chocolate. Whip the heavy cream with gelatin/pudding mix and extract until stiff. Fold in the chopped chocolate.
- Using a tablespoon, hollow out the cake base, leaving a 2 cm border around the edges. Crumble the removed cake and set the crumbs aside.
- Peel the bananas and halve lengthwise. Spread them on the base.
- Spread the whipped cream over the bananas and edge of the cake.
- Sprinke the cake crumbs and gently press them into the cream. Refrigerate the cake for 2 hours before serving.