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Delicious Chocolate Sheet Cake Recipe

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4.9 from 124 reviews

This rich and moist Chocolate Sheet Cake is perfect for any occasion, featuring a tender crumb infused with coffee and topped with a luscious chocolate frosting. It’s easy to make with pantry staples and delivers decadent flavor in every bite.

Ingredients

For the Cake:

  • 3 cups all purpose flour (360g)
  • 2⅔ cups granulated sugar (530g)
  • ½ cup Dutch-process cocoa powder (50g)
  • 2 teaspoons baking soda
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup whole or low-fat buttermilk, room temperature (240ml)
  • ½ cup sour cream, room temperature (120g)
  • 3 large eggs, room temperature
  • ¾ cup vegetable oil (180ml)
  • 1 tablespoon vanilla extract
  • 1½ cups hot coffee or boiling water (360ml)

For the Frosting:

  • 1½ cups unsalted butter, room temperature (340g)
  • ¼ cup Dutch-process cocoa powder (25g)
  • ¾ teaspoon salt
  • 1 pound powdered sugar (450g)
  • 1 to 3 tablespoons whole milk or heavy cream
  • ⅓ cup hot fudge sauce or ganache (100g)
  • Optional toppings (sprinkles, chopped nuts, shaved chocolate)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a large sheet cake pan, such as a 9×13 inch pan, or line it with parchment paper for easier removal.
  2. Mix Dry Ingredients: In a large bowl, sift together the all purpose flour, granulated sugar, Dutch-process cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, sour cream, eggs, vegetable oil, and vanilla extract until smooth and creamy.
  4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
  5. Add Hot Coffee: Slowly pour in the hot coffee or boiling water, stirring until the batter is smooth and slightly thin. This helps deepen the chocolate flavor.
  6. Bake the Cake: Pour the batter into the prepared sheet pan, smoothing the top evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  7. Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack, about 1 hour, before frosting.
  8. Prepare the Frosting: Beat the unsalted butter in a bowl until creamy. Add the Dutch-process cocoa powder and salt, mixing well. Gradually beat in the powdered sugar alternately with the milk or cream until the frosting is smooth and spreadable. Stir in the hot fudge sauce or ganache for extra richness.
  9. Frost the Cake: Spread the chocolate frosting evenly over the cooled cake. Add any optional toppings like sprinkles, chopped nuts, or shaved chocolate if desired.
  10. Serve and Enjoy: Slice the sheet cake into 15 to 20 squares and serve. Store any leftovers tightly covered at room temperature or in the refrigerator.

Notes

  • Room temperature ingredients ensure better mixing and a softer cake texture.
  • Use freshly brewed hot coffee or boiling water to enhance the chocolate flavor depth.
  • The cake is best eaten within 2 days but can be refrigerated up to 5 days.
  • For a dairy-free version, substitute buttermilk with a plant-based milk plus vinegar and use dairy-free butter for frosting.
  • To keep the cake moist, don’t overbake and remove from the oven once the toothpick test passes.

Find it online: https://mealoria.com/delicious-chocolate-sheet-cake-recipe/