This chocolate sheet cake is so moist and rich and the decadent, intense chocolate flavour is to die for. It's topped off with a luscious, deep chocolatey frosting and it's super easy to make!
Sometimes you just want a slice of chocolate cake but making a whole layer cake and decorating it, is just too much work. In comes this sheet cake- it comes together so quick and all you need to do for frosting is smear it evenly and you're done!
And did I mention it takes almost no effort at all? It's made in one bowl and could not get easier! But the flavour and looks will definitely impress anyone, so let's get started!
If you like this recipe, try out my other cake recipes like these viral Olympic Village Double Chocolate Muffins, or this delicious Victoria Sponge Cake, Earl Grey (London Fog) Cake, this amazing Carrot Cake! And we can't forget this decadent Chai Sticky Toffee Pudding!
This recipe is based on my chocolate cake recipe (which I need to post on this website, but haven't yet) and with a few extra changes, I've made it super rich and moist! The frosting recipe is based on the one from Kitchn!
Ingredients
See recipe card below for quantities.
Cake
- Granulated sugar
- All-purpose flour
- Salt
- Baking powder & soda
- Dutch processed cocoa powder
- Buttermilk
- Eggs
- Full fat sour cream
- Instant coffee powder
- Boiling water
- Dark chocolate
- Vanilla extract
Frosting
- Melted butter
- Cocoa powder
- Milk
- Instant coffee powder
- Powdered sugar
Equipment
I use this 9x13 pan which is perfect for this recipe!
Storage
Store this cake at room temperatures in an airtight container for 4-5 days, or a week or two in the fridge.
You can also freeze it after baking when it cools down. Cover it with cling wrap and place in an airtight freezer-safe bag and freeze for up to 3 months. Let it thaw before frosting!
Top Tip
- Don’t Overmix: When combining the wet and dry ingredients, don't over-mix the batter. Stir until just combined to prevent a dense or tough cake.
- Mix the chocolate well: When you add the hot water to the chopped chocolate, mix it well to melt the chocolate and then add it to the rest of the ingredients, whilst it's still hot.
FAQ
You can take ⅔ cups of milk and remove 2 teaspoons of milk. Replace that with 2 teaspoons of vinegar or lemon juice. Stir and let it rest for a few minutes until it curdles and thickens.
Instant coffee enhances the chocolate flavor without making the cake taste like coffee. It brings out the richness of the cocoa and chocolate.
Yes, but for the best results, stick to dark chocolate. Milk chocolate will result in a sweeter cake, while semi-sweet can be a good middle ground.
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge and frost before serving.
Related
Looking for other recipes like this? Try these:
Chocolate Sheet Cake
Ingredients
- 1 ¾ cup + 2 tablespoon white granulated sugar (375g)
- 1 ¾ cup - all purpose flour (242g)
- ¾ cup - dutch cocoa powder (82g)
- 1 ½ teaspoon - baking soda
- 1 ½ teaspoon - baking powder
- ¾ teaspoon - salt
- 1 teaspoon - vanilla extract
- 2 - large eggs
- ⅔ cup - buttermilk
- ½ cup - neutral oil (118ml)
- ½ cup - sour cream (123g)
- 1 teaspoon - instant coffee powder
- 3 oz - dark chocolate
- 1 cup - boiling water (236ml)
Frosting
- ¼ cup - unsalted butter (56g)
- 3 ½ tablespoon - cocoa powder
- 3 tablespoon - whole milk, warmed
- ¼ teaspoon - instant coffee powder
- 1 ¼ - ½ cup - powdered sugar (adjust according to taste)
Instructions
- Preheat the oven to 350F and line a 9x13" pan with parchment paper.
- Combine the sugar, flour, cocoa powder, salt, baking powder and baking soda in a large mixing bowl.1 ¾ cup + 2 tablespoon white granulated sugar, 1 ¾ cup - all purpose flour, ¾ cup - dutch cocoa powder, 1 ½ teaspoon - baking soda, 1 ½ teaspoon - baking powder, ¾ teaspoon - salt
- Add in the eggs, buttermilk, sour cream, oil and vanilla extract and give it a light whisk.2 - large eggs, ⅔ cup - buttermilk, ½ cup - neutral oil, ½ cup - sour cream, 1 teaspoon - vanilla extract
- In a small bowl, combine instant coffee powder, chopped chocolate and boiling water. Whisk until smooth and the chocolate is melted.1 teaspoon - instant coffee powder, 3 oz - dark chocolate, 1 cup - boiling water
- Add the mixture to the rest of the ingredients and mix until just combined.
- Pour into the prepared pan and bake for 30-35 minutes until a toothpick inserted comes out with a few crumbs.
- Remove from oven and let it cool completely.
- To make the frosting, mix the melted butter, cocoa powder and instant coffee powder in a large bowl.¼ cup - unsalted butter, 3 ½ tablespoon - cocoa powder, ¼ teaspoon - instant coffee powder
- Mix in the warm milk until smooth. Beat in the powdered sugar slowly, with a hand mixer/stand mixer/whisk, until the frosting is smooth.3 tablespoon - whole milk, warmed, 1 ¼ - ½ cup - powdered sugar
- Spread the frosting evenly on the cake and sprinkle with some flakey salt if desired.
- Cut into even pieces and enjoy!
Mavil says
Haré la receta de chocolate y vuelvo para comentar.Gracias por la receta se ve buena!!
Yvonne khan says
Hi can I use baking chocolate instead of dark chocolate in the recipe
Themina says
Is there a substitute to sour cream?
Already loving the recipe, would definitely try it
Nabeah Wahab says
You can use yogurt!!
KAVITA says
Can I use dahi for the sour cream..
Nabeah Wahab says
Yes that will work!
Amna says
If I use one 9*6 inches pan, should I half the recipe?
Sneha Hoysala says
Hello!! I was wondering if it were possible to convert this recipe into 8” cake tins. Do you have any tips on this? Thank you!
Nabeah Wahab says
Hi Sneha! For 2 8" cake tins, I would just divide the batter evenly between both pans. For 1 8" tin, I would divide the recipe by half.
I would check the cake after 20 mins and keep an eye on it so it doesn't overbake!
Amatullah says
Assalamualaikum wrwb
I have huge concern regarding cups and gram measurements
I have 2 type of cup which is 1 cup= 235ml and 1 cup = 250 ml
And when I try measuring with cups then into grams my cups seems really big and I always get confused because of this in recipes please guide me.
Rachael says
Looks a lot like Texas sheet cake…..
Muneeba says
Will make this for friends soon! Wondering if I can sub milk for the buttermilk, and yogurt for the sour cream?
Nabeah Wahab says
Yes, you can do that! But if you don't have buttermilk, you can just take out 2 tsp of milk and add 2 tsp of vinegar and mix. Let it sit for lik 5-10 minutes and use that!
Philip says
My favourite chocolate cake recipe! Just perfect. Thank you so much!
Noor says
This cake is probably one of the best chocolate cakes I’ve ever had- decadent, moist, and super chocolatey! Definitely recommend this recipe
Nabeah Wahab says
Thank you hehe!
Urba Naeem says
The moment I stumbled upon this recipe, I just knew I had to try it! First off, can we talk about the sheer amount of cake it makes with just two eggs? Insane!
I switched out the sour cream for fresh cream mixed with lemon juice, and it worked like a charm. I considered doing the same for the buttermilk but decided to make it from scratch instead (yes, I'm the Nara Smith of my kitchen, hehe ).
The result? So moist, so fudgy, so intensely chocolaty! I can honestly say waallahi, I’m in love! I left it in the fridge overnight, fully expecting it to harden, but nope—still so soft and just melts in your mouth.
If you're thinking about trying this recipe, stop thinking and go for it. You won’t regret it!
Rukhsar khan says
You don't mention the measurements
Nabeah Wahab says
Hi Rukhsar,
The ingredients are all mentioned in the recipe card at the bottom of the page. You can click the "Jump to Recipe" button at the top of the page!
Lub says
loved it!
Javeria says
Indded it is a mouthwatering recipe.
Eysha says
excellent recipe!....perfect balanced choc cake with lovely texture.....loved the way the ingredients with quantities are mentioned in the instructions too.....this is the only recipe I've seen written this way....helped me alot while getting the ingredients measured as I'm baking them step by step!!!! Loved it....Thankyou!
Huzaifah Sheikh says
I tried it and it was super flavorful and delicious. This is the best chocolate cake I ever had. Everyone loved it and after trying the frosting I'm not anymore big fan of ganache, buttercream, cream cheese and other frostings. Thank you so much for sharing a dynamite.
Fatma says
What If I don’t have buttermilk and sour milk can I not add it. Or can I replace it with something else or do I have to use it
Nabeah Wahab says
Hi! You can substitute it by taking 2/3 cups of milk and removing 2 tsp of milk and replacing it with 2 tsp of vinegar or lemon juice. Stir it and let it sit for 5-10 minutes till starts to curdle and thicken.
Rahma says
Craved it , Tried it , loved it
Heba says
We made it and followed the recipe step by step. It was easy to follow and instructions were crystal clear. This is literally the best chocolate cake we’ve ever made from scratch. Will definitely be making it again soon
Nabeah Wahab says
This makes me so happy to read, Heba! Thank you so much for your kind words! ❤️
Dikshitha says
Instead of eggs what is the better replacement we can use.TIA
Akshara More says
Hi tried this recipe and I used half of recipe in 7 inch tin ( circle) it was perfectly baked from out side but in middle it was need to bake. There was crack also on upper side so I thought it done. So what actually happened can please explain me?
But out part cake tasting like heaven. Amazing .
And I will try again because I really want to make perfect cake. But I thought dut to hot water egg stated to cook or what ? I am so sorry for so lengthy message.
Neelu Thind says
Hi Nombeah ,I am huge fan of yours
tried so many recipes of yours
Please can you telle what cup size we use 250 ml or 200ml or 240 ml
I will be very grateful to you.
and one more you have the sweetest voice Sending blessings in abundance.
luba says
so good
Alefiyah says
How much kgs is this cake ?
Yasmeen says
Have just made it in a gluten free version! I used yoghurt in place of sour cream as I didn't have any, and I halved the recipe to try it out. Looks and smells amazing, thank you, jazakallah for sharing the recipe.