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
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
See recipe card below for quantities.
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 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!
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!
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!
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!
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.