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Chocolate Sheet Cake Recipe

Chocolate Sheet Cake Recipe

Learn how to make the best homemade chocolate sheet cake with this easy baking recipe! This moist, rich dessert features a velvety buttermilk batter and glossy chocolate frosting. Perfect for beginners and guaranteed to satisfy chocolate cravings every time.
Difficulty:
Beginner
Prep Time:
20 mins
Cook Time:
25 mins
Serves:
1 cake (16 slices)
An overhead shot of a perfectly baked chocolate sheet cake on a vintage blue ceramic platter, cut into generous squares revealing its moist, tender crumb. Glistening chocolate frosting covers the top in a silky layer, with a few pieces displaying fork marks where eager tasters couldn't resist. Soft natural light highlights the deep cocoa color and glossy surface, creating shadows that emphasize the cake's density. In the background, a scattering of cocoa powder and a small pitcher of cream suggest serving possibilities, while fresh berries add bright color contrast against the deep chocolate tones.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the cake:</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">60g unsweetened cocoa powder</li><li class="ingredients-single-item">2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml hot coffee (or hot water)</li><li class="ingredients-single-item">For the frosting:</li><li class="ingredients-single-item">115g unsalted butter</li><li class="ingredients-single-item">60g unsweetened cocoa powder</li><li class="ingredients-single-item">80ml milk</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">375g powdered sugar</li><li class="ingredients-single-item">Pinch of salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Line your 33x23cm baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease any exposed sides. This preparation ensures your cake releases cleanly after baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until thoroughly combined. This uniform distribution of dry ingredients prevents pockets of baking soda or salt in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate medium bowl, whisk the buttermilk, vegetable oil, eggs, and vanilla extract until smooth. The acidity in buttermilk activates the baking soda, creating a tender crumb and helping the cake rise beautifully.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Be careful not to overmix – this can develop gluten and lead to a tough cake. A few small lumps are perfectly fine!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Slowly pour in the hot coffee (or hot water), stirring gently. The batter will look quite thin – this is exactly right! The hot liquid blooms the cocoa powder, intensifying the chocolate flavor and producing a wonderfully moist texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the batter into your prepared pan and tap it gently on the counter a few times to release any air bubbles. This ensures an even rise and smooth top.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). Don't overbake – the residual heat will continue cooking the cake as it cools, and slightly underbaking ensures maximum moistness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the cake is baking, prepare the frosting. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the cocoa powder until smooth, then remove from heat. The warm mixture helps dissolve the cocoa completely, preventing any grittiness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Add the milk and vanilla to the cocoa mixture, whisking until smooth. Then gradually add the powdered sugar and salt, whisking vigorously until the frosting is glossy and pourable but not too runny. If it's too thick, add a splash more milk; if too thin, add a bit more powdered sugar.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When the cake comes out of the oven, let it cool in the pan for about 10 minutes. Then pour the warm frosting over the still-warm cake, spreading it evenly with an offset spatula. Pouring warm frosting over warm cake allows it to slightly penetrate the surface, creating that characteristic fudgy layer between cake and frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cake to cool completely before cutting into squares and serving. As it cools, the frosting will set to a perfect fudgy consistency. For clean slices, dip your knife in hot water and wipe dry between cuts.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chocolate Sheet Cake?

The main ingredients include all-purpose flour, granulated sugar, unsweetened cocoa powder, buttermilk, vegetable oil, eggs, vanilla extract, and hot coffee. The frosting requires butter, cocoa powder, milk, powdered sugar, and vanilla extract.

How to cook Chocolate Sheet Cake at home?

Learn how to cook Chocolate Sheet Cake by mixing dry ingredients (flour, sugar, cocoa, baking soda, salt) with wet ingredients (buttermilk, oil, eggs, vanilla), adding hot coffee, then baking at 180°C for 25-30 minutes. Top with homemade chocolate frosting while still warm for that classic fudgy finish.

Can I make this cake without coffee if I don't drink caffeine?

Absolutely! You can substitute the hot coffee with hot water or decaffeinated coffee. The hot liquid primarily helps bloom the cocoa powder for deeper chocolate flavour. While coffee enhances the chocolate notes, the cake will still be delicious without it.

Why is buttermilk used in chocolate cake recipes?

Buttermilk adds moisture and tenderness while its acidity activates the baking soda, creating a better rise and softer crumb. It also balances the sweetness and adds subtle tanginess that complements chocolate. If you don't have buttermilk, use regular milk with a tablespoon of lemon juice.

What's the secret to keeping a sheet cake moist for days?

The combination of oil (instead of butter), buttermilk, and hot liquid creates exceptional moisture. Store the cake in an airtight container at room temperature, adding a slice of bread to maintain humidity. The fudgy frosting also acts as a moisture seal for the cake beneath.

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The frosting is absolutely incredible - silky smooth and not too sweet.", "name": "Perfect Weeknight Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-12", "reviewBody": "This cake is moister than any bakery cake I've ever tried! The buttermilk makes such a difference, and the hot coffee really enhances the chocolate flavor. My family begged me to make it again the next day!", "name": "Incredibly Moist", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-18", "reviewBody": "Kids demolished it in minutes! I made this for my son's birthday party, and it was gone before I could even take a proper photo. Definitely making this again - so easy and delicious.", "name": "Kid-Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Petrov", "datePublished": "2024-04-10", "reviewBody": "Foolproof recipe with incredible results! I'm not an experienced baker, but this turned out perfectly on my first try. The instructions were clear and the cake was rich and decadent. My new go-to chocolate cake recipe!", "name": "Perfect for Beginners", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Kwame Osei", "datePublished": "2024-04-20", "reviewBody": "Better than my grandmother's recipe! I never thought I'd say that, but this chocolate sheet cake is truly exceptional. The frosting is absolutely divine - that perfect fudgy texture that melts in your mouth. Made this twice in one week!", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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