Chocolate Sheet Cake
A comforting and forgiving chocolate sheet cake that brings warmth and joy to any gathering.
Ingredients
For the Cake
- 2 cups all-purpose flour (250 grams)
- 1/2 cup cocoa powder (45 grams)
- 2 cups granulated sugar (400 grams - use 1 3/4 cup for a less sweet cake)
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil (120 ml)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup milk (120 ml, whole milk is best, 2% works too)
- 1/2 cup sour cream (120 ml, or plain Greek yogurt)
- 3/4 cup freshly brewed coffee (180 ml, or boiling water)
For the Frosting
- 3/4 cup unsalted butter (168 grams)
- 3-4 cups powdered sugar (330-440 grams, sifted)
- 1/2 cup cocoa powder (45 grams, sifted)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4-5 tablespoons whipping cream (60-75 ml, or milk)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 13x18-inch rimmed baking sheet or line it with parchment and lightly spray.
- Whisk flour, cocoa, sugar, baking soda, baking powder, and salt together in a large bowl.
- Heat the coffee, milk, and butter in a small saucepan until the butter melts and the mixture is warm.
- Pour the warm liquid into the dry ingredients and stir until smooth and glossy. Add oil, eggs, vanilla, and sour cream; fold until combined.
- Pour the batter into the prepared pan and spread it to the edges. Tap the pan once on the counter.
- Bake for 18 to 22 minutes. Watch for a skewer to come out with a few moist crumbs.
Frosting
- Melt the 3/4 cup unsalted butter in a saucepan over low heat. Add the 1/2 cup cocoa powder and stir until glossy.
- Remove from heat and whisk in powdered sugar a cup at a time. Add vanilla, salt, and whipping cream; stir until smooth.
- Pour the frosting over the warm cake and spread with a spatula. Let it set at room temperature until no longer tacky.
Serving
- Cut into squares with a sharp knife cleaned between cuts to ensure neat slices.
- Serve with a simple glass of milk, a cup of tea, or a mug of strong coffee.
Notes
Leftovers can be stored covered at room temperature for up to two days or freeze slices for up to three months. The cake often tastes better the next day.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 230mgFiber: 2gSugar: 30g
Tried this recipe?Let us know how it was!