Sheet Pan Chocolate Cake (Print)
Moist chocolate cake with a coffee twist, finished with quick and creamy frosting.
# Ingredients:
→ Cake Base
01 -
2 cups white sugar
02 -
1 1/4 cup unsweetened Dutch cocoa powder
03 -
2 teaspoons espresso powder for depth
04 -
3 1/4 cups all-purpose flour, measured correctly
05 -
1 1/2 teaspoons kosher salt
06 -
2 1/2 teaspoons baking powder
07 -
2 teaspoons baking soda
08 -
1 cup packed dark brown sugar
→ Wet Ingredients
09 -
1 teaspoon vanilla extract
10 -
3/4 cup vegetable oil or other neutral oil
11 -
4 large eggs, at room temperature
12 -
2 tablespoons butter, soft, for greasing
13 -
1/2 cup buttermilk, not cold
14 -
1 1/2 cups hot coffee or boiling water
15 -
1 1/2 tablespoons apple cider vinegar
16 -
1 1/2 cups full-fat sour cream, warmed to room temp
→ Chocolate Frosting
17 -
1 cup bittersweet chocolate chips
18 -
1/3 cup melted butter
19 -
1 teaspoon real vanilla
20 -
Pinch of table salt
21 -
1/3 cup sour cream, room temperature
22 -
1 1/4 cups granulated sugar
23 -
1 tablespoon of Dutch cocoa powder
# Steps:
01 -
Set your oven to 350°F and generously butter a half sheet pan (18.5" x 13.5" x 1").
02 -
In a big bowl, blend your flour, both sugars, cocoa powder, salt, espresso powder, and baking powders together until fully mixed.
03 -
Combine sour cream, vegetable oil, vanilla, eggs, buttermilk, and cider vinegar in another large bowl. Give it a good whisk until it's creamy.
04 -
Combine the wet bowl with the dry bowl. Slowly mix in the hot coffee until just incorporated. Pour the batter into your pan.
05 -
Pop it into the oven for around 18-20 minutes. Once a toothpick comes out clean, it’s done. Don’t let it go too long!
06 -
On medium-high heat, heat up sugar, sour cream, butter, and cocoa in a saucepan. After 30 seconds of boiling, turn off the heat and blend in chocolate chips, vanilla, and salt until smooth.
07 -
Spread the warm frosting over the cake while it’s still slightly warm. Let it cool and set before serving.
# Notes:
01 -
Wrap and chill up to 4-5 days, store in the fridge.
02 -
Freeze unfrosted for as long as 3 months.
03 -
Also works for cupcakes (15-16 mins) or 9x13 pan (35-40 mins).