Chocolate Sheet Cake
This one-bowl chocolate sheet cake with easy fudge frosting is for all of you chocolate lovers!
Ingredients
Chocolate Cake
- 2 ½ cup all-purpose flour (330 grams)
- 1 cup unsweetened cocoa powder (110 grams)
- 1 teaspoon salt
- 2 ½ teaspoon baking soda
- 2 cup granulated sugar (400 grams)
- 3 large eggs
- 1 cup vegetable oil (265 ml)
- 1 ¼ cup sour cream (282 grams)
- 1 ¼ cup hot coffee (300 ml)
Fudge Buttercream Frosting
- 6 ounces unsweetened chocolate , chopped (170 grams)
- 4 ½ cup powdered sugar (563 grams)
- 1 ½ cup unsalted butter , softened to room temperature (3 sticks, 340 grams)
- 6 tablespoons whole milk or half and half (90 ml)
- 1 tablespoon vanilla extract
Instructions
To make the chocolate cake
- Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper and grease generously with nonstick baking spray.
- In a large bowl or in the bowl of a stand mixer, add flour, cocoa powder, salt, baking soda and sugar. Mix until combined.
- Add eggs, vegetable oil, and sour cream. Mix on low until combined.
- With the mixer running, slowly add coffee. Stop and scrape down bowl once or twice to make sure everything gets incorporated. Mix for a few more moments until batter is smooth, but do not over mix.
- Pour batter into the prepared cake pan. Bake until edges of the cake pull away from the pan and a toothpick inserted into the center comes out clean with a few crumbs, 35-40 minutes.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If you'd like to serve the cake straight from the pan, you can let the cake cool in the pan.
To make the frosting
- Add all ingredients to a food processor and run for about 20 seconds until frosting comes together. Scrape down the bowl and run until smooth.
- Frost cooled cake as desired.
Notes
Notes:
- This cake can also be baked in a 13x18-inch half sheet pan. Reduce baking time to 25-30 minutes.
- To make this a two-layer cake, follow these instructions for how to cut a cake into even layers.
- This frosting recipe makes about 4 cups which is enough to frost both a single or double-layer 9x13-inch cake or a 13x18-inch cake with some left over for decorating. Store any leftover frosting in the fridge for 1 week.
Calories: 388kcal, Carbohydrates: 54g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Cholesterol: 58mg, Sodium: 235mg, Potassium: 166mg, Fiber: 3g, Sugar: 39g, Vitamin A: 465IU, Vitamin C: 1mg, Calcium: 38mg, Iron: 2mg
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