Chocolate Sheet Cake

★★★★★

5 from 2 reviews

Get ready to satisfy your chocolate craving with this easy chocolate sheet cake recipe. Step by step photos teach you how to bake this cake.

Units Scale

400 grams (2 Cups) Granulated Sugar/ Caster Sugar
250 grams (2 Cups) All-Purpose/ Plain Flour
90 grams (3/4 Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
2 Teaspoons Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Baking Powder
3 Large Eggs, at room temperature
2 1/2 Teaspoons Pure Vanilla Extract
4oz (1/2 Cup) Vegetable Oil
4oz (1/2 Cup) Sour Cream
4oz (1/2 Cup) Whole Milk or Buttermilk
8oz (1 Cup) Hot Coffee*

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Preheat oven to 350F/180C and grease a 9" X 13" pan. Set aside.
In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk and mix until fully combined. Slowly add in the dry ingredients, and mix until fully incorporated. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour into the prepared pan.
Bake for 33-38 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
While the cake is cooling prepare chocolate frosting. When the cake is fully cooled begin frosting. Depending on what frosting you use store the cake at room temperature or in the refrigerator for up to a couple of days. The cake is best enjoyed at room temperature.