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chocolate cake slice on a white plate with sprinkles on a light surface with a fork, bowl of sprinkles and glass of milk

Chocolate Sheet Cake (Ultra Moist & Simple)

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5 from 2 reviews

This chocolate sheet cake is an easy, ultra-moist chocolate cake baked in a single pan and finished with rich, glossy fudge icing that melts into every nook and cranny. With simple pantry ingredients and straightforward steps, this cake is ideal for birthdays, potlucks, celebrations, or just satisfying a chocolate craving without fuss. The tender crumb and chocolate buttercream make every bite comforting and deeply chocolatey without being overly sweet. Whether you serve it warm or at room temperature, it’s a crowd-pleaser every time.

  • Total Time: 45 minutes
  • Yield: 12-16 Slices 1x

Ingredients

Units Scale

Chocolate Cake

  • 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*

Frosting

Instructions

Moist Chocolate Cake

  1. Preheat oven to 350F/180C and grease a 9" X 13" pan. Set aside.
  2. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
  3. 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.
  4. 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.
  5. 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.

Equipment

Notes

  • Freeze. Once the cake has cooled completely wrap it tightly in plastic wrap, twice, then once in aluminum foil; the three layers helps prevent freezer burn. I like to place the cake on top of the bottom of the pan flipped over so the cake has a flat surface to keep it from breaking. You could put it on a sheet tray too. Once the cake is frozen you can remove the pan. To thaw the cake place it at room temperature for a couple of hours. It is actually easier to frost cakes that are chilled.
  • Author: Elizabeth Waterson
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Find it online: https://confessionsofabakingqueen.com/chocolate-sheet-cake/

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