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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

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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. 

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


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*



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.
  • Author: Elizabeth Waterson
  • Prep Time: 10 Minutes
  • Cook Time: 35 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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