Name: Sheet Pan Chocolate Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour (measured using spoon and level method); 1/4 cup granulated white sugar; 3/4 cup packed dark brown sugar; 3/4 cup Dutch process cocoa powder (sifted if clumpy); 1 teaspoon espresso powder; 1 cup full-fat sour cream, at room temperature; 1 cup buttermilk, at room temperature; 1 tablespoon apple cider vinegar; 1 cup strong, hot coffee (or boiling water as substitute); 1/2 cup vegetable oil; 3 large eggs, at room temperature; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 2 teaspoons vanilla extract; 1/2 cup unsalted butter (or salted butter with no extra salt); 1/4 cup full-fat sour cream; 1/4 cup Dutch process cocoa powder; 1 cup dark chocolate chips (milk or bittersweet optional); 1 cup granulated sugar; 1 teaspoon vanilla extract; Pinch of salt (omit if using salted butter); Multi-colored sprinkles for decorating

Ingredients

2 cups all-purpose flour

1 cup granulated sugar

1 cup packed dark brown sugar

3/4 cup Dutch process cocoa powder

1 teaspoon espresso powder

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup full-fat sour cream (room temperature)

1 cup buttermilk (room temperature)

2 large eggs

1/2 cup vegetable oil

1 tablespoon apple cider vinegar

1 cup strong hot coffee (or boiling water)

2 teaspoons vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare a half sheet pan by greasing it or lining it with parchment paper.

Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, dark brown sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt until fully combined and smooth.

Step 3: In another bowl, whisk the sour cream, buttermilk, eggs, vegetable oil, apple cider vinegar, and vanilla extract until smooth and well combined.

Step 4: Pour the wet ingredients into the dry ingredients and stir gently just until moistened. Do not overmix; it’s okay if the batter is a bit lumpy.

Step 5: Add the hot coffee to the batter and stir gently to combine. Pour the batter into the prepared sheet pan, smoothing the top evenly with a spatula.

Step 6: Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake to keep the cake moist.

Step 7: While the cake is baking, prepare the frosting. In a medium saucepan over medium-high heat, melt the sour cream, butter, and sugar together. Bring to a boil and let it boil for about 30 seconds, then remove from heat.

Step 8: Stir in the cocoa powder, chocolate chips, vanilla extract, and salt (if using unsalted butter). Whisk until the mixture is smooth, shiny, and well combined. Let it cool slightly.

Step 9: Once the cake has cooled slightly, spread the frosting evenly over the top. Add sprinkles if you like, then slice and serve.

Tips & Variations

Use room-temperature sour cream and buttermilk to help ingredients mix smoothly without overmixing the batter.

For a deeper chocolate flavor, sift your cocoa powder to avoid lumps before adding.

Substitute boiling water for coffee if preferred, but coffee enhances the chocolate taste beautifully.

Decorate with your favorite sprinkles or pipe frosting around the edges for a special touch.

Slice the cake with a plastic knife for clean, easy cuts.

Storage

Store the cake covered at room temperature for up to 3 days, or refrigerate it wrapped well for 4-5 days. To reheat, warm slices gently in the microwave for a few seconds. For longer storage, freeze unfrosted slices wrapped tightly in plastic wrap inside a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.

FAQs

Can I use regular cocoa powder instead of Dutch process?

Yes, regular cocoa powder can be used, but Dutch process cocoa has a smoother, milder flavor that is preferred for this recipe. The texture and rise may vary slightly.

Why is there coffee in the cake batter?

Coffee intensifies the chocolate flavor and balances the sweetness, making the chocolate taste richer and more complex. If you don’t have coffee, boiling water works as a substitute.