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Sheet Pan Chocolate Cake Recipe

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★★★★★

4.8 from 97 reviews

This Sheet Pan Chocolate Cake is a moist, rich, and indulgent chocolate cake baked in a single large sheet pan, topped with a smooth, glossy chocolate frosting and your choice of sprinkles. Using a combination of cocoa powder, espresso powder, sour cream, and hot coffee, this cake boasts deep, complex chocolate flavor and a tender crumb. Perfect for large gatherings or simple weeknight treats, it’s quick to prepare and bake, with easy-to-follow steps ensuring a delightful homemade dessert experience.

Ingredients

Scale

For the Cake:

  • 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

For the Frosting:

  • 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)

Optional:

  • Multi-colored sprinkles for decorating

Instructions

  1. Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated white sugar, dark brown sugar, Dutch process cocoa powder, espresso powder, baking powder, baking soda, and kosher salt until well combined and free of clumps.
  2. Mix the wet ingredients: In another bowl, whisk together the full-fat sour cream, buttermilk, apple cider vinegar, vegetable oil, eggs, and vanilla extract until smooth and fully combined, ensuring all ingredients are at room temperature for easier mixing.
  3. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir gently just until the mixture is moistened and mostly combined—some streaks are okay; avoid overmixing to keep the cake tender.
  4. Add hot coffee and prepare for baking: Mix in the strong, hot coffee or boiling water thoroughly into the batter. Pour the batter evenly into a prepared half sheet pan (lined with parchment or greased), smoothing the top into an even layer.
  5. Bake the cake: Bake in a preheated oven at 350°F (175°C) for 18-20 minutes or until a toothpick inserted into the center comes out clean. Do not overbake to retain moisture. Remove from oven and let cool slightly.
  6. Prepare the frosting: In a medium saucepan over medium-high heat, combine unsalted butter, full-fat sour cream, and granulated sugar. Melt and bring to a brief boil for about 30 seconds, then remove from heat. Whisk in Dutch process cocoa powder, dark chocolate chips, vanilla extract, and a pinch of salt until the frosting is smooth, glossy, and fully combined.
  7. Frost the cake: Allow the frosting to cool slightly but remain spreadable. Pour and spread the frosting evenly over the warm cake in the sheet pan using an offset spatula.
  8. Add sprinkles and serve: Decorate with multi-colored sprinkles if desired. Slice the cake into squares using a plastic knife for clean cuts and serve. Enjoy your decadent sheet pan chocolate cake!

Notes

  • Use room temperature eggs, sour cream, and buttermilk to ensure even mixing and better texture.
  • Measure flour with the spoon and level method to avoid a dry cake from excess flour.
  • Espresso powder is essential to enhance the depth of chocolate flavor and should not be skipped.
  • If you don’t have coffee, boiling water can be used, but coffee intensifies the chocolate notes.
  • Do not overbake the cake to maintain moisture and tenderness.
  • For best results, slice the cake with a plastic knife for clean, easy cuts.
  • Store the cake at room temperature for up to 3 days or refrigerated for 4-5 days wrapped well.
  • Freeze unfrosted cake slices wrapped tightly for up to 3 months; thaw overnight in the fridge before frosting.
  • Feel free to decorate simply with sprinkles or pipe frosting around the edges as you like.

Keywords: sheet pan chocolate cake, easy chocolate cake, chocolate sheet cake, chocolate frosting, party cake, chocolate dessert, easy baking

Find it online: https://topreci.com/sheet-pan-chocolate-cake-recipe/