Go Back
–+ servings
Moist Chocolate Sheet Cake

Decadent Moist Chocolate Sheet Cake for Easy Indulgence

This Moist Chocolate Sheet Cake is rich, fudgy, and perfect for any occasion, satisfying your chocolate cravings effortlessly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup White Granulated Sugar Substitute with coconut sugar for a different flavor profile.
  • 1 cup All-Purpose Flour For a gluten-free option, use a 1:1 gluten-free flour blend.
  • 3/4 cup Dutch Cocoa Powder Can substitute with unsweetened cocoa powder but may alter flavor intensity.
  • 1 tsp Baking Soda Ensure it's fresh for the best results.
  • 1 tsp Baking Powder Use a fresh batch for optimal rise.
  • 1/2 tsp Salt Balances the sweetness and enhances the chocolate flavor.
  • 2 tsp Vanilla Extract Pure vanilla is preferred for a richer taste.
  • 2 Large Eggs Flax eggs make a good vegan substitute.
  • 1 cup Buttermilk Substitute with milk + vinegar for a similar effect.
  • 1/2 cup Neutral Oil Can replace with melted butter for a richer taste.
  • 1/2 cup Sour Cream Yogurt can be a great substitute.
  • 1 tsp Instant Coffee Powder Omit if not available.
  • 4 oz Dark Chocolate Can swap for semi-sweet chocolate for a sweeter cake.
  • 1 cup Boiling Water Always use boiling for the best batter consistency.
For the Frosting
  • 1/2 cup Melted Butter Creates a luscious base for the frosting.
  • 1/3 cup Dutch Cocoa Powder
  • 1 tsp Instant Coffee Optional but recommended.
  • 1/4 cup Warm Milk Helps achieve the perfect smooth texture.
  • 3 cups Powdered Sugar Sweetens and thickens the frosting to a spreadable consistency.

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
  2. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, Dutch cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, sour cream, neutral oil, and vanilla extract to the dry mixture.
  4. Combine instant coffee powder, dark chocolate, and boiling water in a separate bowl until smooth. Fold this into the batter.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes.
  6. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Frosting
  1. Prepare the frosting by mixing melted butter, Dutch cocoa powder, and instant coffee. Gradually add warm milk and powdered sugar until smooth.
  2. Once the cake is completely cooled, spread the frosting generously over the top.
  3. Slice the cake into squares for serving, and enjoy with fresh berries or a scoop of vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 250mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 20mgIron: 2mg

Notes

Use fresh ingredients for best results. It's essential to let the cake cool completely before frosting to ensure the frosting sets properly.

Tried this recipe?

Let us know how it was!