Name: Chocolate Sheet Cake
Prep time: 30 min
Cook time: 30 min
Ingredients: 2 cups all purpose flour; ¾ cup cocoa powder; 1 teaspoon baking powder; 2 teaspoons baking soda; ½ teaspoon salt; 2 cups white sugar; 1 cup sour cream; 2 large eggs; ½ cup vegetable oil; 1 cup freshly brewed coffee (2 tsps instant coffee diluted in one cup of water); ¾ cup salted butter (softened); 3 ½ cups powdered sugar; ½ cup cocoa powder; 2 teaspoons vanilla extract; 5 tablespoons heavy cream or milk

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This rich, moist Chocolate Sheet cake is easy to make and then topped with a chocolate buttercream frosting. This simple but oh so delicious cake will become a new favorite!

I’m always joking over on the site’s Facebook page about my love for cake. I mean I say “joke” but in all seriousness I do love cake! Especially, when it’s homemade. If it chocolate homemade cake then I might just do a little dance! This easy Chocolate Sheet Cake is made with sour cream just like my Easy Chocolate Bundt Cake. Of course chocolate isn’t just for cake check out my Old Fashioned Chocolate Pie or these Death By Chocolate Cookies if you’re a chocaholic like me!

How to make a Chocolate Sheet Cake:

(scroll down to bottom of page for full recipe)

Ingredients:

For the Chocolate Sheet Cake

Cocoa Powder
Hot Brewed Coffee
Sour Cream
Sugar
All Purpose Flour
Baking Powder
Baking Soda
Eggs
Vegetable Oil

For the Chocolate Buttercream:

Butter
Powder Sugar
Cocoa Powder
Vanilla Extract
Heavy Cream

Instructions:

To make the Chocolate Sheet Cake:

Preheat the oven to 350°F and line a 9×13 inch baking pan with parchment paper.
In a large bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Whisk together until combined.
Add the sugar and whisk again until fully combined.
Pour in the sour cream, eggs and vegetable oil. Use a handheld electric mixer to fully incorporate all the ingredients.
Slowly pour in the freshly brewed coffee and whisk again until fully combined.
Pour the cake batter into the prepared baking pan. The mixture will appear very thin so do not be alarmed!
Bake in the center of the preheated oven for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Remove from the oven and leave to cool in the pan. When the cake has cooled flip the cake onto a serving plate. Alternatively, you can leave the cake in the pan to frost it.

To make the Chocolate Buttercream Frosting:

Put the butter into the bowl of a stand mixer or mixing bowl with handheld mixer. Use the paddle attachment and beat until the butter is creamy.
Add the powdered sugar and continue to beat. The mixture will be the consistency of sand. Add the cocoa powder and beat again. The consistency will still look sand-like.
If using a stand mixer swap the paddle attachment for the whisk.
Add the vanilla and the milk. Whisk on high speed for 4-5 minutes. The mixture will turn from a sandy texture to thick and creamy.
Use an offset spatula to spread the chocolate buttercream on top of the cooled chocolate cake.

Substitutions and Variations:

Skip the Coffee. The coffee in this recipe really enhances the chocolate flavor. I used 2 teaspoons of instant coffee diluted in one cup of water. If you would prefer not to use coffee you can substitute it with boiling water.

More Buttercream! Adding sour cream to chocolate cake adds moisture and flavor. If you prefer not use sour cream you can substitute it with the same amount of buttercream. Simply make the buttercream first then keep it in the fridge until ready to use.

Party Time! Making this cake for a birthday or party? Add sprinkles, crushed candy or cookies to top for festive feel!!

Notes and Tips:

Adding sour cream to chocolate cake adds moisture and flavor.
As mentioned in the recipe the batter is very thin! It will not have the same appearance as chocolate cupcake batter, for example. There is a lot of liquid in the recipe which helps to create a really moist cake.
If you find your chocolate buttercream is too thin you can add extra powdered sugar. If it’s too thick add extra heavy cream, milk or water until it reaches the desired consistency. Since the frosting is being spread on top of the sheet cake instead of piped it is ok if it isn’t as thick as regular buttercream.

Storage:

Refrigerator: Stored in an airtight container in the fridge, Chocolate Sheet Cake will stay fresh and moist for at least 4 days.

Happy Baking Y’all!

Susanne