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Slices of chocolate cake on parchment paper.

Chocolate Sheet Cake

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!
Course Dessert
Cuisine American
Keyword Chocolate Cake with Buttercream Frosting, Chocolate Sheet Cake, Homemade Birthday Cake
Prep Time 30 minutes
Cook Time 30 minutes
Servings 18 slices
Calories 345 kcal
Susanne Susanne

Ingredients

For the Chocolate Sheet Cake

  • 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

For the Buttercream Frosting

  • ¾ cup salted butter softened
  • 3 ½ cups powdered sugar
  • ½ cup cocoa powder
  • 2 teaspoons vanilla extract
  • 5 tablespoons heavy cream or milk

Instructions

For the Chocolate Sheet Cake

  1. Preheat the oven to 350oF. Line a 9x13” baking pan with parchment paper.
  2. In a large bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Whisk 
together until combined.
  3. Add the sugar and whisk again until fully combined.
  4. Pour in the sour cream, eggs and vegetable oil. Use a handheld electric whisk to fully 
incorporate all the ingredients.
  5. Slowly pour in the coffee and whisk again until fully combined.
  6. Pour the cake batter into the prepared baking pan. The mixture will appear very thin so do not 
be alarmed!
  7. 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.
  8. Remove from the oven and leave to cool in the pan. When the cake has cooled invert the cake onto a serving plate. Alternatively, you can leave the cake in the pan to frost it.

For the Buttercream Frosting

  1. Put the butter into the bowl of a stand mixer. Use the paddle attachment and beat until the butter is creamy.
  2. Add the powdered sugar and continue to beat with the paddle attachment. The mixture will be the consistency of sand. Add the cocoa powder and beat again. The consistency will still look sand-like.
  3. Swap the paddle attachment for the whisk.
  4. 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.
  5. Use an offset spatula to spread the chocolate buttercream on top of the cooled chocolate 
cake.

Recipe Notes

  1. 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.
  2. 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.
  3. Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Nutrition Facts
Chocolate Sheet Cake
Amount Per Serving (1 slice)
Calories 345 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 47mg16%
Sodium 198mg9%
Potassium 167mg5%
Carbohydrates 60g20%
Fiber 3g13%
Sugar 46g51%
Protein 4g8%
Vitamin A 349IU7%
Vitamin C 0.1mg0%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.