This chocolate cake is one of our all-time favorites. We make it year after year because it’s incredibly delicious and super easy. You only need one bowl and a whisk—no creaming or beating required. Just mix everything together, bake, and you’ll get a tender, moist chocolate sheet cake that’s out of this world.
Tips for the Best Chocolate Sheet Cake
Here are some tips to make sure your chocolate cake turns out perfectly:
- Measure Ingredients Accurately: Especially the cocoa powder and flour, as they can be tricky to measure correctly. Weighing them is the best way to ensure accuracy.
- Use High-Quality Cocoa Powder: This makes the chocolate flavor more intense and delicious.
- Add Hot Coffee: It enhances the richness of the chocolate flavor.
- Grease the Pan Properly: This prevents the cake from sticking. You can also use parchment paper with cooking spray for easy removal.
- Cool Completely Before Icing: Let the cake cool entirely before icing with whipped ganache for the best results.
FAQs
Can I Substitute Buttermilk?
Yes, you can use regular milk or milk mixed with a bit of vinegar or lemon juice.
Can I Skip the Coffee?
You can use hot water instead of coffee, but the coffee adds depth and richness to the chocolate flavor.
Do I Need to Adjust Baking Time and Temperature for Different Pan Sizes?
Yes, if you’re using a different pan size or a non-standard oven, you’ll need to adjust the baking time and temperature. Keep a close eye on the cake and test for doneness with a toothpick.
Is It Normal for the Batter to Be Thin After Adding Hot Coffee?
Yes, the batter will be thin after adding the hot coffee. This is normal and it will bake into a moist, tender cake.
Print
The Best Chocolate Sheet Cake
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
- – 1 ¾ cups all-purpose flour
- – 2 cups sugar
- – ¾ cup cocoa powder
- – 2 teaspoons baking soda
- – 1 teaspoon baking powder
- – 1 teaspoon salt
- – 2 eggs
- – 2 teaspoons vanilla extract
- – 1 cup buttermilk
- – ½ cup oil (canola or vegetable)
- – 1 cup hot coffee
### Whipped Ganache
- – 5 oz chocolate
- – 4 tablespoons butter
- – ¾ cup sugar
- – ¾ cup heavy cream
- – 2 teaspoons vanilla
- – Pinch of salt
Instructions
#### Cake
- Preheat the oven to 350°F.
- Combine sugar, flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Stir together with a whisk until evenly mixed.
- Add vanilla, eggs, buttermilk, and oil. Stir until combined.
- Add hot coffee and stir quickly to mix evenly. The batter will be very thin.
- Pour the batter into a greased and floured 9×13″ pan.
- Bake for about 20 minutes or until a toothpick comes out clean.
- Set aside to cool.
#### Whipped Ganache
- Combine chocolate, butter, salt, and vanilla in a bowl.
- In a small pan over medium heat, heat cream and sugar until hot but not boiling.
- Pour the heated cream and sugar over the chocolate mixture. Let it sit for 1 minute, then stir until smooth.
- Refrigerate until cooled but not hard.
- Whip with a hand mixer or stand mixer for 1-2 minutes until fluffy and light.
- Ice the cooled cake with the whipped ganache.
