The Best Chocolate Sheet Cake

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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.


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.

The Best Chocolate Sheet Cake

Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 1 hour
Course Dessert
Servings 12


  • – 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


#### 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.

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