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Moist Chocolate Cake Pan

Category: Desserts That Transform Moments

One-pan soft chocolate cake, flavored with coffee and finished with a quick frosting, portable and perfect for groups.
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Sarah
Created By Mia Laurent
Updated on Wed, 16 Apr 2025 00:02:12 GMT
chocolate cake pan ingredients Pin
chocolate cake pan ingredients | chefmiarecipes.com

The unique combo of kefir with other sheet cake components delivers an amazingly soft, slightly tangy chocolate treat that just melts away as you eat it. This fan-favorite turns everyday kitchen staples into something truly indulgent by using kefir's natural fermenting properties to boost both the feel and taste, while the easy single-pan method works great for everything from casual get-togethers to fancy celebrations.

I've tried so many cake recipes, but this kefir-infused version has become what my family can't get enough of. That gentle tang from kefir works magic with the sweet chocolate, making a flavor depth that always has everyone asking for more.

Essential Components & Shopping Advice

  • Regular kefir: Go for whole-fat type for the creamiest texture and best tangy kick
  • Dutch-process cocoa: Splurge on high-end brands for that knockout chocolate intensity
  • Dark brown sugar: Make sure it's soft and clump-free for best results
  • Vegetable oil: Keeps everything super moist and fresh longer than butter
  • Hot strong coffee: Brew it right before mixing to really bring out the chocolate notes

Step-By-Step Guidance

Nail your pan prep:
Generously grease your half sheet pan (18.5x13.5 inches), put down parchment, then add a light coat of grease on top
Handle the dry stuff:
Run cocoa and flour through a sifter to break up clumps, then mix with other dry parts
Get the wet mix right:
Beat room-temp eggs with oil until they're fully mixed before adding your kefir
Mix with care:
Slowly add wet stuff to dry ingredients, folding gently just until everything comes together
Add the coffee boost:
Slowly pour in hot coffee while constantly stirring the mixture
Spread it perfectly:
Transfer batter to your ready pan, give it a few taps to pop air bubbles, level the top
Bake it just right:
Put rack in middle of oven, bake at 350°F for about 18-20 minutes
Moist Chocolate Sheet Cake Pin
Moist Chocolate Sheet Cake | chefmiarecipes.com

When I was a kid, my mom always used kefir in her baking and claimed it made the softest cakes. Now after years in the kitchen, I've learned she was totally right - those natural cultures in kefir really do create something special in the texture.

Keeping It Fresh & Serving Ideas

All that moisture from the kefir helps this cake stay nice and fresh when stored right. Keep it tightly wrapped at room temp for up to 3 days, or in the fridge for a full week. Just let it warm up a bit before serving if it's been chilled.

Getting That Perfect Texture

The secret to that dreamy soft cake is all in how you mix it. Too much mixing wakes up the gluten and makes things tough. Just mix until everything's barely combined, and you'll get that incredible tender bite every time.

Prep-Ahead Possibilities

This cake actually tastes better the next day after the flavors have had time to mingle. You can make it up to two days before you need it, wrap it well, and leave it at room temp. If you haven't frosted it yet, you can even freeze it for up to three months.

Managing Your Ingredients

Warm ingredients mix together way better and bake more evenly. Take your kefir, eggs, and anything else from the fridge about an hour before you start baking.

Pro Cooking Tricks

  • Check both middle and edges for doneness since the sides cook faster
  • Let the cake cool all the way before adding frosting so it won't slide off
  • Try using a straight-edge tool for super smooth frosting sides
Sheet Pan Chocolate Cake Pin
Sheet Pan Chocolate Cake | chefmiarecipes.com

After tweaking this recipe for years, I've found that kefir really turns an ordinary sheet cake into something memorable. Its natural tanginess balances the chocolate sweetness perfectly, while also making the cake incredibly tender and moist for days after baking.

Common Recipe Questions

→ Can I prepare this ahead?
Absolutely. Keep it chilled in the fridge for around 4 to 5 days, or freeze the cake base (no frosting) for three months.
→ What does coffee add to this cake?
It makes the chocolate flavor stand out more without tasting like coffee.
→ Could I turn this into cupcakes?
Of course! Use cupcake liners in the pan and bake for about 16 minutes at 350°F.
→ Why do room-temperature items matter?
They mix better, giving the cake a creamier texture and an even crumb.
→ Can I stick to normal cocoa powder?
Sure, but Dutch-processed cocoa makes it deeper in color and smoother to taste.

Sheet Pan Chocolate Cake

This cake is soft, chocolatey, and hints at coffee, topped with quick-to-make frosting.

Prep Time
15 minutes
Cooking Time
18 minutes
Total Duration
33 minutes
Created By: Mia Laurent

Recipe Category: Sweet Comfort

Skill Level: Moderately Challenging

Recipe Cuisine: American

Recipe Yield: 26 Number of Servings (1 large rectangular cake)

Dietary Categories: Vegetarian-Friendly

Ingredients You’ll Need

→ Cake Base

01 1 1/4 cup Dutch cocoa powder
02 2 teaspoons espresso powder
03 2 teaspoons baking soda
04 2 1/2 teaspoons baking powder
05 3 1/4 cups all-purpose flour (scooped and leveled)
06 1 1/2 teaspoons kosher salt
07 2 cups white sugar
08 1 cup packed dark brown sugar

→ Wet Ingredients

09 3/4 cup neutral vegetable oil
10 4 large eggs (room temp)
11 1 1/2 cups sour cream (full fat, room temp)
12 1/2 cup buttermilk (room temp)
13 1 teaspoon vanilla extract
14 1 1/2 cups very hot coffee
15 1 1/2 tablespoons apple cider vinegar
16 2 tablespoons butter (softened for greasing)

→ Chocolate Frosting

17 1/3 cup sour cream
18 pinch of salt
19 1/3 cup unsalted butter
20 1 tablespoon Dutch cocoa powder
21 1 cup dark chocolate chips
22 1 1/4 cups sugar
23 1 teaspoon vanilla

Steps to Make It

Step 01

Fire up the oven to 350°F. Butter up a big half-sheet pan (size: 18.5" x 13.5" x 1") really well.

Step 02

In a big mixing bowl, toss together the flour, sugars, cocoa powder, baking soda, espresso powder, baking powder, and salt until totally blended.

Step 03

Grab a second bowl and whisk together sour cream, oil, eggs, buttermilk, vinegar, and vanilla until smooth.

Step 04

Slowly stir the wet mix into your dry stuff. Add the hot coffee in bits while mixing. Don't overdo it—combine just until there are no streaks left. Spread batter evenly in your greased pan.

Step 05

Bake for 18 to 20 minutes. Check with a toothpick—it should come out clean. Be careful not to overcook.

Step 06

Heat the sugar, butter, and sour cream together over medium-high in a saucepan. Let it boil for half a minute, then pull it off the heat. Stir in cocoa, chocolate chips, salt, and vanilla until silky smooth.

Step 07

While the cake's still slightly warm, spread the hot frosting evenly on top. Let it cool completely before digging in.

Extra Information

  1. Wrap up and refrigerate for 4–5 days.
  2. Keep unfrosted in the freezer for 3 months.
  3. Works well as cupcakes (bake ~16 mins) or a 9x13 cake (bake 35–40 mins).

Essential Tools

  • Wide rectangular baking pan (18.5" x 13.5" x 1")
  • Big mixing containers
  • Saucepan for frosting
  • Whisk for combining

Allergen Details

Review every item for allergen risks. Reach out to a healthcare expert for any concerns.
  • Wheat (flour)
  • Egg-based products
  • Dairy (buttermilk, sour cream, butter)

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 309
  • Fat Content: 10 grams
  • Carbohydrate Content: 53 grams
  • Protein Content: 5 grams