Sheet Pan Chocolate Cake (Printable Recipe Version)
This cake is soft, chocolatey, and hints at coffee, topped with quick-to-make frosting.
# 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:
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.
02 -
In a big mixing bowl, toss together the flour, sugars, cocoa powder, baking soda, espresso powder, baking powder, and salt until totally blended.
03 -
Grab a second bowl and whisk together sour cream, oil, eggs, buttermilk, vinegar, and vanilla until smooth.
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.
05 -
Bake for 18 to 20 minutes. Check with a toothpick—it should come out clean. Be careful not to overcook.
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.
07 -
While the cake's still slightly warm, spread the hot frosting evenly on top. Let it cool completely before digging in.
# Extra Information:
01 -
Wrap up and refrigerate for 4–5 days.
02 -
Keep unfrosted in the freezer for 3 months.
03 -
Works well as cupcakes (bake ~16 mins) or a 9x13 cake (bake 35–40 mins).