There is nothing better than a chocolate sheet cake. The chocolate cake, plus the chocolate buttercream, are to DIE for. This cake is super moist, soft, fluffy, and basically melts in your mouth with every bite. This cake, paired with a delectable chocolate buttercream, is one dang delicious dessert.

Chocolate sheet cake

Adapted from my Death by Chocolate Cupcakes recipe, there are two main components of this chocolate sheet cake.

  1. The cake: it took a couple of tries to get this baby right. I wanted the cake texture to be perfectly soft and moist, while also holding its structure as a tall and thick cake. It does just that.
  2. The chocolate buttercream: this chocolate buttercream is the BEST chocolate buttercream on earth. I can eat the buttercream alone with a spoon. The buttercream perfectly complements this chocolate sheet cake.

Ingredients

If you need to run to the grocery store, here is your shopping list:

  • All purpose flour
  • Cocoa powder
  • Baking powder
  • Salt
  • Unsalted butter
  • Vegetable oil
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Instant coffee (optional)
  • Whole milk
  • Yogurt
  • Powdered sugar

Steps

  1. In a small bowl, combine the instant coffee granules and water. Set aside.
  2. Whisk together the flour, cocoa powder, baking powder and salt. Set aside.
  3. Beat together the butter and oil until completely combined. Stream in the granulated sugar and beat until light and fluffy.
  4. Add the eggs one at a time and beat until combined. Add the vanilla extract and coffee mixture and beat until combined.
  5. Next, add half of the dry ingredients and mix until just incorporated. Add half of the milk and half of the yogurt and mix until just combined. Repeat this with the other halves of dry ingredients, milk and yogurt.
  6. Bake for 35-40 minutes at 325 degrees Fahrenheit.
  7. While the cake is baking/cooling, make the buttercream. Beat the butter until soft and fluffy. Add the powdered sugar, cocoa powder, salt and milk and beat until combined.
  8. Once the cake is cool, frost and enjoy!

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Yield: 15 large slices

Chocolate Sheet Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Author: Jess Italiano
There is nothing better than a chocolate sheet cake. The chocolate cake, plus the chocolate buttercream, are to DIE for. This cake is super moist, soft, fluffy, and basically melts in your mouth with every bite. This cake, paired with a delectable chocolate buttercream, is one dang delicious dessert.
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Ingredients
 

Cake

  • 1 tablespoon instant coffee + 1 tablespoon water, optional but recommended. The coffee really brings out the chocolate flavor.
  • 2 1/2 cups (313 grams) all purpose flour
  • 1 cup (80 grams) cocoa powder
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, room temperature
  • 1/2 cup (100 mL) vegetable oil
  • 2 cups (400 grams) granulated sugar
  • 4 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 cup (240 mL) whole milk, room temperature
  • 1/4 cup (60 grams) yogurt, room temperature, greek or regular works!

Chocolate Buttercream

  • 3/4 cup (170 grams) unsalted butter, room temperature
  • 2 1/2-3 cups (300-360 grams) powdered sugar
  • 1/4 cup (20 grams) cocoa powder
  • 1 pinch salt
  • 2-3 tablespoons milk/heavy cream

Instructions
 

Chocolate Cake

  • Preheat oven to 325 degrees Fahrenheit (163 degrees Ceslius) and line a 13×9 inch pan with parchment paper with overhang on at least two sides. This will make it easier to remove the cake from the pan.
  • If you are using the instant coffee: in a small bowl, mix together the instant coffee granules and water until the granules are dissolved. Set aside.
  • In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the butter and oil together until combined and completely homogeneous – this will only happen if the butter is completely at room temperature. About 2-3 minutes on medium-high speed.
  • With the mixer on low, slowly stream in the granulated sugar, then turn it up to medium-high speed and beat until light and fluffy. About 1 minute, scraping down the sides and bottom of the bowl as necessary.
  • Then, with the mixer on low, add the eggs in, one at a time, scraping down the sides and mixing well in between each addition. Add the vanilla extract and coffee mixture (if using) and mix on low until combined.
  • Add half of the dry ingredients and mix on low until just combined. Add half of the milk and half of the yogurt and mix on low until just combined. Repeat this with the remaining halves of dry ingredients, milk and yogurt. Do not overmix!
  • Pour the batter into the prepared pan and spread it into an even layer. Bake the cake for 35-40 minutes (begin checking at 35 minutes) until a toothpick inserted into the center of the cake comes out clean. Let the cake sit in the pan until completely cool.

Chocolate Buttercream

  • While the cake is baking and cooling, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, or a medium-sized bowl if using a handheld mixer, beat the butter by itself until it is light and fluffy. Add the powdered sugar, cocoa powder, salt, and milk/heavy cream and mix on low speed for 30 seconds and then on high speed until completely combined.
  • You may need to add more powdered sugar (to thicken) or more milk (to thin) depending on the desired consistency.
  • Once the cake is completely cool, frost the cake with the chocolate buttercream. Enjoy!
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