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.
1 tablespoon instant coffee + 1tablespoonwateroptional but recommended. The coffee really brings out the chocolate flavor.
2 ½cups(313grams)all purpose flour
1cup(80grams)cocoa powder
2teaspoonbaking powder
½teaspoonsalt
½cup(113grams)unsalted butterroom temperature
½cup(100mL)vegetable oil
2cups(400grams)granulated sugar
4eggsroom temperature
1tablespoonvanilla extract
1cup(240mL)whole milkroom temperature
¼cup(60grams)yogurtroom temperature, greek or regular works!
Chocolate Buttercream
¾cup(170grams)unsalted butterroom temperature
2 ½-3cups(300-360grams)powdered sugar
¼cup(20grams)cocoa powder
1pinchsalt
2-3tablespoonsmilk/heavy cream
Instructions
Chocolate Cake
Preheat oven to 325 degrees Fahrenheit (163 degrees Ceslius) and line a 13x9 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!