The BEST Chocolate Sheet Cake Recipe

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 0.5 cup Dutch-Processed Cocoa Powder (sifted to avoid lumps)
• 2 teaspoons Baking Soda (ensure fresh for best rise)
• 1.5 teaspoons Baking Powder (double‑acting)
• 0.75 teaspoon Kosher Sea Salt (standardized grain size)
• 2.667 cups Granulated Sugar (adds sweetness and softness)
• 0.75 cup Toasted Pecans or Walnuts (optional mix‑in for crunch)
• 1 cup Buttermilk (whole‑milk preferred for richness)
• 0.5 cup Sour Cream (full‑fat for tenderness)
• 0.75 cup Vegetable Oil (neutral flavor, keeps cake moist)
• 3 large Eggs (cracked separately to avoid shells)
• 1 tablespoon Vanilla Extract (pure vanilla for depth)
• 1.5 cups Hot Coffee (or Boiling Water) (near boiling; coffee enhances chocolate flavor)
• 1.5 cups Unsalted Butter (room temperature, softened)
• 1 lb Powdered Sugar (sifted to avoid lumps)
• 0.25 cup Dutch-Processed Cocoa Powder (Frosting) (sifted for smooth frosting)
• 0.75 teaspoon Kosher Sea Salt (Frosting) (same as dry mix)
• 0.33 cup Hot Fudge (or Chocolate Ganache) (adds richness to frosting)
• 3 tablespoons Heavy Cream or Milk (add a tablespoon at a time to adjust frosting consistency)

Instructions

1. Preheat Oven

   Set the oven to 350°F and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Sift Dry Ingredients

   In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Press out any clumps with a spatula.

   Time: PT5M

3. Whisk Dry Mix

   Give the sifted dry ingredients a quick whisk to ensure even distribution.

   Time: PT2M

4. Measure Wet Ingredients

   Measure the buttermilk, sour cream, vegetable oil, eggs, and vanilla extract. Crack eggs into a separate bowl before adding.

   Time: PT5M

5. Prepare Hot Coffee

   Brew 1½ cups of strong coffee (or boil water) and keep it hot.

   Time: PT5M

6. Line Baking Pan

   Line a 9×13‑inch pan with parchment paper, folding it into a sling, then spray lightly with non‑stick spray.

   Time: PT3M

7. Combine Wet and Dry

   Pour the wet mixture into the dry bowl and stir until just combined. Scrape the sides to eliminate dry pockets.

   Time: PT3M

8. Transfer to Pan

   Pour the batter into the prepared pan and smooth the top with a spatula.

   Time: PT2M

9. Bake Cake

   Bake at 350°F for 45‑50 minutes, or until the center springs back when gently pressed.

   Time: PT45M

   Temperature: 350°F

10. Cool Cake

    Allow the cake to cool in the pan on a rack for about 30 minutes before frosting.

    Time: PT30M

11. Cream Butter

    In a stand mixer, beat the softened butter on medium speed for 2 minutes until smooth.

    Time: PT2M

12. Add Powdered Sugar

    Gradually add the sifted powdered sugar, half a cup at a time, mixing on low speed after each addition.

    Time: PT3M

13. Incorporate Cocoa and Salt

    Sift in the cocoa powder and add the salt, then mix on low until fully combined.

    Time: PT2M

14. Add Hot Fudge

    Pour the hot fudge (or ganache) into the frosting and mix on medium‑low until the mixture is glossy and uniform.

    Time: PT2M

15. Adjust Consistency

    If the frosting is too thick, add heavy cream or milk one tablespoon at a time, up to 3 tablespoons, mixing after each addition.

    Time: PT2M

16. Frost the Cake

    Using an offset spatula, spread the chocolate buttercream evenly over the cooled cake, creating smooth swoops if desired.

    Time: PT5M

17. Optional Garnish

    Sprinkle toasted nuts, shaved chocolate, or chocolate sprinkles on top for extra texture and visual appeal.

    Time: PT2M

Nutrition Facts

Calories

800

Protein

8g

Carbohydrates

100g

Fat

45g

Fiber

5g