Chocolate Sheet Cake

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Fluffy, Moist, and Rich Chocolate Sheet Cake

If you’re searching for the perfect chocolate sheet cake that’s ultra-moist, deeply chocolatey, and easy to whip up, this is the recipe you need. Enhanced with hot coffee to intensify the cocoa flavor and topped with a luscious fudge buttercream, this cake is a chocoholic’s dream. Whether for a birthday, potluck, or a simple family treat, this sheet cake delivers both flavor and texture in every bite.

Why You’ll Love This Chocolate Sheet Cake:

  • Super moist and fluffy texture
  • Rich chocolate flavor, amplified with coffee
  • Easy one-bowl mixing method
  • Topped with creamy, decadent fudge frosting
  • Perfect for any occasion

Ingredients

For the Cake:

  • ½ cup (115g) sour cream
  • 1 cup (236mL) buttermilk
  • 3 large eggs
  • 1½ cups (354mL) strong hot coffee
  • ¾ cup (177mL) vegetable oil
  • 1 tablespoon (15mL) vanilla extract
  • 3 cups (360g) all-purpose flour
  • 2⅔ cups (530g) granulated sugar
  • ½ cup (50g) unsweetened cocoa powder
  • 1½ teaspoons (6g) baking powder
  • 1 tablespoon (18g) baking soda
  • ¾ teaspoon (4g) kosher salt

For the Fudge Buttercream Frosting:

  • 1½ cups (330g) unsalted butter, softened
  • ½ cup (50g) cocoa powder
  • ¾ teaspoon salt
  • 1 pound (453g) confectioners’ sugar, sifted
  • ⅓ cup (100g) chocolate fudge or ganache
  • Optional: Milk or cream, to adjust consistency

Instructions

Make the Cake:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
  2. Dry Ingredients: In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk to combine evenly.
  3. Wet Ingredients: In a medium bowl, whisk together the sour cream, buttermilk, eggs, vanilla extract, vegetable oil, and hot coffee.
  4. Combine: Add the wet ingredients into the bowl of dry ingredients. Mix with a stand mixer on low (or use a hand whisk) until fully combined and smooth. The batter will be thin—this is normal!
  5. Bake: Pour the batter into the prepared pan. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting:

  1. Prepare Ganache (if needed): If not using store-bought fudge, melt ¼ cup milk or cream with ¼ cup chopped dark chocolate until smooth. Let cool slightly.
  2. Cream Butter: In a stand mixer fitted with the paddle attachment, cream the softened butter until smooth. Add cocoa powder and salt; beat to combine.
  3. Add Sugar: Gradually add the sifted confectioners’ sugar in batches, mixing on low until fully incorporated. Scrape down the bowl as needed.
  4. Add Fudge: Mix in the fudge or cooled ganache until smooth. Add a tablespoon of milk or cream at a time if the frosting is too thick.
  5. Frost the Cake: Once the cake is fully cooled, dollop the frosting on top using an ice cream scooper or spoon. Spread evenly with an offset spatula.

Tips for Success:

  • Make sure the coffee is freshly brewed and hot when added.
  • Don’t skip the sour cream or buttermilk—they’re key to the cake’s moist texture.
  • Let the cake cool completely before frosting to prevent melting the buttercream.

Storage:

Store the frosted cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. It also freezes well (without frosting).

 

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