Go Back
Chocolate Sheet Cake

One-Bowl Chocolate Sheet Cake Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 3/4 cup (60 g) unsweetened cocoa powder
  • 2 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup (240 ml) buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) vegetable oil
  • 2 tsp vanilla extract
  • 1 cup (240 ml) hot brewed coffee or hot water
  • 1/2 cup (113 g) unsalted butter
  • 1/4 cup (20 g) unsweetened cocoa powder
  • 1/3 cup (80 ml) whole milk
  • 3 cups (360 g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of fine sea salt

Method
 

  1. Heat oven to 350°F (180°C). Grease a 9x13-inch pan. Whisk flour, sugar, cocoa, baking soda, and salt in a large bowl. Add buttermilk, eggs, oil, and vanilla; whisk until just combined, then stir in hot coffee until smooth.
  2. Pour batter into pan. Bake 25-30 minutes until a toothpick comes out clean. Cool in the pan on a rack while you make the frosting.
  3. Melt butter in a saucepan over medium heat. Whisk in cocoa and milk, bring to a boil, and boil 30 seconds. Remove from heat and whisk in powdered sugar, vanilla, and salt until thick and glossy.
  4. Pour frosting immediately over the warm cake, spread evenly, and let set about 20 minutes. Slice and serve warm or at room temperature.

Notes

For the deepest chocolate taste, use the hot coffee; water works well too. If you don’t have buttermilk, stir 1 tablespoon lemon juice into 1 cup milk, let it curdle 5 minutes, and measure what you need. The cake keeps beautifully covered at room temp for up to 3 days.