The No Faff Ultimate Chocolate Sheet Cake with Glossy Fudge Frosting

Moist Chocolate Sheet Cake

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Preparation time:20 Mins

Cooking time:35 Mins

Servings:16 servings

Ingredients:

• 2 cups All-Purpose Flour (sifted)
• 2 cups Granulated Sugar
• 3/4 cup Unsweetened Cocoa Powder
• 2 teaspoons Baking Soda
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 2 Large Eggs
• 1 cup Buttermilk
• 1/2 cup Vegetable Oil
• 2 teaspoons Vanilla Extract
• 1 cup Boiling Hot Coffee
• 1/2 cup (1 stick) Unsalted Butter (softened)
• 1/2 cup Unsweetened Cocoa Powder (for frosting)
• 3 cups Powdered/Icing Sugar (sifted)
• 1/2 cup Milk (Whole or Semi Skimmed)
• 1 teaspoon Vanilla Extract (for frosting)
• 1/8 teaspoon Salt (for frosting)

Instructions:

• Preheat oven to 350°F (175°C). Grease and flour a 13” x 9” baking pan, or line it with parchment paper leaving an overhang on the long sides.
• In a very large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until thoroughly combined and lump free.
• In a separate bowl, lightly whisk the eggs, buttermilk, oil, and vanilla extract until just blended.
• Pour the wet ingredients into the dry ingredients. Mix on low speed or gently by hand until just combined. Do not overmix.
• Carefully pour the boiling hot coffee (or water) into the batter while mixing slowly. The batter will be very thin; this is correct.
• Pour the thin batter into the prepared pan. Bake for 30 35 minutes, or until a wooden skewer inserted into the centre comes out with moist crumbs attached.
• Let the cake cool in the pan on a wire rack for 15 20 minutes.
• While the cake cools, prepare the frosting: In a saucepan over medium low heat, gently melt the butter. Whisk in the 1/2 cup cocoa powder until smooth. Remove from heat.
• Gradually whisk in the sifted powdered sugar, alternating with the milk and vanilla extract until the frosting is smooth, glossy, and easily pourable.
• Pour the warm frosting immediately over the still warm cake. Use an offset spatula to gently spread to the edges. Let the cake cool completely at room temperature for the frosting to set before slicing.

Nutrition Facts

Calories	458 kcal
Protein	6.1 g
Fat	16.7 g
Carbs	27.5 g
Fiber	5.4 g
Sodium	1837 mg

Recipe Info

Category	Dessert
Cuisine	American

The Definitive Guide to Effortless Chocolate Sheet Cake Perfection

There are desserts, and then there is the Chocolate Sheet Cake . This isn't about intricate piping bags or worrying about collapsed layers; this is about delivering maximum, unadulterated chocolate satisfaction with minimal fuss.

If you’ve been searching for the ultimate crowd pleasing bake the kind that vanishes instantly at potlucks or disappears moments after you declare it’s ready for an Easy Chocolate Birthday Cake request you’ve landed in the right place.

We are diving deep into a recipe that guarantees a supremely moist, deeply flavourful result every single time you decide to bake a Sheet Chocolate Cake . Forget the dryness often associated with homemade chocolate bakes; this preparation method locks in moisture so effectively, you’ll be delighted by its tender crumb hours later.

Why This Recipe Reigns Supreme in the Dessert Galaxy

What separates this particular Chocolate Sheet Cake Recipe From Scratch from the rest of the field? It comes down to a harmonious blend of simplicity and flavour engineering.

It achieves a rich texture that rivals even the most complicated layer cakes, yet it remains firmly rooted in accessible techniques perfect for any baker.

Beyond the Fussy Layers: Celebrating Simple Decadence

The beauty of the 13x9 inch pan format is its inherent ease. There’s no levelling, no torting, and no fiddly assembly required. You mix everything in one or two bowls, pour it into the pan, and bake.

This efficiency is why the Chocolate Sheet Cake format is perfect for unexpected events or when you need a reliably delicious Chocolate Chocolate Cake without dedicating an entire afternoon to the oven. It’s designed to be baked, frosted, and devoured rapidly.

Unlock Deep Cocoa Notes: Secrets to a Rich Flavor Profile

The key to transforming a good chocolate cake into an exceptional one lies in how you treat the cocoa. While many recipes call for room temperature liquid, our method hinges on the inclusion of boiling hot coffee. This isn't meant to impart a strong coffee flavour, but rather to "bloom" the cocoa powder.

This infusion process significantly deepens the chocolate notes, ensuring your Moist Chocolate Sheet Cake tastes intensely rich and deeply satisfying. On top of that,, the use of Chocolate Sheet Cake with Buttermilk ensures the necessary acidity is present to react with the leaveners, producing a beautiful, light structure beneath that decadent topping.

Designed for Speed: Your New Go-To Celebration Bake

With prep time clocking in at about 20 minutes, this bake is remarkably fast. We are moving straight from the pantry to the oven, making this the definitive choice when time is short but flavour cannot be compromised.

The accompanying fudge frosting is made while the cake cools slightly, ensuring you can have this entire operation complete and cooling down in under an hour and a half a phenomenal feat for such a luxurious dessert.

Assembling the Essentials for Your Ultimate Bake

To achieve the promised texture and flavour profile, having the right components on hand is half the battle won. This recipe prioritizes quality in foundational ingredients, as that is where the deep flavour of a good Chocolate Sheet Cake truly originates.

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Navigating the Pantry: What You Absolutely Need

Before you even think about preheating the oven, gather your tools and ingredients. For this bake, we are utilizing both dry structure builders and crucial wet components that contribute directly to the final moisture levels.

The Dry Foundation: Flour, Sugar, and the Cocoa Powerhouse

Start by assembling 2 cups of all-purpose flour, which provides the necessary structure. Pair this with 2 cups of granulated sugar yes, it sounds like a lot, but it’s crucial for maintaining tenderness in chocolate bakes.

The cocoa power comes from ¾ cup of unsweetened cocoa powder; I highly recommend using a good quality brand, as this is where the primary flavour lives. To ensure a lofty rise, we rely on 2 teaspoons of baking soda and 1 teaspoon of baking powder, balanced by 1 teaspoon of salt to keep the sweetness from becoming overwhelming.

Whisk these dry elements together thoroughly in a large bowl to ensure the leaveners are distributed evenly before any liquids are introduced.

Liquid Gold: Mastering the Hot Coffee Infusion for Moisture

The secret weapon in creating a truly Moist Chocolate Sheet Cake lies in two liquid agents: buttermilk and boiling hot coffee. You will need 1 cup of buttermilk, which provides essential acidity.

If you find yourself out, you can easily create a substitute by adding one tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for five minutes. The second crucial liquid is 1 cup of boiling hot coffee.

This hot liquid interacts directly with the cocoa, intensifying its flavour profile wonderfully. While you can substitute hot water, the coffee is highly recommended for the deepest chocolate impact.

Alongside these, measure out ½ cup of vegetable oil (for superior moisture retention) and 2 teaspoons of pure vanilla extract.

Essential Gear: Tools to Guarantee Success with Your Sheet Cake

The appropriate vessel is key. You’ll need a standard 13” x 9” metal baking pan. Lighter coloured metal pans are preferable as they conduct heat more evenly than dark pans, which can lead to over browning the edges.

Beyond the pan, standard mixing bowls, a good whisk, and a rubber spatula for scraping down the sides are all you need to assemble this straightforward batter.

Step-by-Step Mastery: Baking Your Perfect Slab

Once your mise en place is complete, the actual process of building your Chocolate Sheet Cake Recipe moves quickly. Precision in mixing and timing will guarantee that wonderful, tender crumb we are aiming for.

Crafting the Signature Glossy Fudge Topping

While the cake is cooling, we turn our attention to the luxurious Chocolate Sheet Cake Icing . This is not a standard buttercream; it's a glossy, fudgy topping made right on the stovetop. Melt ½ cup of softened unsalted butter in a small saucepan over medium low heat.

Once melted, whisk in ½ cup of cocoa powder until smooth. Remove the pan from the heat immediately. Next, gradually whisk in 3 cups of sifted powdered sugar, alternating with about ½ cup of milk and 1 teaspoon of vanilla extract, plus a tiny pinch of salt.

Continue mixing until the frosting is completely smooth, wonderfully glossy, and has the consistency of thick, pourable fudge.

Prep Work: Readying the Pan and Heating the Oven Correctly

Begin by setting your oven temperature to 350° F ( 175° C). Prepare your 13x9 pan by greasing and flouring it well, or, for the easiest cleanup, line the bottom and two long sides with parchment paper that hangs over the edge like handles.

This allows you to lift the entire cake out later if needed.

Combining Wet and Dry: Techniques for a Tender Crumb

In your largest bowl, combine all the dry ingredients flour, sugar, cocoa, baking soda, baking powder, and salt whisking until everything is uniformly blended. In a separate bowl, whisk the eggs, buttermilk, oil, and vanilla until just combined. Pour the wet mixture into the dry.

Mix these on low speed or by hand only until the streaks of flour have just disappeared. This is critical: Do Not Overmix . Once the ingredients are barely incorporated, slowly pour the boiling hot coffee into the batter while mixing gently.

The batter will become quite thin, resembling a watery chocolate soup this is exactly the consistency you want for a phenomenal Moist Chocolate Sheet Cake .

The Baking Window: Knowing When Your Cake is Truly Done

Pour the very liquid batter into your prepared pan. Bake for 30 to 35 minutes. You know it’s done when a thin wooden skewer inserted near the centre comes out with a few moist, tender crumbs attached, but no wet batter.

Frosting Application: Achieving That Picture Perfect Sheen Immediately

This step separates the novices from the pros when creating the perfect Sheet Chocolate Cake . Allow the cake to cool in the pan on a wire rack for just 15 to 20 minutes. The cake should still be slightly warm to the touch.

Pour the freshly made, warm fudge frosting immediately over the top. Use an offset spatula to gently guide the frosting to the edges. The residual heat from the cake will help the icing slightly melt and adhere beautifully, setting into that signature glossy, slightly firm shell as it cools completely.

Troubleshooting and Enhancements for Your Next Attempt

Even with a seemingly foolproof recipe like this Chocolate Sheet Cake Recipe , questions can arise. Understanding potential pitfalls allows you to adjust for future bakes or enhance the flavour profile to your liking.

Why Did My Cake Sink? Common Sheet Cake Pitfalls Explained

The most common reason for a sinking cake, particularly with a Chocolate Sheet Cake with Buttermilk , is opening the oven door too early usually before the 25-minute mark. Sudden temperature drops disrupt the setting structure.

Another potential issue is expired or incorrectly measured leavening agents (baking soda/powder). Always double check those dates! Finally, overmixing the batter after adding the flour traps too much air, which collapses when it hits the heat of the oven.

Flavor Twists: Adding Extracts and Spices to the Chocolate Sheet Cake

While this recipe is stellar as is, you can easily customize it. For a deeper, more complex flavour, consider adding ¼ teaspoon of ground cinnamon and a minuscule pinch of cayenne pepper to the dry ingredients; this creates a wonderful warming sensation reminiscent of Mexican hot chocolate.

Alternatively, if you want to lean into the coffee note, dissolve 1 teaspoon of instant espresso powder into the hot coffee before adding it to the batter.

Storage Secrets: Keeping That Ultra Moist Texture for Days

The inherent moisture from the oil and buttermilk helps this cake last, but proper storage is key. Once the Chocolate Sheet Cake Icing has fully set (about 2 hours at room temperature), cover the cake loosely with foil or place it in an airtight container.

It keeps beautifully at room temperature for up to three days. Refrigeration is generally unnecessary unless your kitchen is unusually warm, as the cold can slightly dry out the crumb.

Serving Suggestions: Pairings to Elevate the Experience

While this cake is magnificent on its own, a small accompaniment can elevate the experience. The rich intensity of this Chocolate Chocolate Cake begs for something bright to cut through it.

A vibrant raspberry coulis, lightly sweetened and served beside each slice, offers a perfect tart counterpoint. Alternatively, for a truly classic pairing, serve slices alongside a scoop of high quality vanilla bean ice cream or a dollop of freshly whipped cream infused with a tiny bit of orange zest.