Sheet Pan Chocolate Cake
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Table Talk with Tawnie
I’ve been wanting to develop a recipe for a chocolate cake for awhile now and I’m soooo glad I finally did. I’m obsessed with this Sheet Pan Chocolate Cake. The cake itself is insanely moist and rich with the perfect amount of chocolatey goodness. The frosting is so simple and comes together really easily. It doesn’t require any powdered sugar or softened butter – huge wins in my opinion. Most of all, I love that this cake is made on 1 sheet pan so it’s easy to transport, great for parties, and is so simple to slice & serve. I can’t wait to hear what you think of this Sheet Pan Chocolate Cake!
I LOVE sheet pan desserts because they can serve so many people with just one batch! Some of my other faves that you should check out are my Sheet Pan Rice Krispie Treats (four flavors! so fun!), Sheet Pan Chocolate Chip Cookies (total YUMMM!), and my Sheet Pan Cinnamon Rolls (ok so they’re half-dessert / half-breakfast, but still!)
Or if you’re looking for more chocolate desserts, check out my Fudgy Chocolate Crinkle Cookies, Chocolate Tart, or Small Batch Brownies!
What size sheet pan do I need?
This sheet pan cake recipe uses a standard half sheet pan, 18×13. Check out my favorite here:
OXO Half Sheet Pan
This is my favorite sheet pan! It’s high-quality, easy to clean, consistent for baking, and does not warp! Can’t recommend it enough.
For the Cake:
- All-Purpose Flour: Make sure to measure it using the spoon and level method. Too much flour will hinder the moist-ness of this cake.
- Sugar: We’ll use both granulated white sugar AND dark brown sugar (packed) for this sheet pan chocolate cake.
- Dutch Process Cocoa Powder: This will give the cake it’s chocolate flavor! If your cocoa powder has a lot of clumps, I recommend sifting it before you add it to the bowl with the other dry ingredients so that it mixes easier.
- Espresso Powder: I use this one from King Arthur. Don’t skip the espresso powder as it really rounds out the delicious chocolate flavor of this cake!
- Sour Cream: I recommend using full-fat sour cream, and let it come to room temperature before you start making the recipe. (Room temperature will mix easier with the other ingredients without the need to over-mix.)
- Buttermilk: Like the sour cream, let the buttermilk come to room temperature before mixing in.
- Apple Cider Vinegar: This might seem like an odd ingredient for a chocolate cake, but the apple cider vinegar reacts with the baking soda, which releases carbon dioxide bubbles that act as a leavening agent which contributes to the light, fluffy texture of this cake. (Ya learn something every day huh?)
- Strong, Hot Coffee: If you don’t have coffee, you can substitute boiling water. But I highly recommend using the hot coffee, as coffee and chocolate balance each other extremely well and help create a deeper, richer chocolate flavor for the cake.
- Other Ingredients You’ll Need: vegetable oil, large eggs, baking powder, baking soda, kosher salt, vanilla extract
For the Frosting
- Unsalted Butter: You’ll end up melting the butter, so no need to soften to room temperature. If you only have salted butter available, simply omit the extra salt added in the frosting.
- Sour Cream: I recommend using full-fat sour cream! You’ll melt the sour cream with the butter, so no need to bring to room temperature.
- Dutch Process Cocoa Powder: Along with the chocolate chips, the cocoa powder is what will give the frosting its delicious chocolate flavor!
- Dark Chocolate Chips: You can use milk or bittersweet if you prefer, but in my recipe testing I found dark to be the best flavor for the frosting alongside the chocolate cake!
- Other Ingredients You’ll Need: granulated sugar, vanilla extract, pinch of salt
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix the dry ingredients for the cake
Whisk together the dry ingredients for the cake in a large mixing bowl.
Then mix the wet ingredients
In another bowl, whisk together all of the wet ingredients for the cake and mix until smooth.
Mix the wet & dry ingredients together
Pour the wet ingredients into the dry, and stir just a bit until it’s moistened, doesn’t need to be completely incorporated.
Bake time!
Mix in the hot coffee, then pour cake batter onto the prepared baking sheet, smoothing out the top into an even layer. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. (Do not over bake!)
Prepare the frosting
In a saucepan on medium high heat, melt the sour cream, butter, and sugar. Let it boil for about 30 seconds then remove from heat. Add the remaining frosting ingredients and whisk until smooth and shiny.
Add the frosting, sprinkles, and serve!
Let the frosting cool a bit before adding it all over the top of the cake. Add sprinkles if you’d like, then slice and serve! Enjoy! 🍰
Expert Tips
- Slice with a plastic knife for easy, clean cuts.
- I love this cake because it’s easy decorating: simply add your favorite sprinkles, or you can pipe frosting around the perimeter. Bakers choice!
- Be sure to use room-temperature ingredients.
- Have fun! You’re baking CAKE! ☺️
Storage
Store in the fridge, wrapped, for up to 4-5 days.
Freezing the Cake
If you’d like to freeze the cake, I recommend doing so before you add the frosting. Wrap slices in plastic wrap, place in a freezer-safe baggie, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and then add frosting.
Sheet Pan Chocolate Cake FAQs
Can this sheet pan cake be made into cupcakes?
Yes! Bake in lined cupcake pans at 350°F for ~16 minutes.
What if I don’t have sour cream?
I would recommend using a full-fat plain Greek yogurt in its place.
Can I make this recipe using a 9×13 pan?
Yes! Pour the cake into a greased or parchment-lined metal 9×13 pan (not glass) and bake for ~35-40 minutes. Cover with foil around the 20 minute mark so the tops don’t brown too much.
Can I make this in round 8-inch or 9-inch cake pans?
Yes, the 8-inch cakes will take ~30 minutes, and the 9-inch pans will make a thinner cake and will take ~25 minutes. Be sure to use light-colored, metal pans for best results.
Why is my cake dry and crumbly?
It could be due to various reasons. Do not over bake the cake, you will know when it’s done when the cake appears set (not jiggly) and when you lightly touch it, it should spring back. A toothpick inserted in the center should come out clean, and a few moist crumbs are OK. Overmixing the cake batter is another reason; mix gently until combined. Another reason could be not measuring the flour properly. Too much flour can lead to a dense cake, so spoon and level the flour into the measuring cups.
Why is my cake flat/why did it sink?
Check your leavening agents. If your baking soda and powder are not fresh, your cake may not rise properly or fall after baking.
Can I make the cake ahead of time?
Yes, make the cake 1 day in advance but do not frost it yet. Cover once the cake has cooled, store at room temperature and when ready to serve, add the frosting. The frosting can also be made in advance so you can easily have it all prepped and ready.
Can I freeze the baked cake?
I recommend freezing the cake unfrosted. Allow the cake to cool completely, wrap it in plastic wrap, and freeze for up to 2-3 months. To thaw, unwrap the cake and thaw at room temperature for a few hours.
How many people does a sheet cake serve?
If using a standard 13×18 half sheet pan, and depending on the size you cut the cake, you can serve about 20-30 people!
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Sheet Pan Chocolate Cake
Ingredients
Cake Ingredients:
- 3 1/4 cups all-purpose flour (spooned and leveled)
- 2 cups granulated sugar
- 1 cup dark brown sugar (packed)
- 1 ¼ cup Dutch process cocoa powder (sifted if needed)
- 2 ½ tsp baking powder
- 2 tsp baking soda
- 2 tsp espresso powder (I use the one from King Arthur)
- 1 ½ tsp kosher salt
- 1 ½ cups full-fat sour cream (room temperature)
- ¾ cup vegetable oil
- 4 large eggs (room temperature)
- ½ cup buttermilk (room temperature)
- 1 ½ tbsp. apple cider vinegar
- 1 tsp vanilla
- 1 ½ cups strong hot coffee or boiling water
- 2 tbsp. softened butter (for the sheet pan)
Frosting Ingredients:
- ⅓ cup unsalted butter
- ⅓ cup sour cream
- 1 ¼ cups granulated sugar
- 1 Tbsp. Dutch process cocoa powder
- 1 tsp. vanilla extract
- 1 cup dark chocolate chips
- pinch of salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Spread the softened butter all over a standard half sheet baking sheet (18×13 inches) and set aside.2 tbsp. softened butter
- Whisk together the flour, sugars, cocoa powder, baking powder, baking soda, espresso powder, and salt in a large mixing bowl.3 1/4 cups all-purpose flour, 2 cups granulated sugar, 1 cup dark brown sugar, 1 ¼ cup Dutch process cocoa powder, 2 ½ tsp baking powder, 2 tsp baking soda, 2 tsp espresso powder, 1 ½ tsp kosher salt
- In another bowl, whisk together the sour cream, oil, eggs, buttermilk, apple cider vinegar, and vanilla until smooth.1 ½ cups full-fat sour cream, ¾ cup vegetable oil, 4 large eggs, ½ cup buttermilk, 1 ½ tbsp. apple cider vinegar, 1 tsp vanilla
- Pour the wet ingredients into the dry, and stir just a bit until it’s moistened, doesn’t need to be completely incorporated.
- Slowly and gradually stir in the hot coffee. It may look “soupy” at first but as you continue mixing, it will come together.1 ½ cups strong hot coffee or boiling water
- Pour cake batter onto the prepared baking sheet, smoothing out the top into an even layer.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean, do not over bake.
- For the frosting, melt the sour cream, butter, and sugar in a saucepan over medium high heat. Let it boil for about 30 seconds then remove from heat.⅓ cup unsalted butter, ⅓ cup sour cream, 1 ¼ cups granulated sugar
- Whisk in cocoa powder, vanilla, chocolate chips, and a pinch of salt. Whisk until smooth and shiny.1 Tbsp. Dutch process cocoa powder, 1 tsp. vanilla extract, 1 cup dark chocolate chips, pinch of salt
- Pour over the cake (it can still be warm, just not super hot) and spread it evenly over the cake. It makes just the right amount of frosting to cover the top, not too much, not too little! Let the frosting cool completely to set or if you can't wait just dig right on in! If you use another frosting, like buttercream frosting, you’ll need the cake to cool completely before frosting it.
- Feel free to decorate with sprinkles and enjoy!
Video
Notes
- Storage: Store in the fridge, wrapped, for up to 4-5 days.
- Freezing instructions: If you’d like to freeze the cake, I recommend doing so with the frosting off. Wrap slices in plastic wrap, place in a freezer safe baggie, and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge and then add frosting.
- To make into cupcakes: Bake at 350°F in lined cupcake pans for ~16 minutes.
- To make in a 9×13 pan: Pour the cake into a greased or parchment-lined metal 9×13 pan (not glass) and bake at 350°F for ~35-40 minutes. Cover with foil around the 20 minute mark so the tops don’t brown too much.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Marie-Catherine Dubé
I am 9 years old and I had fun making this recipe! It was delicious! And I loved it!
That is amazing!! thank you soo much, it looks great!
I am 9 years old and I had fun making this cake! It’s really delicious! I love it!