Sheet Pan Chocolate Cake

Chocolate sheet cake with multi colored sprinkles on a half sheet pan with one slice removed with an offset spatula.

Say goodbye to boxed chocolate cake mix! My Sheet Pan Chocolate Cake is going to rock your world! From its moist, fluffy texture to its rich, decadent chocolate taste, you’ll be looking for any excuse to keep making batches of this cake. Best of all, it’s made on one sheet pan which makes it super easy to transport as well as slice and serve.

Course Dessert

Prep Time 15

Cook Time 18

Total Time 33

Servings or more servings

Calories 309kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat the oven to 350°F. Spread the softened butter all over a standard half sheet baking sheet (18.5" long, 13.5" wide, 1" tall) and set aside. The proper sheet pan is important so you don't have extra cake batter/so cake doesn't spill over the edges.
2 tbsp. softened butter
Whisk together the flour (spooned and leveled properaly), 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. (Note: a few people have mentioned the cake baking over the sides just a little. If you feel your pan is not the right size or is TOO full and could bake over the sides, bake a few cupcakes on the side!)
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean, do not over bake.
A note for the frosting: I recommend making it right when you're ready to frost the cake. Don't let the frosting sit, or the texture changes, making it hard to spread on the cake. Melt the sour cream, butter, and sugar in a saucepan over medium-high heat. Let it boil for about 30 seconds and then remove it 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 (feel free to double the frosting recipe if you want more). 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: At room temperature for up to 3 days or 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 9x13 pan: Pour the cake into a greased or parchment-lined metal 9x13 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