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moist chocolate sheet cake recipe

Dark Chocolate Sheet Cake

Rich and delish
This dark chocolate sheet cake is super moist, made in one bowl chocolate cake that is topped with dark chocolate buttercream frosting. This cake was make for us chocolate lovers.
5 from 9 votes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 15 slices
Calories 629 kcal

Ingredients
 
 

  • 4 cups Flour
  • cup Dutch cocoa powder
  • 2 teaspoon Baking powder
  • 2 teaspoon Baking soda
  • 2 ½ cups Granulated sugar
  • 1 ¾ cups Vegetable oil
  • 4 Eggs
  • 1 tablespoon Vanilla extract
  • ½ teaspoon Salt
  • 2 cups Water
  • 2 cups Hot water/Hot coffee

For the chocolate frosting:

  • 230 g Butter
  • 350 g Powder sugar
  • 100 g Cocoa powder
  • ½ teaspoon Kosher salt
  • 3-5 teaspoon Milk
  • 1 teaspoon Vanilla extract

Instructions
 

  • Preheat an oven to 180c (350f) and prepare a 9x13 inch cake pan with parchment paper.
  • Into a big mixing bowl, add the eggs, vegetable oil, and sugar and mix with a whisk until well combined.
  • Add the room temperature water, sift the cocoa powder, add the baking powder, and baking soda, and mix with a whisk until well combined.
  • Then, add the flour and mix until almost combined. Add the hot water and mix until just combined.
  • Pour the cake batter into the prepared cake pan and bake in a preheated 180c (350f) oven for about 40 minutes or until a toothpick inserted into the cake comes out clean with moist crumbs.
  • Let the cake cool to room temperature. Don't frost a warm cake, because the frosting will melt off the cake.

Make the dark chocolate buttercream:

  • Into a big mixing bowl, add the soft butter, powder sugar, vanilla extract, and sift in the cocoa powder.
  • Mix on low speed until the frosting comes together.
  • Increase the speed to medium to high speed and mix for about 3 minutes until the frosting is silky and smooth.
  • Top the room temperature cake with the frosting and make wave pattern with a spatula.

Notes

Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the frosting.
Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Be patient! I know it’s extremely tempting to eat and frost this cake as its pulled out of the oven, but let the cake cool for at least and hour so it will be more firm and won’t crumble up. This step ensures that the frosting won’t melt off the cake. You never want to frost warm cupcakes or cakes.

Nutrition

Calories: 629kcalCarbohydrates: 88gProtein: 7gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 15gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 77mgSodium: 478mgPotassium: 219mgFiber: 5gSugar: 34gVitamin A: 448IUCalcium: 63mgIron: 3mg
Keyword best dark chocolate cake, dark chocolate cake, dark chocolate sheet cake, moist dark chocolate cake, moist dark chocolate cake recipe
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