Chocolate Sheet Pan Cake
A rich and decadent chocolate sheet pan cake that's easy to make and perfect for any occasion.
Equipment
- 1 13x18-inch sheet pan greased and lined with parchment paper
- 1 electric mixer
- 1 Mixing bowls multiple
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter melted
- 1 cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter softened
- 1/4 cup cocoa powder
- 2 cups powdered sugar
- 2-3 tbsp milk
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 13x18-inch sheet pan and line it with parchment paper for easy release.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the melted butter, buttermilk, eggs, and vanilla extract. Stir until the ingredients are fully blended.
- Gradually add the wet mixture to the dry ingredients, stirring continuously until the batter is smooth and free of lumps.
- Pour the prepared batter into the sheet pan, spreading it evenly with a spatula. Ensure the batter reaches all corners of the pan.
- Place the sheet pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
Frosting
- In a bowl, beat the softened butter and cocoa powder until creamy. Gradually add powdered sugar and milk, beating until the frosting is smooth and spreadable.
- Once the cake is completely cool, spread the frosting evenly over the top. Use a spatula or knife to ensure an even layer.
Serving and Storage
- Cut the cake into slices and serve. Enjoy with a glass of milk or coffee.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: For a richer cake, use high-quality cocoa powder. Ingredient Substitutions: You can use sour cream in place of buttermilk. How to Serve: Serve with fresh berries for a pop of color. Storage & Freshness: Keep the cake in an airtight container to maintain freshness. Make-Ahead Tips: Bake the cake a day in advance and frost just before serving.