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Rich Chocolate Cake

Featured in Let's Bake Something Wonderful.

One-pan chocolate cake packed with coffee flavor and a quick frosting, great for big groups and easy to carry.
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Hannah Author
Updated on Sat, 29 Mar 2025 10:15:19 GMT
soft chocolate cake ingredients Pin it
soft chocolate cake ingredients | recipesbyhannah.com

This chocolate sheet cake with kefir mixes simple ingredients for an incredibly juicy, zesty chocolate treat you won't forget. The natural fermentation in kefir works magic on both the cake's softness and taste, while the straightforward single-pan method makes this indulgent dessert perfect for everyday gatherings or fancy celebrations alike.

I've tried so many cake recipes, but this kefir-based version has become what my family begs for. The gentle tang from kefir works wonderfully against the sweet chocolate, making a flavor that's got everyone reaching for another piece.

Essential Ingredients & Shopping Advice

  • Plain kefir: Grab the whole-fat kind for maximum creaminess and tang
  • Dutch-process cocoa powder: Splurge on high-quality brands for that deep chocolate kick
  • Dark brown sugar: Make sure it's soft and clump-free for best results
  • Vegetable oil: Keeps everything wonderfully moist and fresh longer than butter
  • Strong hot coffee: Brew it fresh to really bring out the chocolate goodness

Step-By-Step Preparation

Getting your pan ready:
Coat your half sheet pan (18.5x13.5 inches) thoroughly with grease, put down parchment, then add a light coat of grease on top
Handling dry ingredients:
Run cocoa and flour through a sifter to break up clumps, then mix with other dry stuff
Getting wet ingredients right:
Beat room-temp eggs with oil until they're completely mixed before adding your kefir
Mixing it all together:
Slowly add wet stuff to dry stuff, folding gently just until everything comes together
Adding the coffee boost:
Slowly pour hot coffee in while stirring non-stop
Spreading the batter:
Pour into your ready pan, tap it to let air bubbles escape, then smooth the top
Baking it perfectly:
Put rack in the middle of your oven, bake at 350°F for about 18-20 minutes
Moist Chocolate Sheet Cake Pin it
Moist Chocolate Sheet Cake | recipesbyhannah.com

My mom always used kefir when baking cakes when I was little. She'd say nothing else makes them so soft. Now after years in the kitchen, I can tell she was right - those natural cultures in kefir really do something special to the texture.

Keeping It Fresh

Thanks to the kefir's moisture, this cake stays nice and fresh when stored right. Wrap it up tight and leave it on the counter for up to 3 days, or pop it in the fridge for a week. Just let it warm up before you eat it if it's been chilled.

Getting The Perfect Texture

The secret to that soft, velvety bite is all in how you mix things. Don't go overboard or you'll wake up the gluten and end up with a tough cake. Just mix until everything's combined and you'll get that dreamy softness every time.

Plan-Ahead Pointers

This cake actually tastes better the next day after the flavors get friendly with each other. You can make it two days before you need it, wrap it well, and keep it at room temp. If you haven't frosted it yet, you can freeze it for up to three months too.

Watch Your Temperatures

Using ingredients that aren't cold helps everything mix better and bake more evenly. Take your kefir, eggs and other cold stuff out about an hour before you start cooking.

Smart Baking Tricks

  • Check if it's done in both the middle and edges since the corners cook faster
  • Let the cake cool all the way before adding frosting so it doesn't melt
  • A bench scraper gets you those perfectly smooth frosting sides
Sheet Pan Chocolate Cake Pin it
Sheet Pan Chocolate Cake | recipesbyhannah.com

I've spent years tweaking this recipe and can honestly say kefir transforms an ordinary sheet cake into something extraordinary. Its natural tanginess cuts through the sweetness just right, and the acids help create a super tender cake that stays juicy for days.

Frequently Asked Questions

→ Is it okay to bake this ahead?
Absolutely! Keep it cold for up to 4-5 days or freeze it without frosting for 3 months.
→ What does coffee do in chocolate cake?
It makes the chocolate flavor pop while not making the cake taste like coffee.
→ Can this batter work for cupcakes?
Sure thing! Pour into cupcake liners and bake at 350°F for about 16 minutes.
→ Why should ingredients be room temperature?
They mix together more smoothly and help the cake bake evenly.
→ Is regular cocoa powder okay?
Totally fine, but Dutch process cocoa adds a softer taste and deeper color.

Sheet Pan Chocolate Cake

Soft and moist chocolate cake with a coffee twist, finished with a simple chocolaty topping.

Prep Time
15 Minutes
Cook Time
18 Minutes
Total Time
33 Minutes

Category: Sweet Kitchen

Difficulty: Intermediate

Cuisine: American

Yield: 26 Servings (1 big sheet pan)

Dietary: Vegetarian

Ingredients

→ Cake Layers

01 2 teaspoons baking soda
02 3 1/4 cups all-purpose flour, scooped and leveled
03 1 teaspoon espresso powder
04 2 cups white sugar
05 2 1/2 teaspoons baking powder
06 1 cup packed dark brown sugar
07 1 1/4 cup Dutch-process cocoa
08 1 1/2 teaspoons kosher salt

→ Liquid Mix

09 1 teaspoon vanilla extract
10 2 tablespoons softened butter, for greasing
11 3/4 cup vegetable oil
12 1 1/2 teaspoons apple cider vinegar
13 1/2 cup room temperature buttermilk
14 4 large room-temp eggs
15 1 1/2 cups sour cream, not cold
16 1 1/2 cups very hot coffee or boiling water

→ Chocolate Topping

17 1 teaspoon vanilla
18 1 1/4 cups white sugar
19 1/3 cup sour cream
20 1/3 cup unsalted butter
21 1 cup dark chocolate chips
22 1 tablespoon Dutch-processed cocoa
23 a tiny pinch of salt

Instructions

Step 01

Set your oven to 350 degrees F. Butter up a large sheet pan (18.5 x 13.5 x 1 inch) generously so the cake doesn’t stick.

Step 02

Grab a big bowl and mix together your flour, sugars (both white and brown), cocoa, espresso powder, baking powders, baking soda, and the salt.

Step 03

In a second bowl, whisk up sour cream, oil, eggs, buttermilk, vinegar, and vanilla until they're well blended.

Step 04

Add your wet mixture into the dry in batches, stir lightly, then pour in the hot coffee little by little until it comes together. Don't overmix! Pour this into your pan.

Step 05

Bake for about 18-20 minutes. Poke it with a toothpick in the middle—if it comes out clean, it’s ready. Watch carefully so it doesn’t dry out.

Step 06

On medium heat in a small pot, combine sour cream, butter, and granulated sugar until it boils. Let that boil for about 30 seconds, turn the stove off, then stir in cocoa, chocolate chips, salt, and vanilla. Mix until smooth.

Step 07

Spread the warm frosting evenly over your cake while it’s still a bit warm (it’ll settle nicely). Let the whole thing cool completely before digging in.

Notes

  1. Wrap it up and keep in the fridge for about 4 or 5 days.
  2. Without the frosting, this cake freezes for 3 months easily.
  3. Cupcakes? Bake for 16 minutes. Want it in a 9x13 pan? Bake 35-40 minutes.

Tools You'll Need

  • Big sheet pan (18.5 x 13.5 x 1 inches)
  • Mixing bowls (large size recommended)
  • Whisk for mixing
  • Small saucepan

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, sour cream, buttermilk)
  • Made with eggs
  • Wheat included (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 309
  • Total Fat: 10 g
  • Total Carbohydrate: 53 g
  • Protein: 5 g