Sheet Pan Chocolate Cake (Print Version)
# 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:
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.
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.
03 -
In a second bowl, whisk up sour cream, oil, eggs, buttermilk, vinegar, and vanilla until they're well blended.
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.
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.
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.
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:
01 -
Wrap it up and keep in the fridge for about 4 or 5 days.
02 -
Without the frosting, this cake freezes for 3 months easily.
03 -
Cupcakes? Bake for 16 minutes. Want it in a 9x13 pan? Bake 35-40 minutes.