Who doesn’t love chocolate cake? This simple but rich recipe for chocolate sheet cake looks just as good as it tastes. It is easy to make with simple ingredients. It's a dessert fit for the whole family.
It’s no surprise that chocolate is a favorite, with its rich chocolate flavor and velvety texture. This recipe makes a moist sheet cake, with cocoa in the batter but not in the frosting.
Ingredients and substitutes
- Flour - I like cake flour for this recipe because it lends a wonderful soft cake with a tender crumb. If you do not have cake flour you can make your own cake flour substitute
- Butter - I always use unsalted butter so I can control the amount of salt in the cake. But, if salted butter is all you have use it and omit salt in the recipe.
- Milk - I use full fat 3% milk. You can also use skimmed or low-fat milk.
- Vanilla - I think vanilla bean paste is perfect for sponge cake but you can certainly use vanilla extract or substitute some of the sugar for vanilla sugar.
- Cocoa powder - dutch processed cocoa powder works best for this cake.
- 2 cups (250 g) Cake Flour
- ½ cup (50 g) Cocoa Powder (Dutch Processed)
- 1½ teaspoon Baking Powder
- ¾ teaspoon Baking soda
- ½ teaspoon Salt
- ¼ cup (60 g) Butter unsalted room temperature
- ¼ cup (60 ml) Cooking oil
- 1½ cup (300 g) Sugar
- 2 Large Eggs
- ½ cup (120 ml) Greek Yogurt
- 1 teaspoon Vanilla Extract
- 1 cup (227 g) Butter unsalted, room temperature
- 4 cups (480 g) Powdered sugar
- ½ teaspoon Salt
- 1 teaspoon Vanilla extract
- ¼ cup (60 ml) Milk or cream (or water)
- ½ cup (100 g) Sugar
- 1 cup (240 ml) Water
- 1 teaspoon Lemon juice
- Oven - Preheat the oven to 325°F /165°C/ Gas Mark - 3
- Pan - Grease and line a 9 x 13 inch sheet pan for a 2-inch cake or an 18 x 13 sheet pan for a 1-inch cake with parchment paper.
- Dry ingredients - Sift together flour, cocoa powder, baking powder, baking soda, and salt - set aside
- Wet ingredients - In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, and oil. Whip for 2 to 3 minutes until light and fluffy. Next add the eggs, one at a time. Followed by the vanilla bean paste or extract.
- Combine - Next, add the flour and sour cream in three batches. Combine well but do not over mix. Pro tip - we do not want to activate the gluten in the flour so work gently once you add the flour.
- Bake - Pour the cake batter into the prepared sheet pans. Bake on the middle rack for 20 to 25 minutes or until a skewer inserted in the center comes out clean. Pro tip - using baking/ cake strips for your pans will prevent a dome and excess caramelization around the edges which looks better for layer cakes.
- Cool in the pan for 10 minutes then invert onto a cooling rack to cool completely. Pro tip - always cool cakes completely before decorating otherwise the frosting will melt on warm cakes.
- Combine - In the bowl of a stand mixer with the paddle attachment, cream the butter until light and fluffy. Then, add the powdered sugar one cup at a time.
- Whip - Once all the powdered sugar is in add the water or milk and vanilla extract. Continue to whip for 2 to 3 minutes until the buttercream is pale but light and fluffy.
- To prepare the simple syrup, boil the sugar, water, and lemon juice in a saucepan over medium heat. Once all the sugar is dissolved, boil a minute more - then cool completely.
- Level - Using a bread knife or cake leveler, level each cake layer by cutting the domes off. Brush each layer with simple syrup. Pro tip - Watch a video - how to level, torte, and fill cake like a pro.
- Stack - Place the first layer on the cake board or cake stand. Add a dollop of buttercream and spread evenly with an offset spatula. Then, place the second layer on top. Chill the cake for 15 minutes. Pro tip - chilling the cake will help hold the two layers together and prevent them from moving while frosting the outside.
- Frost - Add more frosting on the top and sides of the cake. Smooth the buttercream as best you can. Pro tip - an offset spatula for the top and a straight-edged spatula for the sides of the cake does a better job of smoothing. You can also dip a bench scraper in warm water for final smoothing
- I added dragees to the top but you can also transfer any remaining buttercream to a piping bag with a piping tip. Pipe a border on the top and bottom of the cake. Alternatively, this cake can be covered with fondant as well.
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The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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