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Chocolate Sheet Cake

Moist Chocolate Sheet Cake with Creamy Buttercream Bliss

Experience the ultimate Chocolate Sheet Cake with a rich, moist texture and delightful creamy buttercream frosting.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Substitute with gluten-free flour if needed.
  • ¾ cup natural unsweetened cocoa powder Delivers rich chocolate flavor.
  • 2 cups granulated sugar Can use a sugar substitute for lower-calorie option.
  • 2 teaspoons baking powder Essential leavening agent.
  • 1 teaspoon baking soda Additional leavening agent.
  • 1 teaspoon salt Use a pinch of kosher or sea salt.
  • 1 cup milk Plant-based milk works for a dairy-free version.
  • 2 large eggs Replace with 3 tablespoons of cornstarch + ½ cup yogurt for egg-free.
  • ½ cup vegetable oil Can swap with neutral oils.
  • 1 tablespoon white or apple cider vinegar Don't omit for optimal texture.
  • 2 teaspoons pure vanilla extract Best not to substitute.
  • 1 cup boiling water Hot water can work if espresso powder is omitted.
  • 1 teaspoon instant espresso powder Omit for caffeine-free option.
For the Frosting
  • 8 ounces semi-sweet chocolate High-quality chocolate for melting.
  • 4 cups powdered sugar Substitutes are not recommended.
  • ½ cup natural unsweetened cocoa powder Can replace with extra powdered sugar.
  • 1 cup unsalted butter Vegan butter is a suitable substitute.
  • 1 pinch salt Enhances frosting flavor.
  • 1 teaspoon additional vanilla extract No substitutes recommended.

Equipment

  • Mixing Bowl
  • Whisk
  • Baking pan
  • Oven
  • Spatula
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan.
  2. In a large mixing bowl, combine the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt. Whisk until well combined.
  3. Add the wet ingredients: milk, eggs, oil, vinegar, and vanilla. Whisk until the batter is smooth and well combined.
  4. Carefully stir in the boiling water and espresso powder (if using) to activate the leavening agents.
  5. Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the frosting, melt chocolate and let it cool. Cream butter with melted chocolate, then gradually add powdered sugar, cocoa, salt, and vanilla.
  8. Once the cake is completely cooled, spread the frosting evenly over the top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 4gFat: 15gSaturated Fat: 8gCholesterol: 45mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 30gVitamin A: 400IUCalcium: 50mgIron: 2mg

Notes

Measure accurately for best results and avoid overmixing to maintain a light texture.

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