Easy & Moist Chocolate Sheet Cake (Edit recipe)

Moist Chocolate Sheet Cake is easy to make from scratch with simple ingredients. It's rich, chocolatey, and topped with a light and airy chocolate buttercream for the perfect complement. This single-layer cake will fit your busy schedule for a quick and easy weeknight treat.

20 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	280
Fat:	16 g
Carbohydrates:	30 g
Protein:	8 g
Cholesterol:	42 g
Sodium:	105 mg
Fiber:	0 g
Sugars:	25 g
Calculated per serving.

by The Sweet Occasion

View original recipe

Serves: 24

Ingredients

Chocolate Cake

260 grams All Purpose Flour, (2 cups)
53 grams Cocoa Powder, (2/3 cup)
1 tsp Baking Soda
0.5 tsp Salt
226 grams Unsalted Butter, (1 cup)
440 grams Granulated White Sugar, (2 cups)
3 whole Eggs, at room temperature
2 tsp Pure Vanilla Extract
360 grams Whole Milk, (1 1/2 cups) at room temperature

Chocolate Buttercream

226 grams Unsalted Butter, (1 cup) at room temperature
450 grams Powdered Sugar, (1 pound)
45 grams Cocoa Powder, (1/2 cup)
2 tsp Pure Vanilla Extract
3 Tbsp Heavy Cream (Whipping Cream)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Chocolate CakePreheat oven to 350°F/177°C. Line a 9x13-inch cake pan with parchment paper and set aside.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl using a hand-held or stand mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
Pour the batter into the prepared pan with and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan set on a wire rack before frosting.
Chocolate Buttercream
In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, 2-3 minutes.
Add the powdered sugar and mix on low speed until completely incorporated.
Add the vanilla and enough cream for desired consistency. Scrape down the sides and bottom of the bowl. Beat on medium speed for 3-4 minutes until light and airy.

Notes

Storage: Store cake covered at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator for up to 5 days. Freezer: Wrap the leftover cake with plastic wrap and place it in an airtight container. Store in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight before serving.