Easy & Moist Chocolate Sheet Cake
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.
Ingredients
Chocolate Cake
- 260 grams260 grams260 grams All Purpose Flour, (2 cups)
- 53 grams53 grams53 grams Cocoa Powder, (2/3 cup)
- 1 tsp1 tsp1 tsp Baking Soda
- 0.5 tsp0.5 tsp0.5 tsp Salt
- 226 grams226 grams226 grams Unsalted Butter, (1 cup)
- 440 grams440 grams440 grams Granulated White Sugar, (2 cups)
- 3 whole3 whole3 whole Eggs, at room temperature
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 360 grams360 grams360 grams Whole Milk, (1 1/2 cups) at room temperature
Chocolate Buttercream
- 226 grams226 grams226 grams Unsalted Butter, (1 cup) at room temperature
- 450 grams450 grams450 grams Powdered Sugar, (1 pound)
- 45 grams45 grams45 grams Cocoa Powder, (1/2 cup)
- 2 tsp2 tsp2 tsp Pure Vanilla Extract
- 3 Tbsp3 Tbsp3 Tbsp Heavy Cream (Whipping Cream)
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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.
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About This Recipe
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Cakes Coconut Free Desserts Nightshade Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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