Easy Sheet Pan Chocolate Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
3 1/4 cups all-purpose flour, spooned and leveled
02 -
2 cups granulated sugar
03 -
1 cup dark brown sugar, packed
04 -
1 1/4 cup Dutch process cocoa powder
05 -
2 1/2 teaspoons baking powder
06 -
2 teaspoons baking soda
07 -
2 teaspoons espresso powder
08 -
1 1/2 teaspoons kosher salt
→ Wet Ingredients
09 -
1 1/2 cups full-fat sour cream, room temperature
10 -
3/4 cup vegetable oil
11 -
4 large eggs, room temperature
12 -
1/2 cup buttermilk, room temperature
13 -
1 1/2 tablespoons apple cider vinegar
14 -
1 teaspoon vanilla
15 -
1 1/2 cups strong hot coffee or boiling water
16 -
2 tablespoons softened butter for the pan
→ Chocolate Frosting
17 -
1/3 cup unsalted butter
18 -
1/3 cup sour cream
19 -
1 1/4 cups granulated sugar
20 -
1 tablespoon Dutch process cocoa powder
21 -
1 teaspoon vanilla extract
22 -
1 cup dark chocolate chips
23 -
pinch of salt
# Instructions:
01 -
Preheat oven to 350°F. Thoroughly grease a half sheet baking pan (18.5" x 13.5" x 1") with softened butter.
02 -
In a large bowl, whisk together flour, both sugars, cocoa powder, baking powder, baking soda, espresso powder, and salt.
03 -
In another bowl, whisk sour cream, oil, eggs, buttermilk, apple cider vinegar, and vanilla until smooth.
04 -
Pour wet ingredients into dry ingredients, stir briefly, then gradually add hot coffee, mixing until just combined. Pour into prepared pan.
05 -
Bake for 18-20 minutes until a toothpick comes out clean. Don't overbake.
06 -
Melt sour cream, butter, and sugar in a saucepan over medium-high heat. Boil for 30 seconds, remove from heat, then whisk in cocoa powder, vanilla, chocolate chips, and salt until smooth.
07 -
Pour warm frosting over cake (can still be slightly warm) and spread evenly. Let frosting set completely before serving.
# Notes:
01 -
Store in refrigerator, wrapped, for 4-5 days
02 -
Can be frozen without frosting for up to 3 months
03 -
Makes great cupcakes (bake 16 minutes) or 9x13 cake (bake 35-40 minutes)