This chocolate sheet cake is a longtime favorite and one we bake again and again. It’s deceptively simple—mixed in one bowl with a whisk, no creaming or heavy beating required. The finished cake is tender, moist, and packed with chocolate flavor. Topped with a light whipped chocolate ganache, it’s easily one of the best chocolate sheet cakes you’ll make.
- Tips for the best chocolate sheet cake:
- Chocolate sheet cake recipe notes:
- Ingredient Notes:
- For this chocolate sheet cake we are making two different components:
- Chocolate cake variations:
- FAQs:
- Can I substitute buttermilk?
- Can I remove the coffee?
- Should I adjust baking time and temperature for different pan sizes?
- Is it normal for the batter to be thin after adding hot coffee?
Tips for the best chocolate sheet cake:
A few key tips will help you get consistent, excellent results every time.
- Weigh ingredients: Measure flour and cocoa by weight when possible for the most accurate results and consistent texture.
- Choose quality cocoa: A high-quality unsweetened cocoa powder gives a deeper, more complex chocolate flavor.
- Use hot coffee: Hot coffee intensifies the chocolate without making the cake taste like coffee; it deepens richness and color.
- Grease the pan: Grease and flour your 9×13″ pan or line it with parchment for easy release and clean slices.
- Cool completely: Let the cake cool fully before frosting. The whipped ganache sets and spreads more evenly on a cooled surface.
Chocolate sheet cake recipe notes:
- Cupcakes: This batter works well for cupcakes and mini cupcakes—reduce baking time and test with a toothpick.
- Scaling: The recipe scales up or down easily. We double it for larger gatherings and halve it for a smaller batch.
- Cocoa: Use unsweetened cocoa powder. Brands like Valrhona or Rodolphe produce excellent results, but any good-quality unsweetened cocoa will work.
Ingredient Notes:
- Cocoa powder: High-quality cocoa makes a noticeable difference—choose one with robust flavor for best results.
- Ganache: Use a good-quality chocolate and full-fat heavy cream for a silky whipped ganache. A dark chocolate around 70% yields a rich, balanced topping, but semi-sweet or milk chocolate can be used to suit your taste.
- Hot coffee: Coffee enhances the chocolate’s depth without imparting a coffee taste. If you prefer, hot water can substitute, but coffee produces a fuller flavor.
For this chocolate sheet cake we are making two different components:
The recipe includes two parts: the chocolate sheet cake and a whipped chocolate ganache topping.
The cake is a cocoa-based sheet cake made moist by buttermilk and enriched with hot coffee for deeper chocolate flavor. It’s mixed in one bowl, poured into a pan, and baked until just set.
The ganache starts with melting chocolate and butter, then adding hot cream and sugar. After it cools until thick but still pliable, it’s whipped until light and fluffy and spread over the cooled cake.
Chocolate cake variations:
- This cake pairs well with many frostings. Aside from whipped chocolate ganache, try:
- Cream cheese icing for a tangy contrast.
- Coconut — use vanilla cream cheese icing and sprinkle toasted sweetened coconut on top.
- S’mores-style — add a graham cracker crust, a ganache core, and marshmallow frosting for a playful twist.
FAQs:
Can I substitute buttermilk?
Yes. Use regular milk, or make a quick buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.
Can I remove the coffee?
You can substitute hot water for the coffee, but brewed coffee enhances the chocolate’s depth and richness. Use decaf if you want the flavor without added caffeine.
Should I adjust baking time and temperature for different pan sizes?
Yes. If you use a different pan than a 9×13″, baking time will vary. Thinner batter bakes faster; a deeper pan requires more time. Check doneness with a toothpick inserted in the center—when it comes out clean or with a few moist crumbs, it’s done.
Is it normal for the batter to be thin after adding hot coffee?
Yes. The batter thins when hot coffee is added—this is expected. It bakes into a moist, tender cake rather than a dense one.
The Best Chocolate Sheet Cake
Ingredients
- 1 ¾ cups all purpose flour 210 g
- 2 cups sugar 400 g
- ¾ cup cocoa 75 g
- 2 teaspoons baking soda 10 ml
- 1 teaspoon baking powder 5 ml
- 1 teaspoon salt 5 ml
- 2 eggs
- 2 teaspoons vanilla extract 10 ml
- 1 cup buttermilk 240 ml
- ½ cup oil canola or vegetable, 120 ml
- 1 cup hot coffee 240 ml
Whipped Ganache:
- 5 oz chocolate
- 4 tablespoons butter 57 g
- 3/4 cup sugar 150 g
- 3/4 cup heavy cream 180 ml
- 2 teaspoons vanilla 10 ml
- Pinch of salt
Instructions
Cake:
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Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl. Whisk until evenly combined.
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Add the eggs, vanilla, buttermilk, and oil, and stir until the batter is smooth.
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Slowly pour in the hot coffee and stir quickly to combine. The batter will be very thin—this is normal.
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Pour the batter into a greased and floured 9×13″ pan and bake at 350°F (175°C) for about 20 minutes, or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool completely before frosting.
Whipped Ganache:
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Place the chocolate, butter, salt, and vanilla in a heatproof bowl.
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Heat the cream and sugar in a small saucepan until hot but not boiling, then pour over the chocolate mixture. Let sit for one minute, then stir until smooth.
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Chill the ganache in the refrigerator until it is cooled and thickened but not fully set.
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Whip the cooled ganache with a hand mixer or stand mixer for 1–2 minutes until light and fluffy.
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Spread the whipped ganache over the cooled cake and serve.
Notes
This chocolate sheet cake with whipped ganache is a reliable crowd-pleaser for any chocolate lover. It’s simple to make, versatile, and consistently delicious. If you bake it, we’d love to hear how it turned out—happy baking!