Chocolate Sheet Cake
This Chocolate Sheet Cake is decadently rich, perfectly moist, and topped with a creamy chocolate buttercream frosting. It’s the ultimate indulgence for any chocolate lover!
Ingredients
- 2 ½ cups flour
- 2 ½ cups sugar
- ½ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 2 teaspoon vanilla
- 1 cup butter melted
- 4 eggs
- 1 cup sour cream
- 1 cup milk
- 1 cup mini chocolate chips
Chocolate Buttercream Frosting
- 1 cup salted butter softened
- 4 ½ cups powdered sugar confectioner's sugar
- ½ cup unsweetened cocoa powder
- ¼ teaspoon sea salt
- 1 teaspoon pure vanilla extract
- ⅓ cup whole milk
Instructions
Chocolate Sheet Cake
- Set your oven to 350°F and let it preheat. Line an 18 x 13” cake pan with parchment paper and set it aside.
- In a medium bowl, mix together the flour, cocoa powder, baking soda, baking powder, sea salt, and espresso powder, then set the bowl aside.
- In a large bowl, whisk the melted butter, sugar, eggs, sour cream, milk, and vanilla until smooth and well combined. Add the dry ingredients to the wet mixture and stir until the batter comes together. Fold in the mini chocolate chips until evenly spread throughout.
- Pour the batter into the prepared pan and smooth it out. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Once baked, place the pan on a wire rack and let the cake cool completely to room temperature, which should take about 30 minutes.
Chocolate Buttercream Frosting
- In a medium bowl, whisk together powdered sugar, cocoa powder, and sea salt, then set aside.
- Using a stand mixer with the paddle attachment or a hand mixer in a large bowl, beat the butter until light and fluffy. Add half of the powdered sugar mixture and mix on low until incorporated, then increase the speed to high and beat for about 30 seconds until airy.
- Pour in the milk, vanilla, and the remaining powdered sugar mixture. Start mixing on low, then gradually increase to high and beat until smooth. Scrape down the sides and bottom of the bowl, then beat again until fully combined and fluffy.
- Once the cake has completely cooled, either lift it out of the pan onto a serving platter or leave it in the pan. Spread the chocolate buttercream evenly over the top.
- Slice, serve, and enjoy! If preferred, cover the cake with a lid, foil, or plastic wrap and Chill it overnight.