🍫 Sheet Pan Chocolate Cake (Rich and Fudgy)
Prep time: 15 minutes
Bake time: 25–30 minutes
Serves: 12–16 slices
Ingredients
For the chocolate cake:
1¾ cups (220 g) of all-purpose flour
2 cups (400 g) granulated sugar
¾ cup (75 g) of unsweetened cocoa powder
2 teaspoons baking soda
1 tsp baking powder
1 teaspoon of salt
2 large eggs
1 cup (240 ml) of buttermilk (or milk and 1 tablespoon of vinegar)
½ cup (120 ml) vegetable oil
2 tsp vanilla extract
1 cup (240 ml) of hot coffee or hot water (the coffee will deepen the flavour).
For the chocolate frosting:
½ cup (115 g) unsalted butter
1/4 cup (60 ml) milk or cream
¼ cup (25 g) cocoa powder
3½ cups (440 g) icing sugar
1 tsp vanilla extract
Pinch of salt
Optional: sprinkles or chocolate shavings for decoration.
Instructions:
1. Prepare the pan.
Preheat the oven to 175°C/350°F.
Grease or line a 23×33 cm (9×13-inch) baking tray.
2. Make the cake batter:
In a large bowl, whisk together:
Flour, sugar, cocoa powder, baking soda, baking powder and salt.
Add:
eggs, buttermilk, oil and vanilla.
3. Mix until smooth.
Slowly pour in the hot coffee or water, stirring gently.
(The batter will be thin — this is perfect!)
4. Bake
Pour the batter into the prepared tin.
Bake for 25–30 minutes until a toothpick inserted into the centre comes out clean.
Leave to cool for 10–15 minutes.
Make the frosting:
Melt the butter in a saucepan over a medium heat.
Stir in the cocoa powder and milk.
Remove from the heat.
Whisk in the icing sugar, vanilla and salt until smooth.
Pour the warm frosting over the cake and spread evenly.
Optional toppings:
Rainbow sprinkles
Chocolate chips
Chopped nuts
Fresh berries
Pro tips:
For a more fudgy cake, reduce the baking time by two minutes.
For an espresso flavour, use strong brewed coffee.
It keeps moist for 3–4 days when covered and stored at room temperature.
