Chocolate Sheet Cake
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5.0
18 reviews
Excellent
Chocolate Sheet Cake
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The best Chocolate Sheet Cake with creamy peanut butter frosting, you'll ever have. Our recipe is so simple and results in a rich, chocolatey, perfectly moist cake. We can't resist a classic combo, so we topped our cake with a super creamy and fluffy peanut butter frosting! The perfect special occasion (or really any occasion, to be honest) sheet cake!
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Ingredients
chocolate cake
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 1 2/3 cups buttermilk
- 1/2 cup hot coffee
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract or paste
creamy peanut butter frosring
- 1 recipe creamy peanut butter frosting
garnish
- 3 tablespoons dark chocolate shavings for garnish
Instructions
- Preheat oven to 350˚F. Line a 9”x 13” baking pan with parchment paper, with a 2 inch overhang on each long side of the pan, and set aside.
- In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large measuring cup or another mixing bowl, combine eggs, buttermilk, coffee (or water), oil, and extract (or paste) and whisk together.
- Pour buttermilk mixture into flour mixture and whisk together until you have a smooth batter.
- Pour batter into prepared baking pan and bake for 28 to 32 minutes or until a toothpick comes out clean (or with just a couple crumbs) when inserted into the center of cake.
- Allow cake to cool completely (either in the pan or on a cooling rack) before turning it over onto a large platter or cutting board.
- Peel away the parchment and evenly spread frosting over cooled cake.
- Finish cake with a sprinkle of chocolate shavings. Slice and serve.
Equipments used:
Notes
- **Makes 1 (9”x13”) sheet cake**
- **Nutritional information only reflects the chocolate sheet cake (without the frosting)**
- Substitutions for Buttermilk
- I love using buttermilk for this recipe, but don't always have it on hand. Whenever that's the case I do one of two things:
- Tips and Tricks for Success
- If you don't have buttermilk use buttermilk powder and water or whole milk with some lemon juice (or vinegar), using the measurements from above.
- Use buttermilk powder! Each brand is a little different, but for this recipe I generally use 3 tbsp + 1 tsp of buttermilk powder mixed with 1 2/3 cups water.
- Combine 1 2/3 cups whole milk with 1 tbsp + 2 tsp of lemon juice or white vinegar. Stir together. Let mixture sit for 5 minutes, stir once more and use.
- If you don't have buttermilk use buttermilk powder and water or whole milk with some lemon juice (or vinegar), using the measurements from above.
- If you don't want to use coffee, hot water will work just fine.
- Properly measure out your flour (so you're not adding too much!). Scoop spoonfuls of flour into the measuring cup, then use a knife to level it out.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
34mg
(11%)
Sodium
208mg
(9%)
Potassium
146mg
(4%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Vitamin A
87IU
(2%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 208mg | 9% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 87IU | 2% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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