Chocolate Sheet Cake
User Reviews
5
Chocolate Sheet Cake
Description
The cake batter uses all-purpose flour, sugar, cocoa powder, and leavening agents mixed with wet ingredients including eggs, buttermilk, hot coffee, vegetable oil, and vanilla extract. The coffee enhances and deepens the chocolate taste, while buttermilk contributes to a moist texture.
Baking until a toothpick comes out clean ensures the cake is fully cooked with a soft interior. Cooling before frosting prevents melting. The frosting applied is a creamy peanut butter variation, adding a complementary nutty richness. Dark chocolate shavings garnish the cake visually and add further chocolate intensity.
This sheet cake is easy to slice and serve for gatherings. The recipe notes include options for making buttermilk substitutes using powder or milk with lemon juice if needed. Substitutions accommodate ingredient availability without sacrificing texture.
Measuring flour correctly and using parchment paper for baking help ensure a consistent, soft cake and easier removal from the pan.
Ingredients
chocolate cake
- 1 3/4 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 egg large
- 1 2/3 cups buttermilk
- 1/2 cup coffee hot
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract or paste
creamy peanut butter frosring
- 1 recipe peanut butter frosting creamy
garnish
- 3 tablespoons dark chocolate for garnish, shavings
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.
Notes
- This recipe yields one 9x13 sheet cake; nutritional values exclude frosting.
- If you lack buttermilk, use buttermilk powder mixed with water, or milk with lemon juice or vinegar as a substitute.
- Hot water can replace coffee without impacting texture, though coffee enhances chocolate flavor.
- Measure flour carefully using the spoon-and-level method to avoid dense cake.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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