Rating: 4.75 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A super rich, not-too-sweet, dark chocolaty sheet cake that's perfect for any party!

Recipe Summary test

prep:
30 mins
cook:
25 mins
additional:
1 hr
total:
1 hr 55 mins
Servings:
24
Yield:
1 sheet cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cake:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch rimmed baking sheet and line the bottom of the pan with parchment paper.

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  • Whisk flour, cocoa powder, baking soda, and salt together in a bowl until thoroughly combined. Set aside.

  • Beat brown sugar, white sugar, and butter together in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix in vanilla extract. Add in 1/3 of the flour mixture, and mix until just combined. Add in 1/2 of the coffee and buttermilk, and mix until just combined. Continue alternating additions of the flour mixture with coffee and buttermilk, mixing just until combined. Pour batter into the prepared pan; smooth into an even layer. Tap pan firmly on the counter several times to remove air bubbles.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 25 minutes. Do not overbake. Place cake on a wire rack and allow to cool completely.

  • Meanwhile, make the frosting. Beat butter in a large bowl until completely smooth. Mix in cocoa powder, espresso powder, and salt until thoroughly combined. Mix in vanilla. Add in powdered sugar 1 cup at a time, mixing well after each addition. Pour in heavy cream and beat until frosting is light and fluffy, 2 to 3 minutes. If frosting is too thick, add more heavy cream.

  • Spread frosting over the cooled cake.

Nutrition Facts

286 calories; protein 3.3g; carbohydrates 39.2g; fat 14.6g; cholesterol 52.4mg; sodium 189.7mg. Full Nutrition
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Reviews (3)

8 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/06/2021
It was FABULOUS!!! My husband wasn't sure if he'd like it because it was soooo dark, but it was EXACTLY what I wanted for a super dark, midnight chocolate cake. It is definitely going in my favorites. Read More
Rating: 5 stars
11/12/2020
Love this cake. It's moist, delicious, so chocolatey. Easy to make too. The frosting compliments it well, and is perfect. It's creamy, chocolaty, and makes the right amount to cover the cake without overwhelming it. Everyone loved it. Reading another review: I cannot believe that someone would find this frosting "sickeningly sweet." Like, have you had frosting before? It's supposed to be sweet. And this one is most definitely not "sickening." It has less powdered sugar than most other frosting recipes out there, and has a predominate chocolate flavor. You must simply not like frosting. Anyway, I made this as written, and would not change a thing. It's a great dark chocolate cake. Read More
Rating: 5 stars
11/14/2020
I didn't have baking soda and used baking powder as a substitute. The cake turned out beautiful! Read More
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Rating: 5 stars
12/08/2020
Was great, moist and flavorful. Used regular cacao, not a specialty cacao. Used a 10x10 in pan, 25 min at 350 F. Really good. Kids loved it. Read More
Rating: 5 stars
02/28/2021
LOVE it!!! I used espresso coffee in the cake batter as the strong coffee called for. Huge hit! Read More
Rating: 3 stars
11/12/2020
I made this exactly as described. The cake was delicious but the frosting is sickeningly sweet. I'll likely make the cake again but find a less sweet frosting recipe. Read More
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Rating: 5 stars
02/13/2021
This was outstanding! We had a couple of friends over for an outdoor, socially distanced, pizza making gathering. Since we haven't been able to do that much, I figured it was a special occasion and I should bake a cake. This was a HUGE hit. I didn't think the frosting was too sweet at all. I did bake the cake in a 10 x 14 brownie style pan so it needed to bake for an extra 10 to 15 minutes (just until it wasn't giggling in the center) and it was superb. My husband thought we should have it for breakfast too lol Read More