One-Bowl Chocolate Sheet Cake with Fudge-y Simple Frosting

Chocolate, Desserts, Quick and Easy

First things first: did you see the giveaway I’m doing on the ol’ Instagram?! Today is the last day! Enter that shizzz.

I’m currently in that mode where it’s the quiet before the storm. I have a super busy month coming up and I’m diligently trying to get my little duckies in a row so I won’t be crying of stress every single day. I think it’s going a’ight.

I also have a ton of summer stuff I want to make before the end of the season! It’s crazy, we’re nearly to the end of July and then we have August. And once September hits, all anyone wants to talk about are pumpkin spice lattes and apples; I’m just not ready. LIKE, SO FAR FROM READY. I’m still obsessed with stone fruit and tomatoes and cherries.

And if you can believe it, I still haven’t made a pie this season. WHUT!! I’ve been sleepin’.

Josh and I have been cooking nearly every single night, making super quick meals. I can’t wait to share a few that I’ve been making. We eat outside in the backyard, under the little stringy lights and it’s become my favorite time of day.

This sheet cake deserves a place on that backyard table because it’s the perfect summertime dessert for a group. It’s so easy and leisure.

I love me some sheet cakes because they’re so simple. No cake layers, no fancy decorating needed. All you need is a few bowls, an offset spatula and some sprinkles.

This cake is made in one-bowl and is so ridiculously moist, without being dense. You can make this on a Friday and it would be delicious for the entire weekend.

The frosting is fluffy and fudge-y, and just like the cake, it’s not super heavy.

THE SPRINKLES! I’m going to show you on Wednesday how to make sprinkles. I’m not inventing anything new, people have been making homemade sprinkles for a long time but I just made them in colors that don’t exist in stores.

Happy Monday!

P.S.

If you don’t own a sheet cake pan, it’s worth the investment. This is my favorite one.

One-Bowl Sheet Chocolate Sheet Cake with Fudge-y Simple Frosting

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 1 (13x9-inch) sheet cake

Serving Size: 12 to 14

One-Bowl Sheet Chocolate Sheet Cake with Fudge-y Simple Frosting

Ingredients

    Cake:
  • 2 1/4 cup all-purpose flour
  • 2 1/4 cup white granulated sugar
  • 1 cup cocoa powder
  • 1 tablespoon instant espresso
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3 large eggs
  • 1 cup buttermilk
  • 1 cup warm water
  • 2 tablespoons olive oil
  • 2 teaspoons vanilla extract
  • Fudge-y Chocolate Frosting:
  • 1 1/2 cups unsalted butter, at room temperature
  • 4 cups powdered sugar, sifted
  • 6 ounces dark chocolate or semi-sweet chocolate chips, melted
  • 2 tablespoons sour cream or buttermilk or cream
  • 1 teaspoon vanilla extract

Directions

    To Make the Cake:
  1. Preheat your oven to 350 degrees F. Grease and line a 9x13-inch rectangular cake pan with parchment paper.
  2. In a the bowl of a stand-up mixer, with the paddle attachment (or in a large bowl, using an electric hand mixer), add the flour, sugar, powder, instant espresso, baking soda, baking powder and salt. Mix, on low speed, until combined.
  3. Crack in the eggs, pour in the buttermilk, water, olive oil and vanilla extract. Mix until smooth. The batter will be thin—that’s ok!
  4. Pour the cake batter into the prepared cake pan and bake for about 25 to 35 minutes, until a skewer inserted into the center comes out clean. Allow to cool in the cake pan for about 5 minutes and then invert onto a cooling rack and cool until room temperature before frosting.
  5. To Make the Frosting:
  6. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and powdered sugar; beat until smooth and fluffy, about a minutes. Pour in the chocolate, sour cream and vanilla extract. Beat again until smooth, about 1 minute.
  7. To Frost the Cake:
  8. Scoop the frosting onto the top of the cake and make a bunch of swoops, decorating the top how you like. Sprinkle with a handful of sprinkles.
  9. Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.
http://www.acozykitchen.com/one-bowl-sheet-chocolate-cake/

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27 Comments

  • Reply steph July 24, 2017 at 5:34 am

    this might be the best sheet cake ever because casual vibes plus homemade sprinkles. love the contrast!

  • Reply Kellie July 24, 2017 at 6:28 am

    Perfect timing! I was looking for something fudgy to make for a birthday. I will definitely be trying this!

  • Reply Tonya July 24, 2017 at 10:17 am

    Looks amazing! Im going to make this today. Could milk or heavy cream be substituted for the buttermIlk?

    • Adrianna Adarme
      Reply Adrianna Adarme July 24, 2017 at 2:40 pm

      I think milk would work! It might not be AS fluffy but it’ll still work!

      • Reply Joel July 25, 2017 at 1:40 am

        Should I use a different quantity of milk if I use plain milk instead of buttermilk?

  • Reply Stephanie J. Schiltz July 24, 2017 at 10:42 am

    This cake looks like it could be doubled pretty easily, besides looking super delish. Reunion time , ya’ know! Can’t wait to see how you are going to make sprinkles!!!

  • Reply Aimee July 25, 2017 at 6:57 am

    Your sprinkles match the color of your blog…amazing. That’s all <3

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  • Reply Kaitlyn M July 26, 2017 at 5:09 pm

    This sounds delicious! Just one question, I’m not a fan of coffee. Does the espresso make it very coffee-y? Could I just leave that part out? Thank you!!

    • Adrianna Adarme
      Reply Adrianna Adarme July 30, 2017 at 10:29 am

      Yes leave it out if you like. It’s there to accentuate the flavor of the chocolate–you taste no coffee! 🙂

    • Reply Teresa July 30, 2017 at 7:34 pm

      Coffee enhances the chocolate. So, no, it does not taste like coffee.

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  • Reply Missy July 28, 2017 at 7:13 am

    anything with one-bowl and dessert in the title is for me!!! I’m not the world’s best baker, but cooking…like a dinner of Short Rib Ragu over Pappardelle from http://www.behindtheplates.com, that’s more my forte. Actually this cake after that sounds like an amazing family meal!!!

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  • Reply Judy July 30, 2017 at 6:44 am

    This recipe is surprising because it does not have much oil in it (2 TBS) and no butter or other fat. My go-to chocolate cake has 1/2 cup of oil. I assume the recipe is correct as written, so is the cake light but not dry? Of course, there is plenty of butter in the frosting!

    • Adrianna Adarme
      Reply Adrianna Adarme July 30, 2017 at 10:25 am

      I know! It’s kinda crazy that it’s as moist as it is. I think the buttermilk definitely helps make it very moist. I’ve also tried this recipe with zero oil because one time I was out and it was still very moist.

  • Reply Teresa July 30, 2017 at 7:42 pm

    Another great recipe! Very chocolatey delicious cake and frosting. Unfortunately my cake did not bake evenly and I don’t know why. I used my tried and true cake pan but the center just took an extra 15 -20 minutes to cook. As a result the endges were a bit over cooked. It’s still awesome though, especially with the fabulous frosting. Made this today for our 13th wedding anniversary. Thank you!!!!

    • Adrianna Adarme
      Reply Adrianna Adarme July 30, 2017 at 9:34 pm

      oh that’s a bummer! happy anniversary! glad it worked out anyway! 🙂

  • Reply Sophie August 16, 2017 at 4:13 pm

    My cake also baked unevenly but it’s because I used a 12 x 9″ pan (disposable aluminum pan with a cover to take to a church meeting) so the batter was deeper than if I’d used a 13 x 9″ pan. After 25 minutes in the oven (and rotating after 15 minutes) I tested it every 5 minutes. The middle was still undone after 35 minutes but it took only another 3 minutes for the toothpick to come out clean. The edges were slightly overbacked but no big deal. However after it cooled, the middle slumped. Again, no big deal because I had sprinkled sliced almonds all over the cake before baking and it looked so decorative. I didn’t want to bother with the fluffy frosting so I tried the almonds and I really like the effect. However, if I had made the frosting, I could’ve covered the slumped middle! The important thing is that it tasted great and I’ll keep this easy recipe to make again.

  • Reply Rosa August 18, 2017 at 5:30 pm

    I wish I could post a photo of the cake I made using this exact recipe. The only modification I made was to bake it in 3 – 8″ round pans. It made a beautiful triple layer cake. There was plenty of icing to generously cover between the layers and the outside. I decorated it with chocolate covered lady finger cookies and coloured sprinkles. It was perfect and moist and very chocolatey without being sickeningly so. It was my son’s 18th birthday cake and everyone loved, loved, loved it! This will be one of our family favourites of all time. Thank you!

    • Adrianna Adarme
      Reply Adrianna Adarme August 19, 2017 at 9:21 am

      Hi Rosa, That sounds so amazing!! I’m so happy it worked out for you! YAY!! Happy Birthday to your son! xoxo

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