One Bowl Chocolate Sheet Cake

Chocolate, Desserts, Quick and Easy, Spring, Summer, Winter

This One Bowl Chocolate Sheet Cake is the best of all worlds: it’s easy to make, has the perfect chocolate flavor and topped with a fudge frosting.

One Bowl Chocolate Sheet Cake

This one bowl chocolate sheet cake is it!

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.

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.

One Bowl Chocolate Sheet Cake

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.

Why Sheet Cakes Are Amazing!

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.


One Bowl Chocolate Sheet Cake

One Bowl Chocolate Sheet Cake

One Bowl Chocolate Sheet Cake


How to Make this One Bowl Chocolate Sheet Cake

  1. Mix the dry ingredients together. This recipe has the usual suspects: all-purpose flour, granulated sugar, cocoa powder, instant espresso (this will bring out the flavor of the chocolate), baking soda, baking powder and salt. Give it a mix.
  2. Add the wet ingredients. In this cake batter we have eggs, buttermilk, warm water, olive oil and vanilla.
  3. Mix it all together. It will be a thinner batter than maybe you’re used to—it’s a-ok!
  4. Pour it in the 9×13-inch baking pan. And then bake it!

One Bowl Chocolate Sheet Cake



How to Make Fudge Frosting for One Bowl Chocolate Sheet Cake!

  1. Add the butter and powdered sugar to the bowl of a stand-up mixer. If you don’t have a  stand-up mixer, you can use an electric hand mixer.
  2. Pour in the melted chocolate, sour cream/buttermilk or heavy cream and vanilla. Beat it all together until light and fluffy, about 1 minute.
  3. When the cake is cooled, you can add all of the frosting to the top of the cake and spread it around, creating pretty swoops.
I used my own Homemade Sprinkles (yes, you can make them at home!). Of course, you can use store-bought, too.

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

One Bowl Chocolate Sheet Cake

If you make this One Bowl Chocolate Sheet Cake, let me know on Instagram! 

One Bowl Chocolate Sheet Cake Recipe

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Decorating 15 minutes
Total Time: 1 hour 5 minutes
Serving Size: 16
Calories: 483kcal
One Bowl Chocolate Sheet Cake is a really easy chocolate cake recipe. This sheet cake is perfect for a crowd. Topped with a fudgey chocolate frosting.



  • 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


To Make the Cake:

  • Preheat your oven to 350 degrees F. Grease and line a 9x13-inch rectangular cake pan with parchment paper.
  • 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.
  • 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!
  • 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.

To Make the Frosting:

  • 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.

To Frost the Cake:

  • 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.
  • Cut and serve. If you want nice, neat slice, transfer to the fridge to chill for about 15 minutes and then slice and serve.
  • This cake can be wrapped with plastic wrap and kept for up to 4 days at room temperature or in the fridge.


To Make Ahead: 
This cake can be kept in the fridge wrapped tightly in plastic wrap for up to 3 days. 
This cake can be be frozen, wrapped tightly in plastic wrap, for up to 3 months 
The frosting can be kept in the fridge, in an airtight container, for up to 3 days. 
The frosting can be kept in the freezer, in a freezer-safe container or bag, for up to 3 months. 
9x13-inch Sheet Cake Pan | Large Offset Spatula | KitchenAid Stand-Up Mixer | Electric Hand Mixer | Silicon Spatulas 
Keywordchocolate cake, fudge, fudge cake, one-bowl, one-bowl cake, one-bowl chocolate cake
Calories: 483kcal | Carbohydrates: 76g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 376mg | Potassium: 175mg | Fiber: 2g | Sugar: 58g | Vitamin A: 557IU | Calcium: 48mg | Iron: 2mg
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Looking for more sheet cakes? Right this way!


Previous Post Next Post

You Might Also Like


Leave a Reply

Recipe Rating

  • Reply Victoria June 13, 2020 at 6:10 pm

    5 stars
    I just made this, it is so delectable. I love it so much, this is gonna be my go to chocolate cake anytime.

  • Reply Denise June 5, 2019 at 8:54 am

    Recipe looks great! One question: can I use 8 inch rounds instead of the sheet pan? Thank you!

    • Reply Adrianna Adarme June 6, 2019 at 1:26 pm

      Yes absolutely. They’ll probably bake in 30 minutes. And you’ll need two 8-inch rounds. 🙂

  • Reply Amelia Ripa February 8, 2019 at 11:58 am

    Looks so good I cannot wait to try it! I found you through your book The Year of Cozy and I love it so much!!

  • 1 2