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

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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.

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:

  • 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.

Notes

To Make Ahead: 
Cake
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 
Frosting
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. 
Equipment: 
9x13-inch Sheet Cake Pan | Large Offset Spatula | KitchenAid Stand-Up Mixer | Electric Hand Mixer | Silicon Spatulas 
 
CourseDessert
CuisineAmerican
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!

 

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35 Comments

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Recipe Rating




  • Reply Madeleine March 25, 2018 at 7:25 am

    Hi there! just made this and it was PERFECTION. Awesome recipe! Wondering if you have ever made these as cupcakes? how long would you bake them for? or have you used any other type of pan? just wondering about switching it up in the future if I want something other than the sheet pan shape. Thanks!

    • Reply Sophie August 21, 2019 at 12:38 pm

      5 stars
      Can these be made as cupcakes? If so, how long should they bake for? Thanks!

  • Reply Jennifer February 3, 2018 at 3:39 pm

    What kind of cocoa powder did you use? Natural or Dutch?? Thanks!

  • Reply Ali September 24, 2017 at 7:22 am

    I have made this three times now and it’s ah-maze-ing! I prefer it a tad under baked because it tastes fudgey and I halve the icing. This is a crowd pleaser and my new go-to chocolate cake recipe

    • Reply Adrianna Adarme September 24, 2017 at 8:24 am

      Ahh yes, this one is so good underbaked. It really is one of the few cakes I’ve found that can be overbaked without being SUPER dry. I’m so glad it worked out for you!

  • Reply pavitra September 5, 2017 at 1:47 am

    Amazing, I love chocolate cake. I tried it. Its delicious. Your recipes are superb. Thanks for sharing.

  • 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!

    • 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

  • 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 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!!!!

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

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

  • 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!

    • 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 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!!!

  • 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!!

    • 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.

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

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

  • 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 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?

    • 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 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 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!

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