One-Bowl Sheet Chocolate Sheet Cake with Fudge-y Simple Frosting
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 1 (13x9-inch) sheet 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
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.