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5 from 9 votes

One Bowl Chocolate Sheet Cake Recipe

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.
Prep Time15 minutes
Cook Time35 minutes
Decorating15 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Adrianna Adarme
Cost: 10

Equipment

  • 9x13-inch cake pan
  • Off-set spatula
  • Large stainless steel bowls
  • Silicon spatulas

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

Instructions

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 
 

Nutrition

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