Effortless One-Bowl Chocolate Sheet Cake with Decadent Fudge Frosting
For all you devoted chocolate enthusiasts out there, this recipe is a dream come true! Imagine a rich, moist chocolate sheet cake that comes together in just one bowl, topped with a velvety smooth, easy-to-make fudge frosting. It’s the ultimate dessert for any occasion, promising an intensely chocolatey experience that will delight everyone.
The inspiration for this magnificent creation came straight from my four-year-old, a true chocolate connoisseur, who unequivocally declared “chocolate!” when asked about his birthday cake preference. Since we were planning a celebration with our extended family at a local park, I needed a dessert that could not only feed a substantial crowd but also transport easily without losing its charm. This presented the perfect opportunity to develop a chocolate sheet cake recipe that was both convenient and utterly delicious.
What resulted is a truly exceptional homemade one-bowl chocolate cake, generously slathered with a simple yet luscious fudge buttercream icing. This cake isn’t just moist and tender; it boasts a deep, satisfying chocolate flavor that is simply irresistible. Whether you’re looking for a quick, comforting dessert to satisfy a sudden chocolate craving on a busy weeknight or planning a grand birthday bash, this recipe fits the bill perfectly. It certainly earned the enthusiastic seal of approval from my birthday boy, and I’m confident it will from your loved ones too!
The Magic of a One-Bowl Chocolate Cake
When developing this recipe, my goal was to combine unparalleled flavor with ultimate convenience. I started with my beloved chocolate sour cream cake recipe, a long-standing favorite known for its incredible moisture and rich taste. There’s no need to reinvent the wheel when you have such a solid foundation! However, after several successful bakes, I began to wonder if I could streamline the process even further, minimizing steps and reducing the number of dirty dishes. And guess what? It worked beautifully!
This chocolate cake mixes up with incredible ease, much like a store-bought box mix, but with all the superior taste of homemade. You simply combine all the dry ingredients, then add all the wet ingredients at once, mixing until a smooth, luscious batter forms. While I find my stand mixer to be the easiest tool for this, a hand-held mixer or even a sturdy whisk and a little elbow grease will yield fantastic results. Preparing a delicious homemade chocolate cake has never been this straightforward, making it accessible even for novice bakers or those short on time. This one-bowl method means less cleanup and more time to enjoy your delectable creation.
One Chocolate Sheet Cake Recipe, Endless Possibilities (3 Options)
One of the most appealing aspects of this chocolate sheet cake recipe is its remarkable versatility. You have several options for how to bake and present it, allowing you to tailor it perfectly to your needs, whether you’re aiming for ultimate simplicity or a more elegant presentation. From a casual family dessert to a show-stopping party centerpiece, this recipe adapts beautifully.
- 9×13-inch Cake with Two Layers: For a cake with impressive height and a more formal look, bake the cake in a standard 9×13-inch pan. Once baked, allow the cake to cool completely, then wrap it in plastic and chill it in the refrigerator for several hours, or even up to 3 days. Chilling makes it much easier to handle. Carefully slice the chilled cake horizontally into two even layers. If you’re new to this, my tutorial on how to cut a cake into even layers offers excellent tips and tricks; you’ll find it’s surprisingly simple! Spread a generous layer of fudge frosting over the first cake layer, then carefully place the second layer on top. Frost the entire cake as desired, adding decorative touches if you wish. This option yields up to 24 elegant servings, perfect for birthdays or special gatherings.
- 9×13-inch Cake with a Single Layer: This is the simplest and most common approach for a sheet cake, ideal for everyday indulgence or casual get-togethers. Bake the cake in any 9×13-inch pan. You can choose to let the cake cool completely in the pan and frost it there, or carefully remove it to a serving platter if you prefer. Once cooled, spread the rich fudge frosting evenly over the top. This fuss-free option still offers up to 24 generous servings, making it a fantastic choice for family dinners, potlucks, or an easy weeknight treat.
- Half Sheet Pan (13×18-inch) Cake: When you need to feed a truly large crowd, such as for a big party, school event, or significant family reunion, this option is your best friend. Bake the cake in a 13×18-inch half sheet pan. The larger surface area allows for many servings and a grand presentation. Let the cake cool completely in the pan before generously frosting it. This expansive chocolate sheet cake can comfortably serve between 36 and 54 guests, ensuring everyone gets a delightful slice of intensely chocolatey goodness.
The Decadent Fudge Buttercream Frosting
No chocolate cake is complete without the perfect frosting, and this easy fudge buttercream takes our one-bowl wonder to an entirely new level. It’s rich, deeply chocolatey, and incredibly simple to whip up, creating a perfect contrast to the moist cake layers. The beauty of this frosting lies in its effortless preparation, achieving a smooth, luxurious texture without any complicated techniques. Its intense fudge flavor is what truly elevates this sheet cake, transforming it into a decadent dessert that tastes like it came from a gourmet bakery.
How to Cut Perfect Cake Slices Every Time
When I shared a sneak peek of this cake on my Instagram stories, one of the most common questions I received was, “How did you cut such clean cake slices?” It’s a fantastic question, and luckily, the secret to achieving those picture-perfect, neat slices is surprisingly simple and completely achievable for any home baker!
- Chill the Cake Thoroughly: This is arguably the most crucial step. After your cake is assembled and fully frosted, place it in the refrigerator for at least 30 minutes before you plan to serve it. This chilling period allows the cake layers and the rich fudge frosting to firm up beautifully and meld together, preventing smudging and crumbling when you cut. The colder the cake, the cleaner your slices will be.
- Plan Your Cuts: Before you even touch the knife to the cake, take a moment to visualize your cuts. Consider how many servings you need and mentally (or even lightly score with the back of your knife) where each cut should be to achieve evenly sized pieces. Avoid haphazard slicing; a little planning goes a long way in ensuring uniform and attractive portions.
- Use the Right Knife and Technique: Opt for a long, thin, non-serrated knife. A chef’s knife or a slicing knife works wonderfully. When cutting, gently press the knife down through the cake, ensuring it reaches all the way to the plate or cake stand at the bottom. Once the cut is made, pull the knife straight out from the bottom; do not drag it back up through the frosting. This “press down and pull out” motion minimizes disturbance to the frosting and keeps the edges sharp.
- Clean Your Knife After Every Cut: This is the most important secret to pristine slices. After each and every cut, wipe your knife completely clean. You can use a damp kitchen towel, a paper towel, or even run the knife under warm water and then dry it thoroughly. This removes any stray cake crumbs and frosting residue, ensuring that the next slice you cut will be just as clean and beautiful as the last, leaving the frosting on top looking perfectly smooth and appealing.
No matter how you choose to bake or slice it, this one-bowl chocolate sheet cake is a guaranteed crowd-pleaser and a delight for any chocolate lover. From one chocolate enthusiast to another, you are absolutely welcome for this recipe!
Expert Tips for Storing Your Chocolate Sheet Cake
To keep your chocolate sheet cake tasting fresh and delicious, proper storage is key:
- Room Temperature: If your cake is unfrosted or frosted with a non-perishable frosting (like ganache), it can be stored at room temperature, tightly covered, for up to 2-3 days. Keep it away from direct sunlight or heat.
- Refrigeration: Because this recipe features a decadent fudge buttercream frosting, refrigeration is recommended for optimal freshness and texture, especially in warmer climates. Store the cake in an airtight container in the refrigerator for up to 5-7 days. Bring slices to room temperature for about 15-30 minutes before serving for the best flavor and moistness.
- Freezing: For longer storage, both the unfrosted cake and frosted cake freeze beautifully.
- Unfrosted Cake: Wrap cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before frosting.
- Frosted Cake: Place the frosted cake (uncovered) in the freezer for about 30-60 minutes until the frosting is firm. Then, wrap tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw overnight in the refrigerator, then bring to room temperature before serving.
More Chocolate Cake Recipes to Love
If you’re a true chocolate aficionado and can’t get enough, here are a few more exquisite chocolate cake recipes from our collection that we think you’ll adore:
- Chocolate Red Wine Cake
- Chocolate Sour Cream Cake
- Flourless Chocolate Almond Cake
- Julia Child’s Favorite Chocolate Cake
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Ingredients
Chocolate Cake
- 2 ½ cup all-purpose flour (330 grams)
- 1 cup unsweetened cocoa powder (110 grams)
- 1 teaspoon salt
- 2 ½ teaspoon baking soda
- 2 cup granulated sugar (400 grams)
- 3 large eggs
- 1 cup vegetable oil (265 ml)
- 1 ¼ cup sour cream (282 grams)
- 1 ¼ cup hot coffee (300 ml)
Fudge Buttercream Frosting
- 6 ounces unsweetened chocolate , chopped (170 grams)
- 4 ½ cup powdered sugar (563 grams)
- 1 ½ cup unsalted butter , softened to room temperature (3 sticks, 340 grams)
- 6 tablespoons whole milk or half and half (90 ml)
- 1 tablespoon vanilla extract
Instructions
To make the chocolate cake
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Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper and grease generously with nonstick baking spray.
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In a large bowl or in the bowl of a stand mixer, add flour, cocoa powder, salt, baking soda and sugar. Mix until combined.
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Add eggs, vegetable oil, and sour cream. Mix on low until combined.
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With the mixer running, slowly add coffee. Stop and scrape down bowl once or twice to make sure everything gets incorporated. Mix for a few more moments until batter is smooth, but do not over mix.
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Pour batter into the prepared cake pan. Bake until edges of the cake pull away from the pan and a toothpick inserted into the center comes out clean with a few crumbs, 35-40 minutes.
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Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. If you’d like to serve the cake straight from the pan, you can let the cake cool in the pan.
To make the frosting
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Add all ingredients to a food processor and run for about 20 seconds until frosting comes together. Scrape down the bowl and run until smooth.
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Frost cooled cake as desired.
Notes
Notes:
- This cake can also be baked in a 13×18-inch half sheet pan. Reduce baking time to 25-30 minutes.
- To make this a two-layer cake, follow these instructions for how to cut a cake into even layers.
- This frosting recipe makes about 4 cups which is enough to frost both a single or double-layer 9×13-inch cake or a 13×18-inch cake with some left over for decorating. Store any leftover frosting in the fridge for 1 week.