This Chocolate Sheet Cake has been refined through dozens of test bakes in a pro pastry kitchen, delivering a tender, melt-in-your-mouth crumb every time.
The cultured tang of buttermilk partners with deep Dutch-process cocoa, making this Chocolate Sheet Cake richer than any boxed mix while cutting excess sweetness.
One bowl, no fancy gear: even first-time bakers can whip up Chocolate Sheet Cake before guests knock, then pour on glossy fudge frosting that sets like bakery magic.
Bring Chocolate Sheet Cake to potlucks, birthdays, or weeknight dinners and watch the pan empty—proof that simple ingredients, handled with care, create unforgettable moments.
Why This Texas Sheet Cake Recipe Stands Out?
Deeply rooted in Southern tradition, this moist Chocolate Sheet Cake—often known as “Texas sheet cake”—is beloved for its bold flavor, crowd-pleasing size, and old-fashioned charm.
What sets this version apart? The buttermilk. It creates an unbelievably tender crumb and adds just the right tang to balance the rich cocoa and coffee combo.
Unlike fussy layer cakes, this one-pan Chocolate Sheet Cake skips the stacking and stress. It bakes in a single sheet pan, making it a dream for busy bakers and last-minute gatherings.
The blend of cocoa powder and hot coffee deepens the chocolate profile, while the buttermilk ensures every bite stays moist and luscious.
Serve this Chocolate Sheet Cake with a scoop of vanilla ice cream, fresh berries, or enjoy it the classic way—with a cold glass of milk and a big smile.
Jump to:
Ingredients
For the Cake:
- All-purpose flour
- Granulated sugar
- Unsweetened cocoa powder
- Baking soda
- Salt
- Buttermilk
- Vegetable oil
- Large eggs
- Hot coffee
- Vanilla extract
For the Homemade Chocolate Frosting:
- Butter, softened
- Cocoa powder
- Milk
- Powdered sugar
- Vanilla extract
See recipe card for quantities.
Instructions
Prepare and Mix
- Preheat oven to 350°F and grease a 13x9-inch baking pan
- Whisk together all dry ingredients in a large bowl
- In separate bowl, combine buttermilk, oil, eggs, and vanilla
Create Batter
- Add wet ingredients to dry ingredients and mix until just combined
- Slowly stir in hot coffee until batter is smooth
- Pour into prepared pan and spread evenly
Bake and Frost
- Bake for 35-40 minutes until toothpick comes out with few moist crumbs
- While cake cools, beat butter, cocoa powder, powdered sugar, milk, and vanilla for frosting
- Frost while cake is still slightly warm
- Prepare and Mix: Whisk dry ingredients in one bowl and combine wet in another.
- Create Batter: Mix wet and dry ingredients, stir in hot coffee, pour batter.
- Bake and Frost: Bake until toothpick comes out clean, then frost warm cake.
Equipment For Chocolate Sheet Cake
- 13x9-inch metal baking pan for even heat distribution
- Stand mixer or hand mixer for smooth frosting
- Wire cooling rack for proper air circulation
- Offset spatula for professional frosting application
- Digital kitchen scale for accurate measurements
- Large mixing bowls for easy preparation
Professional Baking Tips for Success
- Use room temperature ingredients for smoother mixing
- Hot coffee blooms cocoa powder for deeper chocolate flavor
- Don't skip buttermilk - it creates tender, moist texture
- Test doneness with toothpick - few moist crumbs are perfect
- Frost while cake is slightly warm for better adhesion
- Don't overmix batter to avoid tough texture
Recipe Variations
Popular Variations
- German chocolate style: Add toasted coconut and chopped pecans
- Zucchini version: Fold in 1 cup grated zucchini for extra moisture
- Mexican spiced: Add cinnamon and cayenne pepper
- Espresso boost: Include instant espresso powder for deeper flavor
Dietary Adaptations
- Gluten-free: Use 1:1 gluten-free flour blend
- Dairy-free: Replace buttermilk with plant milk plus lemon juice
- Lower sugar: Reduce sugar and add unsweetened applesauce
- Egg-free: Use flax eggs or commercial egg replacer
Storage
Room Temperature Storage
- Cover with plastic wrap for up to 4 days
- Buttermilk keeps cake moist even after several days
- Store in cool, dry place away from direct sunlight
Refrigerator Storage
- Refrigerate covered for up to one week
- Bring to room temperature before serving for best taste
- Great for meal prep and portion control
Freezing Instructions
- Unfrosted cake: Wrap tightly, freeze up to 3 months
- Frosted portions: Cut and freeze individually for 2 months
- Thaw overnight in refrigerator before serving
The Secret That Turned Grandma’s Cake into a Showstopper
Years ago, tucked inside my grandmother’s faded recipe notebook, I found a scribbled note next to her legendary Chocolate Sheet Cake : “Try espresso powder—just a little.”
Curious, I added 2 tablespoons of instant espresso powder to the dry ingredients. The result? Magic. It didn’t make the cake taste like coffee—instead, it intensified the chocolate to something you’d expect from a high-end bakery.
Combined with cocoa powder and hot coffee, the espresso powder deepens every bite of this Chocolate Sheet Cake, unlocking a rich, layered flavor that surprises and delights.
That tiny tweak? It’s now my signature move—and the reason guests always ask, “What’s your secret?”
Now you know.
FAQ
What does buttermilk do to chocolate cake?
Buttermilk makes chocolate sheet cake incredibly moist and tender by adding acidity that reacts with baking soda. This creates a lighter texture while balancing the rich chocolate flavor with a subtle tang. The acid in buttermilk also helps break down gluten proteins, resulting in a softer crumb. For chocolate sheet cake, this ingredient is essential for achieving bakery-quality moisture and flavor depth.
What is the difference between a sheet cake and a Texas sheet cake?
A regular sheet cake is any cake baked in a rectangular pan, while Texas sheet cake specifically refers to a thin, rich chocolate cake with fudgy frosting poured over while warm. Texas sheet cake is traditionally made with buttermilk and coffee for deeper flavor. Our chocolate sheet cake follows the classic Texas-style method, creating an incredibly moist, crowd-pleasing dessert that's perfect for gatherings.
Why put buttermilk in a cake?
Buttermilk creates incredibly moist, tender cakes by adding acidity that activates baking soda for better rise. The acid also tenderizes gluten, making softer cake layers. Buttermilk adds subtle tangy flavor that balances sweetness perfectly. In chocolate sheet cake , this ingredient is crucial for achieving the signature moist texture and rich flavor that makes this recipe superior to regular milk-based chocolate cakes.
Is milk or buttermilk better for chocolate cake?
Buttermilk is significantly better than regular milk for chocolate cake because it creates superior moisture, tenderness, and flavor. The acidity in buttermilk reacts with cocoa powder to deepen chocolate taste while creating a more tender crumb. Regular milk lacks this acid reaction. For the best chocolate sheet cake results, always choose buttermilk over regular milk for professional bakery-quality texture and taste.
Sweet Finish, Lasting Impression
Your Chocolate Sheet Cake isn’t just a dessert—it’s a warm invitation to gather, laugh, and make new memories. With every slice you’re serving nostalgia on a plate: tender crumb, glossy fudge frosting, and that gentle buttermilk tang that keeps guests reaching for “just one more bite.”
Before you pre-heat the oven again, dive into our other crowd-pleasers: whip up The Best Chocolate Sheet Cake Recipe for an ultra-decadent twist, celebrate with a fruity Old Fashioned Hummingbird Cake Recipe, or keep entertaining effortless with the Easy Strawberry Cheesecake Dump Cake Recipe. Each recipe is designed for busy bakers who crave five-star flavor without fuss.
Bookmark this page, share your creations on social, and come back anytime you need a foolproof treat. One pan, simple ingredients, unforgettable taste—Chocolate Sheet Cake is your new signature move.
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Chocolate Sheet Cake
Equipment
- 13x9-inch baking pan Metal preferred for even baking
- Offset spatula For smooth frosting application
- Wire cooling rack Helps cake cool evenly
- 2 Mixing bowls For wet and dry ingredient separation
- Hand or stand mixer Optional, for smooth frosting
- Digital kitchen scale Ensures accurate measurements
Ingredients
For the Cake
- 2 cups all-purpose flour sifted
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa use high-quality
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk room temperature
- ½ cup vegetable oil neutral oil like canola
- 2 large eggs room temperature
- 1 cup hot coffee freshly brewed
- 2 teaspoon vanilla extract pure
- 2 tablespoon instant espresso optional, boosts chocolate flavor
For the Frosting
- ½ cup butter softened
- ⅓ cup cocoa powder unsweetened
- ¼ cup milk adjust for desired consistency
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F
- Grease 13x9-inch baking pan
- Whisk dry ingredients
- Combine wet ingredients
- Mix wet into dry
- Stir in hot coffee
- Add espresso powder (optional)
- Pour into pan evenly
- Bake 35–40 mins
- Let cake cool slightly
- Beat frosting ingredients
- Frost warm cake
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