Sheet Pan Chocolate Cake (Print-Friendly Version)

Soft, coffee-flavored chocolate cake baked on a simple pan and finished with quick, silky frosting.

# Ingredients:

→ Cake Bottom Layer

01 - 1 1/2 teaspoons coarse salt
02 - 2 teaspoons instant coffee powder
03 - 2 teaspoons baking soda
04 - 2 1/2 teaspoons baking powder
05 - 1 1/4 cups dark cocoa powder, sifted
06 - 1 cup tightly packed brown sugar
07 - 2 cups white sugar
08 - 3 1/4 cups leveled-out all-purpose flour

→ Moist Ingredients

09 - 2 tablespoons room-temp butter for greasing
10 - 1 1/2 cups hot coffee or freshly boiled water
11 - 1 teaspoon pure vanilla extract
12 - 1 1/2 tablespoons cider vinegar
13 - 1/2 cup room-temp buttermilk
14 - 4 large eggs that aren't cold
15 - 3/4 cup vegetable oil
16 - 1 1/2 cups sour cream, not chilled

→ Fudgy Icing

17 - 1 pinch kosher salt
18 - 1 cup semisweet chocolate chips
19 - 1 teaspoon pure vanilla
20 - 1 tablespoon sifted cocoa
21 - 1 1/4 cups white sugar
22 - 1/3 cup thick sour cream
23 - 1/3 cup unsalted butter

# Steps:

01 - Turn your oven to 350°F and grease your half sheet pan (18.5" x 13.5" x 1") thoroughly with softened butter.
02 - Mix together the flour, sugars, cocoa, baking soda, baking powder, instant coffee, and salt in a large bowl.
03 - In a separate bowl, combine sour cream, oil, eggs, buttermilk, vinegar, and vanilla, stirring until smooth.
04 - Stir the wet mix into the dry ingredients briefly, then slowly add hot coffee. Mix just until everything is combined. Pour into your prepared pan.
05 - Bake for 18-20 minutes. Check with a toothpick—it should come out clean when done. Watch closely to avoid overcooking.
06 - Melt sour cream, butter, and sugar in a medium-sized pan over medium-high heat. Once it boils, turn off the heat and stir in the cocoa, vanilla, chocolate chips, and a pinch of salt until the mix is smooth.
07 - Spread the warm frosting evenly over the top of the cake (even if it's still slightly warm). Allow everything to fully cool and set before slicing and enjoying.

# Notes:

01 - Wrap and keep in the fridge for 4-5 days.
02 - Without frosting, it freezes up to 3 months.
03 - Works well as cupcakes (bake 16 mins) or in a 9x13 pan (bake 35–40 mins).

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