Go Back
dark-chocolate-sheet-cake_feature

Dark Chocolate Sheet Cake: An Elegant, Less Sweet Dessert Perfect for Parties

This dark chocolate sheet cake celebrates the intense, complex notes of premium cocoa with a moist, tender crumb that melts in your mouth. It's a sophisticated dessert perfect for potlucks, parties, or any gathering where you want to impress with an elegant yet unfussy treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder (high-quality, dark)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water
  • For the Dark Chocolate Frosting:
  • 1 cup unsalted butter, softened
  • 3/4 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan or line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, beat the eggs lightly. Add the buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix on medium speed until just combined. The batter will be thick.
  5. Carefully stir in the boiling water. The batter will be thin - this is normal and creates that moist crumb.
  6. Pour the batter into the prepared sheet pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely in the pan on a wire rack before frosting.
  8. While the cake cools, beat the softened butter until creamy. Add cocoa powder and mix well. Gradually add powdered sugar, milk, vanilla, and salt, beating until smooth and spreadable.
  9. Spread the dark chocolate frosting evenly over the cooled cake. Cut into squares and serve.

Notes

Use high-quality cocoa powder for best flavor. Ensure eggs and buttermilk are room temperature. Don't overmix the batter. Cool cake completely before frosting. Store covered at room temperature for up to 3 days.