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Dark Chocolate Sheet Cake: Rich Cocoa Dessert with Intense Flavor

This dark chocolate sheet cake is the ultimate grown-up dessert for those who appreciate intense chocolate flavor without overwhelming sweetness. With its moist dark crumb and straightforward oven bake method, it delivers professional bakery-quality results perfect for parties, potlucks, and family gatherings.
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Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup high-quality cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water
  • ½ cup unsalted butter, softened
  • ⅓ cup cocoa powder
  • 3 cups powdered sugar
  • ⅓ cup milk
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch sheet pan and set aside.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, combine buttermilk, eggs, vegetable oil, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Slowly pour in the hot water while mixing continuously – the batter will be thin, which is normal.
  6. Pour the batter into the prepared sheet pan and bake for 30-35 minutes, or until a toothpick inserted into 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, prepare the frosting. Cream the softened butter until smooth.
  9. Sift in the cocoa powder and powdered sugar to avoid lumps.
  10. Add milk, vanilla extract, and salt, then beat until light and fluffy.
  11. Once the cake is completely cool, spread the dark chocolate frosting evenly over the top.

Notes

Use high-quality cocoa for richest flavor, don't overmix the batter, cool completely before frosting, store covered at room temperature for up to 3 days