Where are all of our chocolate-on-chocolate lovers at?! Well, come on over and grab a plate, because Fudgy Sheet Cake is about to make you and your tastebud’s dreams of two forms of cocoa-y, rich, sweetness come true. Dive your fork into layer one, the fluffy, buttery, thick chocolate frosting, which then leads you to the moist, sweet, chocolatey cake that will blow your mind. Together, they are quite the duo, and it takes just a little over an hour to make, so not long of a wait to indulge. It’s safe to say, when your chocolate cravings start to tingle, Fudgy Sheet Cake is always the sweetest, most delicious way to satisfy it!
Ingredients
For the cake:
- 2 1/4 cups all-purpose flour
- 2 1/4 cups white granulated sugar
- 1 cup cocoa powder
- 1 tablespoon instant espresso
- 2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 3 large eggs
- 1 cup buttermilk
- 1 cup warm water
- 2 tablespoons olive oil
- 2 teaspoons vanilla extract
For the chocolate frosting:
- 1 1/2 cups unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 6 ounces dark chocolate or semi-sweet chocolate chips, melted
- 2 tablespoons sour cream or buttermilk
- 1 teaspoon vanilla extract
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease and line a 9×13-inch baking dish with parchment paper.
Step 3 –In the large bowl of a stand mixer with the paddle attachment or a large bowl using an electric mixer, add the flour, the granulated sugar, the cocoa powder, the instant espresso, the baking soda, the baking powder, and the salt and mix on low speed until combined.
Step 4 –Add the eggs, the buttermilk, the water, the olive oil, and 2 teaspoons of the vanilla extract to the flour mixture and mix until it is smooth. The batter will be thin and that is okay.
Step 5 –Pour the batter into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 25-35 minutes.
Step 6 –Allow the cake to cool in the pan for 5 minutes.
Step 7 –Invert the cake onto a cooling rack and allow it to cool to room temperature.
Step 8 –While the cake is cooling, in the bowl of a stand mixer with the paddle attachment, add the butter and the powdered sugar and beat until it is smooth and fluffy.
Step 9 –Add the chocolate chips, the sour cream, and the remaining vanilla extract to the butter mixture and beat until it is smooth, about 1 minute.
Step 10 –Scoop the frosting onto the cooled cake and evenly spread it all over, using the spatula to design it as you prefer.
Step 11 –For a clean-cut slice, place the frosted cake in the fridge for 15 minutes, then slice.
Step 12 –Serve.