Devil’s Food Sheet Cake with Chocolate Frosting – Chocolate Sheet Cake

Devil’s Food Sheet Cake with Chocolate Frosting – Chocolate Sheet Cake is the ultimate chocolate lover’s dream! This classic American dessert features a rich, moist chocolate sheet cake topped with a thick, creamy chocolate frosting. It’s perfect for birthdays, potlucks, or any time you want to treat yourself to something decadent and delicious.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder (preferably Dutch-processed)
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 cup hot water
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 cup sour cream, at room temperature

For the Chocolate Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 1/2 cups powdered sugar, sifted
• 1 cup unsweetened cocoa powder
• 1/2 cup heavy cream (plus more as needed)
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Instructions

Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, whisk together the buttermilk, hot water, oil, eggs, vanilla, and sour cream until smooth.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for 32–38 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Let the cake cool completely in the pan on a wire rack before frosting.

Make the Chocolate Frosting:

1. In a large bowl, beat the softened butter until creamy.
2. Sift together the powdered sugar and cocoa powder. Gradually add to the butter, mixing on low speed.
3. Add the heavy cream, vanilla, and salt. Beat on medium-high until light and fluffy, about 2–3 minutes. Add more cream if needed for a spreadable consistency.

Frost the Cake:

1. Spread the chocolate frosting evenly over the cooled cake.
2. Slice and serve. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 5 days.

Tips for Chocolate Sheet Cake

• Can I make this cake ahead? Yes! Bake and frost the cake a day in advance for even richer flavor.
• Can I freeze it? The unfrosted cake freezes well. Thaw and frost before serving.
• Substitutions: Use Greek yogurt instead of sour cream, or swap buttermilk for milk plus 1 tablespoon vinegar.

FAQ – Devil’s Food Sheet Cake

Can I use a different pan size?
Yes, but adjust baking time as needed.

How do I get a moist cake?
Don’t overbake and use room temperature ingredients for best results.

Related recipe: Peach Pecan Parfait with Flax & Cranberry Crunch