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Moist chocolate sheet cake with whipped ganache frosting! Rich, decadent, and easy to make. Perfect for any occasion.
Know Before You Scroll
- Flavor Profile: Deep, rich chocolate cake with a light, airy whipped ganache frosting that melts in your mouth. Hints of espresso and coffee bring out the chocolatey goodness without overpowering.
- Difficulty Level: Easy. A simple mix-and-bake situation with a frosting that feels fancy but is surprisingly low effort.
- Equipment: Large mixing bowl, hand or stand mixer, whisk, measuring cups and spoons, quarter sheet pan (9×13-inch), saucepan, spatula, plastic wrap.
- Top Tip: The batter will be super thin—don’t panic! That’s what makes this cake ultra-moist. And don’t skip the coffee—it won’t make your cake taste like coffee, but it will make the chocolate flavor pop.
- Make Ahead Note: Bake the cake a day in advance and store it covered at room temp. The ganache frosting can also be made ahead—just let it soften slightly before whipping.
- Time-Saving Hack: Pop the ganache in the fridge to cool faster, but stir it every 10 minutes so it sets evenly and stays smooth.
- Ingredient Swap: No buttermilk? Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Out of dark chocolate? Use semi-sweet, but the flavor will be slightly sweeter.
- Alternate Frosting Ideas: Easy Buttercream Frosting, Easy Chocolate Frosting, Chocolate Cream Cheese Frosting, or Whipped Cream Frosting
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Recipe
Chocolate Sheet Cake with Whipped Ganache Frosting
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup unsweetened natural cocoa powder
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon espresso powder (optional)
- 6 tablespoons vegetable oil
- 3 tablespoons butter (melted and cooled)
- 2 large eggs (at room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk (at room temperature)
- 1 cup freshly brewed strong hot coffee (regular or decaf)
- 1½ cups whipping cream heavy cream (double cream and whipping cream are all good opions)
- 12 ounces dark chocolate (around 50-55% Cocoa solids chopped)
- 1 pinch kosher salt optional
Instructions
- Preheat oven to 350°F (177°C). Generously grease and lightly flour a 9×13-inch quarter sheet pan. Set aside.
- In a large bowl, mix the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using). Set it aside.
- Using a stand mixer fitted with a paddle attachment (you can also use a handheld mixer or whisk), combine the oil, melted butter, eggs, and vanilla at medium to high speed until thoroughly combined.
- Add the buttermilk and mix until combined.
- Add half of the flour mixture and half of the coffee, then mix on low speed until just combined. Repeat with the remaining dry ingredients and coffee, mixing again on low speed. Be careful not to overmix—the batter should be smooth and thin.
- Pour the cake batter into the prepared pan and bake for 40 to 50 minutes or until a cake tester inserted in the center comes out clean.
For The Frosting
- Heat the cream in a small saucepan to just below boiling, approximately 190°F to 200°F (88°C to 93°C). Avoid allowing the cream to reach a full boil; if this occurs, let it cool to the appropriate temperature before proceeding to the next step.
- Place chocolate and salt in a medium bowl and pour over the hot cream. Let stand for 3 to 5 minutes.
- Whisk the cream and melted chocolate until the chocolate has melted completely and the mixture is smooth.
- Allow to cool to room temperature, then cover with plastic wrap and set aside to cool completely and thicken to a spreadable consistency. It will fully cool within 3 hours at room temperature. Refrigerating will expedite things, but the frosting may not set evenly. Stir often as it sets in the refrigerator so it remains even and smooth.
- Once the chocolate ganache cools completely, whip it on medium-high speed until light in color and fluffy in texture, about 4 minutes.
Tips
- Use Room Temperature Ingredients – Eggs, buttermilk, and butter should be at room temp for even mixing and the best texture.
- Don’t Overmix the Batter – This batter is thin, and that’s how it should be! Mix until just combined to keep the cake soft and tender.
- Hot Coffee = Deep Chocolate Flavor – The hot coffee enhances the cocoa powder, making the chocolate flavor bolder. You won’t taste the coffee, but it makes a difference!
- Test for Doneness the Right Way – A toothpick inserted in the center should come out clean or with a few moist crumbs. If it’s wet, bake for a few more minutes.
- Cool Before Frosting – Warm cake + frosting = melty mess. Let it cool completely before adding that fluffy whipped ganache.
- Whip the Ganache Just Right – Over-whipping can make it grainy. Stop when it’s light, airy, and spreadable!
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.The Chocolate Sheet Cake I Can’t Stop Making
I’ve made this cake too many times to count. It’s dangerously easy, ridiculously moist, and that whipped ganache frosting? Absolute magic. Deep, rich chocolate flavor with a soft, melt-in-your-mouth texture—it’s the kind of cake that disappears fast. I told myself I didn’t need another go-to chocolate cake recipe, but here we are. Every time I bake it, someone asks for the recipe. Every time I slice into it, I wonder why I ever thought I could resist. So yeah, let’s make this happen.
Step By Step Instructions
Okay, so today we’re making the chocolate sheet cake of your dreams. Super soft, ultra-chocolatey, and topped with a whipped ganache frosting that’s basically a chocolate cloud. Let’s do this!First things first—preheat your oven to 350°F (177°C) and grease a 9×13-inch sheet pan. A little butter, a little flour—this helps keep everything from sticking.
In a separate bowl, we’re mixing up the wet ingredients. Start with 6 tablespoons of vegetable oil, 3 tablespoons of melted butter, 2 large eggs, and 2 teaspoons of vanilla extract. Give it a good whisk until smooth.Next, pour in 1 cup of buttermilk. Keep whisking. And now, here’s where the magic happens—slowly mix in 1 cup of hot brewed coffee. Sounds weird, but it makes the chocolate flavor pop.
Time to bring it all together! Add half of the dry ingredients to the wet mixture, mix on low speed, then add the rest along with the remaining coffee. The batter is thin, and that’s exactly what we want. Smooth, pourable, and ready to bake.
Next, pour in 1 cup of buttermilk. Keep whisking. And now, here’s where the magic happens—slowly mix in 1 cup of hot brewed coffee. Sounds weird, but it makes the chocolate flavor pop.
Time to bring it all together! Add half of the dry ingredients to the wet mixture, mix on low speed, then add the rest along with the remaining coffee. The batter is thin, and that’s exactly what we want. Smooth, pourable, and ready to bake.
Pour it into the pan, spread it evenly.
bake for 40-50 minutes—or until a toothpick poked in the center comes out clean. Let it cool completely before we frost!
Alright, frosting time. We’re making a whipped ganache, which sounds fancy but is so easy. Heat 1½ cups of heavy cream in a small saucepan until it’s just about to boil. Then, pour it over 12 ounces of chopped dark chocolate and a pinch of salt. Let it sit for 3-5 minutes before whisking it into a glossy, smooth ganache. Let this cool to room temp—about 3 hours.
Once it’s fully cooled, whip it on medium-high speed for about 4 minutes until light, fluffy, and spreadable. And just like that, we have the dreamiest frosting.
Spread it generously over your cake, slice into squares, and prepare for chocolate bliss. This cake is rich, soft, and dangerously good. You’re going to want to make it again. And again.
Enjoy, friends! And don’t forget to grab a fork. 🍫✨
Erren’s Top Tips
- Use Room Temperature Ingredients – Eggs, buttermilk, and butter should be at room temp for even mixing and the best texture.
- Don’t Overmix the Batter – This batter is thin, and that’s how it should be! Mix until just combined to keep the cake soft and tender.
- Hot Coffee = Deep Chocolate Flavor – The hot coffee enhances the cocoa powder, making the chocolate flavor bolder. You won’t taste the coffee, but it makes a difference!
- Test for Doneness the Right Way – A toothpick inserted in the center should come out clean or with a few moist crumbs. If it’s wet, bake for a few more minutes.
- Cool Before Frosting – Warm cake + frosting = melty mess. Let it cool completely before adding that fluffy whipped ganache.
- Whip the Ganache Just Right – Over-whipping can make it grainy. Stop when it’s light, airy, and spreadable!
Storage & Freezing Instructions ❄
At Room Temperature: Store the cake in an airtight container for up to 3 days.
In the Refrigerator: If you need longer storage, keep it in the fridge for up to 5 days. Let it sit at room temp before serving so the frosting softens up.
Freezing the Cake: Wrap unfrosted cake layers in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before frosting.
Freezing Frosted Cake: Freeze the entire frosted cake or individual slices by placing them on a baking sheet until firm, then wrapping tightly in plastic wrap and storing in an airtight container for up to 2 months.
FAQs
Can I use Dutch-process cocoa instead of natural cocoa powder?
No, this recipe relies on baking soda, which reacts with the acidity in natural cocoa powder. If you use Dutch-process cocoa, the cake may not rise properly.
What if I don’t have buttermilk?
Make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5-10 minutes before using.
Can I make this cake in a different pan size?
Yes! You can bake it in two 8-inch round pans (adjust bake time to 30-35 minutes) or a 9×9-inch square pan (bake for 45-50 minutes).
Why is my ganache too runny?
It might still be too warm! Let it cool longer at room temperature. If needed, chill it in the fridge for 15-30 minutes, stirring every few minutes.
Can I make this cake ahead of time?
Absolutely! The cake can be baked a day ahead and stored at room temp. The frosting can be made ahead and stored in the fridge for up to 3 days—just re-whip before spreading.
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