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This One-Bowl Chocolate Sheet Cake is so easy to whip together. It’s decadent, fudge-like, perfectly rich, moist, and reminds me of the cake from the movie Matilda. It’s down right irresistible, and I am so excited to share this one with you.
By now, you know my obsession with a one-bowl dessert. Whether its my One-Bowl Chocolate Zucchini Bread, One-Bowl Raspberry Lemon Loaf with Cream Cheese Frosting, or One-Bowl Banana Chocolate Chip Cake with Peanut Butter Frosting you know I love the convenience of a one-bowl sweet treat. If you agree, you’ll love it here!
What is the secret ingredient to make the best chocolate cake?
Without a doubt, the answer to this questions is……coffee! It enhances the chocolate flavour, helps balance the sweetness, and adds moisture and texture. The coffee machine I used in this recipe is the Cuisinart Grind and Brew Single-Serve Coffee Maker.
How to make Chocolate Sheet Cake
- Mix together the wet ingredients.
- Add the dry ingredients and mix.
- Add the hot coffee, mix, and pour into a baking tray.
- Bake until a toothpick comes out clean.
- Finish with a simple chocolate glaze.
Looking for more dessert recipes?
If you enjoyed this recipe, take a peak at a few of my personal favourite desserts down below:
- Pumpkin Banana Bread
- Grandpa’s Apple Cake
- Classic Tiramisu
- Chocolate Zucchini Bread
- Peanut Butter Marshmallow Squares
- Thumbprint Cookies
- No-Bake Biscoff Cheesecake
- Caramel Apple Crisp
- Lemon Ricotta Cookies
- Morning Glory Muffins
FAQ’s & substitutions
Is this recipe freezer friendly?
Yes it is! Allow the cake to cool completely. Wrap with plastic wrap, then with tin foil and freeze for up to 3 months. When you are ready to serve, allow the cake to rest in the fridge the night before.
My batter seems thin, is this normal?
Yes! The batter will become thin once you add the hot coffee. I promise this will result in a very moist, and flavourful cake!
Do I need to add the chocolate glaze?
Although I love a chocolate frosting or glaze, the cake doesn’t need it. Because the cake has so much added flavour like the coca powder and coffee it’s great on its own. With this in mind, the cake will be slightly less sweet.
Did you like this recipe?
If you enjoyed this Chocolate Cake recipe, please consider leaving me a 5 star rating and review, it means so much to me!
One-Bowl Chocolate Sheet Cake
Ingredients
- 2 eggs
- 3/4 cup milk, 2%
- 1/4 cup sour cream, or greek yogurt
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1½ cups granulated sugar
- 1/2 cup brown sugar
- 3/4 cup coca powder, unsweetened
- 1½ cups all-purpose flour
- 1½ tsp baking soda
- 2 tsp baking powder
- ½ tsp cinnamon
- 1 tsp salt
- 3/4 cup hot black coffee
Chocolate Glaze
- 2½ cups powdered sugar, aka: confectioners' sugar
- 2 tbsp cocoa powder
- 1/8 tsp cinnamon
- 1/4 cup heavy cream, more/less to achieve your desired consistency
Instructions
- Preheat the oven to 350 °F and line a 9×13 baking dish.Spray the parchment paper lightly with cooking oil and set aside.
- To a large mixing bowl, beat together the eggs, milk, sour cream, vegetable oil and vanilla.
- Next, add both sugars and mix to combine.
- Add the coco powder, all-purpose flour, baking soda, baking powder, cinnamon and salt and gently mix to combine until no clumps remain.
- Add the hot coffee and gently mix to combine.
- To the prepared baking pan, gently pour in the batter.*The batter will be a thinner consistency, thats normal!
- Allow the cake to cook for 40-55 minutes, or until a toothpick comes out clean.
- Allow the cake to cool for at least 30 minutes before adding the chocolate glaze.
- In a medium size bowl, prepare the chocolate glaze by whisking all ingredients together really well until no clumps remain.To achieve a thinner consistency add a splash of cream.To achieve a thicker consistency, begin by adding only 2 tbsp of cream, and slowly work your way up.
- Drizzle the cake with the chocolate glaze, slice and serve!
Nutrition information is automatically calculated, so should only be used as an approximation.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or another recipe of mine) be sure to tag #sammymontgoms so I can see your re-creations!
Thr chocolate glaze indicates a 1/4 cup of cream. What kind of cream? Whipping cream, heavy cream, coffee creamer?
Can you tell I’m a novice baker?
This is a good question! Heavy cream! I just updated the recipe. Let me know if you make this one! -Sammy
This was perfect. And perfectly easy. I cook from scratch just about every day, but I shy away from baked desserts. It has to be over 10 years that I made a cake. No worries, the recipe was foolproof. Batter is extremely thin, but evolves into a moist, pillowy deliciousness. The subtle notes of the coffee added to the flavor.
The glaze was just as it should be; but for my tastes, cake didn’t need it. I liked my bites without the glaze better than with. The sweetness kind of overwhelmed the perfect cake. But that’s my tastes. If you have a huge sweet tooth, by all means use that yummy glaze.