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Ultimate Dark Chocolate Sheet Cake with Rich Cocoa Frosting

This sophisticated dark chocolate sheet cake delivers an intense cocoa experience that appeals to grown-up palates while being simple enough for any occasion. With its moist, dark crumb and rich frosting, this elegant dessert is perfect for parties, potlucks, or any gathering where you want impressive results without overwhelming sweetness.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ¾ cup unsweetened cocoa powder (Dutch-process recommended)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, cooled
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¾ cup unsweetened cocoa powder
  • ½ cup whole milk
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch sheet pan and line it with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. In a separate bowl, beat the eggs lightly, then add the buttermilk, cooled coffee, vegetable oil, and vanilla extract. Mix until smooth.
  4. Gradually pour the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing.
  5. Pour the batter into the prepared sheet pan and spread it evenly.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched.
  7. Allow the cake to cool completely in the pan on a wire rack before frosting.
  8. While the cake cools, prepare the frosting by beating softened butter until creamy in a large bowl.
  9. Gradually add powdered sugar and cocoa powder, mixing on low speed until combined.
  10. Add milk, vanilla extract, and salt, then increase speed to medium-high and beat until light and fluffy (3-4 minutes).
  11. Once the cake is completely cooled, spread the frosting evenly over the top using an offset spatula.

Notes

Use high-quality Dutch-process cocoa for deeper flavor. Ensure eggs and buttermilk are at room temperature. Do not overmix the batter. Cake must be completely cooled before frosting for best results.