Can I use cake flour instead of all-purpose flour for this cake?

I would not recommend this substitution. This chocolate sheet cake uses all-purpose flour for the perfect moist and tender cake.

Can I make this into a smaller cake?

Yes, you evenly divide the batter between two 8-inch or 9-inch round cake pans and bake for 35-40 minutes in a preheated 350°F/177°C oven.

Can I make this cake into cupcakes?

This recipe is best as a cake and will not create light, airy, and tender cupcakes. Instead, try making chocolate cupcakes .

Easy & Moist Chocolate Sheet Cake

Name: Easy & Moist Chocolate Sheet Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 260 g (2 cups) all-purpose flour; 53 g (2/3 cup) unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 226 g (1 cup) unsalted butter, at room temperature; 440 g (2 cups) granulated sugar; 3 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 360 g (1 1/2 cups) whole milk, at room temperature; 226 (1 cup) unsalted butter, at room temperature; 450 g (1 pound) powdered sugar; 45 g (1/2 cup) unsweetened cocoa powder; 2 teaspoons pure vanilla extract; 2-4 tablespoons heavy cream or milk

Description

Moist Chocolate Sheet Cake is easy to make from scratch with simple ingredients. It's rich, chocolatey, and topped with a light and airy chocolate buttercream for the perfect complement. This single-layer cake will fit your busy schedule for a quick and easy weeknight treat.

Ingredients

Scale

Chocolate Cake

260 g (2 cups) all-purpose flour
53 g (2/3 cup) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
226 g (1 cup) unsalted butter, at room temperature
440 g (2 cups) granulated sugar
3 large eggs, at room temperature
2 teaspoons pure vanilla extract
360 g (1 1/2 cups) whole milk, at room temperature

Chocolate Buttercream

226 (1 cup) unsalted butter, at room temperature
450 g (1 pound) powdered sugar
45 g (1/2 cup) unsweetened cocoa powder
2 teaspoons pure vanilla extract
2-4 tablespoons heavy cream or milk

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Instructions

Chocolate Cake

Preheat oven to 350°F/177°C. Line a 9x13-inch cake pan with parchment paper and set aside.
In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
In a large bowl using a hand-held or stand mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Beat in eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well.
With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan set on a wire rack before frosting.

Chocolate Buttercream

In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, 2-3 minutes.
Add the powdered sugar and mix on low speed until completely incorporated.
Add the vanilla and enough cream for desired consistency. Scrape down the sides and bottom of the bowl. Beat on medium speed for 3-4 minutes until light and airy.

Notes

Storage: Store cake covered at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator for up to 5 days.

Freezer: Wrap the leftover cake with plastic wrap and place it in an airtight container. Store in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Cakes & Cupcakes