Can I use melted butter instead of vegetable oil in the batter?

Yes. Melted butter produces a richer and more deeply flavored sheet cake. However, vegetable oil produces a more durably moist cake because oil remains liquid at room temperature and in the refrigerator rather than resolidifying as butter does when cooled. An oil-based cake stays soft for days longer than a butter-based cake of the same recipe. The choice depends on whether flavor depth or keeping quality is the higher priority.

Can I make this into layer cakes instead?

Yes. The same batter quantity makes three 8-inch round cake layers baked for 30 to 35 minutes at the same temperature, or three 9-inch layers baked for 25 to 30 minutes. The same frosting quantity is sufficient for a three-layer round cake.

How far in advance can I make this cake?

The unfrosted sheet cake stays moist and delicious for up to 5 days at room temperature tightly covered. The frosting can be made 2 days ahead and refrigerated. For the most practical make-ahead approach, bake the cake 1 to 2 days before the event, make the frosting the morning of, and frost a few hours before serving.

Chocolate Sheet Cake Easy Moist Crowd Dessert Recipe

Name: Chocolate Sheet Cake The Most Moist and Easy Crowd Dessert You Will Ever Bake
Prep time: 10 min
Cook time: 50 min
Total time: PT-497481H59M38S
Cuisine: American
Ingredients: 3 cups All-Purpose Flour; 2 2/3 cups Granulated Sugar; 1/2 cup Dutch-Process Cocoa Powder; 2 tsp Baking Soda; 1 1/2 tsp Baking Powder; 3/4 tsp Salt; 1 cup Buttermilk room temperature; 1/2 cup Full-Fat Sour Cream room temperature; 3 large Eggs room temperature; 3/4 cup Vegetable Oil; 1 tbsp Pure Vanilla Extract; 1 1/2 cups Hot Strong Coffee or Boiling Water; 1 1/2 cups Unsalted Butter room temperature for frosting; 1/4 cup Dutch-Process Cocoa Powder for frosting; 3/4 tsp Salt for frosting; 1 lb Powdered Sugar; 1 to 3 tbsp Whole Milk or Heavy Cream; 1/3 cup Hot Fudge Sauce or Chocolate Ganache

Description

The most moist and easy Chocolate Sheet Cake made with Dutch cocoa powder buttermilk sour cream and hot coffee for the most deeply fudgy and tender crumb frosted with a decadent chocolate buttercream made with hot fudge sauce for an extraordinary velvety and richly chocolatey frosting. Serves 15 to 20 from one 9×13 inch pan.

Ingredients

Scale

3 cups All-Purpose Flour

2 2/3 cups Granulated Sugar

1/2 cup Dutch-Process Cocoa Powder

2 tsp Baking Soda

1 1/2 tsp Baking Powder

3/4 tsp Salt

1 cup Buttermilk room temperature

1/2 cup Full-Fat Sour Cream room temperature

3 large Eggs room temperature

3/4 cup Vegetable Oil

1 tbsp Pure Vanilla Extract

1 1/2 cups Hot Strong Coffee or Boiling Water

1 1/2 cups Unsalted Butter room temperature for frosting

1/4 cup Dutch-Process Cocoa Powder for frosting

3/4 tsp Salt for frosting

1 lb Powdered Sugar

1 to 3 tbsp Whole Milk or Heavy Cream

1/3 cup Hot Fudge Sauce or Chocolate Ganache

Instructions

1. Preheat oven to 350°F. Grease a 9×13-inch cake pan. Line with parchment sling if removing from pan.

2. Sift and whisk flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.

3. Whisk sour cream, buttermilk, eggs, oil, and vanilla in a medium bowl.

4. Slowly whisk hot coffee into the wet ingredients.

5. Pour wet into dry. Whisk until completely smooth with no flour streaks.

6. Pour into prepared pan.

7. Bake 45 to 50 minutes until center feels springy when pressed and edges pull from pan.

8. Cool completely in pan before frosting.

9. Beat butter 2 minutes until creamy.

10. Add cocoa and salt on low until combined.

11. Add powdered sugar gradually on low stopping to scrape bowl.

12. Add hot fudge and mix on medium-low until combined.

13. Beat in milk or cream until smooth fluffy and spreadable.

14. Spread frosting generously over cooled cake using offset spatula.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 676
Sugar: 69g
Sodium: 489mg
Fat: 33g
Saturated Fat: 15g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 93g
Fiber: 2g
Protein: 6g
Cholesterol: 87mg

Keywords: chocolate sheet cake, moist chocolate sheet cake recipe, easy chocolate sheet cake for crowd, hot fudge chocolate buttercream cake