Kicking off the first Friday of February with this easy One Bowl Chocolate Sheet Cake with Milk Chocolate Fudge Frosting.
Does anyone else feel like this week just flew bye? I spent the first half of the week traveling to Austin, Texas for a fun shoot with Camille Styles. From there I flew over to LA for a quick taping of Hallmark Home and Family (which aired yesterday, but you can watch the replay here). I flew home Wednesday night, photographed new recipes for HBH on Thursday, and today will be spent filming new videos. Such a jam pack week, but I loved every minute of it.
While in LA I was lucky enough to get to hang with my brother Red for a bit too. I wasn’t there very long, but it was awesome to get to see him before he flies to South Korea today with the US Team. I almost never see that kid, so even if it’s just a quick, “hey” it’s still always fun. Red always knows how to get a smile glued to my face and made my quick trip just that much better.
The next few days will be spent cramming in all the work I possibly can before heading off to Korea for the Olympics on the seventh. I still can’t believe we are going to Korea, but it’s happening, and I can’t wait!
As you can probably guess, I’m also very excited to be sharing this chocolate cake with you guys today, and for a few reasons.
One, because everyone knows February is the month of all things chocolatey. Two, because it happens to be my brother Brendan’s birthday, and celebrating with chocolate cake is just something we do. And three, because this cake is beyond good and you all need it in your life sometime soon.
I’ve wanted to make a sheet cake for the longest time now, but just hadn’t gotten around to it. For whatever reason layer cakes always excite me a bit more than sheet cakes, but after making this sheet cake, I’m becoming sold on the idea. You guys, if you didn’t know, sheet cakes are the absolute best. They’re easy, no fuss, feed a crowd, and are incredibly delicious.
I can already see this cake becoming a regular in my kitchen for birthdays, dinners with friends, and even holidays. It’s so versatile and perfect for so many different occasions.
For me, the biggest bonus this cake offers is just how easy it is. As I was writing up the recipe, I realized that everything was made in entirely one bowl, with ingredients I already had in my pantry. And not only that, there are absolutely zero skills required for frosting this cake. Just spread on a very generous layer of that chocolate butter cream, and done. Not sure about you guys, but that’s a major plus for me when it comes to baking recipes.
Unlike most sheet cakes, this one is extra moist, chocolatey, and fudgy. My three secret ingredients are buttermilk, Greek yogurt, and coffee. The buttermilk and yogurt keep the cake incredibly light and moist, while the coffee highlights the chocolate flavors going on in the cake.
Now before those of you who don’t like coffee click away from this recipe, hear me out. I promise that you do not taste the coffee at all. It’s simply there as an undertone that highlights the flavors of the chocolate. I highly recommend giving it a try before you decide to omit, if you truly hate the flavor of coffee, simply skip it, no big deal.
So that’s the cake portion, and while it is my favorite go-to chocolate cake recipe, I think the milk chocolate buttercream steals the show a bit. I mean, it’s really the cake and the buttercream paired together that makes this cake so good, but the buttercream is pretty much just incredible. And the key to this buttercream? Whipping in some real milk chocolate. Yes, milk chocolate.
I know everyone is all about the dark chocolate these days, and I love it too, but let’s all be honest, some days just call for milk chocolate, and I’m thinking the first Friday in February is just one of those days.
I have to mention that not only is this cake great for birthdays, but it would be perfect to make for Valentine’s Day…which semi explains all the roses in my photos. Just a heads up, the roses will be appearing in all my sweet recipes from now until Valentine’s Day. Sorry, I can’t help it.
Also, if any of you happen to be hosting a Super Bowl party this Sunday, or even an Olympic viewing party in the coming weeks, this cake would be amazing for that too. As mentioned it feeds a crowd and can also be made ahead time, making the dessert portion of your party a breeze. You can even decorate the cake to support you favorite team. You see, the perfect dessert!
One Bowl Chocolate Sheet Cake with Milk Chocolate Fudge Frosting
Servings: 16 servings
Calories Per Serving: 466 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 eggs
- 3/4 cup buttermilk
- 1/4 cup plain greek yogurt
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 cup hot black coffee
- 1/2 cup semi-sweet chocolate chips (optional)
- 1. Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper, then butter/spray with cooking spray.2. In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt, mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.3. Pour the batter into the prepared baking dish, bake 20 to 25 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting.4. To make the buttercream, add the butter and powdered sugar to the bowl of a stand mixer (or use a hand-held mixer). Beat the butter and powdered sugar together until the butter is light and fluffy, about 4 minutes. Add the melted milk chocolate and vanilla and beat (scraping down the sides as needed) another 2 minutes or until there are no streaks of white. Add 2 tablespoons of the heavy cream and whip the frosting for 2-4 minutes more or until light and fluffy. If desired add the remaining heavy cream and whip until combined. 5. Frost the cake and decorate as desired.
Recipe makes a 9x13 inch cake
The chocolate cake of your dreams…
PS. see you guys tomorrow for a fun Valentine’s Day gift guide!