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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 by? 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 buttercream, 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 it, 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 of time, making the dessert portion of your party a breeze. You can even decorate the cake to support your favorite team. You see, the perfect dessert!
One Bowl Chocolate Sheet Cake with Milk Chocolate Fudge Frosting
Servings: 16 servings
Calories Per Serving: 467 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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)
Milk Chocolate Frosting
- 2 sticks (1 cup) salted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 8 ounces milk chocolate, melted and cool to touch
- 2 teaspoons vanilla extract
- 2-3 tablespoons heavy whipping cream (optional)
Instructions
- 1. Preheat the oven to 350 degrees F. Line a 9×13 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.
Notes
Recipe makes a 9×13 inch cake
The chocolate cake of your dreams…
PS. see you guys tomorrow for a fun Valentine’s Day gift guide!
I’ve made this recipe twice now and both times it has been a HUGE hit! The second time I made this I made it into cupcakes and added a raspberry on top! So yummy! Definitely my new go to cake recipe!
That is so amazing! I am so glad you have been loving this, Alexa! xTieghan
Making this right now for my son’s 16th birthday tomorrow! This is his dream cake! Chocolate on chocolate. No frills. No sprinkles. Perfect!
Thank you so much Anita! I hope he loves this cake and Happy Birthday to him! xTieghan
I thought this was made using a half sheet pan when I saw the recipe. How can I convert it into half sheet? And what would the baking time be? Double the recipe? Half the baking time? It just looks so good, I really want to convert it!
Hey Carrie, I am sorry, I don’t feel comfortable estimating the baking time as I have never tested the cake for the larger size, so I am really unsure of what the time would be. I would thinking doubling the recipe would be just fine, but the baking time I would imagine would be similar or a little longer, again, not sure.
I am so sorry I could not help. xTieghan
Have you ever doubled the recepie and layered it? I need a cake for a larger crowd. Want to make sure it would hold up to another layer.
HI kelly! I have not doubled or layered this, but I am sure it would be just fine. They will be thick layers, but again, I would think that would be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this chocolate cake, it’s amazing.
I love the super chocolateyness of the the cake and the sweet, fluffy milk chocolate buttercream, a match made in heaven.
Thank you for sharing the recipe and gorgeous photos of the cake.
I am so happy to hear that Steph! Thank you!!
xTieghan
You’re incredible per usual. I’m stalking your V-day desserts and decadents for next week and am intimidated by all of them but want to take them on strong and pretend I can! ha. Would this work shaping it as one big ole heart prior to putting icing on it? Basically I’d pay alot of money yet again to have you make this for me and deliver it! Beautiful!!!
Hey Rachel! I am sure this would work great as a heart cake, so fun! Love the idea, you must take photos! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I’m going to try this for my daughter’s birthday cake! Actually a few years ago I used your recipe for a 3-layer chocolate cake, which I still have, except that I wanted to see if that recipe is suitable for a 9×13 pan (to make a thick sheet cake) – I couldn’t find that same recipe here but found this one! Anyway, if I were to use that triple layer recipe again (which has bigger quantities of each ingredient), would it work for a 9×13 and result in a thicker cake, just maybe a longer time in the oven? Thanks!
hi! I would divide it between 2 9×13 inch baking dishes. Sounds like it’s a lot of cake. Also, It is hard for me to advise since it is not my recipe. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan
Great looking cake. Can I substitute Canola oil with Coconut oil (or something else)? I don’t like the taste of Canola oil.
HI! Coconut oil or melted butter would both work well. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
Hi,
Do you have any video of this recepie?
I tried it out without frosting…the cake rose well but wasn’t too spongy (is it supposed to be like a sponge cake?
I can’t get milk chocolate anywhere here..can i use cadburys dairy milk?
Thanks
Hi! Sorry no video for this recipe right not. Did you not enjoy the cake? Yes, I think cadburys will work great! Please let me know if you have any other questions. Thanks so much! xTieghan
Hi. Can this recipe be doubled?
Sure! You can easily double an use 2 rectangle cake pans. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
This cake looks so amazing! What would you recommend ingredient scaling-wise and baking times for a 12×18 pan? Thank you!
This cake looks amazing! What would you suggest for ingredient scaling and baking times for a 12×18 pan? Should I perhaps add another 1/2 recipe? Thank you!
This cake looks amazing! What would you suggest for ingredient scaling and baking times for a 12×18 pan? Thank you!
HI! That is really hard to estimate without testing the recipe for that size. Unfortunately, I do not feel comfortable providing these measurements without testing first. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan
I’m SO glad I made this one! Perfect chocolate cake recipes cover the internet but this one will be saved and referred over and over! It’s the perfect balance of taste, texture, and frosting. The chocolate chips added was a brilliant idea. The smell of it will lead you back to the kitchen to slice off another sliver and another…..Thank you for sharing ☺️
Thank you so much Alycia! I am so glad you enjoyed this recipe!
Cake is cooling, smells amazing! Baked for 27 minutes, just mixed the frosting, both my boys taste tested and gave two thumbs up! Making for a friends birthday from work tomorrow, will let you know her response (she hates coffee) ?Thanks for the recipe
I hope she loved this cake Ami! Thank you so much!