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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 love this cake, but both times I’ve made it, the center noticeably collapsed while cooling. It still tastes great, but is there something I can do to prevent this?
Hey Emily,
Wonderful!! Thanks so much for making this recipe and sharing your comment, so glad to hear it was a winner! How much did it collapse? It’s normal for the middle to slightly sink! xT
I made this cake for my son and it is EVERYTHING ! It’s almost a problem, we can’t stop eating it , LOL !! This cake is simply fantastic and incredibly delicious ! Keep the amazing recipes coming !
Hi Shannon,
Amazing!! Love to hear that this recipe turned out well for you, thanks so much for making it! xx
Could you advise me on how long to let the cake cool in the pan before removing to let cool completely before frosting it? Thank you!
Hi Janet,
I would give it at least 15 minutes:) I hope you love this recipe! xT
This cake was amazing!!! So easy to put together!! Don’t change a thing, make just as recipe reads!! It won’t disappoint! Tieghan your recipes rule!! Happy Valentines Day❤️❤️❤️
Hey Kelly,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
This is the third year in a row my son (9 tomorrow!) has requested this exact cake for his birthday. I typically have most of these ingredients in my house already so pulling it together is quick and the cake is SO moist and delicious – same with the frosting.
Hey Allison,
Happy Sunday!!🏈 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Delicious!! Moist and chocolatey. I cut sone sugar out and halfed the icing and my kids still have rave reviews☺️
Hey Melanie,
Happy Wednesday!! Thanks so much for making this recipe and sharing your feedback, so glad to hear it was tasty! xx
ahhhhhhhhhhh this cake is the best
thank you so much:):)
Hey Jean,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your comment, I love to hear that it turned out well for you! xx
Looking forward to giving this a try for a 50th bday! I’m wondering if the coffee is a strong taste? I read someone said the coffee brought out the chocolate taste, but I’m not a fan of coffee at all. Is there an alternate option if it is a noticeable taste?
Hey Jamie,
Happy Birthday! Yes, the coffee really just enhances the chocolate flavor, but if you want to skip it just use water:) Please let me know if you have any other questions! xx
Hi,
I’m planning on making this cake for my daughter’s birthday. Can I substitute sour cream for the yogurt? Thank you!
Hey Monica,
Totally, that will work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
Hi, would I double this recipe to make a sheet cake pan size of 12” x 18”?
Hey Lee,
Yes, that should work well for you! Please let me know if you have any other questions, I hope you love this recipe! xx
I didn’t rate the recipe as I haven’t made it yet. I read most of the reviews and one answer you had confused me a bit. I would like to make this into a layer cake, but you replied to the person who asked about baking in 2 – 9 inch pans. You said that it should work as long as you’re not making a layer cake. I wondered why not?
Hi Louise,
I just think this frosting is too soft to use as a layer cake:) Please let me know if you have any other questions! xT
This cake is amazing! So moist and delicious and easy to make. My big question- how do you make your chocolate curls? I can’t figure it out!
Hey Lindsey,
Happy Friday! ☃️ So glad to hear that this recipe was enjoyed, I appreciate you making it! I take a veggie peeler to a chocolate bar:) xT
Hello! I would like to make this cake but make it ahead of time. Would you just store in the fridge until ready to serve? Thank you! 🙂
Hi Alaina,
How far in advance are you wanting to make the cake? If it is just the morning of or day before, this is totally fine to keep in an airtight container at room temp. I hope this helps! xT
My entire family devoured this cake, including MOM who turned 85 yesterday. Thanks for a delicious cake. My husband wants to know where l have been all his life. He really enjoys all your recipes.
Hey Lynn,
I am delighted to hear that this recipe turned out well for you, thanks a lot for trying it out! xx
can I make this in 2 9inch pans?
Hi Kim,
As long as you don’t plan on making this a layer cake, then yes the 9 inch pans will work:) Please let me know if you have any other questions! xx
This cake is simply delicious! Easy-peasy with ingredients you probably have on hand (just grab buttermilk!). I’ve made it twice now. The second time I halved the frosting because I’m more of a “cake” person. But my “frosting” friends wanted all that buttery goodness back! Next time I’ll definitely make all the frosting, but keep half on the side…that way everyone will be happy! 🙂
Hey Beth,
Happy Sunday!! I appreciate you giving this recipe a try and sharing your review, so glad to hear it was enjoyed! xT
This cake is fool proof and such a crowd pleaser! My brother said, “I wouldn’t choose chocolate cake with chocolate frosting but this is amazing!” All my nieces and nephews request it for their birthdays now!
Hi Robin!
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx