When it comes to desserts, few things are as satisfying as a rich, moist chocolate sheet cake. But what if you could make one with minimal effort, using just one bowl, in about 25 minutes? Enter this chocolate sheet cake: quick, easy, and absolutely delicious. Yet fancy enough to have chocolate melted directly into the batter! With a texture so gooey and moist that my husband insists on calling it a ‘brownie cake,’ this dessert is perfect for any occasion.
Why You’ll Love This Chocolate Sheet Cake
- One-Bowl Wonder: No need for multiple mixing bowls or complicated steps. Everything comes together in a single saucepan, which means less mess and faster cleanup.
- Quick and Easy Preparation: You can whip up this cake in minutes—even if your guests are already on the way. Just melt, mix, and bake.
- Incredibly Moist and Gooey Texture: Thanks to a perfect balance of butter, chocolate, and buttermilk, this cake stays deliciously moist. The gooey center gives it a brownie-like texture that’s hard to resist.
- Deep Chocolate Flavor: The combination of natural cocoa powder, finely chopped chocolate, and a touch of espresso powder (optional) delivers a deep, rich chocolate taste. Even better, the coffee enhances the chocolate flavor without making the cake taste like coffee.
A Texas Sheet Cake with a Gooey Twist
While this cake follows the tradition of a classic Texas sheet cake—with its thin, moist layers and poured fudge icing—it brings an extra level of indulgence with the addition of chopped chocolate and coffee. It’s the perfect dessert for potlucks, parties, or when unexpected company arrives. The quick, one-bowl preparation means you can have a rich, chocolatey cake ready in no time.
Baking Tips for the Perfect Cake
- Don’t Overbake: This cake bakes faster than most, thanks to its thin layer. Start checking at the 15-minute mark to avoid overbaking. A toothpick inserted in the center should come out with moist crumbs, not wet batter.
- Use Quality Ingredients: High-quality chocolate and cocoa powder make a noticeable difference.
- Let the Icing Set: The fudge icing will be slightly runny when poured over the cake but firms up as it cools, creating a smooth, crackly top layer.
How to Serve
This cake is versatile and can be served warm, at room temperature, or chilled. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. The moist, fudgy texture pairs beautifully with fresh berries or a drizzle of caramel sauce.
Storage Tips
- At Room Temperature: Store the cake in an airtight container for up to 2 days.
- In the Refrigerator: Keep it refrigerated for up to 5 days. Let it sit at room temperature for about 20 minutes before serving for the best texture.
- In the Freezer: The unfrosted cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw in the fridge overnight and frost before serving.
The Perfect Cake for Any Occasion
Whether you’re hosting a party, need a quick dessert for a potluck, or simply want to indulge in some chocolate goodness, this one-bowl chocolate sheet cake is your go-to. Its rich flavor, gooey texture, and effortless preparation make it a favorite for bakers of all levels. Give it a try—you might just find yourself making it again and again.
Ultimate Chocolate Sheet Cake with Pourable Fudge Icing
Ingredients
- Cake:
1 cup unsalted butter
4 oz semi-sweet or dark chocolate, very finely chopped
¾ cup natural cocoa powder
1 cup hot, freshly brewed coffee (or hot water)
2 cups granulated sugar
1 tsp coarse kosher salt (use ½ tsp if using fine table salt)
1 tbsp vanilla extract
3 large eggs, cold, lightly beaten
½ cup buttermilk (or make your own: ½ cup whole milk mixed with 1½ teaspoons lemon juice or white vinegar; let sit for 5 minutes until slightly thickened)
2 cups all-purpose flour (gently spooned into the cup measure and leveled with a knife, to avoid overpacking the flour)
2 tsp baking soda
1 tsp baking powder
Optional: 1 tsp espresso powder for enhanced chocolate depth
- Pourable Fudge Icing:
14 tbsp unsalted butter
¼ cup (heaping) natural cocoa powder
¼ tsp kosher salt
6 tbsp milk
1 tsp vanilla extract
3 cups powdered sugar (plus more if needed for consistency)
Directions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 13x18-inch half-sheet pan with parchment paper, leaving an overhang on the sides for easy cake removal.
- Make the Chocolate Base: In a medium saucepan, melt the butter over low heat. Remove from heat, add the chopped chocolate, and let sit for 1 minute. Stir until fully melted and smooth. Stir in the cocoa powder until the mixture resembles a thick ganache.
- Add Liquids: Whisk in the hot coffee, sugar, salt, and vanilla. Add the eggs and buttermilk, whisking promptly to prevent the eggs from scrambling.
- Combine Dry Ingredients: Sift the flour, baking soda, and baking powder directly into the wet ingredients. Whisk until smooth, then give the batter a few extra strokes to aerate. Make sure to whisk for no more than 30–40 seconds after adding dry ingredients. Overmixing can lead to a denser cake.
- Bake: Pour the batter into the prepared pan and bake for 13–18 minutes. Begin checking at 13 minutes; the cake should spring back lightly when pressed, with a toothpick inserted into the center coming out with a few moist crumbs but not wet batter.
- Make the Pourable Fudge Icing:
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the cocoa powder until smooth and thick. Add the salt, milk, and vanilla, stirring well. Whisk in the powdered sugar in three additions until smooth and pourable. Adjust with more powdered sugar if needed.
Pour the warm icing over the cooled cake, spreading evenly. Top with sprinkles, chopped toasted nuts, or a drizzle of extra ganache for added texture.
Notes
- For a smaller batch, halve the recipe and bake in a 9x13 pan for 13.5–14.5 minutes. Start checking for doneness early, as oven times vary. Split all the ingredients in half for this smaller batch; use 1 egg and 1 egg yolk.
- Texture: For a gooey cake, avoid overbaking. If you press the cake lightly and it leaves an indentation, it's perfectly gooey.
Flavor Boost: Espresso powder deepens the chocolate flavor without adding a coffee taste. - Variations: This cake works well as a layered cakes with the fudge icing as filling. Feel free to divide it in half after baking and layer it.
- This cake also tastes great with regular chocolate buttercream!
Enjoy this indulgent chocolate sheet cake—it's rich, moist, and incredibly easy to make. Perfect for parties, potlucks, or just because!- Storage Tips:
At Room Temperature: The cake can be stored in an airtight container at room temperature for up to 2 days if the environment is cool and dry.
Refrigeration: For longer storage, refrigerate the cake in an airtight container for up to 5 days. Note that the fudge icing may firm up in the fridge but will soften again if left at room temperature for 15–20 minutes before serving.
Freezing: The unfrosted cake can be wrapped tightly in plastic wrap, followed by aluminum foil, and frozen for up to 3 months. Thaw overnight in the refrigerator before icing. The fudge icing also freezes well if stored separately in an airtight container. - Weight measurements:
Cake:
1 cup unsalted butter = 226g
4 oz semi-sweet or dark chocolate = 113g
¾ cup natural cocoa powder = 75g
1 cup granulated sugar = 200g (2 cups = 400g)
½ cup buttermilk = 120g
2 cups all-purpose flour = 240g
2 tsp baking soda = 10g
1 tsp baking powder = 4g
Icing:
14 tbsp unsalted butter = 196g
¼ cup natural cocoa powder = 25g
6 tbsp milk = 90g
3 cups powdered sugar = 360g
This is the moistest chockate cake I’ve ever had.
So glad you enjoyed it! The key is definitely not overbaking!
Hi. Why there is no weight measurements? Cups are not precise at all and specifically for flour you could have half a cup more flour with just slightly different pressure to the flower and this recipe needs extra attention for flour or you will have chocolate smoosh.
Hi there,
You’re absolutely right—weight measurements are always more precise, especially for baking! I totally understand the concern about flour; it’s true that scooping can easily lead to adding too much.
For you, here are the weight measurements:
Cake:
1 cup unsalted butter = 226g
4 oz semi-sweet or dark chocolate = 113g
¾ cup natural cocoa powder = 75g
1 cup granulated sugar = 200g (2 cups = 400g)
½ cup buttermilk = 120g
2 cups all-purpose flour = 240g
2 tsp baking soda = 10g
1 tsp baking powder = 4g
Icing:
14 tbsp unsalted butter = 196g
¼ cup natural cocoa powder = 25g
6 tbsp milk = 90g
3 cups powdered sugar = 360g
Now, why no weights in the original recipe? It’s because this cake is all about being effortless—a one-bowl recipe you can throw together without a kitchen scale or extra fuss. My whole goal was to make a chocolate sheet cake that’s so simple, you can even have your kids help you make it. I want you to feel like you can bake this cake with joy, not stress!
That said, precision lovers (like you!) absolutely have a point—and that’s why I’m so happy to share these weights. I think having both options—cups for simplicity, weights for precision—is the perfect balance.
Thank you so much for your thoughtful comment—I’ll add these weights to the recipe notes so everyone can have the option that works best for them.
Wow. It was literally ready in about half an hour. One bowl. No mess. Thank you for the recipe!
Yep lol, I always make this recipe for last minute company precisely for that reason! Thank you for your feedback
Thank you for the recipe. So tasty!
Thank you! Glad you enjoyed!
Made for my husband. He says it’s the best chocolate cake of all time!
That’s great to hear! 🙂 It’s our family’s favourite also!
Hi. This recipe looks extremely close to a chocolate Texas sheet cake. Can anyone tell me if it is indeed close and, if so, what the main difference between the two is? Thank you!
Great question! Yes, my chocolate sheet cake is definitely inspired by a classic Texas sheet cake—they are very close cousins! But here’s what sets mine apart:
Similarities to Texas Sheet Cake:
✅ Thin, moist chocolate cake with pourable icing
✅ One-bowl, easy preparation
✅ Deep, rich chocolate flavor
Key Differences in My Recipe:
Chocolate Depth: My version uses both melted chocolate and cocoa powder, giving it a deeper, more intense chocolate flavor than the traditional Texas sheet cake (which usually only uses cocoa).
Texture: The texture is richer and more brownie-like thanks to the addition of chopped chocolate directly into the batter. My husband even calls it a ‘brownie cake’!
Fudge Icing: While Texas sheet cake icing is usually thinner and very sugary, my pourable fudge icing is thicker and more chocolate-forward.
Buttermilk + Coffee: The combination of buttermilk and hot coffee adds moisture, a tender crumb, and deepens the chocolate notes without making it taste like coffee.
Slightly Gooier: My cake is designed to be ultra-moist and gooey in the center, especially if slightly underbaked—similar to a cross between a Texas sheet cake and a brownie.
Can I use coconut oil for the cake? My hubby can’t have a lot of butter.
Yes, you can absolutely use coconut oil in the chocolate sheet cake! Here’s how to substitute and what to expect:
Coconut Oil Substitute:
Replace the 1 cup unsalted butter with 1 cup melted coconut oil (measured after melting).
Use refined coconut oil for a neutral flavor or virgin coconut oil if you enjoy a slight coconut aroma.
Can Cup-4-Cup gluten free flour be substituted for all purpose flour?
Yes! Thank you for such an amazing question! You can substitute Cup4Cup gluten-free flour 1:1 for the all-purpose flour in this recipe. Cup4Cup is designed to mimic traditional flour, so your cake should still have a moist, rich texture with that signature gooey crumb.
A couple of quick tips:
Measure carefully: Just like with all-purpose flour, spoon the Cup4Cup into the measuring cup and level it off to avoid overpacking.
Check batter consistency: If the batter feels thicker than usual, stir in 1–2 tablespoons of extra buttermilk or hot coffee to keep the texture smooth.
Baking time: Start checking for doneness 2–3 minutes early, as gluten-free cakes sometimes bake faster.
If you try it, please let us know how it turns out with the Cup4Cup swap! Happy baking!