Chocolate Sheet Cake – A deliciously moist and fluffy chocolate cake spiced with cinnamon and topped with chocolate buttercream frosting!
Chocolate Sheet Cake
Chocolate cake. One of the best desserts ever, and is a lot of people’s favourite – including mine. Today, I bring you my Chocolate Sheet Cake. A deliciously moist and fluffy chocolate cake baked in a rectangle baking tray and generously topped with a creamy chocolate buttercream frosting. I’ve spiced this cake with a little cinnamon to give it an ‘autumn’ taste, and it really does pair well with the chocolate flavour!
For the chocolate buttercream, I topped the cake with a thin layer, then I piped swirls onto each slice. Leave about 1/2 – 1 cup of frosting for the swirls, and spread the rest on the cake.
Want a slice? 😉
Want more chocolate? Check out all of my CHOCOLATE recipes!
- 2 cups cake flour* 200g
- 1/2 cup cocoa powder 50g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs room temperature
- 1 and 1/4 cups light brown sugar 250g
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter 115g, melted
- 3/4 cup greek yoghurt 175g
- 4 cups icing/powdered sugar 500g
- 1 cup unsalted butter 226g, softened
- 1/2 cup cocoa powder 50g
- 3 - 4 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat the oven to 180C/350F/Gas 4. Grease a 13x9-inch pan, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt and whisk until combined. Gradually fold in the dry ingredients.
- Pour the batter into the prepared pan, and spread out evenly. Bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool completely in the pan on a wire rack.
- Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed.
- Spread the frosting evenly over the cooled cake (leaving about 1/2 - 1 cup for piping). Transfer the remaining frosting to a piping bag and pipe swirls on each slice of cake. Garnish with sprinkles.
*Make your own cake flour! Measure out 2 cups (250g) of plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well.
Leftovers can be stored, covered, in the fridge for up to 2 - 3 days.
After the cake has cooled completely, it can be wrapped in clingfilm and refrigerated/frozen overnight, ready to be frosted the next day. The frosting can also be refrigerated overnight.
Frosted or unfrosted cake freezes well for up to 2 months.
The calories are an estimate only.