This Chocolate Sheet Cake is a rich, decadent dessert that’s perfect for any occasion. With a deep cocoa flavor, a moist and tender crumb, and a smooth, glossy chocolate frosting, it’s a crowd-pleaser that never disappoints. The combination of brown sugar, sour cream, and buttermilk adds incredible moisture, while hot coffee enhances the depth of the chocolate, making every bite indulgent and flavorful. Baked in a half-sheet pan, this cake is ideal for feeding a crowd, whether it’s for a family gathering, a potluck, or just a well-deserved treat.
The frosting is just as irresistible—made with butter, sour cream, cocoa powder, and dark chocolate chips, it creates a rich, fudge-like topping that sets beautifully over the cake. If it thickens too much before spreading, a splash of milk brings it back to a silky consistency. The best part? This cake is simple to make, yet tastes like something straight out of a bakery. Finish it with a sprinkle of your favorite decorations, and you have a stunning dessert that’s as fun to make as it is to eat!
Chocolate Dream Cake
Ingredients
Cake
- 1 cup brown sugar
- 2 cups granulated sugar
- 1 1/4 cups cocoa powder
- 3 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 1/2 teaspoons baking powder
- 1 1/2 cups sour cream
- 4 eggs
- 1/2 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 tablespoons apple cider vinegar
- 1 teaspoon vanilla extract
- 1 1/2 cups hot coffee
- Frosting
- 1/3 cup butter
- 1/2 cup sour cream
- 1 1/4 cups sugar
- 1 tablespoon cocoa powder
- 1 cup dark chocolate chips
- 1/4 teaspoon salt
- 1-2 tablespoons milk if needed to thin
Instructions
Cake
- Preheat the oven to 350°F. Spray a half-sheet pan (18×13 inches) with non-stick cooking spray.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, mix sour cream, vegetable oil, eggs, buttermilk, apple cider vinegar, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and mix for about a minute.
- Slowly stir in hot coffee until fully combined. The batter will be thin—this is normal.
- Pour the batter into the greased half-sheet pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Tip: The batter may rise close to the edge, so place a baking sheet underneath to catch any potential spills.
Frosting Instructions
- In a small saucepan, melt butter over medium heat.
- Stir in sugar and sour cream, mixing constantly. Bring to a low boil and let simmer for 30 seconds.
- Remove from heat and whisk in cocoa powder, salt, and dark chocolate chips until smooth.
- If the frosting thickens while waiting for the cake to cool, return it to low heat and stir in 1-2 tablespoons of milk until it reaches a spreadable consistency.
Finishing Touches
- Let the cake cool for 10 minutes, then pour the warm frosting over the top and spread evenly.
- For a decorative touch, sprinkle the edges with your favorite sprinkles—because what’s a cake without sprinkles?