Get the Recipe: Best Potluck Chocolate Sheet Cake Recipe
Potluck chocolate sheet cake is an easy potluck dessert to feed a crowd; made with an incredibly moist and (almost!) one bowl chocolate cake recipe, the cake is then topped off with a tasty chocolate cream cheese frosting that doesn't melt in warm weather.
Ingredients
For the Chocolate Sheet Cake
- 2 cups (8 ounces or 227 grams) cake flour
- 2 cups (14 ounces or 397 grams) granulated sugar
- ¾ cup (2.25 ounces or 64 grams) natural unsweetened cocoa powder, sifted if lumpy
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (8 ounces or 227 grams) buttermilk
- ½ cup (4 ounces or 113 grams) canola oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup (8 ounces or 227 grams) boiling hot coffee
For the Chocolate Cream Cheese Frosting
- 3 ounces (or 85 grams) cream cheese, at room temperature,
- ½ cup (4 ounces or 113 grams) unsalted butter, at room temperature
- ½ cup (1.5 ounces or 43 grams) natural unsweetened cocoa powder, sifted if necessary
- 2 teaspoons light corn syrup
- 3 ½ cups (14 ounces or 397 grams) confectioners' sugar, sifted if necessary
- 3 tablespoons (1.5 ounces or 43 grams) whole milk
- 2 teaspoons pure vanilla extract
- a pinch of kosher salt
Instructions
For the Chocolate Sheet Cake
- Position a rack in the center of the oven and preheat the oven to 350 (F). Generously spray a 9 x 13-inch cake pan and line the bottom with parchment paper. Spray the parchment paper, too.
- In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla. Gradually whisk in the dry ingredients until just combined. Slowly pour in the coffee. The batter will be fairly runny; use a rubber spatula to scrape down the bottom and sides of the bowl. Use the rubber spatula to finish mixing until smooth and well combined, 2 to 3 minutes more.
- Pour the batter into the prepared pan. Bake for 35 to 40 minutes. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of the cake should come out with a few crumbs attached. Cool completely in the pan on a wire rack before frosting.
For the Chocolate Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low until smooth, about 2 minutes. Reduce the mixer to low, add the butter, and beat until combined, about 1 minute. Use a rubber spatula to scrape down the bottom and sides of the bowl.
- With the mixer on low, gradually add the cocoa powder and corn syrup, using the spatula to scrape down the bottom and sides of the bowl as necessary. Gradually add the confectioners' sugar and beat until just combined. Add the milk, one tablespoon at a time, beating until just combined. Once all the milk is incorporated, increase the mixer to high and beat for 1 minute more, until the frosting is light, fluffy, and spreadable. Be careful not to overbeat, or the frosting will be too liquidy—one minute should do the trick just fine!
Did you make this recipe?Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!