This Easy One Layer Chocolate Sheet Cake with Cream Cheese Frosting is rich, moist, fluffy, and filled with flavor. It's the perfect cake for a family gathering, a birthday, or a holiday celebration. Top the frosting with chocolate chips, nuts, sprinkles, chocolate shavings, or keep it simple and elegant!
If you've been on the hunt for a moist, easy, one-bowl Chocolate Sheet Cake recipe, then your search is over! This exceptionally delicious Chocolate Cake gets rave reviews from everyone who tries it! It's made with a tried and true chocolate cake recipe and topped with a luscious chocolate cream cheese frosting! This Chocolate Cake with Cream Cheese Frosting Recipe will be your new go-to favorite!
I've been making this chocolate cake recipe for years, but haven't thought to add it to my blog in sheet form until recently. Back in May, I made this exact Chocolate Sheet Cake with Cream Cheese Frosting for a co-worker's birthday and everyone raved about it. Most people came back for seconds! I then made it a few weeks later for an event at my husband's work, and one of his co-workers enquired about ordering the exact cake for an upcoming personal party. That's when I knew this cake needed to be on my blog for everyone to try at home!
If you love Chocolate Cake with Cream Cheese Frosting, try some of my favorite recipes, like my Biscoff Chocolate Cake, Blueberry Chocolate Cake, and Mini Chocolate Cake.
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♥ Why You'll Love This Recipe
One Layer - One of my favorite types of cakes has become single layer cakes. They're simple, easy, no-fuss cakes, but can still be elegant and sophisticated.
Moist Chocolate Cake - This Chocolate Cake recipe is EXCEPTIONALLY moist, and somehow still fluffy and tender. It keeps moist and fresh for days!
Rich Chocolate - Thanks to the Dutch Process cocoa powder, this cake is incredibly rich and filled with flavor. The use of dutch process cocoa powder in this recipe gives a deeper and richer flavor, and a darker color.
One-Bowl Recipe - You can make this Chocolate Cake in one bowl, although I like to use two bowls to make sure my wet ingredients are completely incorporated before adding them to the dry ingredients, but you could absolutely only use one bowl and one whisk, especially if you weigh your ingredients.
Perfect Birthday Cake - This cake would make a great addition to any birthday party because who doesn't love chocolate cake with cream cheese frosting?
Ingredient Notes
You need basic chocolate cake ingredients to make this delicious chocolate cake. Full measurements in recipe card.
Chocolate Cake
- All-Purpose Flour: This recipe is best used with all-purpose flour for the best structure. Make sure to use a scale to measure your flour to avoid a dry cake.
- Dutch Process Cocoa powder: I like using Dutch Process cocoa powder instead of natural because it gives a deeper and more intense chocolate flavor. I do highly recommend a great quality cocoa powder, but if all you have is natural, then you can use that. Make sure it's unsweetened.
- Baking powder & Baking Soda: Using leavening agents will help the cake rise and give a tender crumb and help with structure.
- Salt: The salt enhances the flavors and sweetness.
- Sugar: I like using a mixture of granulated sugar and brown sugar. The brown sugar adds extra moisture to the cake.
- Espresso powder & Coffee: Both will intensify the chocolate flavor. If you’re not a coffee drinker, no worries because you won’t taste it. But if you have issues with coffee, leave out the espresso powder and sub the coffee with water.
- Buttermilk: Buttermilk creates such a tender and moist crumb. You can sub yogurt or sour cream.
- Vegetable oil: Oil instead of butter in chocolate cake is one of the key ingredients that creates a moist and tender cake. Use any neutral oil. I’ve even had good results using olive oil.
- Eggs: They help bind the cake and give it structure.
- Vanilla extract: Adds even more flavor!
Chocolate Cream Cheese Frosting
- Butter: Make sure your butter is softened to room temperature. Unsalted works great in this cream cheese frosting.
- Cream Cheese: Full fat block cream cheese straight out of the fridge. I always make sure to use cold cream cheese so that the frosting isn't too soft.
- Cocoa Powder: You can use Dutch Process cocoa powder or natural, but for more intense and deeper flavor, I suggest Dutch Process.
- Salt: Balances the flavors and sweetness.
- Powdered Sugar: Gives the frosting sweetness and also creates a stiffer cream cheese frosting.
- Milk: This ingredient is optional, depending on how much you need the frosting to thin out.
See recipe card for quantities.
Dutch Process vs Natural Cocoa Powder
Dutch Process Cocoa Powder is treated in an alkaline solution, which neutralizes its acidity, making it smoother, deeper, and darker in color. Because of this, it does not react with baking soda, and when added to chocolate cake, it's typically paired with baking powder. Natural cocoa powder, however, is acidic, so you'll find chocolate cake recipes that call for natural cocoa powder to also call for baking soda because they react to each other, creating a rise in the cake.
When a recipe doesn't call for a leavening agent, you can use either Dutch Process or Natural cocoa powder in the recipe. However, if a recipe calls only for baking soda, it's probably best to use natural cocoa powder, as it will not react to dutch process because it is not acidic, and baking soda needs an acid to react. Make sure to read the notes and recipes carefully and use what is instructed in the recipe.
This Chocolate Sheet Cake with Cream Cheese Frosting recipe calls for Dutch Process, but you can also use Natural because both baking soda and baking powder are used in this recipe. This chocolate cake recipe calls for more baking soda than baking powder, but it does not need the Dutch Process Cocoa Powder as an acid; instead the baking soda reacts with the acid in the buttermilk to yield a more tender and fluffier cake.
For more information, check out this article on the difference between Dutch Process and Natural Cocoa Powder.
Step-by-Step Instructions
Below are step-by-step instructions on how to make this chocolate sheet cake with cream cheese frosting.
Make the Chocolate Sheet Cake
- Pre-heat the oven to 350°.
- Grease & line a 9x13 metal baking sheet pan with parchment paper and set aside.
Hint: Make sure to use a metal 9x13 baking pan because it conducts heat evenly and will allow the cake to bake up evenly.
Step 1: In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.
Step 2: add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined and add to the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.
Step 3: Slowly add the hot coffee until completely mixed together and smooth.
Step 4: Pour the batter evenly into prepared pan and bake for about 28-32 minutes until toothpick inserted comes out clean. Every oven is different, so start checking at 25 minutes.
Make the Chocolate Cream Cheese Frosting
Step 1: In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat the butter and cream cheese until smooth and light in color, about 2-3 minutes.
Step 2: Add the salt, cocoa powder, then powdered sugar ½ cup at a time and beat on low until completely combined. Then increase the speed and beat until smooth and fluffy, for 2-3 minutes.
OPTIONAL: If the buttercream is too thick, add milk one tablespoon at a time until the buttercream is smooth. Beat an extra 2-3 minutes until it's a fluffy and a smooth consistency.
Substitutions
Sugar: You can use all granulated sugar if you don't have any brown sugar.
Sour cream or Greek yogurt: Instead of buttermilk, use sour cream or greek yogurt.
Natural Cocoa powder: If you don't have Dutch Process cocoa powder, you can use natural. It will work in this recipe. However, it will have a less intense chocolate flavor, and not as dark of a color.
Variations
Layered Cake: To create a layered cake, bake in two 8 inch cake pans. You can use my Chocolate Ganache Cake for a reference on baking times.
Frosting: Instead of chocolate cream cheese frosting. You can switch it up and make Biscoff Cream Cheese Frosting, Blueberry Cream Cheese Frosting, or leave it plain.
Add-ons: You can add sprinkles, Candy bar pieces, nuts, or fruit.
Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Baking Pan: My favorite 9x13 Metal Baking Pan is from USA pan. It has straight edges, bakes evenly, and never fails. I highly recommend purchasing a good quality baking pan for your cakes.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
Mixer: You can use a stand mixer, or a handheld mixer for the frosting.
Storage
Room temperature: This cake can be stored unfrosted in an airtight container at room temperature.
Refrigerator: Once frosted, the cake must be stored covered, in an airtight container for 4-5 days. Let come to room temperature before eating.
Freezer: Unfrosted, you can wrap the cake in saran wrap, then aluminum foil and place in the freezer for 2-3 months. Defrost in the fridge over night.
Pro Tips
Measure Flour Correctly: As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Room temperature ingredients: When called for, it's always best to use room temperature ingredients. This helps the ingredients mix together properly.
Line pans: Prep your pans with parchment paper at the bottom, and grease your pans to make sure the cakes come out in one piece.
Correct pan: Make sure to use the correct type of pan. Baking with metal pans yields better results.
Don't over mix: Using a spatula or whisk instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the cake at 25 minutes to ensure you don't over bake.
Make Ahead: You can make the chocolate cake layer in advance. Just make sure to wrap it tightly and refrigerate it. If you plan to make it ahead by more than 3 days, I suggest wrapping it tightly with saran wrap, then aluminum foil, then placing it in the freezer. Let it thaw in the freezer overnight when ready to use.
FAQ
The hot coffee does two things: it brings out the flavor of the chocolate, but the hot liquid 'blooms' the cocoa powder, which essentially intensifies the flavor.
I do have a dairy-free chocolate cake recipe that you can use, and it's delicious.
Yes, but make sure to use boiling hot water in its place.
Yes, you can use natural cocoa powder instead, but the flavor and color will be less intense.
📖 Recipe Card
Chocolate Sheet Cake with Cream Cheese Frosting
Ingredients
Chocolate Cake
- 2 cup (240g) all purpose flour
- ¾ cup (65g) Dutch Process Cocoa powder
- 1¼ cup (250g) granulated sugar
- ¾ cup (150g) brown sugar
- 2 teaspoon espresso powder (or instant espresso powder)
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 cup Buttermilk room temperature
- 1 cup hot coffee
Chocolate Cream Cheese Frosting
- ½ cup (113g or 1 stick) unsalted butter room temperature
- 8 oz. Full Fat Block Cream Cheese, cold, straight from the fridge
- ¼ cup (25g) dutch process cocoa powder
- ½ teaspoon salt
- 2 cups powdered sugar
- 1-2 tablespoon milk optional
Instructions
Chocolate Cake
- Pre-heat the oven to 350°. Grease & line a 9x13 metal baking sheet pan with parchment paper and set aside.
- In a bowl, add flour, cocoa powder, baking soda, baking powder, salt, espresso powder, granulated sugar, and brown sugar, and whisk and set aside.2 cup (240g) all purpose flour, ¾ cup (65g) Dutch Process Cocoa powder, 1¼ cup (250g) granulated sugar, ¾ cup (150g) brown sugar, 2 teaspoon espresso powder, 2 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In another bowl, add the eggs, vanilla extract, vegetable oil, buttermilk, and vanilla, and mix until completely combined. Add the dry ingredients and then mix with a whisk until combined. The mixture will be a little thick.2 large eggs, 1 teaspoon vanilla extract, ½ cup vegetable oil, 1 cup Buttermilk
- Slowly add the hot coffee until completely mixed together and smooth.1 cup hot coffee
- Pour the batter evenly into prepared pan and bake for about 28-32 minutes until toothpick inserted comes out clean. Every oven is different, so start checking at 25 minutes.
- Let cool before frosting.
Chocolate Cream Cheese Frosting
- In a stand mixer fitted with a paddle attachment (you could use a hand mixer), beat the butter and cream cheese until smooth and light in color, about 2-3 minutes.½ cup (113g or 1 stick) unsalted butter, 8 oz. Full Fat Block Cream Cheese,
- Add the salt, cocoa powder, then powdered sugar ½ cup at a time and beat on low until completely combined. Then increase the speed and beat until smooth and fluffy, for 2-3 minutes.¼ cup (25g) dutch process cocoa powder, ½ teaspoon salt, 2 cups powdered sugar
- OPTIONAL: If the buttercream is too thick, add milk one tablespoon at a time until the buttercream is smooth. Beat an extra 2-3 minutes until it's a fluffy and a smooth consistency.1-2 tablespoon milk
- Frost the cake and enjoy. Keep the cake refrigerated. Let come to room temperature when ready to eat.
Beverly says
This cake is DELICIOUS!!!!!!!!!!!! It's so moist and last for days. The cream cheese is not too sweet and well balanced. Make this!!!
Hakima says
Thank you for the review, Beverly! I'm so happy you enjoyed the cake. I love a chocolate cream cheese frosting too! 🙂
Ally says
This cake was so good and super easy to make! The texture was seriously perfect. I didn’t have any cream cheese so I made a basic chocolate icing instead but I’m definitely trying it with the cream cheese frosting next time!
Hakima says
Thank you for the wonderful review, Ally! The basic chocolate icing sounds like such a great choice with a rich chocolate cake! 🙂
Chelsey says
My search for the best chocolate sheet cake recipe has finally concluded. This is the winner! So chocolate-y, moist and lush with a tart chocolate frosting. It will be my go-to from now on whenever the kids demand a chocolate cake.
Btw halving all ingredients and using an 8x8 pan, same bake time worked perfectly for anyone wanting a smaller cake.
Hakima says
Thank you, Chelsey! It's my favorite cake to make! And so easy. Sheet cakes are amazing! Thank you for the review. I'm so glad you loved the cake. 🙂
Rosa says
Delicious! Extra moist and easy chocolate frosting.
Hakima says
Thank you for the review, Rosa! Glad you loved it! 🙂