Best CHOCOLATE SHEET CAKE with Chocolate Whipped Buttercream | Moist & Rich with Creamy Frosting

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa powder

Carob powder provides a unique flavor while being caffeine-free.

chocolate frosting

🥗Healthier: Greek yogurt with cocoa

💰Cheaper: store-bought frosting

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips offer more antioxidants.

Preheat oven to 180° C (350° F).

Bloom cocoa powder by adding hot liquid and instant coffee powder, then set aside to cool.

Make instant buttermilk by mixing lukewarm milk with vinegar and letting it curdle.

Sift together all-purpose flour, baking powder, baking soda, and salt, then combine dry ingredients in a bowl.

Crack 3 eggs into a separate bowl, add vanilla extract, and whisk until combined.

In the bowl of a stand mixer, add softened salted butter and mix for 15-20 seconds until smooth.

Add castor sugar and light brown sugar to the butter, cream together for 4-5 minutes on medium-high speed, scraping down the sides halfway through.

Add room temperature sour cream to the butter-sugar mixture and mix for 1 minute.

Lower the speed and add the vanilla-infused eggs gradually, mixing until combined, scraping down the sides as needed.

Mix on medium-high speed for 2 minutes until light and fluffy, scraping down the sides halfway through.

Add sifted dry ingredients and instant buttermilk to the batter, along with the cooled chocolate mixture, and mix on low speed for 10 seconds.

Scrape down the sides and mix for an additional 15-20 seconds until combined.

Pour the batter into a greased and parchment-lined 9x13 inch baking dish, smoothing it out with an offset spatula.

Bake in the oven for 32-35 minutes, until light and springy to the touch, and a skewer inserted comes out clean.

Let the cake cool completely before making the frosting.

Sift icing sugar and cocoa powder into a bowl and set aside.

In the stand mixer, cream together softened salted butter and room temperature cream cheese for 30 seconds until smooth.

Gradually add the sifted icing sugar and cocoa powder to the butter-cream cheese mixture, scraping down the sides as needed.

Mix on medium speed for about 2 minutes until the mixture increases in volume and lightens in color.

Replace the paddle attachment with a whisk, then add chilled whipping cream and mix for 10 seconds until just starting to combine.

Scrape down the sides and mix on medium speed for about 1 minute until the frosting is ready.

Cooking Techniques

Equipment Needed

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Allergens