Chocolate Sheet Cake

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 350 degrees F.

Line a 18 x 13” cake pan with parchment paper, set aside.

In a medium bowl, combine flour, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside.

In a large bowl, whisk together melted butter, sugar, eggs, sour cream, milk and vanilla until the mixture is smooth.

Add dry ingredients to the wet ingredients and stir until combined.

Add mini chocolate chips and stir until evenly distributed.

Pour batter into prepared cake pan.

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.

Place cake pan on a wire cooling rack to cool to room temperature (takes about 30 minutes).

Once cool, you can either lift the cake out of the pan and transfer it to a rectangular serving platter, or leave it in the pan and frost.

Let the cake cool completely before frosting with chocolate buttercream frosting (or your favorite frosting)!

Cut into pieces and serve. You can put the lid on the cake pan (or cover it in foil or plastic wrap) and chill it overnight if desired. I prefer to serve this cake slightly chilled or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens