This super-moist classic chocolate sheet cake is always a hit at birthday parties! Simple to make and even more fun to eat, it’s definitely a winner.
We’re taking a momentary break in the health food-palooza today….I mean, birthdays are for indulging right? And today just so happens to be mine.
And really, I’ll look for any excuse to shove chocolate sheet cake in
my your face.
I wasn’t even planning on mentioning that today is my birthday, but then it hit me a few weeks ago that you guys probably would enjoy my all-time favorite birthday cake.
Okay, I’ll be honest: I really just needed an excuse to make it again. 😉
And, well, this IS kinda an important birthday for yours truly. I am “officially” an adult today.
Wow, I feel old saying it like that…The big 18 isn’t THAT old is it?!!
If you think I’m a wreck today, you should see my mom. She’s been crying all over the place. Heaven, help me when my grandparents come over this afternoon….
Correct me if I’m wrong, but I thought birthdays were supposed to be a HAPPY occasion? I guess I get where they’re coming from, though….I’ll probably be in worse shape when my first kid turns eighteen.
My plans for today? Nothing too major so don’t get too excited. I’ll probably spend my morning in the kitchen baking my heart out, per the usual. My mom promised to make me her famous chili and this killer cornbread for dinner, and afterward there will probably be presents from the kiddos and a honkin’ huge slice of this cake.
Well, after I nearly have a heart attack from trying to blow out 18 candles that is….
So let’s talk about my favorite birthday cake in the universe shall we? Yes, let’s.
This is the one and only chocolate sheet cake you’ll need in your life. Why?
- Easy. I’m all for layer cakes on a birthday, but let’s be honest: they’re kinda a pain to make. Sheet cakes = stress free!
- Super-moist. We ain’t got time for dry sheet cake—this is literally one of the moistest cakes I’ve had in my life.
- The frosting is dreamy. It really, really just is. You can totally use whatever frosting you desire on this cake, but my family likes the whipped chocolate ganache best.
- So addicting. You can’t have just one slice. Pinky promise.
- So fudgy and chocolate-y you’ll swoon after that first bite. (been done)
Confession time. This cake is NOT diet food, but what chocolate sheet cake is? Birthdays only come once a year after all and I’m POSITIVE we’ve all heard the rumors that calories don’t count on your birthday.
We’re going back to the health-food tomorrow anyway, so stuff ‘yer face TODAY. 😉
How you decorate this cake is totally up to you. I usually go simple with just a chocolate-on-chocolate action of the ganache frosting and mini chocolate chips, but feel free to deck it out to yours (or the birthday person’s) personal taste—Sprinkles, edible glitter, melted white/semisweet chocolate….whatever tickles your sweet tooth. ♥
When you bring this cake out prepare for the following →
There will definitely be drooling. And face-planting. And possibly even shoving matches over who gets the last piece.
Oh, and a friendly tip from your local cake-proportion expert: Make sure to cut these slices EXTRA-large so you don’t have to go back for another piece. (i.e. less guilt)
The size of this slice looks about right.—Happy birthday to me. 🙂
- 1-1/3 cups semisweet chocolate chips
- 3/4 cup butter, softened
- 1 cup coconut sugar (or brown sugar)
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1 cup white whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
- Mini chocolate chips/decoration of your choice, optional
- Preheat oven to 325F. Line a 13x9 baking pan with parchment paper. Set aside.
- In a double-boiler over medium-high heat, melt chocolate and butter, whisking occasionally until smooth. Remove from heat and cool slightly.
- Meanwhile, in a large bowl, whisk sugar, eggs, and vanilla until smooth. Whisk in buttermilk and cooled chocolate mixture. In a separate large bowl, combine flour, cocoa, baking soda, and salt. Gently fold flour mixture into liquid, stirring until just combined (do not overmix) Batter will be slightly on the thinner side.
- Pour batter evenly into prepared pan. Bake sheet cake at 325F 30-35 minutes or until a toothpick comes out with moist crumbs sticking to it. Cool completely on a wire cooling rack.
- Make the frosting: Place chocolate chips in a small saucepan, melt over medium heat until chips just start to lose their shape. In a separate saucepan, heat cream until just simmering. Pour hot cream over chocolate chips and whisk until smooth and combined. Place frosting in refrigerator to cool for about 1 hour.
- Once frosting has chilled, transfer to a medium bowl. With a handheld electric mixer, beat on high speed until soft peaks form and frosting is thick and creamy.
- Immediately spread frosting over cooled cake and sprinkle with decor of your choice if desired.
Yay for cakes! Check out these amazing ones!