Happy Friday, friends! Can you believe we’ve made it to spring? I, for one, could not be more thrilled. Give me all the sunshine and blooming trees, Easter egg hunts and chocolate bunnies, outdoor picnics and whatever else this warmer weather wants to offer. I’m all in. This week, my kids have been on spring break, and we’ve been keeping busy visiting with family, soaking up the sunshine, and, of course, baking! Today, I get to share a really kid-friendly bake, this fudgy chocolate sheet cake.

You might remember, my first book, HER DAILY BREAD, came out last December. Since then, I’ve had the pleasure of seeing many of you making some of the recipes, and it has motivated me to continue sharing one each month here on this site! Today’s fudgy chocolate sheet cake is one of the more simple baked goods from the book, and it’s the perfect recipe for beginner bakers or anyone hoping to serve a crowd. With just two bowls, loads of cocoa powder, and just under an hour of time, you can put together one of these fudgy goodies of your own.

Fudgy Chocolate Cake

My inspiration for this treat came from a local restaurant. There’s a great counter service place nearby that serves humble slices of chocolate cake with a thick, fudgy frosting on top. Anytime I visit there, I love to grab a slice to go, enjoying forkfuls of the generous serving over the next few days. This fudgy chocolate sheet cake is reminiscent of that quick-service favorite, although the icing here is more of a sugary, pour-on glaze. Truly, it’s so simple and delicious.

How to Make It

To make this fudgy chocolate sheet cake, we start with the cake batter. First, melt together the butter, coffee, and cocoa powder. Add this to the combined dry ingredients. Sour cream and a couple of eggs, which keep the cake moist, comes next to finish out the batter. While the cake bakes, begin preparing the icing. On the stovetop, butter, water, and cocoa powder melt together and stir into powdered sugar. The liquid glaze gets poured all over the still-warm cake while it is fresh from the oven before being allowed to rest and set up. The glaze thickens slightly but only after being subtly infused with the spongy cake.

This fudgy chocolate sheet cake is a potluck all-star. With a tender, moist crumb and a fudgy, pour-on icing, this cake comes together quickly, serves a crowd, and tastes delicious for days. Bonus: no fancy decorating tools required here. For a darker, more intensely flavored cake, try substituting dark cocoa powder for the regular unsweetened variety. Just don’t skip the sprinkle of sea salt at the end— it really makes this cake shine! If you enjoy it as much as I do, be sure to check out my book, HER DAILY BREAD, where 52 recipes and daily readings make for a book full of inspiring words and bites to feast on. Happy Baking & Happy Friday!

If you like this fudgy chocolate sheet cake you should try:

Marble Layer Cake
Banana Cream Pie Cake
Flourless Chocolate Cake
One-Bowl Chocolate Cake

Fudgy Chocolate Sheet Cake

Print Recipe

★★★★★

5 from 2 reviews

• Author: Kate Wood
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 16 Servings
• Category: Dessert

Ingredients

For the cake:

• 1 cup unsalted butter
• 1 cup brewed coffee
• 3/4 cup cocoa powder
• 1 3/4 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 1 teaspoon baking soda
• ¾ teaspoon table salt
• 2 large eggs, at room temperature
• ½ cup sour cream, at room temperature
• 2 teaspoons vanilla extract

For the icing:

• ½ cup unsalted butter
• ¼ cup plus 2 tablespoons water
• ¼ cup cocoa powder 
• 1 teaspoon vanilla
• 3 1/2 cups powdered sugar
• Maldon sea salt, optional

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Instructions

To prepare the cake:

1. Preheat the oven to 350 degrees and lightly grease a 9×13” pan.
2. In a saucepan over medium heat, combine the butter, coffee, and cocoa powder, stirring regularly until melted. Bring the mixture to a boil and cook for 30 seconds. Remove from heat and set aside while you assemble the dry ingredients.
3. In a large bowl, combine the flour, sugar, baking salt, and salt. Add the butter mixture and stir just until combined. In a small, separate bowl, whisk together the eggs, sour cream, and vanilla, and fold this mixture into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean, about 20—25 minutes.

To prepare the icing:

1. When the cake is about halfway through baking, combine the butter, water, cocoa powder, and vanilla in a saucepan over medium heat. Whisk regularly and be careful not to boil the mixture. Once the butter is melted, remove the pan from heat and carefully whisk in the powdered sugar until smooth. Pour the icing over the warm, finished cake and enjoy once the icing has set! Serve with a sprinkle of flaky salt if desired.