The crowd-pleasing dessert of Chocolate Sheet Cake offers an exquisite blend of cocoa’s depth and richness combined with the aromatic and nutty flavor of almonds. A moist, flavorful, delectable cake iced with thick, creamy chocolate frosting is ideal for gatherings, parties, or an intimate family treat. We shall proceed to look at the recipe in great detail—from its health benefits, serving ideas, ingredient tips, and more.
Chocolate Sheet Cake
Equipment
- 1 15x10x1-inch baking pan Grease with butter or non-stick spray.
- 1 Medium saucepan For cocoa mixture and frosting
- 1 Large mixing bowl For mixing dry ingredients
- 1 Whisk For combining ingredients
- 1 Spatula For spreading batter and frosting
Ingredients
- 3/4 cup Butter Unsalted, for cake
- 1 cup Water For cocoa mixture
- 1/4 cup Baking Cocoa Unsweetened, high-quality, for cake
- 2 1/2 cups All-Purpose Flour Unbleached preferred
- 2 cups Sugar Granulated
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Eggs Large, fresh
- 1/2 cup cup Buttermilk Fresh; or substitute with 1/2 cup milk + 1/2 tbsp lemon juice
- 1 tsp Vanilla Extract Pure, for cake
- 1 tsp Almond Extract Pure
- 1/2 cup Butter Unsalted, for frosting
- 1/4 cup Milk For frosting
- 3 cups Confectioners’ Sugar For frosting
- 1/4 cup Baking Cocoa Unsweetened, high-quality, for frosting
- 1 tsp Vanilla Extract Pure, for frosting
Instructions
- Preheat the oven to 375°F (190°C). Grease a 15x10x1-inch baking pan with butter or non-stick spray.
- In a medium saucepan, combine 3/4 cup butter, 1 cup water, and 1/4 cup baking cocoa. Bring to a boil over medium heat, stirring occasionally. Remove from heat and let cool to room temperature (about 15 minutes).
- In a large mixing bowl, whisk together 2 1/2 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Pour the cooled cocoa mixture into the dry ingredients and mix until smooth. Add 2 eggs, 1/2 cup buttermilk, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. Beat until well combined.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 20–22 minutes, or until a toothpick inserted near the center comes out clean. Cool in the pan for 10 minutes.
- In a saucepan, melt 1/2 cup butter with 1/4 cup milk over medium heat. Remove from heat and stir in 3 cups confectioners’ sugar, 1/4 cup baking cocoa, and 1 teaspoon vanilla extract. Beat until smooth.
- Spread the frosting evenly over the warm cake. Let the cake cool completely before slicing.
Notes
- Scaling for 2 Servings: Use these amounts: 2 tbsp butter (cake) + 1.5 tbsp (frosting), 2.5 tbsp water, 1 tbsp baking cocoa (cake) + 1 tbsp (frosting), 1/3 cup flour, 1/4 cup sugar, 1/8 tsp baking soda, pinch of salt, 1/2 small egg, 1 tbsp buttermilk, 1/4 tsp vanilla (cake) + 1/4 tsp (frosting), 1/4 tsp almond extract, 1 tbsp milk, 1/2 cup confectioners’ sugar. Use a smaller pan (e.g., 8×8-inch) and adjust baking time as needed.
- Storage: Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 1 week. Freeze unfrosted cake for up to 3 months, wrapped tightly in plastic wrap and foil.
- Serving Ideas: Cut into squares and dust with confectioners’ sugar or cocoa powder. Garnish with toasted almond slivers, whipped cream, or fresh berries. Pair with coffee, Earl Grey tea, ruby port, or almond milk.
- Variations: For a mocha version, add 1/4 cup strong brewed coffee to the frosting. For gluten-free, use 1:1 gluten-free flour. For vegan, use vegan butter, almond milk with lemon juice, and flaxseed egg substitute.
Health Benefits in Context
This dessert is best enjoyed occasionally due to its sugar, fat, and high-calorie content.
- Cocoa contributes flavanols, which help improve blood flow and lower blood pressure, as supported by research from the American Heart Association.
- Eggs supply high-quality protein and choline, supporting brain and liver health.
- Buttermilk brings a tangy flavor and may promote gut health thanks to its natural probiotics.
- Butter provides fat-soluble vitamins essential for the body. While margarine contains less saturated fat, choose the non-hydrogenated, trans fat-free kind if substituting.
- Almond extract adds rich flavor without additional calories from almonds an excellent source of Vitamin E.
If you’re searching for a chocolate sheet cake recipe that respects both taste and health, this guide helps you strike a thoughtful balance.
Tips on Ingredient Selection and Storage
Butter vs. Margarine
Opt for unsalted butter to gain rich flavor and natural nutrients. If choosing margarine, make sure it’s non-hydrogenated and free of trans fats.
Cocoa
Select high-grade, unsweetened cocoa powder. Dutch-processed cocoa offers a smoother taste. Store in an airtight container in a cool, dry place for up to 2 years.
Flour
Use unbleached all-purpose flour for the best texture. Keep it in a cool, dry spot in an airtight container for up to 1 year.
Buttermilk
Prefer fresh buttermilk, but you can substitute with ½ cup milk + ½ tbsp lemon juice or vinegar. Store in the fridge for 1 week.
Eggs
Always go with large, fresh eggs. Store in the refrigerator for up to 5 weeks.
Extracts
Use pure vanilla and almond extracts for optimal flavor. Store in a cool, dark place for up to 2 years.
Cake Storage
- Room Temp: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Unfrosted cake stays fresh for up to 3 months. Wrap in plastic wrap and foil.
This is one easy chocolate sheet cake recipe that you’ll want to make again and again—with ingredients that are easy to manage and store.
Serving Ideas and Variations
There are endless ways to serve this versatile cake to cater to different occasions:
- Classic Presentation: Cut into squares and serve spread out on a platter dusted with confectioners’ sugar or cocoa powder to look very classy.
- Filling and Topping: Fill with piped cream, lemon curd, fresh fruit, juicy berries, or cream cheese frosting.
- Tangy Cake: Daub it with dollops of whipped cream or soft ice cream, and launch zingy tangy fruits such as blackberries, cranberries, and halibi hazelnuts splashed with Grand Marnier or walnut liqueur.
- Slight Suggestion (recipe included): Mocha almond cake: For the eggless cake, top the regular baking substitutions with 1/4 cup of strong, brewed coffee in the icing.
- Option for No Gluten: Supply gluten-free baking flour for all-purpose flour in a 1:1 ratio.
- Plants-Only Version: Employ vegan butter as a butter substitute, almond milk enhanced with lemon juice in place of buttermilk, and flaxseed as an egg substitute.
If you’re seeking an easy chocolate sheet cake recipe that allows for dietary customization, these suggestions provide variety and inclusivity for all.
Beverage Pairings
Pair this rich cake with beverages that complement its flavors:
- Coffee: A medium-roast coffee will enhance the depth of the cocoa and balance the sweetness there.
- Tea: Earl Grey or chai delivers floral and spiced notes that echo the almond’s warmth.
- Wine: Try a ruby port or Moscato for a sweet, velvety contrast.
- Milk: A cold glass of almond or whole milk complements the creamy and nutty tones.
- Non-alcoholic: Sparkling water, with just a single streak of lemon, can sweep more of the sweetness right out of your mouth.
Whether you’re enjoying this chocolate sheet cake recipe during brunch or dinner, a perfect pairing enhances the experience.
Best Time to Enjoy
This chocolate sheet cake recipe is a versatile dessert suitable for various times of the day:
- Afternoon tea or coffee break: It is simply a delightful pick-me-up during mid-morning hours and goes well with a coffee or tea.
- Evening dessert: Serve at the end of dinner as a reward at the end of a meal, together with dessert wine or milk.
- Special occasions: Perfect for birthdays, holidays, potlucks—one big cake feeds a whole crowd, is easy to transport, and quite straightforward.
Conclusion
Chocolate sheet cake is a delightful dessert marrying cocoa’s bold taste and almond’s discreetly nutty flavor. Simple in making, with a variety of customization, it garners crowd approval on the go. Use only best-grade ingredients to follow this method step by step to make a moist and delicious cake that serves 12-15 people, made smaller for a party of two. Pair your favorite drink with it and experiment with toppings, and enjoy this really luscious dessert at the next group do or a romantic night at home.
This might just become your best chocolate almond cake recipe—or at the very least, your favorite easy chocolate almond cake recipe to wow guests and loved ones alike.
