Chocolate Sheet Cake with Buttercream Frosting
- 1 1/4 cups sugar
- 1 1/4 cups all purpose flour I use GFJules (affiliate link)
- 1/2 cup Hershey’s Cocoa
- 1/2 teaspoon baking powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2/3 cup strong black coffee I used decaf.
- 2/3 cup buttermilk to make your own sour milk: add 1 tablespoon apple cider vinegar or white wine vinegar to a liquid measuring cup, then add enough milk to make 2/3 cup total; let sit 10 minutes
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 box confectioner sugar
- 2 teaspoons vanilla
- ½ stick butter 4 tablespoons or dairy-free butter, softened
- 4½ tablespoons milk
- 6 Tablespoons butter or dairy-free butter softened
- ¾ cup Hershey’s Cocoa
- 1 teaspoon Vanilla extract
- 2⅔ cups powdered sugar
- 4 to 6 Tablespoons milk
- Preheat oven to 350 degrees F and lightly grease a half-size rimmed baking sheet (approximately 9.5 x 14.5)
- In large mixing bowl, blend sugar, flour, cocoa, baking powder, baking soda and salt.
- Add eggs, coffee, buttermilk, oil and vanilla; mix to combine, then beat on medium speed for 2 minutes (batter will be smooth and relatively thin).
- Pour into prepared baking sheet, spread evenly and bake 20-22* minutes or until top is set and a toothpick inserted into the center comes our clean. The edges will also start pulling away from the pan. *Pro tip: Check at 20 minutes and if the top is browned enough, cover loosely with foil for the last 2 minutes so top doesn't burn.
- Let cool completely before frosting. Can be made a day ahead, leave out at room temperature, loosely covered with wax paper.
- Frost using an icing spatula, small spatula or small knife or the back-side of a spoon... spread on a thick layer and gently spread evenly across the cake being careful to keep a thick enough layer so you don't "pick up" the top of the cake while frosting.
- After frosting, serve as is, top with sprinkles or decorate for any occasion.
- In a small mixing bowl, beat butter. Add remaining ingredients, and mix until combined and creamy.
- In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency. Blend in vanilla. Makes about 2 cups frosting
Store loosely covered with wax paper in the refrigerator for several days, up to a week.
14 thoughts on “Chocolate Sheet Cake with Buttercream Frosting”
This recipe looks amazing and can’t wait to make it. Just wondering if I can substitute the decaf coffee in the recipe for something else? I’m pregnant and not having coffee.
I am always a bit sceptical when trying a new gf cake recipe…but I did it anyway.. and I am so glad I did!!! It’s super moist and the non-coeliac kids gobbled it up too!!! I did not have a pan big enough so I used 2 smaller pand and stacked them with icing between the layers!!! Definitely adding this to my rotation!!! Thank you for restoring my gf cake belief!!!!
Thanks Amy! So happy you tried it and love it! And happy you can believe in gluten-free cake again! Sometimes, it’s just about finding the right recipe 🙂
Hi Karen. Vanilla Buttercream frosting recipe says 4 tablespoons (1/2 stick of butter) but 1/2 stick of butter is 8 tablespoons. Which one is needed for the recipe please? Thanks so much! Making this for my friends birthday today.
Hi! The recipe is correct — it is 4 tablespoons or 1/2 a stick of butter. A full still stick of butter is 8 tablespoons. I think you’re getting confused because 1 stick = 8 tablespoons = 1/2 cup butter…. even I had to stop and think it through a minute! Hope that helps!
What is the measurement of powdered sugar needed for the vanilla buttercream recipe? Excited to make this for my son’s 10th birthday with vanilla frosting on half and chocolate frosting in half! Thank you!
The entire 1 lb box! Just making sure you saw there is a printable recipe with exact measurements and directions. Hope your son loves it!
If I’m not using a box would it be 2 cups?
according to the box there are 15 1/4 cup servings which would be 3 3/4 cups!
THE best chocolate cake EVER!!! My family has been gluten free for 10 years and I had yet to find a “good” cake recipe let alone a tasty recipe. GF’ers usually have to settle for ok taste but me and my kiddos absolutely loved this recipe!! This is now a staple and the only chocolate cake my kids will eat. Even our extended family love this cake. Thank you so much! I can’t wait to try more of your recipes.
YAY! So happy you allll love it! Thank you!!
Have you ever baked with just the egg yolks? Wondering how that would turn out
Hi there! Is this calling for 2/3 cup dry ground coffee or prepared coffee? Thanks!
This was absolutely perfect!! Is there a half sheet pan you recommend? I have so many baking pans but none that were your size. We just used a glass pyrex baking dish and extended the baking time but I would love to get the pan size you recommend.