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chocolate espresso cake, chocolate cake, chocolate sheet cake, sheet cake, chocolate fudge buttercream frosting

Chocolate Espresso Sheet Cake

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  • Author: Browned Butter Blondie
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 1 cake 1x


This rich chocolate sheet cake is a no-fuss dessert for every baker’s recipe book. Using one bowl, one pan and no fancy decorating skills required, this one layer winner will be your new go-to cake for all your chocolate cravings.



For Cake

  • 3/4 cups whole milk
  • 2 eggs
  • 1/4 cup plain yogurt
  • 1/2 cup canola oil
  • 1 TBSP vanilla
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1/2 cup plus 2 TBSP hot espresso
  • 1/2 cup semi sweet chocolate chips (optional)

For Frosting

  • 2 sticks (1 cup) salted butter, room temperature
  • 1 1/2 cups powdered sugar, sifted
  • 8 ounces semisweet or dark chocolate, melted and cooled slightly
  • 1 1/2 tsp vanilla
  • 3 TBSP heavy whipping cream


For Cake

  1. Preheat oven to 350 degrees
  2. Spray bottom of a 9 x 13 pan with cooking spray, line with parchment and then spray with cooking spray
  3. In a large mixing bowl, beat eggs, milk, yogurt, canola oil and vanilla until smooth
  4. Add flour, sugar, unsweetened cocoa powder, baking powder, baking soda and salt
  5. Mix until no large bits of flour remain
  6. Add the hot espresso and mix to combine
  7. Do not overmix. Batter will be thin enough to pour
  8. Add in chocolate chips if desired
  9. Pour batter into prepared pan and bake 20-25 minutes, until top is set
  10. Remove from oven and cool completely on wire rack before frosting

For Frosting

  1. Add butter and powdered sugar to bowl of stand mixer or use a hand-held mixer in same bowl used for cake batter
  2. Beat butter and powdered sugar until the butter is light and fluffy, almost 5 minutes
  3. Add the melted semisweet or dark chocolate and vanilla and beat 2 minutes, scraping sides as needed
  4. Add heavy cream gradually and whip the frosting for 3-4 more minutes or until light and fluffy
  5. Frost cake with large swirls and decorate as desired with chocolate or sprinkles