Moist
intro
Tender, fudgy, perfectly moist Southern chocolate sheet cake with glossy fudge frosting, delivering zero dry crumbs in every rich, chocolatey bite.
Ingredients
Steps
Prep oven and pan
Preheat your oven to 175°C (350°F) with the rack positioned in the middle. Grease a 23x33cm (9x13 inch) metal baking pan evenly with 5g (1 teaspoon) of the measured unsalted butter, then line the bottom with a cut-to-fit sheet of parchment paper to prevent sticking. Set aside while you mix the batter.
Whisk dry ingredients
In a large 3L (3 quart) mixing bowl, combine 240g all-purpose flour, 60g unsweetened Dutch-process cocoa powder, 200g granulated sugar, 5g baking soda, and 3g fine sea salt. Whisk vigorously for 45 seconds to fully combine, breaking up all small cocoa clumps until the mixture is a uniform deep brown with no light streaks.
Combine cake batter
Make a 5cm (2 inch) well in the center of the dry ingredient mix. Pour in 220g full-fat mayonnaise, 240ml room-temperature cold brew coffee, and 5ml pure vanilla extract. Stir gently with a rubber spatula by hand for 60 seconds, stopping as soon as no dry flour streaks remain—do not overmix, as this will create a tough, dense crumb.
Bake the cake
Pour the batter evenly into the prepared pan, smoothing the top with the spatula to create a level surface. Bake on the middle oven rack at 175°C (350°F) for 22 to 25 minutes, until a toothpick inserted into the cake center comes out with 2 to 3 moist (not wet) crumbs attached. Remove from the oven and set on a wire rack to cool for 10 minutes; do not bake longer, as this will dry out the crumb.
Cook fudge frosting
While the cake cools, add the remaining 57g (4 tablespoons) unsalted butter, 60ml whole milk, and 85g semi-sweet chocolate chips to a small 1L (1 quart) saucepan over medium-low heat. Stir constantly with a wooden spoon for 3 minutes, until the butter and chocolate are fully melted and the mixture is smooth with tiny bubbles forming at the pan edges. Remove from heat, then stir in 180g sifted powdered sugar until completely lump-free.
Frost and set cake
Pour the warm fudge frosting directly over the still-warm cake, spreading it evenly across the entire surface with an offset spatula, letting small amounts drizzle over the edges if desired. Let the cake rest at room temperature for 15 minutes to allow the frosting to set to a soft, fudgy consistency before slicing into 8 equal pieces.
Tips
2.Resist the urge to bake until the toothpick comes out clean: moist crumbs on the toothpick are the ideal doneness, as residual pan heat will continue to cook the cake for 2 to 3 minutes after it comes out of the oven.
3.If you do not have cold brew coffee, replace it with an equal amount of room-temperature water; the coffee amplifies chocolate depth without adding a distinct coffee flavor to the finished cake.
OMG y’all, this cake was the STAR of our Sunday church potluck! I was running late so I almost grabbed a grocery store cake, so glad I didn’t. It was so moist, not that dry crumbly chocolate cake you usually get at potlucks, and that fudge frosting? *Chef’s kiss* Every last slice was gone before I even got a second piece. My kids are already begging me to make it again for their soccer team snack next weekend.
As someone who burns literally every baked good I try, this was so easy to pull off even for me! Cook time was spot on, no weird fancy ingredients I had to run to three stores for. My roommates thought I ordered it from a bakery lmao. 10/10 will be making this for every late night study session from now on.
Made this for our family cookout last night to go with the brisket and ribs, and everyone was raving. I’m usually a savory cook only, don’t mess with desserts much, but this was straightforward enough that even I didn’t mess it up. The fudgy frosting cuts the sweetness just right, not cloying at all. Will be adding this to my regular cookout rotation.
Wait has anyone tried adding a little sea salt on top of the frosting? I love that sweet-salty combo, wondering if that would work here instead of the chopped pecans the recipe mentions? I’m not a huge nut fan so I’m trying to skip those.
I made this Sunday night to have as a little treat for the family all week, and it stayed moist for DAYS. I was worried sheet cake would dry out in the fridge, but nope, even on day 4 it tasted just as good as the first night. Perfect for when you don’t have time to bake every single night. SO good.
Brought this on our day hike last weekend as a summit treat, and it traveled so well! No messy frosting sliding off, didn’t get squished in the pack, gave us the perfect sugar rush to get back down the trail. Will definitely be making this for all our future outdoor trips.
Panicked last minute when my husband told me he invited his boss over for dinner, and I needed a fast dessert. This came together in literally 10 minutes of prep, baked in the time I made the rest of dinner, and his boss asked for the recipe before he left! Total lifesaver.
Okay y’all I have a confession — I ate three slices in one sitting after I made this. I have zero regrets. The fudge frosting is so rich and chocolatey, not that weird powdered sugar tasting frosting you get on so many sheet cakes. The cake itself is so tender it basically melts in your mouth. Worth every single calorie.
I’ve been making Southern chocolate sheet cake for over 40 years, and this recipe is hands down the best version I’ve ever tried. The ratio of buttermilk in the cake is exactly right to keep it moist, and the frosting has the perfect amount of cocoa. I’ll be using this recipe from now on instead of my old tattered recipe card.
My three boys devoured half this pan before it even cooled all the way! I had to swat their little hands away from the frosting while I was spreading it. They said it’s better than the chocolate cake they get at their birthday parties. Total win for this tired mom.
I was worried this wouldn’t work with dairy free swaps, but I used vegan butter and oat milk with a splash of vinegar for the buttermilk, and it turned out PERFECT. Super moist, no weird aftertaste from the swaps, my non-vegan friends didn’t even notice a difference. Great base recipe for tweaks!
Made this for our office birthday celebration this week, and every single person stopped by my desk to ask for the recipe. We have a ton of people with different taste preferences, so I was nervous something would be off, but it was universally loved. Way cheaper than ordering a custom cake for the office too!
Wait quick question — my frosting turned out a little grainy last time I tried to make a chocolate sheet cake. Any tips to make sure it’s smooth like the pictures? I really want to nail this for my sister’s graduation party next weekend.
Finally, a Southern chocolate sheet cake recipe that actually tastes like the ones my grandma used to make! So many recipes online skimp on the butter in the frosting, but this one is exactly right. Tastes like childhood in a pan. I served it with a scoop of vanilla ice cream after Sunday dinner, and my whole family was in heaven.
Look, I eat clean 6 days a week, but my cheat day treat is always chocolate cake, and this one did not disappoint. It’s rich enough that a small slice totally satisfies the craving, so I didn’t end up binging a bunch of other junk later. Perfect balance, not overly sweet. Will be my go-to cheat day bake from now on.
My husband requested chocolate cake for his first birthday as a married man, and I was so nervous I’d mess it up because I’m still learning to bake. This was so easy to follow, no confusing steps, and he said it was the best birthday cake he’s ever had. I even added little chocolate sprinkles on top for fun. Win for the new wife!
Served this at our monthly book club last night, and we spent more time talking about the cake than we did the book! We paired it with cold brew coffee, and it was the perfect combo. Everyone left with a slice to go and a link to the recipe. Will definitely be making this for our next meeting.
I swapped the all purpose flour for a 1:1 gluten free baking flour, and it turned out incredible! No weird gritty texture, stayed just as moist as the regular version. My gluten eating husband couldn’t even tell the difference. So happy I found a gluten free friendly chocolate cake that actually tastes good.
Made this for our college football tailgate last Saturday, and it was a hit even with the rowdiest fans in the parking lot. Held up great in the cooler for a few hours before we served it, didn’t get soggy at all. Way better than the store bought cookies everyone else brought. Go Bucks!