Chocolate Sheet Cake

This Chocolate Sheet Cake is an easy dessert recipe and a fun change from a traditional round cake. Top with your favorite ice cream or a drizzle of peanut butter and some fresh strawberries. 

Hi friends!

Let’s power our way through Wednesday with some cake, shall we? A few weeks ago, hubby and I had a date night out. Although we were fairly disappointed with the food at the new restaurant we chose, the dessert – Texas Sheet Cake – was amazing.

I immediately knew I wanted to create a sheet cake recipe of my own that I could make at home for special occasions. This week, Little Miss turns 10 months old and Squish starts early preschool. I’d say that qualifies as a good time to make cake.

I tested this recipe 3 times over the past couple of weeks. The first time it was good but way too dry. After some adjustments, it turned out better and then third time was a charm. The first two I made in a jelly roll pan. Mine is a little small but I think the average size for a jelly roll pan is about 10.5 x 15.5 inches. The last one I made in a cookie sheet with edges (as seen in the pictures). They both worked fine but I preferred the small jelly roll pan because it made it a bit thicker (since it was a bit smaller).

I’m actually not a huge fan of chocolate cake, unless it comes with vanilla ice cream. However, this is pretty good on its own. I also tried it topped with peanut butter and fresh strawberries. Yum! If you’re looking for a thick slice of chocolate cake, this probably isn’t the recipe for you. Although you could try baking it in a regular cake pan!

I used simple melted chocolate chips as the “frosting” but you could use your favorite chocolate frosting as well.

Here’s how you make it:

Chocolate Sheet Cake

This Chocolate Sheet Cake is an easy dessert recipe and a fun change from a traditional round cake. Top with your favorite ice cream or a drizzle of peanut butter and some fresh strawberries. 

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 30 min
• Total Time: 35 minutes

Ingredients

• 1/2 cup butter (1 stick)
• 1/2 cup strongly brewed coffee (or water)
• 1/2 cup full fat yogurt (plain or vanilla)
• 1/2 cup applesauce
• 1/2 cup sugar
• 1 egg + 1 egg yolk
• 1/3 cup cocoa powder
• 1.25 cup white whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• chocolate chips & powdered sugar for topping

Instructions

Preheat oven to 350 degrees F.

In a large microwave-safe bowl, melt butter. 

Add coffee, yogurt, applesauce, egg and egg yolk, and sugar and mix well. 

Stir in cocoa powder and mix until combined. 

Add flour, baking powder and baking soda and stir until just combined. 

Spoon onto a small jelly roll pan (or rimmed cookie sheet) lined with parchment paper and spread evenly.

Bake at 350 degrees for 25-30 min. 

Top immediately with chocolate chips and let sit for 5 minutes. Use a knife to spread until top is evenly coated. 

Once cool, top with powdered sugar. 

Notes

So there you have it!

Let’s eat cake and enjoy the week!

Enjoy!
–Lindsay–