Homemade Chocolate Sheet Cake Recipe #58134
This is by far the best chocolate cake ever. My mom makes this cake all the time for almost every occassion (by request usually). Try it, you'll love it. Way better than a box cake.
Makes 1 sheet cake or 1 10" x 2" round cake or 24 cupcakes using 1/3 cup batter per cupcake tin.
Batter makes 6 cups
by Trixyinaz
45 min | 15 min prep
1 cake
- 3 cups flour
- 1 1/2 cups sugar
- 1 cup cocoa
- 2 teaspoons salt
- 4 eggs
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 cups sour milk or buttermilk
- 1 1/3 cups oil
- 2 teaspoons vanilla
- Preheat oven to 350 degrees.
- Prepare cake pans with Crisco and lightly dust with flour. I prefer the Wilton Quick Release product instead of the traditional Crisco/Flour prep.
- Put all ingredients into a mixing bowl. With the paddle attachment, mix together for 2 minutes. Scrape down the side and bottom of the bowl to ensure all ingredients are mixed well.
- Pour into a sheet cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).
- If making a round cake, bake for 35-40 minutes or use the Wilton's baking guide, or until a toothpick inserted into the center of the cake comes out with moist crumbs on it (not gooey uncooked batter).
- If making cupcakes, bake for approximately 18 minutes or until a toothpick inserted into the center of the cupcake comes out with moist crumbs on it (not gooey uncooked batter).
- For a deeper, richer chocolate taste, reduce the buttermilk by 1/4 cup and replace it with a 1/4 cup of brewed coffee. I personally think with 1 cup of cocoa, the recipe already has a rich chocolate taste.
- I like to experiment with the extracts. If making a filling such as raspberry, replace the vanilla with raspberry extract. Experiment with different flavors and combinations for a different taste.
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5 stars