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SideChef
Recipes
Snack
Sheet Pan Pantry Chocolate Cake
Recipe

17 INGREDIENTS • 11 STEPS • 1HR 55MINS

Sheet Pan Pantry Chocolate Cake

5
1 rating
You'll love this fudgy chocolate sheet cake made with the most basic pantry ingredients! This cake is such a crowd-pleaser and super budget-friendly. It's perfect for any occasion - birthdays, potlucks, or just because!
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Bits of Carey
Professional culinary consultant and food stylist. With a background in Food Science and Nutrition and having worked 17+ years in various facets within the food industry.
https://bitsofcarey.com/
You'll love this fudgy chocolate sheet cake made with the most basic pantry ingredients! This cake is such a crowd-pleaser and super budget-friendly. It's perfect for any occasion - birthdays, potlucks, or just because!
1HR 55MINS
Total Time
$0.96
Cost Per Serving
Ingredients
Servings
16
US / Metric
Cake Batter
All-Purpose Flour
3 cups
All-Purpose Flour
Granulated Sugar
3 cups
Granulated Sugar
Baking Soda
1/2 Tbsp
Baking Soda
Salt
1 pinch
Salt
Salted Butter
3/4 cup
Salted Butter
Water
1 1/2 cups
Water
Vegetable Oil
3/4 cup
Vegetable Oil
Unsweetened Cocoa Powder
3/4 cup
Unsweetened Cocoa Powder
Large Egg
3
Farmhouse Eggs® Large Brown Eggs
Yogurt
3/4 cup
Yogurt
or Buttermilk
Nonstick Cooking Spray
as needed
Nonstick Cooking Spray
Chocolate Fudgy Frosting
Salted Butter
1/3 cup
Salted Butter
Powdered Confectioners Sugar
1 1/2 cups
Powdered Confectioners Sugar
Unsweetened Cocoa Powder
2 Tbsp
Unsweetened Cocoa Powder
Yogurt
3 Tbsp
Yogurt
or Buttermilk
Vanilla Essence
1 tsp
Vanilla Essence
Sprinkles
to taste
Sprinkles
Nutrition Per Serving
VIEW ALL
Calories
496
Fat
24.7 g
Protein
4.0 g
Carbs
69.3 g
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Sheet Pan Pantry Chocolate Cake
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author_avatar
Bits of Carey
Professional culinary consultant and food stylist. With a background in Food Science and Nutrition and having worked 17+ years in various facets within the food industry.
https://bitsofcarey.com/

Author's Notes

This cake can be baked, iced, and served in an oven-proof dish.

No yogurt or buttermilk? Add 1 1/2 tsp of vinegar to 250 ml milk.

Feel free to change things up by topping the cake with a can (or 2) of whipped Dulce de Leche and get creative with candy toppings and other sprinkles.
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees C (180 degrees F). If using a baking tray, grease with Nonstick Cooking Spray (as needed) and line the base with baking paper.
step 1 Preheat the oven to 350 degrees C (180 degrees F). If using a baking tray, grease with Nonstick Cooking Spray (as needed) and line the base with baking paper.
step 2
Place Granulated Sugar (3 cups) into a large bowl, then sift All-Purpose Flour (3 cups), Baking Soda (1/2 Tbsp), and Salt (1 pinch) into the bowl. Mix the sugar with the sifted ingredients.
step 2 Place Granulated Sugar (3 cups) into a large bowl, then sift All-Purpose Flour (3 cups), Baking Soda (1/2 Tbsp), and Salt (1 pinch) into the bowl. Mix the sugar with the sifted ingredients.
step 3
Heat Salted Butter (3/4 cup), Water (1 1/2 cups), Unsweetened Cocoa Powder (3/4 cup), and Vegetable Oil (3/4 cup) in a small pot. Bring to a boil, then remove from the heat and mix well.
step 3 Heat Salted Butter (3/4 cup), Water (1 1/2 cups), Unsweetened Cocoa Powder (3/4 cup), and Vegetable Oil (3/4 cup) in a small pot. Bring to a boil, then remove from the heat and mix well.
step 4
Whisk the Farmhouse Eggs® Large Brown Eggs (3) and Yogurt (3/4 cup) together.
step 4 Whisk the Farmhouse Eggs® Large Brown Eggs (3) and Yogurt (3/4 cup) together.
step 5
Add the chocolate mixture to the dry ingredients in the large bowl. Then add the egg mixture and whisk immediately until smooth.
step 5 Add the chocolate mixture to the dry ingredients in the large bowl. Then add the egg mixture and whisk immediately until smooth.
step 6
Pour batter into a lined baking tray or baking dish and bake for 35–40 minutes. Use a skewer to test if it comes out clean when pricking the center of the cake.
step 6 Pour batter into a lined baking tray or baking dish and bake for 35–40 minutes. Use a skewer to test if it comes out clean when pricking the center of the cake.
step 7
Prepare the icing. In a small pot, melt the Salted Butter (1/3 cup), then sieve the Powdered Confectioners Sugar (1 1/2 cups), and Unsweetened Cocoa Powder (2 Tbsp) into the pot. Add the Yogurt (3 Tbsp) and Vanilla Essence (1 tsp) and whisk until smooth.
step 7 Prepare the icing. In a small pot, melt the Salted Butter (1/3 cup), then sieve the Powdered Confectioners Sugar (1 1/2 cups), and Unsweetened Cocoa Powder (2 Tbsp) into the pot. Add the Yogurt (3 Tbsp) and Vanilla Essence (1 tsp) and whisk until smooth.
step 8
Invert the cake onto a cooling rack, remove the baking paper and allow it to cool for 30 minutes.
step 8 Invert the cake onto a cooling rack, remove the baking paper and allow it to cool for 30 minutes.
step 9
Whisk up the icing until smooth and viscous again. Place rack over a tray (to capture any chocolate drippings over the sides) and spread the smooth icing onto the cooled cake.
step 9 Whisk up the icing until smooth and viscous again. Place rack over a tray (to capture any chocolate drippings over the sides) and spread the smooth icing onto the cooled cake.
step 10
Decorate with Sprinkles (to taste). And allow icing to set for about 30 minutes before serving.
step 10 Decorate with Sprinkles (to taste). And allow icing to set for about 30 minutes before serving.
step 11
Slice the cake into 16 generous pieces.
step 11 Slice the cake into 16 generous pieces.
Tags
Snack
Shellfish-Free
Dessert
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