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RECIPE
17 INGREDIENTS 11 STEPS 1hr 55min

Sheet Pan Pantry Chocolate Cake

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!
Sheet Pan Pantry Chocolate Cake Recipe | SideChef
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!
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/
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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/
1hr 55min
Total Time
$0.96
Cost Per Serving

Ingredients

Servings
16
US / METRIC

Cake Batter

1/2 Tbsp
Baking Soda
1 pinch
1 1/2 cups
Water
3/4 cup
Vegetable Oil
3/4 cup
Unsweetened Cocoa Powder
3/4 cup
Yogurt
or Buttermilk
as needed
Nonstick Cooking Spray

Chocolate Fudgy Frosting

1 1/2 cups
Powdered Confectioners Sugar
2 Tbsp
Unsweetened Cocoa Powder
3 Tbsp
Yogurt
or Buttermilk
to taste
Sprinkles
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
511
FAT
25.7 g
PROTEIN
5.3 g
CARBS
69.3 g

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 Instructions

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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 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 Large 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 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 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 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.
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Nutrition Per Serving
Calories
511
% Daily Value*
Fat
25.7 g
33%
Saturated Fat
17.7 g
88%
Trans Fat
0.5 g
--
Cholesterol
76.1 mg
25%
Carbohydrates
69.3 g
25%
Fiber
2.5 g
9%
Sugars
48.3 g
--
Protein
5.3 g
11%
Sodium
245.3 mg
11%
Vitamin D
0.0 µg
0%
Calcium
38.3 mg
3%
Iron
2.0 mg
11%
Potassium
127.8 mg
3%
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