Go Back
–+ servings
Velvet Chocolate Sheet Cake 1

Velvet Chocolate Sheet Cake

This vintage-inspired dessert combines the rich depth of chocolate with a cloud-like crumb structure that melts in your mouth, creating that nostalgic comfort food experience that's perfect for potlucks, family gatherings, or simply satisfying your sweet tooth on a quiet evening at home.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American, Southern
Keyword: Chocolate Cake, Sheet Cake, Velvet Cake, Chocolate Dessert
Prep Time: 20 minutes
Cook Time: 25 minutes
Cooling Time: 15 minutes
Total Time: 55 minutes
Servings: 18 slices
Calories: 385kcal

Equipment

  • 15×10-inch jelly roll pan or 9×13-inch baking dish
  • Saucepan
  • Mixing bowls
  • Whisk

Ingredients

For the Cake

  • 2 cups all-purpose flour substitute with cake flour for extra tenderness
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter
  • 1/2 cup vegetable oil
  • 4 tbsp unsweetened cocoa powder Dutch-processed for a deeper flavor
  • 1 cup water
  • 2 large eggs room temperature
  • 1/2 cup buttermilk substitute with 1/2 cup milk + 1/2 tablespoon vinegar
  • 1 tsp pure vanilla extract
  • 1 tbsp white vinegar

For the Velvety Frosting

  • 1/2 cup unsalted butter
  • 4 tbsp unsweetened cocoa powder
  • 6 tbsp milk
  • 1 tsp vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans or walnuts optional for textural contrast

Instructions

  • Preheat your oven to 350°F (175°C) and grease a 15×10-inch jelly roll pan or a 9×13-inch baking dish. For easy removal, consider lining with parchment paper, allowing a slight overhang on the sides.
  • In a large bowl, whisk together the flour, sugar, baking soda, and salt. This uniform distribution of dry ingredients prevents pockets of baking soda that could create bitter spots in your finished cake.
  • In a medium saucepan over medium heat, combine the butter, oil, cocoa powder, and water. Bring to a boil while stirring continuously to prevent scorching.
  • Pour the hot chocolate mixture over the dry ingredients and mix until just combined.
  • In a separate bowl, whisk together the eggs, buttermilk, vanilla extract, and vinegar until smooth. Fold this mixture into the batter until fully incorporated.
  • Pour the batter into your prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  • While the cake bakes, combine butter, cocoa powder, and milk in a saucepan. Bring to a gentle boil, then remove from heat. Stir in vanilla extract and gradually add powdered sugar, whisking until smooth and glossy.
  • Pour the warm frosting over the cake while it's still warm (about 10 minutes out of the oven). This crucial timing allows the frosting to penetrate slightly into the top layer, creating that signature melt-in-your-mouth quality. If using nuts, sprinkle them evenly over the top now.
  • Allow the cake to cool for about 15 minutes before slicing and serving.

Notes

For best results, use room temperature ingredients to ensure proper mixing and texture development. The vinegar reacts with the baking soda to create carbon dioxide bubbles, resulting in the cake's signature tender crumb structure.
The cake can be stored covered at room temperature for up to 3 days or refrigerated for 5-7 days. It can also be frozen (unfrosted) for up to 3 months.

Nutrition

Calories: 385kcal | Carbohydrates: 56g | Protein: 3g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 170mg | Fiber: 1g | Sugar: 42g
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe