Rich Chocolate Cake

Category: Sweet Treats for Every Occasion

One-pan chocolate cake boosted with coffee flavor and an easy frosting. Feeds a crowd and travels well.
Seram Rezepte
Updated on Wed, 23 Apr 2025 22:59:32 GMT
frosted chocolate cake with coffee flavor Pin
frosted chocolate cake with coffee flavor | recipesbytina.com

Mixing kefir into this sheet cake creates an amazingly soft, slightly tangy chocolate treat that just dissolves when you eat it. This fan-favorite turns ordinary kitchen ingredients into something luxuriously rich by using kefir's natural fermentation to boost both the feel and taste, while the easy single-pan method works great for everyday get-togethers or fancy celebrations.

I've tried so many cake recipes, but this kefir-infused version has become what my family asks for most. The gentle tang from kefir works amazingly with the sweet chocolate, making a flavor depth that has everyone reaching for another piece.

Essential Ingredients & Shopping Advice

  • Regular kefir: Go for whole-fat for the creamiest texture and best tangy kick
  • Dutch-process cocoa: Splurge on good brands for deeper chocolate flavor
  • Dark brown sugar: Make sure it's soft and lump-free
  • Vegetable oil: Keeps everything super moist and fresh longer
  • Hot strong coffee: Brew it fresh to really bring out the chocolate notes

Step-By-Step Guidance

Prep your pan right:
Really coat your half sheet pan (18.5x13.5 inches), put down parchment, then lightly oil the paper too
Get dry stuff ready:
Put cocoa and flour through a sifter to break up clumps, then mix with other dry stuff
Mix wet things properly:
Beat room-temp eggs with oil until they're totally blended before adding your kefir
Combine everything gently:
Slowly add wet mixture to dry ingredients, folding softly just until they come together
Add coffee correctly:
Pour hot coffee in slowly while constantly stirring
Spread it out:
Pour everything into your ready pan, tap it to get air bubbles out, smooth the top
Bake it right:
Put rack in the middle of oven, bake at 350°F for 18-20 minutes
Moist Chocolate Sheet Cake Pin
Moist Chocolate Sheet Cake | recipesbytina.com

When I was little, my mom always baked with kefir, saying it made the softest cakes ever. Now after baking for years myself, I've found she was totally right - the natural cultures in kefir really do make the texture amazing.

Keeping & Serving Ideas

All that moisture from the kefir helps this cake stay fresh when stored right. Cover it well and leave it out for up to 3 days, or stick it in the fridge for a week. Just let it warm up before serving if it's been chilled.

Getting Perfect Texture

The secret to that soft, velvet-like bite comes down to how you mix. Too much mixing wakes up the gluten and makes things tough. Just mix until everything comes together, and you'll get that dreamy, tender cake every single time.

Do-Ahead Strategies

This cake actually tastes better the next day when the flavors have time to mingle. You can make it two days early, wrap it well, and keep it at room temp. If you haven't frosted it yet, you can freeze it for three months too.

Getting The Temp Right

Using room temp ingredients helps everything blend better and bake more evenly. Take your kefir, eggs, and other cold stuff out about an hour before you start.

Pro Baker Tricks

  • Check if it's done in both middle and corners since edges cook faster
  • Let cake cool completely before adding frosting or it'll just melt
  • Try using a bench scraper to get super smooth frosting sides
Sheet Pan Chocolate Cake Pin
Sheet Pan Chocolate Cake | recipesbytina.com

After tweaking this recipe for years, I've realized kefir truly transforms an ordinary sheet cake into something memorable. Its natural tanginess works perfectly against the sweet chocolate, while also making an incredibly tender texture that stays moist for days.

Recipe Questions & Answers

→ Is it okay to bake this early?
Sure, chill it in the fridge for 4-5 days or freeze the non-frosted cake for up to 3 months.
→ What’s the deal with coffee in chocolate cake?
It makes the chocolate taste more intense but won’t make it taste like coffee!
→ Can I switch this to cupcakes?
Absolutely. Pop the batter into lined cupcake tins and bake for about 16 minutes at 350°F.
→ Why use ingredients at room temperature?
They mix together more easily, giving your cake a smoother, even texture.
→ Can I use regular cocoa instead?
You can, but Dutch process makes it darker and gives it a richer taste.

Sheet Pan Chocolate Cake

Moist chocolate cake with a coffee kick, topped with a simple and smooth chocolate frosting.

Preparation Time
15 mins
Cook Time
18 mins
Total Time
33 mins

Category: Desserts

Difficulty Level: Intermediate

Cuisine Type: American

Yield: 26 Servings (1 sheet pan cake)

Dietary Preferences: Vegetarian

What You'll Need

→ Cake Base

01 1 1/2 teaspoons kosher salt
02 2 1/2 teaspoons baking powder
03 1 cup dark brown sugar, packed tightly
04 3 1/4 cups all-purpose flour, measured carefully
05 2 cups white sugar
06 2 teaspoons espresso powder
07 2 teaspoons baking soda
08 1 1/4 cup Dutch-process cocoa, sifted

→ Wet Ingredients

09 3/4 cup vegetable oil
10 1 teaspoon vanilla
11 1 1/2 tablespoons apple cider vinegar
12 2 tablespoons butter, softened for greasing
13 4 large eggs, at room temperature
14 1/2 cup buttermilk, warmed to room temperature
15 1 1/2 cups boiling water or hot coffee
16 1 1/2 cups full-fat sour cream, brought to room temperature

→ Chocolate Frosting

17 1 teaspoon vanilla extract
18 1/3 cup unsalted butter
19 1 tablespoon Dutch-process cocoa
20 1/3 cup sour cream
21 Pinch of salt
22 1 1/4 cups sugar
23 1 cup dark chocolate chips

Steps to Follow

Step 01

Set your oven to 350°F and grease a large half sheet pan (18.5" x 13.5" x 1") with soft butter.

Step 02

In a big bowl, stir together cocoa, flour, espresso, baking soda, baking powder, sugars, and salt.

Step 03

In a new bowl, mix eggs, oil, apple cider vinegar, vanilla, sour cream, and buttermilk until the blend is smooth.

Step 04

Intermingle wet ingredients into dry ones. Gradually stir in hot coffee till just smooth. Pour batter into the buttered pan.

Step 05

Cook for about 18-20 minutes. Check with a toothpick—it should come out dry. Avoid overcooking.

Step 06

Melt butter, sugar, and sour cream together on medium-high stove heat. Let it boil for half a minute, then take it off the burner. Stir in chocolate, vanilla, cocoa, and a pinch of salt till it’s creamy.

Step 07

Spread frosting on the warm (or cooled) cake and even it out. Let it set before slicing.

Additional Notes

  1. Keep in the fridge wrapped up—it’ll last 4-5 days.
  2. Freeze it un-iced for as long as 3 months.
  3. Turn it into cupcakes (bake for 16 minutes) or a 9x13 sheet (bake for 35-40).

Tools You'll Need

  • Half sheet pan (18.5" x 13.5" x 1")
  • Big mixing bowls
  • Whisk for combining
  • Small pot

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Contains dairy ingredients like butter, sour cream, and buttermilk.
  • Egg-based product.
  • Made with wheat flour.

Nutrition Info (Per Serving)

These details are for informational purposes and don’t replace medical advice.
  • Calories: 309
  • Fats: 10 g
  • Carbohydrates: 53 g
  • Proteins: 5 g