Sheet Pan Double Chocolate Cake Sheet Pan Double Chocolate Cake

Photography: Stacey Brandford | Food styling: Christopher St. Onge | Prop styling: Renée Drexler/Geary House

Whatever the shape, we'll always have room for double chocolate cake, especially one that's topped with the fluffiest frosting and colourful sprinkles.

  • Prep time 20 minutes
  • Total time 2 hours
  • Portion size 15 servings




Preheat oven to 350°F. Mist 13- x 9-inch cake pan with cooking spray; line with parchment paper, leaving overhang on longest sides.

In bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.

In large bowl, whisk butter with hot coffee until melted. Whisk in eggs, butter­ milk, oil and vanilla until combined. Whisk in flour mixture just until combined. Scrape into prepared pan; smooth top.

Bake until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pan on rack for 30 minutes. Invert onto rack; peel off parchment paper. Invert again. Let cool completely.

Frosting: In bowl, whisk icing sugar with cocoa powder. In large bowl, using electric mixer, beat butter on medium­-high speed until fluffy, 3 to 4 minutes. Reduce speed to low; beat in icing sugar mixture, alternating with milk, making 3 additions of icing sugar and 2 of milk, until combined. Beat on medium speed until fluffy, 3 to 4 minutes. Spread on cake; decorate with sprinkles (if using).

Test Kitchen Tips: 

  • -Substitute the coffee with decaf, if you prefer.
  • -For the fluffiest and smoothest frosting, beat the butter until it's very light in colour.

Nutritional facts PER SERVING: about

  • Fibre 2 g
  • Sodium 294 mg
  • Sugars 56 g
  • Protein 4 g
  • Calories 453
  • Total fat 19 g
  • Potassium 219 mg
  • Cholesterol 59 mg
  • Saturated fat 9 g
  • Total carbohydrate 71 g


  • Iron 14
  • Folate 13
  • Calcium 4
  • Vitamin A 12
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Baking & Desserts

Sheet Pan Double Chocolate Cake