Cut squares of a chocolate sheet cake made with Navitas Organics Cacao Powder, topped with a chocolate buttercream frosting made with Navitas Organics Cacao Powder

Double Chocolate Sheet Cake Recipe

This one-bowl double chocolate cake recipe is a melt-in-your-mouth treat for the entire family. This sheet cake comes fully loaded with flavor from its delicious fluffy cacao cake base and it's topped with a whipped chocolate buttercream frosting that's a definite crowd-pleaser for any occasion or season.

INGREDIENTS

Chocolate Cake:

3 cups super fine cake flour (or sub all-purpose flour)

½ cup Navitas Organics Cacao Powder

1 Tbsp. baking powder

Pinch of cinnamon

½ tsp. sea salt

1½ cups organic pure cane sugar

1 cup unsalted butter, softened

3 large organic eggs

2 tsp. vanilla extract

1 cup plant-based 'buttermilk' (almond milk + 1 Tbsp. lemon juice)

Whipped Chocolate Buttercream Frosting:

4-5 cups organic powdered sugar

⅓ cup Navitas Organics Cacao Powder

1 cup unsalted butter, softened

Pinch of sea salt

1 tsp. vanilla extract

¼ cup almond milk

DIRECTIONS

Chocolate Cake: Preheat oven to 350˚ F. Lightly grease OR line with parchment paper an 8x8-inch pan (for a thicker cake) or a 9x13-inch pan.

In a large bowl, mix together sugar and unsalted butter until fluffy. Add eggs, vanilla, baking powder, flour, cinnamon, salt, and ‘buttermilk’; mixing until well combined and lump-free.

Pour batter evenly into prepared pan and bake for 15-20 minutes or until a toothpick or butter knife comes out clean from the center of the cake.

Remove cake from oven and let cool completely.

Whipped Chocolate Buttercream Frosting: In a large bowl, beat together powdered sugar and unsalted butter until well combined, then beat in salt, vanilla milk until creamy and fluffy.

Using a spatula, spread buttercream over cooled cake and gently until fully coated and even.

Slice into squares and enjoy!

Makes 1 sheet cake

 

Submitted by Shanika Graham-White | Orchids & Sweet Tea

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Image of Double Chocolate Sheet Cake Recipe

Servings

1 sheet cake

This one-bowl double chocolate cake recipe is a melt-in-your-mouth treat for the entire family. This sheet cake comes fully loaded with flavor from its delicious fluffy cacao cake base and it's topped with a whipped chocolate buttercream frosting that's a definite crowd-pleaser for any occasion or season.

Ingredients

    Chocolate Cake:

  • 3 cups super fine cake flour (or sub all-purpose flour)
  • 1 Tbsp. baking powder
  • Pinch of cinnamon
  • ½ tsp. sea salt
  • 1½ cups organic pure cane sugar
  • 1 cup unsalted butter, softened
  • 3 large organic eggs
  • 2 tsp. vanilla extract
  • 1 cup plant-based 'buttermilk' (almond milk + 1 Tbsp. lemon juice)
  • Whipped Chocolate Buttercream Frosting:

  • 4-5 cups organic powdered sugar
  • 1 cup unsalted butter, softened
  • Pinch of sea salt
  • 1 tsp. vanilla extract
  • ¼ cup almond milk

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Directions

    Chocolate Cake:

    1. Preheat oven to 350˚ F. Lightly grease OR line with parchment paper an 8x8-inch pan (for a thicker cake) or a 9x13-inch pan.
    2. In a large bowl, mix together sugar and unsalted butter until fluffy. Add eggs, vanilla, baking powder, flour, cinnamon, salt, and ‘buttermilk’; mixing until well combined and lump-free.
    3. Pour batter evenly into prepared pan and bake for 15-20 minutes or until a toothpick or butter knife comes out clean from the center of the cake.
    4. Remove cake from oven and let cool completely.

    Whipped Chocolate Buttercream Frosting:

    1. In a large bowl, beat together powdered sugar and unsalted butter until well combined, then beat in salt, vanilla milk until creamy and fluffy.
    2. Using a spatula, spread buttercream over cooled cake and gently until fully coated and even.
    3. Slice into squares and enjoy!