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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.


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


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