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Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
simple moist chocolate cake recipe
- Total Time: 60 minutes
- Yield: 16 servings 1x
- Diet: general
Description
This simple chocolate sheet cake recipe balances rich chocolate flavor with a sweet and salty salted caramel swirl. The straightforward method ensures a moist and tender crumb every time, making it perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 2 cups granulated sugar (for cake)
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt (for cake)
- 2 large eggs, room temperature
- ½ cup vegetable oil
- ½ cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup hot water
- ½ cup heavy cream, warmed
- ¼ cup unsalted butter, cut into cubes
- ½ teaspoon fine sea salt (for caramel)
- ¼ cup water (for caramel)
- 1 cup granulated sugar (for caramel)
- Flaky sea salt, for garnish
Optional (plan-ahead): If you’re shopping for the week, I put this into a 4-Week Meal Plan + Grocery Lists so dinner’s already decided before your day gets busy.
Instructions
- Make Salted Caramel Sauce: Combine 1 cup granulated sugar and ¼ cup water in a heavy saucepan. Cook over medium heat, without stirring, until the syrup turns a rich amber color (about 8-10 minutes). Remove from heat and carefully whisk in the warm heavy cream, butter, and ½ teaspoon salt until smooth. Let cool completely, reserving ⅓ cup for swirling in the cake and the rest for drizzling.
- Prepare Oven and Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, 2 cups granulated sugar, baking soda, and 1 teaspoon salt.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract.
- Combine Batters: Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually add the hot water, mixing carefully until the batter is smooth and very thin. Avoid overmixing.
- Layer and Swirl: Pour half of the cake batter into the prepared pan. Dollop half of the reserved caramel over the batter and gently swirl with a skewer. Pour the remaining batter over the swirled layer, then dollop the rest of the caramel on top and swirl again gently.
- Bake the Cake: Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs attached. Let the cake cool completely in the pan for 1-2 hours.
- Garnish and Serve: Reheat the remaining caramel until pourable. Drizzle generously over each slice and finish with a sprinkle of flaky sea salt.
Notes
The hot water step blooms the cocoa powder for more intense chocolate flavor, and buttermilk’s acidity helps create a tender crumb. Avoid overbaking; the cake is done when a skewer inserted in the center comes out with moist crumbs attached. Store the cooled, unsliced cake in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Caramel sauce can be prepared up to a week in advance and stored in the refrigerator; warm before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 slice
- Calories: 337 calories
- Sugar: 38 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg