One-Bowl Double Chocolate Sheet Cake
One-Bowl Double Chocolate Sheet Cake
This One-Bowl Double Chocolate Sheet Cake is a whole lot of chocolate-y goodness that melts-in-your-mouth and satisfies every single sweet tooth. Not only is it completely moist, + fluffy, but it’s also loaded with the best decadent Superfood—-cacao and is paired with a deliciously whipped chocolate buttercream frosting, which both works amazingly together. A definite crowd-pleasing treat for the entire family. Oil-free. Vegan option.
This post contains affiliate links + sponsored links by Navitas Organics.
This One-Bowl Double Chocolate Sheet Cake is EVERYTHING! I know that I often say this about some of my recipes, but I can’t help it. When it’s good, It’s GOOD! Haha.
Besides, it is #ChocolateWeek on Orchids + Sweet Tea, so I had to share this amazing sheet cake with you guys!
‘Chocolate Makes Everything Better + More Worth It’ is the Theme.
To recap for this week so far, I recently made this Easy Vegan Chocolate Bread which is a rich + decadent sweet indulge for any season. It’s perfectly sweet and moist, a balance between soft and crunchy, and 100% delicious with the perfect amounts of the Superfood of all Superfoods—-Cacao Nibs + Cacao Powder. It takes less than 10 minutes to whip together and comes completely dairy-free + Vegan. Gluten-free option.
If you’ve been an avid reader of Orchids + Sweet Tea, then you’re probably already aware of the fact that I love the option of using healthier versions of chocolate such as Cacao.
When it comes to using cacao powders or any version of cacao, I really love sticking with Navitas Organics.
With that being said, I’m a huge fan of Navitas Organics and often use so much of their products. Navtias Organics has so many great options when it comes to eating healthy and this powder is just ONE of the amazing flavors available.
In case you aren’t too familiar, Navitas Organics has an array of options which include Cacao, Goji Berries, Maca Powder, Superfood blends, Turmeric, Chia Seeds, Mulberry Berries, and so much!
This is such an EASY cake, ya’ll. I promise. And it’s the best sweet indulge for the entire family!
You can definitely make this over the Holidays or for Birthdays or special occasions ahead. Whatever the occasion, this cake is perfect!
Initially, I’ve always felt intimidated when baking a cake because I find that cakes requires such precision. Since I’m self-taught, my cakes would always look like something made by a home-baker. Haha. This isn’t a bad thing by the way—I’m just saying.
SO, WHAT’S MY SECRET TO SUCH A FLUFFY CAKE?
The buttermilk and mixture of flours—part all-purpose flour and part super fine cake flour. This combo definitely creates a beautiful bite.
What is Cacao Anyway? Cacao vs. Cocoa.
OK, so can we talk about Cacao for a sec? Did you know that Cacao AND Cocoa are the same thing?
I know. Insane. I was totally confused about this for a long time and honestly assumed that once was healthier than the other. However, it’s come to be determined that they are just used interchangeably.
Chocolate is actually made from Cacao beans (or seeds). It’s said that companies who use the term ‘Cacao’ are referring to the beans, pods, or ground up version of the beans. However, the term Cocoa is often referred to as the powdered version of it all (which is formed after the fat is pressed out of the bean).
Of course there’s a whole process that happens and you can find out more about that here.
However, be mindful that since Cocoa has the fat removed for it to be powder-like, it does make Cacao a greater option in terms of health benefits.
Cacao has a host of health benefits which include: antioxidant properties, heart-protective and anti-cancer properties, contains iron and tryptophan (which is an amino acid that helps the body make serotonin—a relaxing chemical).
So of course, it’s always best to go with a brand of Cacao that contains those nutrients and are premium to ensure that your body actually receives all of those boosters. Navitas Organics’ version of Cacao not only does that, but it’s so delicious as well! You can always purchase it on their site or through a large retailer like Amazon.
WHAT YOU’LL LOVE MOST ABOUT THIS CAKE?
It’s super fluffy and moist.
Bursting with chocolate flavors.
Delicious and comforting in every bite.
Added superfood health benefits.
Melt in your mouth goodness!
Can be made as a traditional 2-layer cake, sheet cake, or cupcakes. Your choice!
Not too sweet, but perfectly sweet at the same time.
That Whipped Chocolate Buttercream Frosting is EVERYTHING.
Absolutely delicious!
COMMON Q + A’S ABOUT THIS SHEET CAKE.
How long will this sheet cake last for?
When tightly wrapped + refrigerated, this cake can be stored for up to 5 days.
Can this cake be made ahead or frozen for longer?
Absolutely! You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
Can I use Cake Flour by itself?
Definitely! In all honesty, I tend to use Cake Flour by itself when I decide not to mix it in with All-Purpose Flour. Using Cake Flour alone makes your cake even more soft, fluffy, and moist! Of course, you can always use All-Purpose Flour solely if you don’t have Cake Flour.
Can this Cake be made Vegan?
Yup. To make this cake vegan, you can simply substitute the eggs with apple cider vinegar mixed into the milk and the unsalted butter with coconut or vegetable oil. Wallah!
Why are the ingredients at room temperature?
When it comes to ingredients, especially in baking, it’s always best to have cold ingredients at room temperature to ensure that the mixing process is more seamless and even. Please note that microwaving your butter last minute if you forget to leave it out at room temperature isn’t recommended. Microwaving often changes the consistency of the butter which doesn’t create a nice ‘creaminess’ when mixed.
Can this cake be made into a 2-layer or cupcakes?
Absolutely! You can always divide the batter into two 8-inch cake pans for a nice double layer cake or into cupcake pans. The bake time will be a little less, therefore, keeping your eyes on them is super important.
Ingredients
Chocolate Cake:
- 3 cups super fine cake flour (Can also sub with all-purpose flour)
- 1/2 cup Navitas Organics' Organic Cacao Powder
- 1 Tbsp baking powder
- pinch of ground cinnamon
- 1/2 tsp sea salt
- 1 1/2 cups organic pure cane sugar
- 1 cup unsalted butter, softened at room temp. (That's 2 sticks!)
- 3 organic eggs, room temp
- 2 tsps vanilla extract
- 1 cup plant-based 'buttermilk' (That’s Almond milk + 1 Tbsp lemon juice)
Whipped Chocolate Buttercream Frosting:
- 4-5 cups organic powdered sugar
- 1/3 cup Navitas Organics' Organic Cacao Powder
- 1 cup unsalted butter, softened at room temp.
- pinch of sea salt
- 1 tsp vanilla extract
- 1/4 cup Almond milk (You can use your fave plant-based milk)
Instructions
To Make Chocolate Cake:
- Begin by preheating your oven to350 degrees Fahrenheit. Lightly grease OR line with parchment paper an 8-inch square pan (for a thicker cake) or a 9 x 13 baking pan.
- In a large bowl, add the sugar and unsalted butter, mixing with a handheld mixer until fluffy and airy.
- Add in the eggs, vanilla, baking powder, followed by the flour, cinnamon, salt, and ‘buttermilk’; mixing until well combined and lump-free.
- Pour batter evenly into prepared pan, spreading everything around for a perfect evenness.
- Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.
- Once done, remove cake from the oven and let cool completely.
To Make Whipped Chocolate Buttercream Frosting:
- In a large bowl, add the powdered sugar and unsalted butter together, beating until it looks 'peas-like'. Beat in the salt, vanilla, and milk until buttercream is creamy and fluffy.
- **NOTE: If buttercream is too 'runny', add additional powdered sugar (1 Tbsp at a time); if too thick, add additional milk (1 Tbsp at a time).**
- Using a spatula, top cooled cake with buttercream and gently spread over the top until fully coated and even.
- Slice into squares and enjoy!
Tips & Tricks
- STORAGE: Keep cake tightly wrapped using plastic wrap and refrigerated for up to 5 days. To store frozen (frosted or unfrosted), simply tightly wrap and cover cake and freeze for up to 2-3 months. To serve, thaw in the refrigerator overnight and bring to room temperature.
- CUPCAKES: This recipe yields about 30 cupcakes. Simply bake for 18-20 minutes instead, until centers come out clean.
- PLANT-BASED BUTTERMILK: Add 1 cup of Almond milk (or your fave plant-based milk) + 1 Tbsp lemon juice and let sit for 10 minutes, until it slightly thickens.
- FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead.
- VEGAN OPTION: To make this cake vegan, simply substitute eggs and unsalted butter with Apple Cider Vinegar (1 Tbsp) to be mixed in with the plant-based milk instead of ‘buttermilk’. In addition, add baking soda.
- MAKE AHEAD: You can always bake this cake the night or day before and let it cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
- CACAO: You can purchase the Navitas Organic's Cacao Powder + Cacao Sweet Nibs via the links.
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One-Bowl Double Chocolate Sheet Cake.
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I only had rice milk at home, so I used that to make the buttermilk and for the icing, and I think that made the cake a bit dry? It took a little longer to bake, 22 minutes before the cake tester came out clean, so I’m pretty sure that was all because of the rice milk. Anyway, I definitely don’t suggest anyone use rice milk in place of almond milk lol.
Hi Meg! I’ve never tried this cake with rice milk, but I do know that certain milks can change the texture when baking, especially specific dairy-free ones. I do hope that you enjoyed it at least! 🙂