Black Cocoa Sheet Cake
The fluffiest dark chocolate sheet cake made with black cocoa powder and frosted with a whipped black cocoa frosting.
I have been just a little obsessed with black cocoa lately. I don’t think I’ve even baked with regular cocoa powder since making my OG Black Cocoa Cake. I now also have BEST Black Cocoa Brownies, a Black Cocoa Frosting that tastes like creamy Oreo deliciousness.
In case you were wondering what black cocoa powder tastes like, it’s still a cocoa powder so obviously like chocolate but it just has that distinct flavor that you find in Oreos. It’s slightly more bitter and earthy but in a good way? Idk, I love it though.
How To Make Black Cocoa Sheet Cake, Step-by-Step Photos
Black Cocoa Sheet Cake
- Whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.
- In a separate bowl, whisk the oil, sugar, eggs and sour cream until they’re well combined and smooth.
- Sift the dry ingredients over the wet and whisk just a little – about halfway.
- Pour in the hot coffee and whisk until the batter is completely smooth.
- Scrape the edge of the bowl and give it a good mix. Pour the batter into the prepared pan.
- Bake for 30-35ish minutes, until the tallest part of the cake, in the center, springs back when you press on it. If you’re hesitant, give it another few minutes or so.
- Let the cake cool completely before frosting.
Black Cocoa Frosting
- Beat the butter with the whisk attachment until it’s pale, fluffy and creamy looking.
- Add the powdered sugar, cocoa powder, salt and vanilla bean paste and turn the mixer to LOW speed just until the sugar is dissolved. Increase the speed to medium-high until the sugar is mixed in well.
- Stream in the heavy whipping cream slowly with the mixer on low speed or in 4-5 increments, stopping to scrape the edge of the bowl each time so it all gets mixed in. Use a rubber spatula to smooth the frosting out a little when it’s done.
- Spread the frosting onto the cooled cake.
How To Store Black Cocoa Cake
This cake can be stored airtight at room temperature for a couple of days before refrigerating. I recommend placing it in an airtight container and refrigerating it for up to a week after. Freeze if it’s any longer than that.
To freeze the cake, place it in an airtight container and then place the container in a freezer bag, squeezing out all the excess air. Bring them back to room temperature by thawing at room temperature for a few hours before serving.
I haven’t looked back since using black cocoa for my cakes and cupcakes and I hope you don’t either!
If you have any questions, please comment down below – those will get answered much quicker than email or through social media.
If you’ve tried this, I would very much appreciate a star rating or review as well.
As always, have a blessed day and happy baking!
Love, B
Hello, the cake looks delicious. I have one question, could I use all purpose flour instead of cake flour? If so, how much would I use?
Hi Denise I would just use the same amount if using all purpose flour!
This looks wonderful! Could you clarify the amount of butter in the frosting, please? (113 g would be a half cup, one stick — I assume you mean one cup/227 g, but just want to be sure.) Thank you!
omg so sorry yes it’s 1 cup (227g)