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
Moist Black Cocoa Sheet Cake
Super light and fluffiest chocolate sheet cake made with black cocoa powder and frosted with a whipped black cocoa frosting.
Equipment
- 1 large bowl
- 1 Whisk
- 1 stand mixer or hand mixer
- 1 9×13 Baking Pan or 10" square
Ingredients
Black Cocoa Cake
- 240 grams (2 cups) cake flour
- 80 grams (1 cup) black cocoa powder
- 1/2 tsp fine sea salt
- 14 grams (1 Tbsp) baking powder
- 350 grams (1 3/4 cup) granulated sugar
- 160 mL (2/3 cup) canola oil
- 2 large eggs
- 150 grams (2/3 cup) sour cream or greek yogurt
- 240 mL (1 cup) hot coffee I use Americano
Black Cocoa Frosting
- 113 grams (1 cup) unsalted butter room temperature (NOT SOFT)
- 360 grams (2 cups) powdered sugar
- 40 grams (1/2 cup) black cocoa powder
- tiny pinch of fine sea salt
- 2 tsp vanilla bean paste or vanilla beans from 1/2 pod or extract
- 120 mL (1/2 cup/4 oz) heavy whipping cream cold
- flakey sea salt or fruit for topping *optional
Instructions
Black Cocoa Cake
- Preheat the oven to 325F (I use convection cuz my oven runs really hot at the bottom – conventional is also fine) and grease and line a 9×13" metal baking pan with baking spray and parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they’re evenly distributed.240 grams (2 cups) cake flour, 80 grams (1 cup) black cocoa powder, 1/2 tsp fine sea salt, 14 grams (1 Tbsp) baking powder
- In a separate large bowl, whisk the sugar, oil, eggs and sour cream until they’re well combined and smooth.350 grams (1 3/4 cup) granulated sugar, 160 mL (2/3 cup) canola oil, 2 large eggs, 150 grams (2/3 cup) sour cream or greek yogurt
- Sift the dry ingredients over the wet and whisk them together, just a little – about halfway or so.
- Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.240 mL (1 cup) hot coffee
- Scrape the edge of the bowl and give it a good mix. Pour the batter into the prepared pan.
- Bake for 30-35 minutes, until the cake no longer looks wet and the tallest part, 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 for pan completely before removing and frosting.
Black Cocoa Frosting
- Beat the butter with the whisk attachment until it’s pale, fluffy and creamy looking.113 grams (1 cup) unsalted butter
- 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.360 grams (2 cups) powdered sugar, 40 grams (1/2 cup) black cocoa powder, tiny pinch of fine sea salt, 2 tsp vanilla bean paste
- 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.120 mL (1/2 cup/4 oz) heavy whipping cream
- Use a rubber spatula to smooth the frosting out a little when it’s done and then spread onto the cooled cake.flakey sea salt or fruit
Nutrition
Calories: 280kcalCarbohydrates: 40gProtein: 3gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 30mgSodium: 121mgPotassium: 106mgFiber: 2gSugar: 30gVitamin A: 212IUVitamin C: 0.03mgCalcium: 56mgIron: 1mg
Tried this recipe?Let us know how it was!
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!