Chocolate Sheet Cake
I’ve been loving chocolate cakes that are extra moist without being too heavy, and this Chocolate Sheet Cake has a few things that make it especially good. The cake itself is soft and rich, but what really makes the difference is the chocolate milk soak and the Briganache frosting, which combines creamy Brazilian brigadeiro with chocolate ganache. It’s a little different from a traditional chocolate sheet cake, and every layer contributes to that fudgy, chocolatey texture.
I also love that everything comes together in a 9×13-inch pan. There’s no stacking, filling, or decorating involved, and you can make most of the cake ahead of time.
Why You’ll Love This Chocolate Sheet Cake
There are a few reasons I keep coming back to this combination of chocolate cake, milk soak, and frosting.
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- Extra moist texture: The chocolate milk soak absorbs into the cake, keeping every slice soft and moist without making it soggy.
- Briganache frosting: Instead of a traditional buttercream, I use a combination of brigadeiro and ganache. It’s creamy, fudgy, and has a rich chocolate flavor.
- Easy to assemble: Everything is made in one baking pan, so there’s no need to level or stack cake layers.
- Great for making ahead: The cake benefits from some time in the refrigerator, giving the milk soak time to absorb and the frosting time to set.
- Plenty of chocolate flavor: Cocoa powder, hot coffee, and two kinds of chocolate create a rich flavor without making the cake overly sweet.
Key Ingredients and Why I Use Them
The full ingredient list with measurements is in the recipe card below, but I want to go over a few ingredients that make a difference in this recipe.
Cocoa powder: I recommend natural unsweetened cocoa powder for the cake batter and milk soak. It provides plenty of chocolate flavor and works with the baking soda to help the cake rise properly.
Buttermilk and sour cream: I like using both because they contribute moisture and tenderness to the cake. The acidity also works with the baking soda, creating a soft crumb.
Hot coffee: Adding hot coffee to chocolate cake batter is one of my favorite ways to bring out the cocoa flavor. You won’t taste much coffee in the finished cake, but it makes the chocolate flavor more pronounced. Hot water also works.
Sweetened condensed milk: This is used in both the milk soak and the brigadeiro frosting. It adds sweetness, richness, and a creamy consistency that you wouldn’t get from regular milk.
Table cream: Brazilian table cream, or creme de leite, is an important ingredient in the brigadeiro portion of the frosting. I recommend Nestlé Media Crema, which is available in many grocery stores.
Chocolate: For the ganache, I prefer using half milk chocolate and half semi-sweet chocolate. The combination gives the frosting a balanced sweetness while keeping the chocolate flavor rich. Use chopped baking bars for the smoothest results.
How to Make Chocolate Sheet Cake
The complete instructions are in the recipe card, but here’s how I prepare each component and what to look for along the way.
Prepare the Chocolate Cake Batter
Start by preheating the oven to 350ºF (175ºC). Grease a 9×13-inch baking pan, and line it with parchment paper if it isn’t non-stick.
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, salt, and optional espresso powder.
Combine the Wet Ingredients
In another bowl, whisk the eggs, vegetable oil, buttermilk, sour cream, and vanilla extract until smooth.
Mix Together
Pour the wet ingredients into the dry ingredients and mix until mostly combined. Slowly add the hot brewed coffee while whisking, until the batter is smooth.
The batter will be quite thin, which is exactly what you want. I recommend stopping as soon as everything is incorporated rather than continuing to mix.
Bake the Cake
Pour the batter into the prepared pan and bake for 30 to 36 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Avoid overbaking, since the cake should remain soft enough to absorb the milk soak.
Let it cool for at least 30 minutes before moving on to the next step.
The Importance of the Chocolate Milk Soak
The chocolate milk soak is one of my favorite parts of this cake because it adds moisture and chocolate flavor without making the cake dense or heavy. I combine whole milk, cocoa powder, and sweetened condensed milk, then pour the mixture over the cake while it’s still slightly warm. The soak absorbs into the small holes throughout the cake, keeping every bite soft and moist. I like to refrigerate the cake for at least an hour afterward so the liquid has time to distribute evenly before adding the Briganache frosting.
Make the Chocolate Milk Soak
Whisk the cocoa powder into the lightly warmed whole milk until smooth. Add the sweetened condensed milk and whisk until everything is combined.
Poke & Soak the Cake
Using a fork, skewer, or the handle of a wooden spoon, poke holes all over the cake.
If the cake is still very soft and crumbs are sticking to your utensil, refrigerate it for about 10 minutes before continuing. Slowly pour the chocolate milk mixture over the surface, allowing it to absorb into the holes. I like to pour a little at a time so it distributes evenly instead of collecting in one area. Refrigerate the cake for at least 1 hour before adding the frosting.
Why I Use Briganache for This Chocolate Sheet Cake
Instead of a traditional chocolate buttercream, I use Briganache, a combination of Brazilian brigadeiro and chocolate ganache. I love how the brigadeiro adds a creamy, fudgy richness, while the ganache gives the frosting a smooth, silky consistency. It works especially well with the chocolate milk soak in this cake, creating a rich, moist dessert without a heavy layer of buttercream. The frosting also firms up beautifully in the refrigerator, making the cake easy to slice while staying soft and creamy when served.
Cook the Brigadeiro
In a medium saucepan, combine the sweetened condensed milk, table cream, and 50 grams of chopped chocolate.
Cook over medium-high heat, stirring constantly with a silicone spatula, for approximately 15 minutes. For even more tips on brigadeiro check out this post!
In a medium saucepan, combine the sweetened condensed milk, table cream, and 50 grams of chopped chocolate.
Cook over medium-high heat, stirring constantly with a silicone spatula, for approximately 15 minutes.
Prepare the Chocolate Ganache
Place the remaining 300 grams of chopped chocolate in a heatproof bowl. Melt gently in the microwave in 20-second intervals, stirring between each interval, or use a double boiler.
Warm the heavy cream to approximately 105ºF (40ºC), then pour it over the melted chocolate.
Mix
Whisk gently until the ganache is completely smooth and glossy.
Combine the Brigadeiro & the Ganache
Add the warm brigadeiro to the ganache and beat with an electric mixer on low speed for about 2 minutes, until evenly combined. Let the Briganache cool until it reaches a soft, spreadable consistency. It should be thick enough to hold on the cake without running off, but it doesn’t need to be as firm as piping frosting.
Frost and Chill
Spread the Briganache evenly over the chilled cake using an offset spatula. Refrigerate until the frosting has set before slicing.
I like to let the cake sit at room temperature for about 10 to 15 minutes before serving so the frosting softens slightly and the texture becomes extra creamy. I also like to add flaked chocolate to decorate!
How to Store Chocolate Sheet Cake
Because of the chocolate milk soak and creamy frosting, I recommend storing this cake covered in the refrigerator for up to 4 to 5 days.
The cake actually holds up very well when made ahead. You can bake and soak it the day before serving, refrigerate it overnight, and prepare the Briganache the following day.
For freezing, I prefer freezing the cake before adding the milk soak and frosting. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before finishing the recipe.
Individual slices of the finished cake can also be frozen, although the frosting may change texture slightly after thawing.
My Tips for Getting the Best Results
- This recipe isn’t particularly difficult, but there are a few things I recommend paying attention to.
- Don’t overmix the batter. Once the hot coffee is incorporated and the batter is smooth, stop mixing. Overmixing can make the cake less tender.
- Give the milk soak time to absorb. Refrigerating the cake for at least an hour before frosting helps the moisture distribute throughout the crumb.
- Cook the brigadeiro until noticeably thickened. This is probably the most important part of the frosting. If the mixture is too thin, the Briganache may not set properly.
- Use chopped chocolate instead of chocolate chips. Chocolate chips contain stabilizers that can make it harder to achieve a perfectly smooth ganache.
- Let the frosting cool before spreading. It will continue thickening as it cools, so there’s no need to rush this step.
Variations and Substitutions
I prefer the recipe as written, but there are a few easy adjustments you can make depending on what you have available.
Adjust the chocolate: Use more semi-sweet chocolate for a deeper, less sweet frosting, or increase the milk chocolate for a sweeter flavor.
Skip the coffee: Replace the brewed coffee with an equal amount of hot water, and omit the espresso powder if desired.
Use Greek yogurt: Full-fat plain Greek yogurt can replace the sour cream in equal amounts.
Make a buttermilk substitute: Add approximately 2 teaspoons of lemon juice or white vinegar to a measuring cup, then add enough whole milk to reach â…” cup. Stir and let it sit for 5 minutes before using.
Frequently Asked Questions
The hot coffee adds quite a bit of liquid to the batter, so it will be thinner than a typical cake batter. This is normal and helps create a moist, tender cake.
Absolutely. I actually recommend making it ahead if you’re serving it for a gathering. The cake has time to absorb the milk soak, and the frosting will set nicely in the refrigerator.
The brigadeiro may not have cooked long enough, or the frosting may still be too warm. Make sure the brigadeiro reaches a thick, ribbon-like consistency before combining it with the ganache. The finished frosting will continue to thicken as it cools.
I recommend sticking with Brazilian table cream for the brigadeiro. Regular heavy cream has a different fat content and consistency, so the frosting may not thicken the same way.
More Chocolate Recipes to Try
If you enjoyed this Chocolate Sheet Cake, you might also like my Cookies and Cream Sheet Cake for another easy, moist cake with a milk soak. My Chocolate Chip Cake is another favorite when I’m craving chocolate, especially with its smooth ganache topping. And if you love rich, fudgy desserts, try my German Chocolate Brownies for something a little different.
I hope you enjoy making this Chocolate Sheet Cake! If you try it, I’d love to hear how it turned out. Leave a comment and rating below, or share a photo on Instagram and tag me so I can see your creations!
Chocolate Sheet Cake
Ingredients
Chocolate Cake
- 2 cups all-purpose flour 255g
- 1¾ cups granulated sugar 350g
- â…“ cup unsweetened cocoa powder 34g
- 1 tsp baking powder
- 2 tsp baking soda
- ½ tsp salt
- ½ tsp espresso powder optional
- 2 large eggs room temperature
- ½ cup vegetable oil 120ml
- â…” cup buttermilk 158ml
- â…“ cup sour cream 75g
- 2 tsp vanilla extract
- 1 cup hot brewed coffee 24ml
Chocolate Milk Soak
- 2 tbsp unsweetened cocoa powder about 10
- ½ cup whole milk lightly warmed (120ml)
- ½ cup sweetened condensed milk 150g
Brigadeiro (Briganache Chocolate Frosting)
- 1 can sweetened condensed milk 396g
- 400 g table cream such as Nestlé Media Crema
- 50 g semi-sweet or milk chocolate chopped
Chocolate Ganache (Briganache Chocolate Frosting)
- 300 g chocolate chopped, such as 150g milk chocolate and 150g semi-sweet chocolate
- 133 g heavy cream
Instructions
Make the Cake
- Preheat the oven to 350ºF (175ºC). Grease a 9×13-inch baking pan. If the pan is not non-stick, line it with parchment paper as well.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder, if using.
- In a separate bowl, whisk together the eggs, oil, buttermilk, sour cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until mostly combined.
- Slowly pour in the hot coffee while whisking until the batter is smooth and evenly combined. The batter will be thin.
- Pour the batter into the prepared pan.
- Bake for 30 to 36 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool for at least 30 minutes before adding the chocolate milk soak.
Make the Chocolate Milk Soak
- Add the cocoa powder to the lightly warmed milk and whisk until smooth and dissolved.
- Whisk in the sweetened condensed milk until well combined.
- Poke holes all over the surface of the cake with a fork, skewer, or the handle of a wooden spoon. If the cake is very soft and crumbs are sticking to the utensil, refrigerate it for about 10 minutes first.
- Slowly pour the chocolate milk soak evenly over the cake, allowing it to absorb into the holes and surface.
- Refrigerate the cake for at least 1 hour before frosting.
Make the Briganache Chocolate Frosting
- Add the sweetened condensed milk, table cream, and 50 g chopped chocolate to a medium saucepan.
- Cook over medium-high heat, stirring constantly with a silicone spatula, for about 15 minutes, or until the brigadeiro has thickened considerably. It should fall from the spatula in a slow, thick ribbon and heavily coat the back of a spoon.
- Remove from the heat and set aside while you prepare the ganache.
- Place the 300g chopped chocolate in a large heatproof bowl. Melt gently in the microwave in 20-second intervals, stirring between each interval, or melt over a double boiler.
- Heat the heavy cream until it reaches approximately 105ºF (40ºC).
- Pour the warm cream over the melted chocolate and whisk gently until completely smooth and glossy.
- Add the warm brigadeiro mixture to the chocolate ganache.
- Using an electric mixer, beat on low speed for about 2 minutes, until completely smooth and evenly combined.
- Let the Briganache cool until it has thickened to a soft, spreadable consistency. It should be thick enough to spread over the cake but softer than a frosting intended for piping.
- Spread the Briganache evenly over the chilled cake.
- Refrigerate until the frosting is set, then slice and serve.
yum!!!!