Fudgy Chocolate Sheet Cake

Fudgy Chocolate Sheet Cake by Wood and Spoon Blog. This is a simple recipe made without a stand mixer. The cake is scented with cocoa powder and coffee and the easy pour-on stovetop glaze makes it sweet and fudgy. A sprinkle of salt makes this crowd-pleasing dessert a little sweet and salty. Learn how simple it is to make this potluck All-star cake on

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For the cake:

  • 1 cup unsalted butter
  • 1 cup brewed coffee
  • 3/4 cup cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon table salt
  • 2 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 2 teaspoons vanilla extract

For the icing:

  • ½ cup unsalted butter
  • ¼ cup plus 2 tablespoons water
  • ¼ cup cocoa powder 
  • 1 teaspoon vanilla
  • 3 1/2 cups powdered sugar
  • Maldon sea salt, optional


To prepare the cake:

  1. Preheat the oven to 350 degrees and lightly grease a 9×13” pan.
  2. In a saucepan over medium heat, combine the butter, coffee, and cocoa powder, stirring regularly until melted. Bring the mixture to a boil and cook for 30 seconds. Remove from heat and set aside while you assemble the dry ingredients.
  3. In a large bowl, combine the flour, sugar, baking salt, and salt. Add the butter mixture and stir just until combined. In a small, separate bowl, whisk together the eggs, sour cream, and vanilla, and fold this mixture into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted comes out clean, about 20—25 minutes.

To prepare the icing:

  1. When the cake is about halfway through baking, combine the butter, water, cocoa powder, and vanilla in a saucepan over medium heat. Whisk regularly and be careful not to boil the mixture. Once the butter is melted, remove the pan from heat and carefully whisk in the powdered sugar until smooth. Pour the icing over the warm, finished cake and enjoy once the icing has set! Serve with a sprinkle of flaky salt if desired.