Chocolate Fudge Sheet Cake with Espresso Glaze
A moist chocolate sheet cake with a rich espresso-infused glaze offers a deep chocolate flavor and smooth finish. This american-inspired desserts ready in about 55 minutes layers all-purpose flour, unsweetened cocoa powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup boiling water
- 1/2 cup unsalted butter
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup, hot strong brewed espresso
Instructions
- Step 1: Preheat oven to 350°F and grease a 9x13-inch baking pan. In a large bowl, sift together 1 3/4 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1 tsp salt.
- Step 2: In a separate bowl, whisk 2 cups granulated sugar, 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 2 tsp vanilla extract until smooth.
- Step 3: Gradually add the dry ingredients to the wet, mixing until just combined. Carefully stir in 1 cup boiling water until batter is smooth and thin.
- Step 4: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5: Meanwhile, prepare the glaze by melting 1/2 cup unsalted butter in a saucepan over low heat. Remove from heat and whisk in 2 cups powdered sugar, 1/4 cup unsweetened cocoa powder, and 1/4 cup hot brewed espresso until smooth.
- Step 6: Once the cake is cool, spread the espresso glaze evenly over the top and allow it to set for 30 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chocolate Fudge Sheet Cake with Espresso Glaze take to make?
Total time is about 55 minutes (20 min prep + 35 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Chocolate Fudge Sheet Cake with Espresso Glaze?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Chocolate Fudge Sheet Cake with Espresso Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chocolate Fudge Sheet Cake with Espresso Glaze for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chocolate Fudge Sheet Cake with Espresso Glaze?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
