Double Chocolate Sheet Cake with Buttermilk and Espresso

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A moist and rich double chocolate sheet cake enhanced with buttermilk and a hint of espresso for depth of flavor. This american-inspired desserts ready in about 50 minutes layers all-purpose flour, unsweetened cocoa powder, baking powder 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.

Prep: 15 min Cook: 35 min Serves 12 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. Grease and flour a 9x13-inch sheet pan. In a large bowl, sift together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
  2. Step 2: In a separate bowl, whisk 1 cup melted unsalted butter with 2 cups granulated sugar until smooth. Add 2 large eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
  3. Step 3: Alternate adding the dry ingredients and liquids: add one-third of the flour mixture, then half of 1 cup buttermilk, then half of 1/2 cup hot brewed espresso, mixing gently after each addition. Repeat until all ingredients are combined, being careful not to overmix.
  4. Step 4: Fold in 1 cup semisweet chocolate chips until evenly distributed.
  5. Step 5: Pour batter into prepared pan and bake for 30-35 minutes until a toothpick inserted in the center comes out with moist crumbs.
  6. Step 6: Cool completely before slicing into squares and serving.

Frequently asked questions

How long does Double Chocolate Sheet Cake with Buttermilk and Espresso take to make?

Total time is about 50 minutes (15 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 Double Chocolate Sheet Cake with Buttermilk and Espresso?

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 Double Chocolate Sheet Cake with Buttermilk and Espresso?

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 Double Chocolate Sheet Cake with Buttermilk and Espresso 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 Double Chocolate Sheet Cake with Buttermilk and Espresso?

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.

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