Double Chocolate Sheet Cake with Buttermilk and Espresso

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist and rich double chocolate sheet cake enhanced with buttermilk and a hint of espresso for depth of flavor. This American-inspired recipe, 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.

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