Name: Lunchroom Chocolate Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 cups sugar; 1 tsp baking soda; 1 tsp salt; ½ cup sour cream; 2 eggs (room temp); 1 cup butter ((2 sticks)); ¾ cup coffee ((strongly brewed and cooled down at room temp)*); ¾ cup cocoa powder; ½ cup chocolate chips; 6 tbsp milk; 4 tbsp cocoa powder; ½ cup butter; 3 cups powdered sugar; 1 tsp vanilla

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A fudgy rich chocolate sour-cream cake, topped with whipped chocolate frosting may be one of the best cakes you will ever taste! Take our word for it and see! You won’t make another chocolate cake after trying this lunchroom chocolate sheet cake.

A moist sour-cream chocolate cake topped with a thick layer of light chocolate frosting makes this chocolate sheet cake a delightful treat. Call it magic or call it a couple of fool proof tricks to take a normal chocolate cake to the next level. This lunchroom chocolate sheet cake will never disappoint!

Nostalgia was calling with the start of school this month and it inspired us to recreate one of our lunchroom favorites… chocolate sheet cake. It’s funny how some recipes from childhood make an impact more than others and this cake was one of them! Our grade school would serve a chocolate sheet cake (which they called ‘wacky cake’ because everyone went wacky for it!) every Wednesday and it seemed like the whole school would line up for a slice. We always thought there was magic sprinkled in the batter but truthfully there is nothing that beats a good Texas sheet cake.

This super easy fool-proof lunchroom chocolate sheet cake has a couple ingredients that elevate the recipe will have everyone begging for the recipe!!

Lunchroom Chocolate Sheet Cake

How to Make Lunchroom Chocolate Sheet Cake

Prepping your cake pan

Start by preheating your oven and greasing a a 9×11 rectangle cake pan. When you grease the cake pan, make sure you are getting into all the corner’s and edges, so your cake doesn’t stick. Another trick we use to have a clean removal is lining the cake pan with parchment paper to the top edges of the pan. This way when the cake is cooked and cooled, you can easily lift the cake out of the pan using the parchment paper.

Make your batter and bake

Start by measuring out your dry ingredients in a separate bowl. Using your stand mixer, cream your butter and beat in eggs, sour cream and coffee until combined. Mix in your dry ingredients and chocolate chips and pour into your prepped cake pan. Next pop everything in the oven and bake for 25-30 minutes. You will know when your cake is done when you can poke with a toothpick and it removes clean.

The ‘magical’ ingredients? Sour cream and coffee!! Sour cream makes the cake moist and the coffee adds moisture and accentuates the cocoa flavor of the cake. These two work wonders in this chocolate lunchroom cake!

Whip together your chocolate icing

While your baked cake is cooling, make your chocolate icing. Both the cake and the icing have a shining moment in this recipe. This icing has the perfect balance of sweetness to make sure that the cake itself is not outshined.

Serving Suggestions

We recommend serving and eating immediately, but if the cake makes it past one day, it can stay at room temp for up to 4-5 days. Placing the cake in the refrigerator will dry out the cake.

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Lunchroom Chocolate Sheet Cake

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Total Time: 1 hour 45 minutes
Yield: 24 slices of cake 1x

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Description

A soft rich chocolate cake topped with a thick layer of lightly whipped chocolate frosting.

Ingredients

Units Scale

2 cups all purpose flour
2 cups sugar
1 tsp baking soda
1 tsp salt
1/2 cup sour cream
2 eggs (room temp)
1 cup butter ((2 sticks))
3/4 cup coffee ((strongly brewed and cooled down at room temp)*)
3/4 cup cocoa powder
1/2 cup chocolate chips

Chocolate Icing

6 tbsp milk
4 tbsp cocoa powder
1/2 cup butter
3 cups powdered sugar
1 tsp vanilla

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Instructions

Preheat oven to 350°F and prepare a 9×11 rectangle cake pan. Grease pan with butter, making sure you are getting into the corners and edges. Line with parchment paper and press to the edges (this will help you remove the cake after it is cooked). Set the pan aside while you make your batter.
In a large mixing bowl, add flour, baking soda, salt and cocoa powder. Whisk together until blended and set aside.
In a stand mixer, beat sugar and butter. Add in eggs and sour cream, coffee and beat until just combined.
Add in your dry mixture to the wet in thirds and mix until just combined. Stir in your chocolate chips.
Pour batter into greased bake pan and cook in oven for 20-25 minutes. Make icing while cake is cooking.
Once cake is done, remove from oven and cool completely before adding your icing. After it is cooled and iced, top with choice of chocolate sprinkles or chocolate shavings, slice and enjoy!

Homemade Chocolate Icing

While your cake is cooking, make your icing. Using your electric mixer, beat butter until smooth. Add in milk, cocoa powder, powdered sugar, vanilla and blend until creamy. Set aside until cake is cooked.