One bowl super moist chocolate sheet cake
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Super Moist Chocolate Sheet Cake

Prep Time15 mins
Cook Time30 mins
Servings: 1


  • 125 gram butter melted
  • 1 cup/250ml hot water
  • 1/2 cup/125ml vegetable oil
  • 1/2 cup/125ml Dutch Cocoa
  • 2 cups/500ml cake wheat flour sifted
  • 2 cups/500ml granulated sugar
  • 2 tspn/10ml baking powder
  • 1/2 cup/125ml buttermilk
  • 2 large eggs
  • 50 gram butter melted
  • 3 tbsp/45ml buttermilk
  • 1 tspn/5ml vanilla essence
  • 2 tbsp/30ml cocoa
  • 1 cup icing sugar


  • Preheat oven to 180 deg Celsius. In a large bowl, melt the 125g butter, add the hot water, oil and cocoa and mix well with a whisk
  • Sift in the flour and add the sugar. Mix the half cup buttermilk with the 2 eggs and add to the mixture. Mix it well ensuring there are no lumps
  • Pour mixture into a glass ovenproof dish, I used a 300mm x 220mm dish, lined with parchment paper or a baking pan and bake at 180 degrees celcius for 25-30 minutes
  • In the meantime mix the 70gram melted butter with the 3 tablespoon buttermilk,1 teaspoon vanilla, 2 tablespoon cocoa and the icing sugar. Use a whisk and mix into a smooth, velvety liquid.
  • Whilst cake is still warm prick a few wholes into the cake and pour the liquid icing over the cake. Place cake in the fridge for at least 45 minutes to cool down before cutting into squares.