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Perfect Chocolate Sheet Cake

Amanda Rettke--iambaker.net · iambaker.net · 2026 · 12 people

Against 357 chocolate cake recipes

More cocoa than 92% of recipes and more liquid than 91%.

What the 19 “sheet” chocolate cake recipes do differently →

Get the method at iambaker.net →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 357 chocolate cake recipes, per 100 g of flour.

  • More cocoa than 92% of recipes: 41% of the flour weight against the typical recipe's 23%.
  • More liquid than 91% of recipes: 218% of the flour weight against the typical recipe's 138%.
  • More leavening than 91% of recipes: 7.6% of the flour weight against the typical recipe's 4.8%.
  • More sugar than 80% of recipes: 183% of the flour weight against the typical recipe's 142%.
Cocoa: 41%, 93rd percentileChocolate: 0%, 32nd percentileSugar: 183%, 81st percentileFat: 51%, 37th percentileEgg: 46%, 48th percentileLiquid: 218%, 92nd percentileLeavening: 7.6%, 93rd percentileSalt: 1.8%, 73rd percentileCocoaChocolateSugarFatEggLiquidLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (17)

  • 1 ¾ cups (219 g) all-purpose flour219 g
  • 2 cups (400 g) granulated sugar400 g
  • ¾ cup (90 g) unsweetened cocoa powder90 g
  • 2 teaspoons baking soda≈ 12 g
  • 1 teaspoon baking powder≈ 4.6 g
  • 1 teaspoon kosher salt≈ 4 g
  • 1 cup (240 g) buttermilk, (room temperature)240 g
  • ½ cup (112 g) vegetable oil112 g
  • 2 large eggs, (room temperature)≈ 100 g
  • 2 teaspoons pure vanilla extract≈ 8 g
  • 1 cup (237 g) freshly brewed hot coffee, (or hot water)237 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 ½ cups (3 sticks / 340 g) unsalted butter, (room temperature)340 g
  • 4 cups (500 g) confectioners' sugar500 g
  • ¾ cup (88.5 g) cocoa powder89 g
  • 2 teaspoons vanilla extract≈ 8 g
  • 1 pinch table salt≈ 0.4 g
  • 4 tablespoons heavy whipping cream≈ 60 g

flour 219 gbatter 1427 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 357 recipes. Shaded: the middle half. Tick: the median.

  • Cocoa41% · 93rd percentile
  • Chocolate0% · 32nd percentile
  • Sugar183% · 81st percentile
  • Fat51% · 37th percentile
  • Egg46% · 48th percentile
  • Liquid218% · 92nd percentile
  • Leavening7.6% · 93rd percentile
  • Salt1.8% · 73rd percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
28 to 32 minutes
median 33 minutes

Keep exploring

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