Sheet Pan

Dark Chocolate Raspberry Sheet Cake Layer Cake

August 24, 2017
1 Ratings
Photo by Julia Gartland
  • Makes one 6 1/2 x 9 inch layer cake
Author Notes

Want to make a layer cake but don't want all the fuss? Try this sheet cake layer cake - it only takes one baking sheet to make a super fabulous two layer cake! This cake is an always-alluring combo of dark chocolate and fresh raspberries. —Erin Jeanne McDowell

What You'll Need
  • Chocolate Sheet Cake
  • 1/2 cup (42 g) good quality cocoa powder
  • 1 cup (227 g) hot coffee
  • 2 sticks (227 g) unsalted butter, at room temperature
  • 2 cups (397 g) granulated sugar
  • 5 large (284 g) eggs
  • 2 teaspoons (10 g) vanilla extract
  • 4 cups (482 g) all purpose flour
  • 1 1/2 teaspoons (9 g) baking soda
  • 1 tablespoon (12 g) baking powder
  • 1 teaspoon (4 g) fine sea dsalt
  • 1 cup (227 g) whole milk
  • Filling and Frosting
  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sliced almonds, toasted
  • raspberries, as needed for decorating
  • 1/3 cup dark chocolate, melted
  1. Make the cake: preheat the oven to 350°F. Grease a 13x18 inch baking sheet (half sheet pan) with nonstick spray and line with parchment paper. Spray the parchment paper lightly with nonstick spray, too.
  2. Sift the cocoa powder into a medium bowl. Add the hot coffee and whisk until smooth. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4-5 minutes.
  4. Add the eggs one at a time, scraping well after each addition. Add the vanilla and mix to combine.
  5. In a medium bowl, whisk the flour, baking soda, baking powder, and salt to combine. In a liquid measuring cup, whisk the milk and the cocoa mixture to combine.
  6. Add 1/3 of the flour mixture to the batter and mix to incorporate. Add ½ of the milk/cocoa mixture and mix to combine. Repeat, adding alternate additions of flour and milk until both are fully incorporated.
  7. Pour the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25-30 minutes. While the cake is warm, run a small offset spatula or paring knife around the outside edge to loosen it anywhere it’s stuck. Cool completely in the pan.
  8. While the cakes cool, make the whipped cream. In the bowl of an electric mixer fitted with the whip attachment, whip the cream and powdered sugar to soft peaks.
  9. Add the vanilla and mix to combine. Store, covered in plastic wrap, in the refrigerator until ready to use.
  10. To assemble the cake, remove the cake from the baking sheet. Use a sharp serrated knife to cut the cake cleanly in half to create two rectangular layers (13 x 9 inch each).
  11. Place one cake layer on a serving platter. Add frosting to the top of the layer and spread into an even layer all the way to the edges.
  12. Place another cake layer on top and press down gently. Chill the cake for 15-30 minutes.
  13. Apply a crumb coat to the top and sides of the cake using an offset spatula. Chill for 15-30 minutes.
  14. Frost the top of the cake, then the sides. Press almonds into the sides all around the cake. Arrange raspberries on top of the cake and drizzle the chocolate all over them.
  15. Refrigerate the cake not serving right away, but bring to room temp again before serving.

See what other Food52ers are saying.

  • Diane Fetterolf
    Diane Fetterolf
  • Erin Connally
    Erin Connally
  • Fatemah Rajah
    Fatemah Rajah
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

3 Reviews

Diane F. September 15, 2019
I made this, and it is delicious BUT my cake came out very light. It was not dark chocolate looking like this but barely brown. I used the amount of cocoa powder the recipe called for. Anyone know what could have gone wrong? I want to make it again, but I want it darker chocolate.

Erin C. April 6, 2019
Question, could I use this for just a basic 8" layer cake as well? My assumption is yes, duh, but I'm looking for a decent chocolate cake for layering in rounds :)
Fatemah R. September 3, 2017
Made the chocolate one and it got rave reviews. Used coconut for the sides instead of almonds due to a nut allergy.