Devil’s Food Sheet Cake

This super moist and fudgy Devil’s Food Sheet Cake is an easy version but delivers an intense chocolate flavor and amazing texture!

Hello, hello my friends. It is another good week to share another delicious recipe with you! I am so glad at how much you loved last week’s Chicken Crunch Wrap With Chipotle Cheese. I have more savory recipes on the line for you, so stay tuned!

For now, let’s bake! Okay, Devil’s Food Sheet Cake. I love this deeply chocolatey, fudgy and moist cake. While the traditional version of this classic is made a different way and baked in round pans, I am sharing an easy version that is baked in a sheet cake pan.

And oh, did you know that Woman Scribbles turned 11 years this week? 11 years since that day I wrote my first Hi- and this thing, this idea never left my thought every day up to now. And here we are!

We are baking, cooking and learning together. I am extremely grateful for you guys, who have been with me since then. And to you guys, who appreciate the recipes here and maybe a thing or two of the other things I share.

So, thank you, thank you, everyone!

Devils’s Food Cake Baked on a Sheet Pan

• This cake is almost one bowl. No mixer is required and calls for simple ingredients.
• The resulting texture is so moist and delicate, almost fudgy and yet it is not too sweet.
• It requires minimal decorating skills (good for me). Simply spread the ganache on top of the cake- and you are done!

A Few Pointers

• I like to make the ganache first. The reason is you have to let the ganache set for an hour or so before you can use it. So by the time you make the cake and let it cool, the ganache will be ready.
• You can always veer away from this and use another frosting of course. A vanilla or chocolate buttercream will be good. Also, the simplicity of a simple whipped cream flavored with cocoa is hard to beat.
• For that deep, dark color, I used DARK cocoa powder. The brand I used is Hershey’s. You can also use regular, but it is not as Devil’s Food Cake dark-dark.

Let’s Make It!

Chocolate Ganache

Place the chocolates in a heat-proof bowl. In a medium saucepan, heat the whipping cream, along with the butter until the butter is melted, and the cream starts to bubble along the edges.

Turn off the heat and carefully pour the heated cream mixture over the chocolate in the bowl. Cover the bowl and let it sit undisturbed for 5 minutes.

Then, stir the mixture until it is smooth and uniform. Allow the ganache to cool for 1 hour or so.

The Cake

Preheat oven to 350 F. Line the bottom of a 9×13-inch baking pan with parchment paper. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda and salt.

In another bowl, whisk the eggs, oil, buttermilk and vanilla until everything is incorporated. Add this mixture to the dry ingredients and using a rubber spatula, gently mix to combine halfway.

Add hot brewed coffee and continue to mix. Do not over-mix.

Pour the batter into the pan. Bake at 350 F for 30 minutes, or until a toothpick inserted at the center of the cake comes out clean. Allow the cake to cool completely.

Spread the Chocolate Ganache Over the Cake

Once the cake has cooled. Pour and spread the cooled ganache all over the cake. And that’s it! Enjoy, my friends.

This cake will taste even better as it sits. It develops more flavor the next day, and the day after that! Enjoy!