This Moist Sourdough Chocolate Sheet Cake with Chocolate Buttercream is a delicious twist on a classic chocolate cake. This cake is incredibly moist and soft, with a rich, deep chocolate taste. The texture is light yet tender, and it holds together perfectly without being too dense. The addition of a velvety, smooth chocolate buttercream on top adds a creamy sweetness that perfectly balances the cake’s richness. It’s a decadent treat that’s simple yet indulgent, making it the perfect dessert for any occasion.
Made with sourdough discard adding a hint of a subtle tang that deepens the flavor and keeps the cake incredibly moist.
Whether for a special occasion or just a simple treat, this cake is sure to satisfy any chocolate craving while using ingredients you likely already have on hand!
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Why You’ll Love This Cake
• Incredibly Moist: The cake is soft, tender, and perfectly moist, making every bite melt in your mouth.
• Rich Chocolate Taste: The deep cocoa flavor gives the cake a satisfying, indulgent chocolate experience.
• Creamy Buttercream: Topped with silky, smooth chocolate buttercream for an extra layer of sweetness and richness.
• Easy to Make: Simple ingredients and steps make it a quick, hassle-free dessert.
• Versatile: Perfect for any occasion, from birthdays to casual gatherings or just because you’re craving something sweet.
• Crowd-Pleaser: Chocolate lovers will be hooked, and everyone will ask for seconds!
Similar sourdough cakes you might be interested in:
- Sourdough Tres Leches
- Sourdough Jam Sheet Cake (Active or Discard)
- Sourdough Strawberry Chocolate Chip Loaf Cake
- Sourdough Marble Loaf Cake
Ingredients:
Cake Ingredients:
- Sourdough Discard: Adds moisture and a subtle tang to keep the cake soft. You can use active sourdough starter if you don’t have discard.
- Baking Soda: Helps the cake rise, creating a light, fluffy texture.
- All-Purpose Flour: Provides structure while keeping the cake tender.
- Cocoa Powder: Gives the cake a rich, deep chocolate flavor.
- Baking Powder: Ensures the cake rises evenly for a light, airy texture.
- Salt: Balances the sweetness and enhances the overall taste.
- Powdered Sugar: Sweetens the cake for a classic sweetness.
- Oil: Contributes to the cake’s moistness and soft texture.
- Eggs: Provide structure, moisture, and stability.
- Vanilla Extract: Enhances the cake’s sweetness and adds depth of flavor.
- Milk: Adds richness and tenderness to the cake.
- Hot Coffee: Deepens the chocolate flavor.
Frosting Ingredients:
- Unsalted Butter – The base for a rich, creamy frosting.
- Cocoa Powder – Brings a deep chocolate taste to the buttercream.
- Powdered Sugar – Sweetens and creates a smooth, fluffy texture.
- Heavy Cream or Milk – Helps achieve the perfect spreadable consistency.
- Vanilla Extract – Adds warmth and enhances the sweetness.
- Salt – Just a pinch balances the flavors.
Tools needed:
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Hand mixer or stand mixer
- 9×13-inch baking pan
- Offset spatula
How to Make Sourdough Chocolate Cake with Buttercream Cream:
1. Preheat the Oven – Set your oven to 175°C (350°F) and grease a 9×13-inch baking pan.
2. Activate the Discard – In a small bowl, mix sourdough discard and baking soda; let it sit while you prepare the rest of the ingredients.
3. Mix the Dry Ingredients – In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
4. Combine the Wet Ingredients – In a large mixing bowl, whisk granulated sugar, brown sugar, oil, eggs, vanilla, and milk until smooth. Stir in the activated discard mixture.
5. Add the Dry Ingredients – Gradually mix the dry ingredients into the wet mixture, stirring gently.
6. Incorporate the Coffee – Pour in hot coffee, mixing until fully combined.
7. Bake – Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting. 
How to Make the Chocolate Buttercream:
1. Beat the Butter – In a mixing bowl, beat butter until light and creamy.
2. Add Cocoa and Sugar – Sift in cocoa powder and powdered sugar, mixing until fully combined.
3. Adjust Consistency – Gradually add heavy cream or milk, one tablespoon at a time, until the buttercream is smooth and spreadable.
4. Final Touches – Mix in vanilla extract and a pinch of salt to bring everything together.
Assembling the Cake
Once the cake is completely cool, spread the chocolate buttercream evenly over the top. Slice and enjoy!
How to Store the Cake
This cake stays fresh at room temperature for a couple of days or can be refrigerated for longer storage. It also freezes well—just wrap individual slices tightly and thaw when ready to eat.
Give this recipe a try, and you’ll see why it’s a favorite. Happy baking!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Moist Sourdough Chocolate Sheet Cake with Chocolate Buttercream
Ingredients
- 240 g sourdough discard 1 cup
- 7 g baking soda 1½ tsp
- 190 g all-purpose flour 1½ cups
- 75 g cocoa powder ¾ cup
- 5 g baking powder 1 tsp
- 3 g salt ½ tsp
- 200 g powdered sugar 1 cup
- 160 g neutral oil (avocado, vegetable, or melted coconut) ¾ cup
- 2 eggs
- 5 g vanilla extract 1 tsp
- 120 g milk ½ cup
- 120 g hot coffee ½ cup
Chocolate Buttercream Ingredients
- 170 g unsalted butter, softened ¾ cup
- 40 g cocoa powder ⅓ cup
- 300 g powdered sugar 2½ cups
- 60 g heavy cream or milk ¼ cup
- 5 g vanilla extract 1 tsp
- 1 g salt ¼ tsp
Instructions
- Preheat the Oven – Set your oven to 175°C (350°F) and grease a 9×13-inch baking pan.
- Activate the Discard – In a small bowl, mix sourdough discard and baking soda; let it sit while you prepare the rest of the ingredients.240 g sourdough discard, 7 g baking soda
- Mix the Dry Ingredients – In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.190 g all-purpose flour, 75 g cocoa powder, 5 g baking powder, 3 g salt
- Combine the Wet Ingredients – In a large mixing bowl, whisk granulated sugar, oil, eggs, vanilla, and milk until smooth. Stir in the activated discard mixture.200 g powdered sugar, 160 g neutral oil (avocado, vegetable, or melted coconut), 2 eggs, 5 g vanilla extract, 120 g milk
- Add the Dry Ingredients – Gradually mix the dry ingredients into the wet mixture, stirring gently.
- Incorporate the Coffee – Pour in hot coffee, mixing until fully combined.120 g hot coffee
- Bake – Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
Make the Chocolate Buttercream:
- Beat the Butter – In a mixing bowl, beat butter until light and creamy.170 g unsalted butter, softened
- Add Cocoa and Sugar – Sift in cocoa powder and powdered sugar, mixing until fully combined.40 g cocoa powder, 300 g powdered sugar
- Adjust Consistency – Gradually add heavy cream or milk, one tablespoon at a time, until the buttercream is smooth and spreadable.60 g heavy cream or milk
- Final Touches – Mix in vanilla extract and a pinch of salt to bring everything together.5 g vanilla extract, 1 g salt
Assembling the Cake
- Once the cake is completely cool, spread the chocolate buttercream evenly over the top. Slice and enjoy!
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