There’s something undeniably nostalgic about a rich, chocolate sheet cake that brings back memories of family gatherings and potluck parties. It always seemed like the highlight of any dessert table, its glossy icing gleaming under the warm light, beckoning me to devour a slice. As I sifted through my pantry recently, I unearthed a bottle of maple syrup and a fresh bag of almond flour, sparking the inspiration for a delightful twist on the classic chocolate cake.
What I adore about this Retro-Style Chocolate Sheet Cake is not just its moist, fudgy texture but also the simplicity of the ingredients that harmonize perfectly to create a symphony of flavors. Uniting the richness of cocoa powder with the unique nuttiness of almond flour, this cake is an absolute crowd-pleaser that’s perfect for both casual weeknight treats and festive celebrations. So, roll up your sleeves, and let’s dive into a hassle-free baking adventure that will remind you of simpler times, all while satisfying your chocolate cravings!
Why will you love this Retro-Style Chocolate Sheet Cake?
Nostalgic Flavor: This cake evokes cherished memories of family gatherings, reminiscent of retro desserts we all adore.
Decadent Moisture: Thanks to the almond flour and brewed coffee, each bite is an indulgent experience, bursting with flavor.
Simplicity: With straightforward steps and minimal fuss, this recipe is perfect for both beginner bakers and seasoned chefs alike.
Versatile Topping: Elevate your cake with whipped cream, fresh berries, or keep it classic with that glossy chocolate icing for a dinner party hit!
Crowd-Pleaser: Ideal for potlucks, birthdays, or a sweet midweek treat, it’s sure to impress everyone at your table.
Take a trip down memory lane and whip up this delightful dessert that’s as much fun to bake as it is to eat!
Retro-Style Chocolate Sheet Cake Ingredients
For the Cake
- Melted coconut oil – 1/2 cup provides a rich texture and a hint of tropical flavor.
- Whole milk – 1/2 cup adds creaminess, making each slice delightfully moist.
- Maple syrup – 1/2 – 3/4 cup offers a natural sweetness with a touch of decadence; adjust to taste.
- Eggs – 2, at room temperature, help bind the ingredients for a fluffy cake.
- Vanilla extract – 2 teaspoons enhances the overall flavor profile of this retro-style chocolate sheet cake.
- Almond flour – 2 cups adds a nutty taste and keeps the cake moist.
- Cocoa powder – 1 cup is the star ingredient that gives the cake its rich chocolate flavor.
- Baking soda – 1 teaspoon acts as a leavener, helping the cake rise beautifully.
- Kosher salt – 1 teaspoon balances out the sweetness for a well-rounded flavor.
- Brewed coffee – 3/4 cup intensifies the chocolate flavor without making it taste like coffee.
- Semi-sweet mini chocolate chips (optional) – 1/2 cup adds little bursts of chocolate goodness throughout the cake.
For the Icing
- Salted butter – 1 stick (1/2 cup), at room temperature, provides a creamy base for the icing.
- Powdered sugar – 2-3 cups contributes delightful sweetness and a smooth consistency for the icing.
- Cocoa powder – 1/2 cup gives the icing a rich flavor to match the cake.
- Vanilla extract – 2 teaspoons elevates the icing’s flavor for that perfect finishing touch.
- Warmed milk – 1/4 cup helps achieve the desired consistency for spreading, creating a luscious finish.
How to Make Retro-Style Chocolate Sheet Cake
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Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing them, ensuring a smoother release of your cake later on.
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Mix the wet ingredients together in a large mixing bowl: combine the melted coconut oil, whole milk, maple syrup, eggs, and vanilla extract until smooth and well-blended.
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Whisk together the dry ingredients in a separate bowl: almond flour, cocoa powder, baking soda, and kosher salt until they’re fully incorporated, creating a fluffy base for your batter.
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Combine the dry ingredients with the wet mixture gradually, stirring gently until you have a smooth batter. Don’t worry if a few lumps remain; they’ll bake out!
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Stir in the brewed coffee and optional chocolate chips, giving the batter a rich and deep flavor profile that truly makes this cake special.
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Pour the batter into the prepared pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean—this is the perfect test for doneness!
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Beat the room temperature butter in a mixing bowl until it’s creamy and light to form the base of your icing.
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Gradually add powdered sugar and cocoa powder to the butter, mixing well until there are no dry clumps and a smooth frosting starts to form.
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Stir in the vanilla extract and warmed milk, adjusting as needed until you reach the desired consistency for spreading—it should be luscious and dripping with chocolatiness!
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Frost the cooled cake evenly with the chocolate icing, using a spatula to create swirls if you fancy a decorative touch.
Optional: Garnish with a sprinkle of chopped nuts or extra chocolate chips on top for a delightful crunch!
Exact quantities are listed in the recipe card below.
Tips for the Best Retro-Style Chocolate Sheet Cake
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Room Temperature Eggs: Always use eggs at room temperature for better emulsion, leading to a fluffier cake texture.
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Don’t Overmix: When combining wet and dry ingredients, mix just until combined to avoid a dense cake. A few lumps are perfectly fine!
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Measure Accurately: Use the spoon-and-level method for your flour and cocoa powder to avoid compacting, which can lead to a dry cake.
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Check for Doneness: Test the cake a few minutes before the recommended baking time by inserting a toothpick. It should come out clean but moist.
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Cool Completely: Allow the cake to cool before icing it; this helps the frosting stay glossy and prevents it from melting off.
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Store Leftovers: Store any leftover retro-style chocolate sheet cake in an airtight container at room temperature for up to three days to maintain freshness.
What to Serve with Chocolate Almond Cake?
Unlock a delightful dining experience with perfect pairings that elevate your chocolate indulgence to new heights.
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Fresh Berries: A vibrant mix of strawberries, raspberries, and blueberries adds a refreshing contrast to the cake’s chocolate richness. Their tartness beautifully balances each bite.
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Vanilla Ice Cream: The creaminess of vanilla ice cream offers a luscious coldness that perfectly complements the warm, fudgy cake, creating a sumptuous dessert duo.
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Whipped Cream: Light and fluffy whipped cream adds a cloud-like texture, enhancing the cake’s decadence without overpowering its rich flavors.
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Espresso or Coffee: The boldness of brewed coffee or a rich espresso complements the chocolate notes, enhancing the cake’s flavor profile with every sip.
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Chocolate Ganache: Drizzling warm chocolate ganache on top intensifies the cake’s decadence, resulting in an indulgent dessert experience that is truly unforgettable.
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Nutty Topping: A sprinkle of chopped almonds or hazelnuts adds a delightful crunch, enhancing the cake’s flavors and giving each slice a rustic charm.
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Chia Seed Pudding: For a healthful twist, serve alongside creamy chia seed pudding. The subtle sweetness and creamy texture make for a delightful contrast.
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Mint Tea: A soothing cup of mint tea provides a refreshing palate cleanse, allowing the chocolate flavors to shine brightly without feeling overwhelming.
Make Ahead Options
These Retro-Style Chocolate Sheet Cakes are perfect for meal prep enthusiasts! You can prepare the cake batter up to 24 hours in advance, simply cover it tightly and refrigerate to keep it fresh. For even easier prep, bake the cake and allow it to cool, then store it wrapped in plastic wrap for up to 3 days in the fridge. When you’re ready to enjoy it, just whip up the icing while the cake warms slightly at room temperature, then frost and serve. This way, you’ll have a decadent dessert ready to go, saving you precious time during busy weeknights or special occasions!
How to Store and Freeze Retro-Style Chocolate Sheet Cake
Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days, allowing it to stay moist and delicious without refrigeration.
Fridge: If you need to store it longer, refrigerate the cake in a well-sealed container for up to a week. Just be aware that it may dry out slightly.
Freezer: For longer storage, wrap individual slices or the whole cake tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months while retaining its delightful flavors.
Reheating: To enjoy, thaw the refrigerated or frozen slice at room temperature or warm it in a microwave for a few seconds. Enjoy your retro-style chocolate sheet cake fresh and fudgy!
Retro-Style Chocolate Sheet Cake Variations
Embrace your creativity with this cake and transform it to fit your taste and dietary needs!
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Gluten-Free: Substitute almond flour with a gluten-free flour blend for a deliciously inclusive dessert. The texture remains wonderfully moist and fluffy!
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Healthier Sweetener: Swap maple syrup for honey or agave nectar to lower your glycemic index while keeping the sweetness intact.
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Decadent Swirl: Fold in 1/2 cup of peanut butter or Nutella into the cake batter before baking for a rich, nutty flavor surprise.
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Bold Flavor: Add a teaspoon of espresso powder to the batter for an extra punch of chocolate flavor that elevates this cake to new heights.
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Vegan Option: Replace eggs with flaxseed meal mixed with water to make a vegan-friendly cake. Just mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg.
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Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans to the batter to add a delightful crunch and richness that enhances each slice.
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Zesty Twist: Incorporate the zest of an orange or lemon into the batter for a bright, citrusy freshness that beautifully complements the chocolate.
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Spice it Up: For a kick of warmth, add a teaspoon of cinnamon or chili powder to the cake batter. It creates a cozy blend that surprises the palate!
Retro-Style Chocolate Sheet Cake Recipe FAQs
What kind of maple syrup should I use for the cake?
Absolutely, using pure maple syrup is the best choice! It enhances the flavor of the cake beautifully. Avoid imitation syrup, as it may contain additives that won’t pair well with the rich chocolate and almond flavors.
How should I store any leftover chocolate sheet cake?
Store your leftover retro-style chocolate sheet cake in an airtight container at room temperature for up to 3 days. If you need to extend its life, refrigerate it for up to a week, but note that it may dry out a bit. Leave it covered for optimal moisture retention!
Can I freeze the chocolate sheet cake?
Yes, you can freeze this cake! Wrap individual slices or the whole cake tightly in plastic wrap and then place them in a freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight or at room temperature for a few hours.
What if my cake turns out dry?
If your cake ends up drier than expected, don’t worry! Next time, ensure you’re not overmixing your batter, as this can lead to a tough texture. Also, using room temperature ingredients helps create a lovely, moist cake. If it’s too late, drizzle some chocolate milk or add a scoop of ice cream while serving to revive that delicious fudginess!
Is this cake safe for people with nut allergies?
Since this recipe uses almond flour, it is not suitable for those with nut allergies. However, you can substitute it with an equal amount of all-purpose flour or gluten-free flour mix if needed. Just keep in mind that it may alter the cake’s flavor and texture a bit.
How can I tell when the cake is done baking?
The best way to test for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs attached, you’re good to go! Keep an eye on it as it approaches the end of the baking time. A bit of vigilance here pays off deliciously!
Decadent Retro-Style Chocolate Sheet Cake to Savor at Home
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare your baking pans by greasing them.
- Mix the wet ingredients together in a large mixing bowl: melted coconut oil, whole milk, maple syrup, eggs, and vanilla extract until smooth.
- Whisk the dry ingredients in a separate bowl: almond flour, cocoa powder, baking soda, and kosher salt until fully incorporated.
- Combine the dry ingredients with the wet mixture gradually, stirring gently until you have a smooth batter.
- Stir in the brewed coffee and optional chocolate chips.
- Pour the batter into the prepared pans and bake for about 25-30 minutes, until a toothpick comes out clean.
- Beat the room temperature butter in a mixing bowl until creamy.
- Gradually add powdered sugar and cocoa powder, mixing until smooth.
- Stir in vanilla extract and warmed milk, adjusting until the desired icing consistency is reached.
- Frost the cooled cake evenly with the chocolate icing.