Chocolate Sheet Cake with Sour Cream Frosting

Name: Chocolate Sheet Cake with Sour Cream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all purpose flour; 1 cup sweetened instant chocolate drink mix (such as NesQuik); 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 1 1/2 cups (packed) golden brown sugar; 3 large eggs; 1 1/2 cups sour cream; 3 cups semisweet chocolate chips (about 18 ounces); 1/2 cup almonds, toasted, chopped

Servings: persons

2 cups all purpose flour
1 cup sweetened instant chocolate drink mix (such as NesQuik)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups (packed) golden brown sugar
3 large eggs
1 1/2 cups sour cream
3 cups semisweet chocolate chips (about 18 ounces)
1/2 cup almonds, toasted, chopped

1
Preheat oven to 350F.
2
Butter and flour 13x9x2-inch metal baking pan.
3
Whisk first 5 ingredients in medium bowl to blend.
4
Beat butter in large bowl until fluffy.
5
Gradually add sugar, beating until well blended.
6
Beat in eggs 1 at a time.
7
Beat in flour mixture in 4 additions alternately with 3/4 cup sour cream in 3 additions.
8
Fold in 1 1/2 cups chocolate chips and almonds; spread in prepared pan.
9
Bake cake until tester inserted into center comes out clean, about 45 minutes.
10
Transfer to rack; cool cake.
11
Meanwhile, combine remaining 3/4 cup sour cream and 1 1/2 cups chocolate chips in heavy medium saucepan.
12
Stir over very low heat just until chocolate melts and frosting is smooth (do not boil).
13
Spread frosting over cake in pan.
14
Let stand until frosting sets, at least 1 hour.

2348

kcal

Calories

138

Fat

249

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all purpose flour, 1 cup sweetened instant chocolate drink mix (such as NesQuik), 1 teaspoon baking soda, 1 teaspoon baking powder, and more.

Yes, Chocolate Sheet Cake with Sour Cream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!