Whole Wheat Chocolate Sheet Cake
A hearty whole wheat chocolate sheet cake with rich cocoa flavor and warm cinnamon notes, perfect for casual gatherings or satisfying dessert cravings.
Ingredients
Instructions
- Preheat oven to 350°F. Mix flour, sugar, and cinnamon together in a large bowl.
- In a saucepan, bring cocoa, water, and oil to a boil.
- Pour the hot cocoa mixture over the flour mixture and mix for 1 minute, scraping the bowl.
- Dissolve the baking soda in the buttermilk, then add it to the mixture along with the beaten eggs and vanilla. Mix for an additional 2 minutes.
- Pour the batter into a greased and floured 10 x 15 x 1-inch jelly roll pan.
- Bake for 20 minutes. Let the cake cool before icing, if desired.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure the eggs are at room temperature for better mixing. This cake is also great served warm, topped with a scoop of ice cream, making it a delightful dessert.
Serving Suggestions
Serve this Whole Wheat Chocolate Sheet Cake with a dusting of powdered sugar or a simple icing for a sweet finish. It pairs beautifully with Easy Fruit Crisp for a delightful dessert duo. Consider adding a scoop of vanilla ice cream on the side for a creamy contrast, or enjoy it with a cup of coffee for a perfect afternoon treat.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds until warm. If iced, add the icing after reheating for best results.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Chocolate Sheet Cake contains roughly 478 calories, with 11g protein, 68g carbohydrates, and 18g fat. It is an excellent source of vitamin C (24% of the Daily Value), protein (22% of the Daily Value), and calcium (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1545mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of whole-wheat flour?
Yes, you can substitute all-purpose flour for the whole-wheat flour in this recipe. However, the cake may have a slightly different texture and flavor. Whole-wheat flour adds a nuttier taste and denser texture, while all-purpose flour will yield a lighter cake. Adjust the liquid if needed, as whole-wheat flour absorbs more moisture.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, you can use a gluten-free all-purpose flour blend that includes xanthan gum. Be sure to follow the package instructions for the best results. Keep in mind that the texture may vary slightly compared to the original recipe, but it will still be delicious!
What can I use instead of vegetable oil?
If you prefer not to use vegetable oil, you can substitute it with melted coconut oil or applesauce for a healthier option. Both alternatives will maintain the moisture of the cake. If you choose applesauce, you may want to reduce the sugar slightly, as it adds natural sweetness to the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).