Go Back
+ servings
Rich chocolate sheet cake with chocolate icing
Print Pin
5 from 1 vote

Midnight Chocolate Cake

Midnight Chocolate Cake is perhaps my favorite chocolate sheet cake. The cake itself is wonderfully tender and light in texture and the chocolate frosting has a deep chocolate flavor.
Course Dessert
Cuisine American
Keyword chocolate cake, Sheet Cake
Prep Time 20 minutes
Cook Time 25 minutes
Servings 20
Calories 529kcal



  • 4 ounces unsweetened chocolate, finely chopped
  • 1/3 cup plus 3 tablespoons boiling water
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 14 tablespoons salted butter, softened
  • 2 tablespoons shortening
  • 1 2/3 cup plus 2 tablespoons superfine sugar
  • 4 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 3/4 cup buttermilk

Midnight Chocolate Frosting

  • 7 cups confectioners' sugar, sifted
  • 1/8 teaspoon salt
  • 6 ounces unsweetened chocolate, melted and cooled to tepid
  • 12 tablespoons salted butter, melted and cooled to tepid.
  • 2 1/2 teaspoons vanilla extract
  • 2 tablespoons heavy cream
  • 1/2 cup plus 1 tablespoon milk


  • Preheat oven to 350 degrees and spray a 9x13-inch baking pan with baking spray with flour.
  • Place the chopped chocolate in a medium bowl. Pour the boiling water over it. Let stand until chocolate is completely melted, stirring a few times. Let cool to tepid.
  • Sift the flour, baking soda, and salt onto a piece of waxed paper.
  • Using an electric stand mixer, beat butter and shortening on medium speed for 3 minutes.
  • Add the superfine sugar in three additions, beating for 1 minute after each addition.
  • Beat in the eggs one at a time, beating for 45 seconds after each addition. Scrape down the sides of the bowl several times.
  • Slowly beat in melted chocolate and vanilla.
  • On low speed, beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions. Scrape down the sides of the bowl several times during these additions.
  • Transfer the batter to the prepared baking dish, smoothing it out.
    Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the cake before frosting.
  • To make frosting, place half of the confectioners' sugar and the salt in the bowl of an electric mixer.
  • In a separate bowl, whisk together the melted chocolate and butter until blended.
    Transfer to the bowl with the confectioners' sugar. Beat for 1 minute on LOW speed.
  • Add the milk and vanilla and beat for 2 minutes on medium speed. Scrape down the sides of the bowl.
  • Add the remaining confectioners' sugar and mix in.
  • Add the heavy cream and beat on medium-high speed for 2 minutes. Add a little more heavy cream if too thick.
  • Spread frosting on cake.


You can use unsalted butter instead of salted butter and add a pinch more salt to the batter and frosting.
If you don't have superfine sugar, process granulated sugar in a food processor for a few minutes to make superfine sugar. You will need to use a little more granulated sugar and then remeasure after you process the sugar since superfine sugar takes up less space.


Calories: 529kcal