Chocolate Vanilla Sheet Cake
Having more than one flavor is always a treat in cakes, just like this chocolate vanilla sheet cake. This simple, easy, and effortless recipe makes two flavors in one pan: half chocolate, half vanilla cake. Here, I am making a half-chocolate, half-vanilla cake, but the same applies to many other flavors and variations.
It’s now becoming very popular to have both chocolate and vanilla in the same pan. And why not, after all, with so many people at a party, there are bound to be people with preferences. As a business, you always need to make an effort to please your customers. I’ve had a few of these requests now, so I came up with this recipe, which has been really appreciated and loved, especially by the kids.
My Aadi is not into chocolate cakes these days, and he loves his vanilla cake, so when he has to take a cake to school, he insists on taking a vanilla one, while many of his friends actually prefer Chocolate. So this is the go-to cake when I have to send cake to his school.
Why make this cake
- It’s a butter-based cake with a moist, soft crumb. Delicious on its own and perfect to frost for a celebration sheet cake.
- This cake also has a nice firm structure, which means it works great for novelty cakes too. I have used it a couple of times, and it really holds well.
- All the ingredients in this recipe are simple pantry staples, so you can make it any time.
- The choices for filling and frosting on this sheet cake are endless. I often use my Swiss, Italian, or even my Velvet American Buttercream. And yes, you can cover this cake with Fondant/Sugar Paste too. See 30-plus buttercream and frosting recipes here.
- Leftovers will keep in the fridge for a few days. You can even keep the baked cake in the freezer for up to a month.
Ingredients and substitutes
- All-purpose flour – All-purpose flour works great. No need for special cake flour. And if you have only self-raising flour on hand, use it, but reduce the baking powder by half.
- Butter – I prefer unsalted butter so I can control the salt in my recipe, but if salted butter is all you have, go ahead and use it. Just omit salt in the recipe.
- Sugar – I prefer to use white sugar, but feel free to experiment with other sugars as well.
- Eggs – Sounds like a lot, but it’s not..! It really makes the cake light and fluffy. Always use large eggs when baking unless specified. The size of eggs varies these days significantly, so as a guide, large eggs weigh between 50 and 60 grams
- Vanilla – A good quality vanilla will make a huge difference in anything you make. You can use vanilla extract, bean paste, or sugar.
Step-by-Step: Chocolate vanilla cake recipe
- Step 1: Prep: Preheat your oven to 325°F / 160°C / Gas Mark 3. Grease and line a 9×13-inch sheet cake pan with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Step 2: Make Cocoa Paste: In a small bowl, combine cocoa powder and hot water. Mix until smooth and let it cool. Set aside.
- Step 3: Cream Butter & Sugar: In a stand mixer bowl, cream the butter and sugar until light and fluffy—at least 5 minutes on medium-high. Add the eggs one at a time, mixing well after each. Scrape down the sides.
- Step 4: Combine Wet & Dry: Add the dry ingredients in three batches, alternating with the buttermilk + sour cream. Add vanilla extract at the end. Mix just until combined—do not overmix.
- Step 5: Divide & Flavor the Batters: Divide the batter equally between two bowls.
- For the Vanilla Batter: Add 4 tbsp flour and 2 tbsp milk. Gently mix just until combined.
- For the Chocolate Batter: Stir in the cooled cocoa paste. Mix gently until smooth.
- Step 6: Fill the Pan: Tilt your prepared pan slightly using a small bowl under one side. Pour in the vanilla batter so it rests on one side. Remove the tilt, then pour in the chocolate batter on the other side. (Or use a strip of parchment or cardboard to divide the center before removing.)
- Step 7: Bake: Place the pan in the middle rack of your oven. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. If the top is browning too fast after 30 mins, tent with foil.
- Step 8: Cool & Frost: Let the cake cool in the pan for 10 minutes. Then invert onto a wire rack and cool completely before frosting or slicing.
Frequently asked questions
How should I store a sheet cake?
Store a sheet cake in an airtight container or wrap it tightly in plastic wrap to keep it fresh. It can be stored at room temperature for 2-3 days or in the refrigerator for up to a week.
How many servings are in a sheet cake?
The number of servings in a sheet cake depends on the size and how it is cut. A full sheet cake can serve 70-100 people, a half sheet cake serves 35-50 people, and a quarter sheet cake serves 15-25 people.
Can I freeze a sheet cake?
Yes, you can freeze a sheet cake. Wrap it tightly in plastic wrap and then foil before placing it in the freezer. Thaw it in the refrigerator overnight before serving.
Can I make a sheet cake in advance?
Yes, you can make a sheet cake in advance. Baked and unfrosted sheet cakes can be stored in the freezer for up to three months. Thaw the cake in the refrigerator overnight before frosting and serving.
Two in One Chocolate Vanilla Sheet Cake Recipe
Having more than one flavor is always a treat in cakes just like this chocolate vanilla sheet cake. This simple, easy and effortless recipe makes two flavors in one pan, half chocolate and half vanilla cake with just one recipe. Here, I am making half chocolate and half vanilla cake but the same can be applied to many other flavors and variations.
Video
Ingredients
Makes one 9 x 13 sheet cake
- 375 g (3 cups) All-purpose flour
- 450 g (2¼ cups) Sugar
- 350 g (1½ cups) Unsalted butter room temperature
- 5 large Eggs
- 3½ tsp Baking powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 240 g (1 cup) Buttermilk
- 60 ml (4 tbsp) Sour cream or yogurt
- 2 tsp Vanilla extract
Chocolate cake
- 30 g (6 tbsp) Cocoa powder
- 60 ml (4 tbsp) Hot water
Vanilla cake
- 30 g (4 tbsp) All-purpose flour extra
- 30 ml (2 tbsp) Whole Milk
Method
- Step 1: Prep: Preheat your oven to 325°F / 160°C / Gas Mark 3. Grease and line a 9×13-inch sheet cake pan with parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Step 2: Make Cocoa Paste: In a small bowl, combine cocoa powder and hot water. Mix until smooth and let it cool. Set aside.
- Step 3: Cream Butter & Sugar: In a stand mixer bowl, cream the butter and sugar until light and fluffy—at least 5 minutes on medium-high. Add the eggs one at a time, mixing well after each. Scrape down the sides.450 g Sugar, 350 g Unsalted butter, 5 large Eggs
- Step 4: Combine Wet & Dry: Add the dry ingredients in three batches, alternating with the buttermilk + sour cream. Add vanilla extract at the end. Mix just until combined—do not overmix.375 g All-purpose flour, 3½ tsp Baking powder , ½ tsp Baking Soda, ½ tsp Salt, 240 g Buttermilk , 60 ml Sour cream or yogurt , 2 tsp Vanilla extract
- Step 5: Divide & Flavor the Batters: Divide the batter equally between two bowls.For the Vanilla Batter: Add 4 tbsp flour and 2 tbsp milk. Gently mix just until combined.For the Chocolate Batter: Stir in the cooled cocoa paste. Mix gently until smooth.30 g Cocoa powder, 60 ml Hot water, 30 g All-purpose flour, 30 ml Whole Milk
- Step 6: Fill the Pan: Tilt your prepared pan slightly using a small bowl under one side. Pour in the vanilla batter so it rests on one side.Remove the tilt, then pour in the chocolate batter on the other side.(Or use a strip of parchment or cardboard to divide the center before removing.)
- Step 7: Bake: Place the pan in the middle rack of your oven. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. If the top is browning too fast after 30 mins, tent with foil.
- Step 8: Cool & Frost: Let the cake cool in the pan for 10 minutes. Then invert onto a wire rack and cool completely before frosting or slicing.
Notes
- Use Room Temperature Ingredients – Butter, eggs, and buttermilk should all be at room temperature. This helps the batter emulsify better and results in a softer crumb.
- Cream Butter and Sugar Well – Don’t rush the creaming stage—mix for a full 5 to 7 minutes. Proper aeration ensures a light and fluffy cake.
- Don’t Overmix After Dividing the Batter – Once you split the batter for the chocolate and vanilla layers, stir gently. Overmixing can deflate the batter and make the cake dense.
- Cool the Cocoa Paste – Make sure the cocoa and hot water mixture has cooled before adding it to the batter—it helps prevent curdling or uneven texture.
- Use Buttermilk + Sour Cream – This combo gives the cake its signature moisture and tender crumb—much better than using plain milk.
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Lower the Oven Temperature
Baking at 325°F (160°C) helps the cake cook more evenly, especially in the center, without overbaking the edges. - Test with a Toothpick – Start checking at 45 minutes. The cake is done when a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
- Cool Before Frosting – Always let the cake cool completely before adding frosting. Warm cake = melty, sad frosting.
Equipment you will need
Nutrition
Tried this recipe?
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Can this cake be baked in 8 inch round pans?
Yes, you should be able to make 2 x 8-inch round cakes
The cake was so moist and delicious. We loved it. Thank s
Thank you Kathleen
Perfect cake! Kids loved it