“The One You Know” Cake in a Sheet Pan – Recipe for a moist and rich chocolate cake with coffee and coconut frosting, baked in a large sheet pan. “The one you know” cake is a moist chocolate cake topped with a glaze made from coffee and coconut. It’s a super popular cake that many people remember from their childhood and school days. The chocolate cake itself becomes incredibly moist and juicy thanks to the use of buttermilk. The batter isn’t whipped with a mixer—it’s simply stirred together with a spatula.
I baked the cake in a deep oven-sized sheet pan to make sure there’s room for the filling. This pan makes enough for about 25–30 people, so it’s perfect for large gatherings. The cake can easily be made the day before serving and stored in the fridge or a cool place until it’s time to serve. The recipe for the glaze makes a thick and luscious layer, but you can easily make half the amount if you prefer a thinner topping.
I also have a recipe for my classic version of “the one you know” cake, which is a family recipe.
These kinds of large sheet cakes are very popular on my blog, so I’ve made quite a few recipes for cakes that serve a crowd. Try, for example, my recipe for a large strawberry cake, Easter cake in a sheet pan, large carrot cake, or big brownie with chocolate mousse. Enjoy!
Sheet pan chocolate cake
Ingredients
Cake batterInstructions
Cake batter
Preheat the oven to 180°C (fan).
Melt the butter and let it cool.
In a bowl, mix together sugar, cocoa powder, flour, baking soda, vanilla sugar, and salt. In another bowl, add the buttermilk and eggs. Whisk the eggs into the buttermilk. Pour the wet ingredients into the bowl with the dry ingredients. Fold everything together with a spatula until the batter is smooth and lump-free.
Pour the batter into a deep oven-sized sheet pan (mine is approx. 37×45 cm) lined with baking paper. Bake the cake for about 20–25 minutes. It should still be slightly soft when it comes out of the oven. Let the cake cool.
Icing
Melt the butter in a large saucepan. Add the coffee. Mix cocoa powder, shredded coconut, and powdered sugar in a bowl and pour it into the saucepan. Stir everything together until smooth and remove the pan from the heat.
Poke holes in the cake with a fork or a skewer and pour the glaze over it. Spread the glaze evenly across the cake. Store the cake in the fridge until the glaze has set. Then cut into appropriate pieces. Enjoy!
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