Go Back

Chocolate Hazelnut Sheet Cake

By: Cristen     foodandswine.com
Author: Cristen


For the Cake:

  • 3 cups  all purpose flour
  • 2 cups sugar
  • 1/3 cup cocoa powder
  • 2 tsp  baking soda
  • 1/2 tsp salt
  • 10 TBSP vegetable oil
  • 1 TBSP vinegar
  • 2 tsp vanilla extract
  • 1 cup hot coffee
  • 1 cup AE Chocolate Hazelnut Milk warmed slightly

For The Frosting:

  • 4 – 4.5 cups powdered sugar
  • 1/3 cup AE Chocolate Hazelnut Milk
  • 4 TBSP melted butter
  • 1/3 cup chocolate hazelnut spread
  • 1 pinch salt
  • 1 tsp vanilla extract


For the Cake:

  • Preheat oven to 350 degrees F. Combine dry ingredients in a large bowl. Add oil, vinegar and vanilla. Pour hot coffee and AE Chocolate Hazelnut Milk over top, whisk well until smooth. Pour in greased 12×17 sheet pan. Bake for 18-23 minutes until toothpick comes out mostly clean. Remove from oven, let cool at least 30 minutes before frosting. Garnish with 1/2 cup chopped hazelnut chocolate, if desired.

For the Icing:

  • Combine all ingredients and whisk until smooth. If too stiff, add a tiny bit more milk, if too loose, add a bit more powdered sugar.