Chocolate Sheet Cake

This chocolate sheet cake is perfectly soft, moist, and chocolatey, with the most delicious chocolate buttercream frosting. The buttercream frosting on this cake could be replaced with any frosting, such as a rich chocolate ganache.

chocolate sheet cake close-up

When it comes to desserts, few things are as universally beloved as chocolate cake. Imagine a moist, tender crumb that melts in your mouth, coupled with a rich, luxurious chocolate flavor that lingers on your palate—chocolate sheet cake embodies all of these qualities and more.

What Makes Chocolate Sheet Cake So Good?

Chocolate sheet cake owes its popularity to its simplicity and ability to serve a crowd. Unlike layered cakes, sheet cakes are baked in a flat, single layer, making them easy to cut and portion.

They’re also famously moist, thanks to a higher ratio of liquid to flour, and can be customized for a variety of tastes, from classic chocolate to decadent double chocolate.

The use of cocoa powder ensures rich chocolate flavor without the need for any finicky melting or tempering of chocolate. In short, chocolate sheet cake checks all the boxes for both bakers and chocolate lovers.

chocolate sheet cake with bite

Ingredients You’ll Need For Your Chocolate Sheet Cake

  • All-purpose flour: Standard all-purpose flour is used in this recipe.
  • Granulated sugar: The granulated sugar can be substituted with brown sugar or a combination of half granulated sugar and half brown sugar.
  • Cocoa powder: Use a good quality unsweetened cocoa powder.
  • Baking powder: Don’t confuse with baking soda.
  • Salt: The amount of salt added can be increased or decreased to suit personal tastes.
  • Milk: Whole milk was used in this recipe.  Lower fat varieties of milk can be used instead, however this may affect the texture slightly.
  • Oil: Use a mild flavored oil, such as vegetable or canola oil.
  • Vanilla extract: The vanilla extract can be substituted for 1 teaspoon of vanilla essence.
  • Eggs: 2 large eggs were used in this recipe.
  • Butter: Unsalted butter was used in this recipe.
  • Powdered sugar: Use standard powdered sugar in the frosting.
  • Sprinkles: Use your chosen variety of sprinkles to decorate the frosted cake, or omit the sprinkles all together.
chocolate sheet cake 3 pieces

How To Make Chocolate Sheet Cake

1. Preheat the oven to 350°F/180°C. Grease a 9 x 13-inch cake pan with non-stick cooking spray and set aside.

2. Add to a large mixing bowl the flour, granulated sugar, cocoa powder, baking powder and salt. Whisk until well combined. Set aside.

3. Add to a smaller mixing bowl the milk, oil, eggs and vanilla extract. Whisk until well combined.

4. Pour the wet ingredients into the bowl with the flour mixture. Whisk until well combined. Add the boiling water and whisk once again until well combined.

5. Pour the batter into the prepared cake pan. Bake for 25 minutes, or until cooked through. Allow to cool completely in the cake pan.

6. To make the buttercream frosting, add the butter, vanilla extract, and salt to the bowl of a stand mixer. Beat on high speed with a wire whisk attachment for 3 minutes or until pale and creamy.

7. Add the powdered sugar and cocoa powder in 2 batches, beating well between each addition, starting on a low speed and increasing to a high speed.

8. Add the milk and beat on high speed for 1 minute or until the frosting is thick and fluffy.

9. Spread the frosting over the cooled cake. Decorate with the sprinkles, if using.

chocolate sheet cake piece

How to Store Your Chocolate Sheet Cake

Store this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If storing this cake in the fridge, allow it to sit at room temperature for 30 minutes before enjoying it to help improve the texture.

This cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

chocolate sheet cake feature

Chocolate Sheet Cake

Tabitha Fox
This chocolate sheet cake is perfectly soft, moist, and chocolatey, with the most delicious chocolate buttercream frosting. The buttercream frosting on this cake could be replaced with any frosting, such as a rich chocolate ganache.
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 15 Servings

Equipment

  • 9 x 13 inch cake pan
  • Non-stick cooking spray
  • Large mixing bowl
  • Smaller mixing bowl
  • Whisk
  • Stand mixer with wire whisk attachment

Ingredients
  

  • cups all-purpose flour
  • cups granulated sugar
  • cup cocoa powder
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ½ cup oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup boiling water
  • Sprinkles optional

Instructions
 

  • Preheat the oven to 350℉/180℃. Grease a 9 x 13-inch cake pan with non-stick cooking spray and set aside.
  • Add to a large mixing bowl the flour, granulated sugar, cocoa powder, baking powder and salt. Whisk until well combined. Set aside.
  • Add to a smaller mixing bowl the milk, oil, eggs and vanilla extract. Whisk until well combined.
  • Pour the wet ingredients into the bowl with the flour mixture. Whisk until well combined. Add the boiling water and whisk once again until well combined.
  • Pour the batter into the prepared cake pan. Bake for 25 minutes, or until cooked through. Allow to cool completely in the cake pan.
  • To make the buttercream frosting, add the butter, vanilla extract, and salt to the bowl of a stand mixer. Beat on high speed with a wire whisk attachment for 3 minutes or until pale and creamy.
  • Add the powdered sugar and cocoa powder in 2 batches, beating well between each addition, starting on a low speed and increasing to a high speed.
  • Add the milk and beat on high speed for 1 minute or until the frosting is thick and fluffy.
  • Spread the frosting over the cooled cake. Decorate with the sprinkles, if using.

Notes

  • The cake is cooked through if it springs back when lightly touched in the center.
  • Whisk the cake batter very carefully after adding the boiling water to avoid burns.
  • Ensure the cake has cooled completely before frosting with the buttercream.
  • A large mixing bowl and handheld electric beaters can be used in place of a stand mixer.
 
Storage:
Store this cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If storing this cake in the fridge, allow to sit at room temperature for 30 minutes before enjoying to help improve the texture.
This cake is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.

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I’m Tabitha, a Christian woman and professional writer who loves to share things that are uplifting and encouraging to other women of faith. My hobbies include reading, knitting, and cooking.

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