Chocolate Sheet Cake With Frosting

Name: Chocolate Sheet Cake With Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ¼ cup milk; 1 teaspoon vanilla extract

Highlighted under: Oven Cooking

When it comes to dessert, nothing beats a rich and moist chocolate sheet cake, especially when it's topped with a creamy frosting. We’ve spent countless hours experimenting with various recipes, and this one truly stands out because of its simple ingredients and amazing flavor. The combination of cocoa powder and vanilla creates a dreamy dessert that's perfect for any occasion. Plus, it’s easy to share with friends and family, making it an ideal choice for celebrations and gatherings.

Created by

Xanthe Beaumont

Last updated on 2026-01-24T14:25:35.026Z

After several failed attempts at creating the ultimate chocolate cake, I finally discovered the secret: using hot water to bloom the cocoa powder. This technique ensures an intense chocolate flavor that permeates the entire cake. I was amazed at how much of a difference it made, resulting in a texture that's unbelievably soft and moist.

The frosting was just as crucial to this cake’s success. I opted for a classic chocolate buttercream, which provided a rich layer that perfectly complemented the chocolatey goodness. Trust me, once you layer it generously, you'll be in dessert heaven!

Why You'll Love This Recipe
Rich chocolate flavor paired with creamy frosting
Moist and tender cake that everyone will rave about
Perfect for satisfying that chocolate craving any day of the week

Understanding the Ingredients

Each ingredient in this chocolate sheet cake plays a crucial role in achieving the perfect texture and flavor. The all-purpose flour provides structure, while the baking powder and baking soda help the cake rise, ensuring a light and fluffy crumb. Using whole milk adds richness and moisture, enhancing the cake's overall tenderness. If you're out of whole milk, you can substitute it with 2% milk or a non-dairy option, but this may slightly affect the cake's richness.

Cocoa powder is the star ingredient, providing the rich chocolate flavor we all crave. For the best results, use high-quality unsweetened cocoa powder. Brands like Dutch-processed cocoa give a deeper chocolate flavor and a darker cake. If you wish for a less intense chocolate flavor, you can use a mix of cocoa powder and carob powder, although the taste will differ slightly. Choosing a good vanilla extract is also essential, as it adds aromatic depth to both the cake and frosting.

Cake Baking Tips

When pouring the cake batter into the sheet pan, make sure to spread it evenly in the corners to ensure it bakes uniformly. It’s essential to use a greased and floured pan to prevent the cake from sticking after baking. If you notice that your cake is doming in the center, it may be an indication that it has been overmixed or baked at too high a temperature. Keep an eye on the baking time and perform the toothpick test around the 25-minute mark to avoid overbaking.

After baking, cooling the cake in the pan for 10 minutes helps it set before transferring to a wire rack. This step is vital because it prevents the cake from breaking apart as you move it. Ensure that the cake is completely cooled before frosting it to prevent melting the butter in the frosting and creating a runny texture. If you're in a hurry, you can place the cake in the fridge for a quick chill for about 15-20 minutes before frosting.

Ingredients

Gather the following ingredients before you start:

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
¼ cup milk
1 teaspoon vanilla extract

Make sure to preheat your oven to ensure even baking!

Instructions

Follow these simple steps to create your chocolate sheet cake:

Prepare the Cake Batter

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients, and beat on medium speed for about 2 minutes. Carefully stir in the boiling water until combined.

Bake the Cake

Pour the batter into a greased and floured sheet pan. Bake in a preheated oven at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with the milk until you achieve a smooth, spreadable consistency. Stir in the vanilla extract.

Frost the Cake

Once the cake is completely cool, spread the chocolate frosting evenly over the top. Decorate with chocolate shavings or sprinkles if desired.

Slice and serve this delicious cake at your next gathering!

Pro Tips

For an extra moisture boost, try adding a tablespoon of mayonnaise to the batter - it works wonders!

Frosting Variations

While the chocolate frosting is a classic pairing for this cake, you can easily modify it to suit your taste. Consider adding a pinch of salt to enhance the sweet chocolate flavor, or mix in some espresso powder to deepen the chocolate notes. If you're looking for a fun twist, try incorporating peanut butter into the frosting for a delicious chocolate-peanut butter combo. Just replace half of the butter with creamy peanut butter and adjust the powdered sugar accordingly.

For a lighter frosting option, you might choose to make a whipped cream frosting. Simply whip heavy cream with powdered sugar and a splash of vanilla extract until soft peaks form. This gives a fluffy, airy texture that contrasts beautifully with the dense chocolate cake.

Storage and Serving Suggestions

This chocolate sheet cake is perfect for making ahead. Once it's cooled and frosted, you can keep it covered at room temperature for up to three days. If you want to store it longer, consider refrigerating the cake, where it will last for about a week. Just ensure it’s tightly wrapped to maintain moisture. If frozen, wrap individual slices in plastic wrap and place them in an airtight container. It can last for about 2-3 months in the freezer, though the texture may change slightly upon thawing.

For serving, consider pairing the cake with a scoop of vanilla ice cream or a drizzle of caramel sauce for added indulgence. You can also top each slice with fresh berries or mint leaves for a pop of color and flavor contrast. This cake is versatile and can easily be adapted to suit any celebration!

Questions About Recipes

→ Can I use a different type of cocoa powder?

Yes, you can use Dutch-process cocoa powder for a richer flavor, but keep in mind it may alter the color slightly.

→ How can I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I make this cake gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free all-purpose mix.

→ How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, the cake is done!