Chocolate Sheet Cake With Frosting

Name: Chocolate Sheet Cake With Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Classic Ideas

I absolutely love making this Chocolate Sheet Cake with Frosting for family gatherings. The way the rich chocolate flavor combines with the creamy frosting is simply unforgettable. I remember the first time I baked it; the aroma filled our home and pulled everyone into the kitchen, eager to taste. The best part? It comes together quickly, and the ingredients are simple yet delicious. Whether it’s a birthday or just a weeknight treat, this cake always hits the spot and brings smiles to faces.

Created by

Unity Caldwell

Last updated on 2026-01-24T09:53:34.668Z

When I first tried my hand at this Chocolate Sheet Cake, I was pleasantly surprised at how easily it came together. I sifted the dry ingredients and mixed the wet ones separately before combining both, and the result was a wonderfully moist cake that was perfect for frosting. One key tip I discovered is to add a touch of espresso powder to the batter, which elevates the chocolate flavor without making it taste like coffee.

After baking, the cake rose beautifully, and I couldn’t wait to frost it with my favorite chocolate buttercream. I’ve also experimented with different toppings, like fresh berries or sprinkles, which add a fun twist and make it even more festive. This cake has quickly become a staple in my baking repertoire!

        Why You'll Love This Recipe
        Moist and fluffy texture that’s hard to resist
Rich chocolate flavor that satisfies every sweet tooth
Easy to make, perfect for any occasion

      

Key Ingredients Explained

The foundation of this Chocolate Sheet Cake lies in its key ingredients: flour, sugar, and cocoa powder. All-purpose flour provides the essential structure, while high-quality cocoa powder enhances the chocolate flavor, making it more pronounced. If you're looking for a deeper taste, consider using Dutch-processed cocoa, which offers a mellow and smooth richness that’s less acidic than natural cocoa. Remember, measuring your flour accurately is crucial—too much can lead to a dense cake. I recommend spooning it into the measuring cup and leveling off for precision.

Whole milk is a vital addition to the batter, contributing moisture and richness. However, if you're lactose intolerant, you can substitute it with almond milk or oat milk without compromising too much on flavor or texture. Just ensure the milk alternative is unsweetened to maintain the cake's desired sweetness level. Additionally, using room temperature eggs helps create an emulsion, resulting in a better rise during baking.

Baking Tips for Success

When preparing to bake your Chocolate Sheet Cake, preheating the oven to 350°F (175°C) ensures even cooking. This is important because a properly heated oven helps the cake to rise correctly without falling in the middle. Additionally, greasing and flouring the baking sheet prevents sticking, which can ruin the top layer of your cake when you try to remove it. For easier cleanup, you might also line the bottom with parchment paper.

Be mindful of the boiling water addition to the batter; it activates the cocoa powder and helps to ensure a moist cake. Pour it in slowly and mix until incorporated, but don’t overmix, as this can lead to a tough texture. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Every oven behaves differently, so keep an eye on it starting around the 25-minute mark.

Storing and Serving Suggestions

Once your Chocolate Sheet Cake is frosted and cooled, storing it properly is key to maintaining its moisture. Cover the cake with plastic wrap to ensure it stays fresh, and store it at room temperature if you plan to consume it within a few days. For longer storage, it can be refrigerated for up to a week or frozen for up to three months. If freezing, slice the cake first, and wrap individual pieces in plastic wrap before placing them in an airtight container.

Serving this cake can be as creative as you want! While the frosting is delightful as is, consider adding toppings like fresh raspberries or strawberries for a burst of color and flavor. If you're feeling adventurous, a drizzle of chocolate ganache over the frosted cake can add another layer of richness. Just allow the ganache to cool to a pourable consistency, and drizzle elegantly for a stunning presentation.

Ingredients

Gather these simple ingredients for an unforgettable cake.

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract

Make sure to have all ingredients on hand before you start baking!

Instructions

Follow these steps for a delicious chocolate treat!

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch baking sheet.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt and whisk together until well mixed.

Combine Wet Ingredients

In a separate bowl, mix the eggs, milk, oil, and vanilla extract. Then add this mixture to the dry ingredients and blend well.

Add Boiling Water

Stir in the boiling water carefully. The batter will be thin, but that's okay; it makes for a moist cake.

Bake the Cake

Pour the batter into the prepared baking sheet and bake for 30 minutes. A toothpick inserted in the center should come out clean.

Make the Frosting

While the cake cools, beat together the softened butter, cocoa powder, powdered sugar, milk, and vanilla until smooth and creamy.

Frost the Cake

Once the cake is cool, spread the frosting evenly across the top. Decorate with sprinkles or berries if desired.

Slice and Serve

Cut into squares and enjoy your delicious Chocolate Sheet Cake with family and friends!

Don’t forget to share this delightful treat with loved ones!

Pro Tips

For an extra chocolatey cake, swap out some of the boiling water for brewed coffee. This will enhance the chocolate flavor even more.

Troubleshooting Common Issues

If you find that your Chocolate Sheet Cake isn't rising as expected, it might be due to outdated baking powder or baking soda. Always check the expiration date on these leavening agents and consider replacing them if they’re old. Also, ensure that you're using the correct amount; too much can lead to an overly airy and uneven crumb.

On the other hand, if your cake turns out dry, it could be overbaked. Make sure to test doneness a few minutes before the timer goes off. Each oven varies in temperature accuracy, so a toothpick test is your best friend. If it comes out with a few moist crumbs, it's time to take it out—slight underbaking can also lead to a perfectly moist cake after frosting.

Making Variations

For a fun twist on the classic Chocolate Sheet Cake, consider adding chocolate chips to the batter. Semi-sweet or dark chocolate chips can melt slightly, adding luscious pockets of chocolate throughout. Additionally, incorporating a teaspoon of espresso powder can enhance the chocolate flavor without imparting an overt coffee taste, making it a great addition for chocolate lovers.

If you want a lighter option, you can experiment with a half-and-half mixture of applesauce and oil to reduce the overall fat content. While this may slightly change the texture, it still create a deliciously moist cake while providing a lower-calorie option. Just remember to keep the proportions correct to avoid affecting the cake's overall rise.

Serving Sizes and Scaling Up

This recipe yields a generous amount of cake, perfect for large gatherings. If you need more servings, it’s easy to double the recipe and bake it in two separate sheets. Alternatively, for smaller occasions, you could make a half-batch, reducing the baking time slightly to avoid overbaking. Just keep an eye on it closely, starting the timer 5-10 minutes earlier than you would for the full recipe.

Remember that presentation matters! For events, you can cut the sheet cake into neat squares and place them on a decorative platter, or if you’ve added toppings, serve with individual slices so guests can appreciate the garnishes. It’s a simple cake, but with the right extras, it can be the star of any dessert table.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can try using cake flour for a lighter texture, but the measurements may vary.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap it tightly in plastic wrap and foil and it can be frozen for up to 3 months.

→ What can I add to the frosting for flavor?

You can add flavor extracts like almond, peppermint, or even a coffee flavor for variety.