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: 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 milk; 1 teaspoon vanilla extract

Highlighted under: Sweet Baking Collection

I absolutely adore baking, and this Chocolate Sheet Cake with Frosting has become my go-to recipe for gatherings and celebrations. The rich chocolate flavor combined with a velvety frosting is simply irresistible. I love how easy it is to prepare this cake in a single sheet pan, making it perfect for serving a crowd. Whether it’s a birthday party or a casual get-together, this cake always gets rave reviews and puts a smile on everyone’s face.

Created by

Natalie Evans

Last updated on 2026-01-24T11:57:38.266Z

Baking this Chocolate Sheet Cake truly transformed my perception of dessert. I remember the first time I whipped it up for a family gathering, and the aroma of chocolate filled the house. It was an instant hit. The secret to its moistness lies in mixing the wet ingredients first, ensuring that every bite is rich and decadent.

What I appreciate most is the simplicity of making it all in one bowl. This method not only minimizes cleanup, but it also makes the process more enjoyable. I often top it off with a homemade chocolate frosting that elevates its flavor, creating a dessert that my friends ask for repeatedly!

Why You Will Love This Recipe
Decadent chocolate flavor in every bite
Easy to make for any occasion
Perfect for a crowd with minimal effort

Mastering the Technique

The key to achieving a perfectly moist Chocolate Sheet Cake lies in the method of mixing. When combining the dry ingredients, ensure they are well-blended to avoid clumps of cocoa powder. After adding the wet ingredients, mix just until incorporated. Overmixing can lead to a dense texture instead of the light, fluffy cake that is desired. I usually stop mixing as soon as no dry flour remains to ensure a tender crumb.

Be mindful of the baking time as well. Each oven can vary slightly, so keep an eye on the cake as it approaches the 30-minute mark. It is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached, not wet batter. This careful attention ensures the cake stays moist without being undercooked.

Perfecting the Frosting

When making the frosting, ensure that your butter is at room temperature for easy blending. This will help achieve a smooth, creamy texture. If your frosting appears too thick, gradually add milk a tablespoon at a time until you reach your desired consistency. Conversely, if it’s too runny, add more powdered sugar until it thickens up. This balance is crucial for the frosting to stand up well on the cake.

For added flavor complexity, consider mixing in a pinch of salt to the frosting. This subtle enhancement balances the sweetness and brings forward the rich chocolate flavor. To achieve a glossy finish, beat the frosting until it is light and fluffy; this aeration gives it a beautiful sheen that looks appetizing when spread across the cake.

Serving and Storage Tips

Serving the Chocolate Sheet Cake is incredibly versatile. You can cut it into squares for casual gatherings or use a decorative round cutter for more formal events. I often layer it with fresh berries or a scoop of vanilla ice cream to contrast the rich chocolate flavor. This additional touch elevates the presentation and taste, making it more appealing to guests.

If you have leftovers, store the cake in an airtight container at room temperature for up to three days. For longer preservation, consider wrapping it in plastic wrap and freezing it. The cake can be stored in the freezer for up to three months. When you're ready to enjoy it again, thaw it overnight in the refrigerator before serving. This method keeps the cake moist and delicious!

Ingredients

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 milk
1 teaspoon vanilla extract

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch sheet pan. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vegetable oil, and vanilla extract. Mix until well combined, and then slowly add the boiling water.

Bake the Cake

Pour the batter into the prepared sheet pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

Prepare the Frosting

In a bowl, cream the softened butter until smooth. Gradually mix in the cocoa powder, then alternate adding the powdered sugar and milk until you reach your desired consistency. Stir in the vanilla extract.

Frost the Cake

Once the cake is completely cool, spread the frosting evenly over the top. Allow it to set for a few minutes before serving.

Pro Tips

For an added touch, sprinkle chocolate shavings or colorful sprinkles on top of the frosting before serving.

Ingredient Insights

All-purpose flour is the foundation of the cake, providing structure, while cocoa powder gives it that rich chocolate flavor. For an enhanced flavor profile, you can use Dutch-processed cocoa powder instead, which is milder and can create a darker, more decadent cake. Just remember to adjust the baking powder as necessary to maintain leavening, especially if opting for a different cocoa type.

Using whole milk adds moisture and richness to the cake, but you can substitute it with a non-dairy milk alternative like almond or oat milk if you’re looking for a dairy-free option. Just be sure to choose an unsweetened version to control the sugar levels in your cake.

Creative Variations

Feel free to customize your Chocolate Sheet Cake with mix-ins! Adding chocolate chips or chopped nuts to the batter before baking can introduce delightful textures and flavors. I particularly enjoy using dark chocolate chips as they melt into the cake, enriching the chocolate experience in every bite.

For a festive touch, consider incorporating seasonal ingredients, such as a splash of peppermint extract during the holidays or a sprinkle of orange zest for a citrus twist. These small changes can elevate the traditional recipe, making it exciting for everyone at the table.

Questions About Recipes

→ Can I substitute the flour with a gluten-free option?

Yes, you can use a gluten-free all-purpose flour blend to make this cake gluten-free.

→ How should I store the cake?

Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I make this cake in advance?

Absolutely! You can bake the cake a day or two before and frost it just before serving.

→ Is it possible to add other flavors to the frosting?

Yes! You can add a tablespoon of peppermint extract or espresso powder for a different flavor profile.