Chocolate Sheet Cake With Frosting

Name: Chocolate Sheet Cake With Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 12
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 cup buttermilk, room temperature; 1/2 cup vegetable oil; 2 large eggs; 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: Baked Favorites

I love how this Chocolate Sheet Cake with Frosting transforms an ordinary day into a celebration. The rich chocolate flavor enveloped in a luscious frosting makes it a go-to recipe for both special occasions and last-minute gatherings. Each bite brings a deep, satisfying chocolate experience that’s sure to impress friends and family alike. Plus, it's surprisingly easy to whip up, making it accessible for bakers of all skill levels. Trust me, once you try this cake, it will quickly become a staple in your dessert repertoire!

Created by

Ione Rutherford

Last updated on 2026-01-24T11:25:34.467Z

During one of our family gatherings, I decided to bake this Chocolate Sheet Cake, and it quickly became the star of the dessert table. The key here is to use quality cocoa powder, which elevates the chocolate flavor to new heights. I also recommend letting the cake cool completely before frosting it, as this prevents the frosting from melting and ensures a beautiful presentation.

We've tried countless variations of chocolate cakes, but this recipe's simplicity alongside its rich taste has earned it a special place in my heart. One tip I can offer is to use a metal baking pan for even heat distribution, making sure that your cake bakes uniformly. You won't regret this delightful treat!

Why You Will Love This Recipe
Rich chocolate flavor that delights every chocolate lover
Easy-to-follow instructions that yield impressive results
Perfect for serving a crowd or enjoying a slice with coffee

Mastering Texture and Flavor

One of the standout features of this Chocolate Sheet Cake is its incredibly moist texture, achieved by using buttermilk and boiling water. The buttermilk reacts with the baking soda to create a tender crumb, while boiling water helps dissolve the cocoa powder, releasing its intense flavor. When substituting buttermilk, you can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for about 10 minutes to achieve a similar tangy effect.

The cocoa powder you choose can significantly affect the cake's flavor. For a deeper chocolate taste, opt for a high-quality Dutch-processed cocoa. If you prefer a slightly lighter, more acidic cake, stick with natural cocoa. This small change can elevate the flavor profile, so choose according to your taste preference.

Frosting Perfected

The frosting for this cake is a simple yet decadent concoction of butter, cocoa powder, powdered sugar, milk, and vanilla extract. It's essential to beat the butter until it’s creamy before adding cocoa, as this helps create a smooth base and prevents lumps. If your frosting seems too thick, add a splash of milk gradually until you reach the desired consistency. Conversely, if it's too runny, a bit more powdered sugar will do the trick.

To achieve a glossy and perfectly spreadable frosting, make sure to use softened butter, not melted. I recommend letting your butter sit at room temperature for about 30 minutes. If you're short on time, you could cut the butter into smaller pieces to speed up the softening process.

Storage and Serving Suggestions

Once baked and frosted, this Chocolate Sheet Cake can be stored at room temperature for up to three days, covered to retain moisture. For longer storage, it freezes beautifully; wrap individual slices in plastic wrap, then place them in an airtight container for up to three months. When ready to enjoy, simply thaw at room temperature or pop it in the microwave for a few seconds.

This cake pairs excellently with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a festive twist, consider adding some fresh raspberries or a drizzle of caramel sauce on top of each slice for added texture and flavor. Your guests will appreciate the touch!

Ingredients

Gather your ingredients before starting the preparation:

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs
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

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your delicious Chocolate Sheet Cake:

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.

Combine Mixtures

Slowly add the wet ingredients to the dry ingredients and mix until blended. Stir in the boiling water until smooth.

Bake the Cake

Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.

Prepare the Frosting

While the cake is baking, prepare the frosting by beating together the softened butter and cocoa powder until combined. Gradually add the powdered sugar and milk, beating until smooth.

Frost the Cake

Allow the cake to cool completely before spreading the frosting evenly over the top.

Let the frosted cake sit for a few minutes before serving, allowing the flavors to meld.

Pro Tips

For an extra touch, consider adding chocolate shavings or sprinkles on top of your frosting for decoration.

Common Mistakes to Avoid

One common pitfall when making the cake is overmixing the batter after adding the boiling water. While thorough mixing is essential for a homogenous batter, continued mixing can lead to a dense cake. Stir just until combined, and don’t worry if a few tiny lumps remain; they will smooth out during baking.

Another mistake is not properly greasing the baking sheet. Ensure you cover the base and sides with either a generous layer of cooking spray or a light coating of butter. This helps prevent sticking and ensures your cake lifts out easily, creating a beautiful presentation.

Scaling the Recipe

If you need to adjust the recipe for a different number of servings, this Chocolate Sheet Cake formula is quite scalable. For a smaller gathering, you can cut the recipe in half and bake it in a 9x13 inch pan. Just be mindful of the baking time; check for doneness at about 25 minutes, as smaller cakes often bake faster.

Conversely, if you want to make a larger cake, consider doubling the recipe and stretching it across two baking sheets. Remember to rotate the sheets halfway through for even baking, and check for doneness with a toothpick in multiple places, as baking times may vary.

Flavor Variations

To add a unique twist to your Chocolate Sheet Cake, consider incorporating different flavors into the batter. A tablespoon of instant espresso powder can deepen the chocolate flavor without being recognizable as coffee. Alternatively, adding zest from an orange or lemon to the batter can bring a refreshing note that complements the chocolate wonderfully.

For those who prefer a more decadent treat, folded chocolate chips or nuts like walnuts or pecans into the batter can enhance texture and flavor. Just be sure not to overload it, as too many add-ins can alter the cake's structure and moisture retention.

Questions About Recipes

→ Can I use a different type of flour?

You may substitute all-purpose flour with a gluten-free blend, but the texture may vary.

→ How do I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Yes, you can freeze the un-frosted cake for up to 3 months. Thaw in the refrigerator before frosting.

→ What can I use instead of buttermilk?

You can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.