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 tablespoon baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; 1 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: Cozy Inspiration

I have always been a fan of rich and moist cakes, and this Chocolate Sheet Cake With Frosting is the perfect candidate for any gathering. The moment I take a bite, I am greeted with an explosion of chocolatey goodness, and the creamy frosting takes it over the top. The beauty of this recipe lies in its simplicity — it’s easy to prepare and makes a large batch, so it's perfect for parties or family get-togethers. I can't wait to share this delightful treat with you!

Created by

Esmeray Collins

Last updated on 2026-01-24T12:09:35.045Z

When I first made this Chocolate Sheet Cake, I was surprised at how easily it came together. Using simple ingredients and a straightforward method allowed me to focus on the chocolate flavor, which is really what makes this cake shine. I learned that using buttermilk adds moisture and a slight tang, enhancing the overall taste.

One time, I decided to experiment by adding a hint of espresso powder to the batter. The result was unexpected; it deepened the chocolate flavor beautifully without being overly coffee-flavored. It’s details like this that make baking such a rewarding experience!

Why You'll Love This Recipe
Rich chocolatey flavor that satisfies every chocolate lover's craving
Soft, moist texture that keeps every bite delightful
Perfect for celebrations and easy to cut into squares for serving

Understanding Ingredients

The combination of all-purpose flour and unsweetened cocoa powder forms the foundation of this cake's structure and flavor. The flour helps give the cake body, while the cocoa powder provides rich chocolate notes. It’s important to measure the cocoa accurately, as too much can lead to dryness or bitterness. If you're short on cocoa, you can substitute with Dutch-process cocoa for a smoother flavor without losing any of the cake’s signature chocolatey taste.

Buttermilk plays a crucial role in this recipe, lending moisture and a slight tang that balances the sweetness of the cake. If you don't have buttermilk on hand, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to a cup of regular milk, letting it sit for about 5 minutes. This will mimic buttermilk’s acidity, which is important for the leavening process alongside baking powder and baking soda.

Baking Techniques

When baking this chocolate sheet cake, keeping a close eye on your oven temperature is critical. Ovens can often be off by 25°F, so investing in an oven thermometer can be helpful to ensure the perfect bake. You’ll know your cake is done when it springs back lightly to the touch and a toothpick inserted comes out with a few moist crumbs, rather than wet batter. Overbaking can lead to a drier texture, so be sure to check a few minutes early.

Letting the cake cool completely before frosting is essential. This prevents the frosting from melting and sliding off the cake. If you're in a hurry, you can place the pan in the refrigerator after it's cooled for about 20 minutes. Just be sure not to rush the cooling too much, as immediate frosting on a warm cake can create a messy outcome.

Ingredients

Gather the following ingredients to create this delicious Chocolate Sheet Cake with Frosting:

Cake Ingredients

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

Frosting Ingredients

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

With these ingredients ready, you're one step closer to creating a scrumptious cake!

Instructions

Follow these simple steps to prepare your Chocolate Sheet Cake with Frosting:

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour a 13x18-inch sheet pan. In a large mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add eggs, buttermilk, oil, and vanilla. Mix until well combined. Gradually stir in boiling water until the batter is smooth. Pour the batter into the prepared pan.

Bake the Cake

Bake in the preheated oven for 30 minutes or until a toothpick inserted comes out clean. Let the cake cool completely in the pan.

Make the Frosting

While the cake cools, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk, until the desired consistency is achieved. Stir in vanilla.

Frost the Cake

Once the cake is completely cooled, spread the frosting evenly on top of the cake. Cut into squares and serve.

Enjoy your delicious Chocolate Sheet Cake with Frosting!

Pro Tips

For an extra touch, consider adding chocolate shavings on top of the frosting or serving with a scoop of vanilla ice cream.

Frosting Variations

This chocolate frosting can easily be customized to fit various tastes. For a richer flavor, consider adding a splash of espresso or coffee to the frosting mixture. This enhances the chocolate notes significantly. You can also incorporate a bit of almond or peppermint extract for a unique twist, which complements the chocolate nicely without overwhelming it.

If you'd like a creamier texture, try adding an extra tablespoon of milk to the frosting until it reaches the desired consistency. Adjusting the ratio of powdered sugar can also lead to a thicker or thinner frosting, depending on your preference. Remember, the key to a beautiful spread is to beat the frosting until it’s glossy and smooth.

Storage and Freezing Tips

This chocolate sheet cake stores well, making it a great option for meal prepping or entertaining. Once frosted, you can keep it covered at room temperature for up to three days. If you want to store it longer, it can be refrigerated in an airtight container for up to a week. However, I recommend allowing it to come back to room temperature for the best flavor and texture before serving.

For long-term storage, consider freezing the cake un-frosted. Wrap individual slices or the whole cake in plastic wrap, and then in aluminum foil to prevent freezer burn. This method keeps the cake fresh for about 2-3 months. When ready to enjoy, simply thaw in the refrigerator overnight, then frost before serving for the ultimate chocolate experience.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute with a 1:1 gluten-free flour blend, but check for any adjustments needed in moisture levels.

→ How do I store leftover cake?

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

→ Can I freeze the cake?

Absolutely! Wrap the cake tightly with plastic wrap and aluminum foil, then freeze for up to 3 months.

→ How can I make the cake more chocolatey?

You can add chocolate chips to the batter or increase the cocoa powder slightly for a richer flavor.