Chocolate Sheet Cake – Moist & Easy Dessert

Chocolate Sheet Cake is a classic, rich, and moist dessert that’s perfect for gatherings, birthdays, or simple weeknight indulgence. This easy-to-make cake bakes in one pan, making cleanup effortless while delivering a tender, chocolatey treat.

Why You’ll Love This Recipe

• Deep chocolate flavor with moist, tender crumb
• Bakes in a single pan for easy cleanup
• Perfect for birthdays, potlucks, or casual desserts
• Can be frosted or left simple for everyday treats
• Quick to make with pantry-friendly ingredients

Ingredients

Cake

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

Frosting

• 1/2 cup unsalted butter
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: Chopped nuts or chocolate chips for topping

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In another bowl, combine buttermilk, oil, eggs, and vanilla.
4. Gradually add wet ingredients to dry ingredients, mixing until smooth.
5. Stir in hot water slowly until batter is well combined.
6. Pour batter into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. While the cake bakes, prepare frosting: Melt butter in a saucepan over medium heat.
8. Whisk in cocoa powder and milk. Bring to a gentle boil, stirring frequently.
9. Remove from heat and gradually whisk in powdered sugar and vanilla extract until smooth.
10. Pour frosting over warm cake and spread evenly. Sprinkle with nuts or chocolate chips if desired.
11. Allow cake to cool for at least 15 minutes before cutting into squares.

Tips & Variations

• Use high-quality cocoa powder for rich chocolate flavor
• Add espresso powder to the cake for deeper chocolate taste
• Frost while cake is warm for glossy, easy-spreading frosting
• Substitute half of the oil with melted butter for richer flavor
• Add a pinch of cinnamon or chili powder for a unique twist

Storage & Freezer Instructions

• Store cake in an airtight container at room temperature for up to 3 days
• Refrigerate for up to 1 week
• Freeze unfrosted cake or individual slices for up to 2 months
• Thaw at room temperature or warm slightly before serving
• Frosted cake freezes best if wrapped tightly in plastic wrap and foil

Serving & Pairing Ideas

• Serve with a scoop of vanilla or coffee ice cream
• Pair with fresh berries for contrast
• Add a drizzle of chocolate or caramel sauce
• Serve at parties cut into small squares
• Great with coffee, tea, or cold milk

Frequently Asked Questions

Can I make this cake vegan?

Yes. Replace eggs with flax eggs and use plant-based milk and butter.

Do I need buttermilk?

Buttermilk keeps the cake moist and tender, but you can substitute with milk plus 1 tablespoon lemon juice per cup.

Can I double the recipe for a larger pan?

Yes. Bake time will increase slightly; check with a toothpick for doneness.

How do I make the frosting shiny?

Frost while the cake is still warm, and use freshly melted butter and hot milk for a glossy finish.

Ready to Make It?

This Chocolate Sheet Cake is simple, moist, and indulgent. Perfect for any occasion, it bakes quickly, frosts easily, and satisfies chocolate lovers of all ages. Save this recipe for a classic, homemade chocolate dessert anytime.

You Might Also Like

• One Bowl Brownies – Rich, fudgy chocolate dessert with minimal cleanup.
• Chocolate Sugar Cookies – Soft, chewy cookies with deep chocolate flavor.
• Chocolate Raspberry Tarts – Bite-sized chocolate treats with fruit.
• Salted Caramel Truffles – Decadent chocolate and caramel candy.

Print