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

Highlighted under: Sweet Inspiration

I absolutely love this Chocolate Sheet Cake With Frosting! It’s a delightful treat that brings back fond memories of family gatherings. The rich chocolate flavor, paired with a sweet and creamy frosting, makes it an undeniable crowd-pleaser. I often prepare it for birthdays and special occasions, where it never fails to impress. It's surprisingly simple to make, allowing me to enjoy the process without stress. Each slice is a heavenly combination of moist cake and luscious frosting that leaves everyone coming back for more.

Created by

Isadora Pembroke

Last updated on 2026-01-24T13:35:35.019Z

When I first attempted this Chocolate Sheet Cake, I was amazed at how uncomplicated it was to whip up such a scrumptious dessert. The key is using high-quality cocoa powder, which elevates the flavor dramatically. I blended it into the batter seamlessly, and the result was a moist and decadent cake.

The frosting is just as crucial; I learned that beating the butter until fluffy creates an airy texture that contrasts beautifully with the dense cake. A sprinkle of sea salt on top adds a delightful twist to each slice!

Why You'll Love This Recipe
Rich chocolate flavor paired with a creamy frosting
Quick and easy to prepare for any occasion
Perfectly moist texture that keeps well for days

Understanding Ingredients

Each ingredient in this Chocolate Sheet Cake plays a vital role in achieving that perfect texture and flavor. The combination of all-purpose flour and granulated sugar provides the necessary structure and sweetness, while the unsweetened cocoa powder gives the cake its rich, chocolatey profile. Baking powder and baking soda together not only leaven the cake but also contribute to its soft, tender crumb. This balance is critical, as too much leavening can result in a cake that's overly airy and dry.

Using whole milk adds richness and moisture, which are essential for a decadent cake, while vegetable oil ensures that the cake remains moist even after a few days. Don't skip the vanilla extract; it enhances the chocolate flavor and rounds out the overall taste. If you’re in need of a substitute, almond milk can work well in place of whole milk, and coconut oil can replace vegetable oil for a different flavor profile.

Perfecting the Baking Process

When baking the cake, you’ll want to pay close attention to your oven’s temperature. An oven thermometer can help ensure that it’s accurately preheat to 350°F (175°C). Bake for about 30 minutes, but start checking for doneness around the 25-minute mark. The cake is ready when a toothpick inserted in the center comes out clean or with a few moist crumbs, but not gooey batter. An overbaked cake will lose its moisture, so watch closely during the final minutes.

Allowing the cake to cool completely in the pan is crucial. If you frost it while warm, the heat can melt the frosting, causing it to slide off. I recommend letting it cool for at least 30 minutes, then run a knife around the edges to ensure it releases from the pan easily. This way, you won’t risk breaking any edges when it’s time to frost!

Ingredients

Cake 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

Frosting Ingredients

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

Instructions

Preparation Steps

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch baking sheet. In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well. Add the eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water until well combined. Pour the batter into the prepared baking sheet.

Bake the Cake

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

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with milk. Beat until fluffy. Stir in vanilla.

Frost the Cake

Once the cake is completely cooled, spread the frosting evenly over the top. Optionally, sprinkle with a pinch of sea salt for extra flavor.

Enjoy!

Pro Tips

For an extra touch, try adding chocolate shavings or sprinkles on top of the frosting. This will enhance both the presentation and the texture!

Frosting Tips

For the frosting, using softened butter is key to achieving a light and fluffy texture. If your butter is too cold, it won’t blend well with the powdered sugar, resulting in a lumpy frosting. To soften butter quickly, cut it into small chunks and let it sit at room temperature for about 15-20 minutes. If needed, gently microwave the butter in 5-second intervals, but be cautious not to melt it.

As you beat the frosting, gradually add the powdered sugar and cocoa powder to avoid a sugary cloud of mess. The key is to alternate with the milk, which helps achieve that glossy and smooth finish. If your frosting feels too thick, adding a tablespoon of milk at a time will help achieve the desired consistency for spreading.

Storage and Serving Suggestions

This Chocolate Sheet Cake is perfect for making ahead of time, and it stores surprisingly well. Once fully cooled and frosted, cover it with plastic wrap or store it in an airtight container. It can remain at room temperature for up to three days, or you can refrigerate it for up to a week. If you want to freeze leftover cake, cut it into slices and wrap each piece tightly in plastic wrap before placing them in a freezer bag. They will maintain their taste and moisture for up to three months.

For serving, I love to pair slices of cake with a scoop of vanilla ice cream or some fresh berries for a delightful contrast to the rich chocolate. You can also drizzle some chocolate syrup on top for an extra indulgence! If you’re feeling adventurous, try adding crushed nuts or toffee bits on top of the frosting for added texture and flavor.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can bake the cake a day ahead, just make sure to frost it close to serving time to keep it fresh.

→ What is the best way to store leftovers?

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

→ Can I use gluten-free flour?

Yes, you can substitute gluten-free all-purpose flour, and the cake will still turn out delicious!

→ How can I make this cake more chocolatey?

You can add chocolate chips into the batter or use a richer chocolate frosting for an intense chocolate flavor.