Chocolate Sheet Cake with Chocolate Frosting

Chocolate Sheet Cake with Chocolate Frosting is a classic dessert that brings warmth and joy to any family gathering. There’s something incredibly comforting about a rich chocolate cake topped with a velvety frosting, especially after a long day. I love making this sweet treat when we have friends over or when I just want to indulge my family’s sweet tooth. Everyone gathers around to enjoy a slice, and I love seeing the smiles on their faces!

Why Make This Recipe

This chocolate sheet cake is not only delicious but also incredibly easy to prepare. It’s perfect for birthdays, potlucks, or a cozy night in with the family. The best part? It bakes quickly and only requires simple ingredients that you probably already have in your pantry. Plus, the generous layer of chocolate frosting makes it a truly indulgent dessert that pleases chocolate lovers of all ages.

“This cake disappeared in minutes at our family gathering, definitely a keeper,” says a happy home baker.

How to Make Chocolate Sheet Cake with Chocolate Frosting

Making this delightful chocolate sheet cake with chocolate frosting is a process filled with love and simplicity. Begin by preheating your oven and greasing a baking pan. In a large bowl, you’ll whisk together the dry ingredients, then mix in the eggs, milk, and other wet ingredients to form a smooth batter. The unique part of this recipe is adding boiling water, which creates a wonderfully moist cake.

Once your batter is ready, pour it into the prepared pan and bake until a toothpick comes out clean. While that heavenly aroma fills your kitchen, prepare the rich chocolate frosting by melting butter and mixing in cocoa powder, powdered sugar, and milk until smooth. After the cake has cooled, generously spread the frosting over the top, and you’re ready to slice and serve this delightful treat!

Ingredients

2 cups all-purpose flour
2 cups 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
2/3 cup unsweetened cocoa powder (for frosting)
3 cups powdered sugar
1/3 cup milk (for frosting)
1 teaspoon vanilla extract (for frosting)

Feel free to substitute the vegetable oil with melted coconut oil or use almond milk for a dairy-free option.

Directions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla to the dry ingredients and mix until smooth.
4. Carefully stir in the boiling water (the batter will be thin).
5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
6. While the cake is baking, prepare the frosting. In a saucepan, melt butter over medium heat, then stir in cocoa powder.
7. Remove from heat and mix in powdered sugar, milk, and vanilla until smooth.
8. Once the cake is cooled, spread the chocolate frosting on top.
9. Slice and serve.

How to Serve Chocolate Sheet Cake with Chocolate Frosting

This cake can be served warm or at room temperature, making it versatile for any occasion. For a cozy family dessert, enjoy each slice with a scoop of vanilla ice cream or freshly whipped cream. If you’re hosting a gathering, consider serving it alongside a fruit salad for a refreshing contrast. Kids will love it drizzled with chocolate sauce or topped with sprinkles for a fun twist!

How to Store

It’s easy to keep leftovers fresh. Store any uneaten chocolate sheet cake covered at room temperature for up to three days. If you’d like to enjoy it later, you can refrigerate it for up to a week. For longer storage, consider freezing individual slices wrapped in plastic wrap and then foil for up to three months. Thaw them overnight in the fridge for the best results.

Tips to Make

Here are some helpful baking tips to ensure your chocolate sheet cake turns out perfect. First, make sure all your ingredients are at room temperature before mixing; this helps create a smooth batter. When adding boiling water, be cautious as it makes the batter thin, but trust that this results in a moist cake! Finally, let the cake cool completely before frosting; if not, the frosting may melt and become a mess.

Variations

Get creative with this chocolate sheet cake! Try adding chocolate chips to the batter for extra chocolatey bites. You can also swap out the vanilla extract for mint, orange, or almond extract to add a delightful twist. For a seasonal touch, consider incorporating pumpkin or spices like cinnamon and nutmeg during fall.

FAQs

Can I make this cake ahead of time?
Absolutely! You can bake and frost the cake a day in advance. Just store it in an airtight container in the fridge.

What’s the best way to frost a sheet cake?
For an even spread, use an offset spatula to apply the frosting, starting from the center and moving outward.

Can I make this cake gluten-free?
Yes, substitute the all-purpose flour with your favorite gluten-free flour blend, and it should work just fine!

How can I tell when the cake is done baking?
A toothpick inserted into the center should come out clean or with just a few crumbs attached.

For More Recipe Inspiration

If you enjoyed this recipe, you may like trying out our smash cake for your little one’s big day or explore our unique bento cake recipe for a creative dessert idea.

Be sure to follow us on Pinterest for more delicious ideas:
https://www.pinterest.com/quickcakes/

Emily

Chocolate Sheet Cake with Chocolate Frosting

A rich and moist chocolate sheet cake topped with a velvety chocolate frosting, perfect for any family gathering or celebration.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Baked Goods

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 2 cups 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 Can substitute with melted coconut oil.
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Frosting

• 1/2 cup unsalted butter
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk For frosting.
• 1 teaspoon vanilla extract For frosting.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla to the dry ingredients and mix until smooth.
4. Carefully stir in the boiling water (the batter will be thin).

Baking

1. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

Frosting

1. While the cake is baking, prepare the frosting. In a saucepan, melt butter over medium heat, then stir in cocoa powder.
2. Remove from heat and mix in powdered sugar, milk, and vanilla until smooth.

Serving

1. Once the cake is cooled, spread the chocolate frosting on top.
2. Slice and serve.

Notes

Store any uneaten cake covered at room temperature for up to three days. For longer storage, consider refrigerating or freezing individual slices.