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 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp 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 whole milk; 1 tsp vanilla extract

Highlighted under: Golden Food

I absolutely love baking this Chocolate Sheet Cake with Frosting for gatherings. The rich chocolate flavor mingled with a silky smooth frosting creates a delightful experience for everyone. Each bite is a sweet indulgence that's perfect for any occasion, whether it's a birthday celebration or a simple family dinner. The best part is how easy it is to prepare, making it an efficient choice for busy bakers like myself. It’s a beloved recipe that never fails to impress my friends and family!

Created by

Elin Matthews

Last updated on 2026-01-24T10:01:35.000Z

When I first tried making this Chocolate Sheet Cake, I was amazed at how quickly it came together. The combination of melted chocolate and butter creates a moist and decadent flavor base that is simply irresistible. I recommend using high-quality cocoa powder for the best results; it enhances the cake's rich chocolate tones, making it a favorite among my friends.

One of the unique things about this recipe is how forgiving it is. Whether you slightly overmix or underbake, it somehow still comes out deliciously rich and satisfying every time. Top it with my buttery frosting, and you've got a guaranteed crowd-pleaser!

Why You'll Love This Recipe
Moist and fluffy cake texture that melts in your mouth
Decadent frosting adds an extra touch of indulgence
Easily customizable with your favorite toppings

Understanding Cake Texture

The texture of this Chocolate Sheet Cake is key to its appeal. To achieve the perfect moistness, it’s crucial to use fresh ingredients, particularly the baking powder and baking soda; if they're past their expiration date, your cake may not rise properly. The incorporation of boiling water into the batter enhances the cocoa's flavor and ensures that the cake remains incredibly fluffy, so don’t skip this step! When the cake is baked correctly, the edges will just begin to pull away from the pan, while the center should spring back when lightly pressed.

If you prefer a denser cake, consider adding an extra egg or substituting half of the all-purpose flour with cake flour. Cake flour has less protein, resulting in a softer crumb. When mixing your batter, aim to combine just until the dry ingredients are moistened. Overmixing can develop the gluten, making the cake tougher. Remember, the key to a tender cake lies in that gentle mixing.

Frosting Tips for Success

The frosting is the crowning glory of this cake! Start by ensuring your butter is at room temperature to facilitate easy blending. If you prefer a richer flavor, you can replace the whole milk with heavy cream. This will give the frosting a creamier, more luxurious texture. Beat the frosting ingredients until the mixture is glossy and smooth, which usually takes about 2-3 minutes at medium speed. If the frosting is too thick, you can add a tablespoon of milk at a time until you reach your desired consistency.

For a bit of crunch and color, consider garnishing the frosted cake with chocolate shavings, nuts, or sprinkles just after frosting. This not only enhances its appearance but also adds an extra textural element that complements the soft cake beneath. If you're making this cake ahead of time, frost it just before serving; although it can be stored in the refrigerator for a day, frosting can lose its ideal texture if chilled for too long.

Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp 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 whole milk
1 tsp vanilla extract

Instructions

Prepare the Oven and Baking Pan

Preheat your oven to 350°F (175°C) and grease a large sheet pan with baking spray or butter and flour.

Mix Dry Ingredients

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

Combine Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.

Add Boiling Water

Carefully stir in the boiling water; the batter will be thin, but that's what gives the cake its moist texture.

Bake the Cake

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

Prepare the Frosting

While the cake is cooling, beat together the softened butter and cocoa powder until smooth, then gradually add the powdered sugar, milk, and vanilla, mixing until creamy.

Frost the Cake

Once the cake has cooled completely, generously spread the frosting over the top and enjoy!

Pro Tips

For added flavor, consider folding in some chocolate chips into the batter or topping the frosted cake with sprinkles or chopped nuts for a crunch.

Make-Ahead and Storage

This Chocolate Sheet Cake is an excellent choice if you're planning ahead for an event. You can bake the cake a day in advance, allowing it to cool completely before wrapping it tightly in plastic wrap. It can be stored at room temperature if frosted or in the refrigerator if unfrosted. This keeps the cake moist and flavorful, while also giving you more time to focus on other party preparations.

If you have any leftover cake, store it in an airtight container at room temperature for up to three days. If refrigerated, it can last up to a week. For longer storage, freeze the unfrosted cake by wrapping it in plastic wrap and placing it in a freezer-safe bag. When you're ready to serve, let it thaw at room temperature for a few hours, then add the frosting.

Variations to Try

While this recipe shines as a classic chocolate sheet cake, it's incredibly versatile. To switch things up, feel free to experiment with different flavor extracts. For example, replacing vanilla with almond extract in the frosting can enhance the cake’s flavor profile. You could even incorporate a bit of espresso powder into the batter to deepen the chocolate flavor—just be sure to dissolve it in the boiling water first for an even distribution.

Another delightful twist is to add chocolate chips or chopped nuts to the batter before baking. This adds extra texture and richness. If you're looking for a lighter option, consider a cream cheese frosting instead of the chocolate one. Simply whip together cream cheese, powdered sugar, and a splash of vanilla or lemon juice for a refreshing alternative.

Questions About Recipes

→ Can I use other types of flour?

You can try using cake flour for a lighter texture, but keep in mind the measurements may differ slightly.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week.

→ Can I freeze the cake?

Yes, the cake can be frozen without frosting for up to 3 months. Just wrap it well in plastic wrap and foil.

→ What can I substitute for eggs in the recipe?

You can use flax eggs or applesauce as a substitute for eggs, though this may slightly change the texture.