Easy Chocolate Sheet Cake

Easy Chocolate Sheet Cake is light and fluffy, loaded with rich chocolate flavor and topped with sweet chocolate frosting and chocolate sprinkles! Enjoy this chocolate sheet cake for birthday parties, holidays or dinner parties.

A close up photo of a slice of chocolate sheet cake on a small plate for serving.

If you’re looking for a chocolate fix, nothing compares to a chocolate sheet cake! It’s simple to make with common cake ingredients. It offers decadent flavor in both the cake itself and the sweet chocolate frosting.

Enjoy a slice of this easy chocolate sheet cake as a sweet treat with a mug of coffee or as a delicious dessert with a scoop of ice cream. If you love chocolate cake, you must also try my Flourless Chocolate Cake or Chocolate Molten Lava Cake.

Why You’ll Love This Recipe

  • Easy: This recipe provides the perfect cake for all chocolate lovers. Simply mix the cake batter, bake and frost!
  • Pantry-staple ingredients: If you bake at home then you probably already have all of the ingredients needed for this easy chocolate sheet cake recipe.
  • Ideal for large crowds: This Texas chocolate sheet cake is great for serving to large crowd such as birthday parties or family gatherings.

Ingredients Needed

Classic sheet cake recipes are made with pantry-staple ingredients and decadent chocolate flavor! Here’s everything you need to get started:

All of the ingredients for chocolate sheet cake in bowls on a countertop.

Cake Ingredients

  • Flour: All-purpose flour is used in most baked treats. You could use a gluten free flour, like Bob’s Red Mill Gluten Free 1:1 Baking Flour, if desired.
  • Cocoa powder (or baking cocoa): Standard unsweetened cocoa powder is preferred.
  • Baking powder and baking soda: Always check the expiration date on the packaging of these ingredients to ensure a good rise in the cake.
  • Kosher salt: You only need a pinch to intensify the flavors of this cake.
  • Granulated sugar: You can use light brown sugar in a pinch, but the flavor will be richer and deeper than granulated sugar.
  • Butter: Cakes are best made with unsalted butter. Melt the butter before adding it to the rest of the ingredients. You can also use vegetable oil or coconut oil instead of butter.
  • Milk: Whole milk is best for the flavor and texture of the cake. Almond milk or dairy-free milk can be used instead.
  • Eggs: Bring the eggs to room temperature.
  • Sparkling water: I use sparkling water in chocolate cake to create a light and fluffy cake. Seriously, if you never tried sparkling water in cake, you should! Regular water is perfectly fine too.

Chocolate Buttercream Frosting:

  • Butter: Use unsalted butter.
  • Powdered Sugar: Make sure to sift the powdered sugar for the right consistency.
  • Cocoa Powder: Use unsweetened cocoa powder.
  • Milk: Whole milk or 2% milk is preferred.
  • Vanilla: Use high quality vanilla extract for the best flavor.
  • Chocolate Sprinkles: You can omit the chocolate sprinkles or add colored sprinkles, chocolate shavings, chopped nuts or maraschino cherries to the top of this homemade chocolate cake.

Equipment Needed

You’ll need a 9×13-inch sheet can pan, parchment paper, a large bowl, whisk and a bowl of a stand mixer.

How to Make Moist Chocolate Cake

This chocolate cake is incredibly easy to make, requiring just a few simple steps to guarantee your baking success!

Mixing together the ingredients for the chocolate cake in a bowl before pouring into the prepared cake pan.
  1. Prepare the oven: Preheat the oven to 350 degrees F and line the cake pan with parchment paper.
  2. Make the cake batter: Combine the dry ingredients in a large bowl and then add the wet ingredients until full incorporated.
  3. Bake the cake: Pour the cake batter into the cake pan and spread evenly. Bake the cake for 28 to 32 minutes or until a toothpick inserted into the center of the cake comes out clean. Place the cake on a wire rack to cool while preparing the frosting.
The chocolate frosting sits in a bowl next to the frosting on the cake.
  1. Make the frosting: Beat the butter in a bowl of a stand mixer until fluffy and pale (about 3 minutes). Then add the powdered sugar, cocoa powder and salt on medium-low speed until fully combined. Add the milk and vanilla extract until just combined. Make sure to scrape the sides of the bowl as you go along.
  2. Frost and garnish: Spread the chocolate frosting evenly over the moist cake and garnish with chocolate sprinkles to serve.
The chocolate cake sitting on a white piece of parchment paper. Chocolate sprinkles are sprinkled on top.

Recipe Tips

  • Make ahead: This delicious cake can be made a day in advance and covered with plastic wrap or aluminum foil to be enjoyed later.
  • Temperature: Make sure that the cake has time to cool before spreading the frosting over the cake, otherwise the frosting will melt into the cake.
  • Storage: Store leftover chocolate cake in an airtight container at room temperature for 3 days or in the fridge for up to a week. You can also freeze this chocolate cake for up to 3 months, but I recommend freezing the cake unfrosted and adding the fresh frosting just before serving.
  • Doneness: Since all ovens differ, it’s best to check on your cake after 28 minutes of baking. Insert a knife or toothpick into the center of the cake. It should come out clean for the cake to be done. If wet batter clings to the knife, return the cake to the oven and bake for another 5 to 10 minutes.

Serving Suggestions

A slice of this chocolate sheet cake is delicious on its own, but you could also pair it with some of these tasty options:

Ice cream: Serve with a scoop of vanilla ice cream alongside this scrumptious chocolate cake recipe.

Sweet condiments: You could also serve this chocolate sheet pan cake with whipped cream, custard, caramel sauce or chocolate sauce.

Other sides: Serve this decadent cake with a refreshing berry fruit salad.

Beverages: This chocolate cake is the perfect treat or dessert to pair with Homemade Hot Chocolate, Mocha Latte or Peanut Butter Banana Smoothie.

Two pieces of chocolate sheet can sit on two plates with a small fork off to the side.

Variations

  • Add-ins: Stir in a handful of chocolate chips or larger chocolate chunks into the cake batter for gooey pockets of chocolate throughout the cake.
  • Gluten-free: You can substitute the flour with a gluten free 1:1 all purpose flour, such as Bob’s Red Mill. I don’t recommend almond flour or coconut flour for this cake as it will change the amount of liquid needed and that can be tricky.
  • Cake pans: You could use round pans instead of a regular sheet cake pan. Keep in mind that different shaped pans will require different baking times. For instance, an 8-inch round pan requires 30-35 minutes of baking while a 9-inch round pan requires 25-30 minutes.
  • Toppings: Top this chocolate cake with colored sprinkles, mini chocolate chips, chocolate shavings, chopped nuts or fresh fruit like sliced strawberries or whole raspberries.

Did you try this Chocolate Sheet Cake? Leave a recipe rating and review below.

A close up photo of a slice of chocolate sheet cake on a small plate for serving.

Easy Chocolate Sheet Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
A rich decadent chocolate sheet cake made with pantry staple ingredients!
5 from 3 votes

Ingredients 

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder, (baking cocoa)
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsalted butter, melted (or vegetable oil)
  • 1 cup milk
  • 2 large eggs, lightly beaten
  • 1 cup sparkling water

For the Chocolate Buttercream Frosting:

  • 1 cup unsalted butter, room temperature
  • 2 cups powdered sugar, sifted
  • 1/2 cup cocoa powder, sifted
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract
  • 1-2 tablespoons milk
  • Chocolate sprinkles, for garnish

Instructions

  • Preheat the oven to 350 degrees F. Line a 9×13 baking pan with parchment paper and set aside.
  • In a large bowl, whisk together flour, cocoa, baking soda, baking powder, salt and sugar.
  • Add the melted butter, milk, eggs and water. Mix until the wet ingredients are fully incorporated into the dry ingredients.
  • Transfer the batter to the pan and spread evenly. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with little to no crumbs. Cool completely on a wire rack before frosting.
  • In the bowl of a stand mixer, beat the butter on medium speed until pale and fluffy, about 3 minutes. Add powdered sugar, cocoa and salt and mix on medium-low speed until well combined. Add vanilla and milk, mixing just until combined, scraping down the bowl as necessary.
  • Transfer the frosting to the cooled cake and spread in an even layer over the top. Garnish with chocolate sprinkles and serve.

Notes

Storage: Store leftover cake in a sealed container at room temperature for up to 3 days. If you want to freeze, I recommend freezing the cake without the frosting. Let the cake cool before freezing in a freezer safe bag or container for up to 2 months. Thaw and frosting with fresh frosting before serving.
Substitutions: You can substitute gluten free 1:1 all purpose flour, if desired. 
 

Nutrition

Calories: 500kcal, Carbohydrates: 67g, Protein: 6g, Fat: 26g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 95mg, Sodium: 361mg, Potassium: 245mg, Fiber: 4g, Sugar: 46g, Vitamin A: 789IU, Calcium: 69mg, Iron: 2mg
Course: Dessert
Cuisine: American
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

5 comments on “Easy Chocolate Sheet Cake”

  1. Thanks so much for your reply,lol will let you know how it turns out. I’m sure it will be great. Thanks dc

  2. I like doing layer cakes,sure this could be done. Probably 3 layers.Have you tried layers?

    • Hi Debra! I haven’t made this cake as a layer cake but I’m sure it would work great. Depending on the size of the cake, you could probably do 3 layers with 2 batches. If you try it with this recipe, let us know how it turns out. Enjoy!

  3. The cake was SO moist! And the frosting was just sweet enough. I seriously am in love with this recipe. Printed, pinned, and bookmarked!

  4. I love how quick and easy this is! And I had all the ingredients on hand. Thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.