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

A rich decadent chocolate sheet cake made with pantry staple ingredients!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 500kcal
Author Katie G.

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 9x13 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