My baking addiction started years ago, and the Chocolate Sheet Cake Recipe became one of my favorite desserts to master.
Chocolate Sheet Cake Recipe is a soft, rich cake baked flat and topped generously using chocolate buttercream.
I once saw this Chocolate Sheet Cake Recipe being made on a southern cooking program, and that moment sparked my inspiration.
I took the traditional version and slowly turned it into my own style through trial, taste, and texture. This version holds deep flavor and nostalgia from my kitchen.
I’ll now walk through every detail of how I make this Chocolate Sheet Cake Recipe from scratch using real, tested steps.
About This Chocolate Sheet Cake Recipe
This Chocolate Sheet Cake recipe is a classic dessert known for its rich, moist texture and smooth chocolate buttercream frosting.
Made with simple pantry ingredients like cocoa powder, buttermilk, and vegetable oil, it delivers deep chocolate flavor without any fuss.
The hot water or coffee added to the batter enhances the chocolate intensity, making each bite satisfying. Perfect for family gatherings or casual treats, this cake is easy to prepare and bakes quickly in a single layer.
The luscious buttercream frosting adds a creamy finish, making this recipe a favorite for all chocolate lovers.
Details Of Chocolate Sheet Cake Recipe
To make this chocolate sheet cake recipe turn out perfectly, I’ll guide you step-by-step through the entire process. Clear instructions and helpful tips make baking easy, even if you’re new to it.
I’ll also share the kitchen tools that help me, but don’t worry if you don’t have everything just use what you have, and you’ll enjoy a delicious cake!
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Course: Dessert
Cuisine: American
Serving Size: 16 servings (depending on portion size)
What You’ll Need For Chocolate Sheet Cake Recipe?
Kitchen Utensils Needed
- 9×13-inch baking pan
- Mixing bowls (one large, one medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Offset spatula or butter knife
- Sifter (optional, for cocoa and sugar)
Ingredients
For the Chocolate Sheet Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- ¼ cup (25g) cocoa powder (heaping)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) buttermilk (or substitute: 1 cup milk + 1 tbsp vinegar or lemon juice)
- 1 tsp vanilla extract
- 1 cup (240ml) hot water or hot coffee (coffee enhances the chocolate flavor)
For the Chocolate Buttercream:
- 1½ cups (339g) unsalted butter, at room temperature
- ¾ cup (68g) cocoa powder (heaping)
- 4 tbsp whole milk, room temperature
- 4 cups (480g) powdered sugar
- 1 tbsp pure vanilla extract
- Pinch of salt, to taste
How To Make Chocolate Sheet Cake Recipe
1. Preheat Your Oven:
Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure everything is evenly combined and there are no lumps of cocoa.
3. Add the Wet Ingredients (Except Hot Liquid):
Add the vegetable oil, eggs, buttermilk (or the milk + vinegar substitute), and vanilla extract to the dry ingredients. Mix until everything is just combined. Don’t overmix.
4. Pour in the Hot Water or Coffee:
Slowly stir in the hot water or hot coffee. The batter will be thin, but that’s exactly what you want for a moist cake. Stir gently until smooth.
5. Bake the Cake:
Pour the batter into the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Once baked, place on a wire rack and let the cake cool completely in the pan.
6. Prepare the Chocolate Buttercream:
In a large bowl, beat the softened butter on medium-high speed for 2–3 minutes until creamy and pale. Sift in the cocoa powder and powdered sugar, add the milk, vanilla, and a pinch of salt.
7. Whip the Frosting Until Fluffy:
Beat everything together on low speed to avoid sugar clouds, then switch to high speed and whip for 2–3 minutes until the frosting is light, fluffy, and smooth. Adjust consistency with more milk if too thick, or more powdered sugar if too loose.
8. Frost the Cake:
Once the cake has cooled completely, spread the chocolate buttercream evenly over the top using a spatula or butter knife. Get the edges clean and smooth it out to your preference.
9. Serve or Store:
Slice into squares and serve. If not serving immediately, cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temp before serving for best texture.
Special Note
If you want to add a touch of flair, consider incorporating a swirl of caramel sauce or a sprinkle of sea salt on top of the frosting.
For a festive twist, you can use colored sprinkles or edible glitter to decorate the cake. This chocolate sheet cake also pairs wonderfully with a scoop of vanilla ice cream, making it a perfect dessert for a casual family dinner or a lively party.
Nutritional Amount Chocolate Sheet Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 350 |
| Total Fat | 20g |
| Saturated Fat | 12g |
| Cholesterol | 70mg |
| Sodium | 270mg |
| Total Carbohydrates | 40g |
| Sugars | 30g |
| Protein | 4g |
Why My Recipe Works
This chocolate sheet cake recipe works because every ingredient and step is carefully balanced for flavor, texture, and simplicity.
The use of oil instead of butter keeps the cake incredibly moist, even days after baking. Buttermilk reacts perfectly with baking soda, giving the cake a tender crumb and light rise.
Adding hot coffee or water intensifies the chocolate flavor, making it deep and rich without overpowering sweetness. The chocolate buttercream is whipped for a smooth, creamy finish that spreads easily.
Each step has been tested and refined from real baking experience, making this recipe reliable, rich, and satisfying every time.
Pro Tips For This Recipe
1. Sift Dry Ingredients: Sift the flour, cocoa powder, baking powder, and baking soda together to ensure they are well-mixed and to avoid lumps in the batter, leading to a smoother texture.
2. Use Room Temperature Ingredients: Bring eggs, buttermilk, and butter to room temperature before mixing. This helps them blend more evenly into the batter, contributing to a consistent crumb and texture.
3. Stir in Boiling Water Carefully: When adding boiling water to the batter, do so slowly and mix gently. This step helps to bloom the cocoa powder, intensifying the chocolate flavor and creating a smoother batter.
4. Cool Completely Before Frosting: Allow the cake to cool completely in the pan on a wire rack before frosting. This prevents the frosting from melting and ensures a clean application.
5. Adjust Frosting Consistency: If your frosting is too thick, gradually add a little more heavy cream until it reaches the desired spreadability. Conversely, if it’s too thin, add a bit more powdered sugar to thicken it.
Our Favorite Ways To Serve It Up
This Chocolate Sheet Cake Recipe always finds a way to shine at the table, whether shared casually or dressed up for something special.
One of our go-to ways is slicing it into neat squares and serving it chilled straight from the fridge frosting firm, flavors rich.
For a softer bite, we let it sit at room temperature and pair it alongside a cold glass of milk or a hot cup of coffee.
Sometimes we add a scoop of vanilla ice cream or drizzle warm ganache over the top for extra indulgence. Fresh berries on the side also give it a bright, sweet contrast.
How To Store Chocolate Sheet Cake Recipe
To store Chocolate Sheet Cake Recipe, first ensure it is completely cooled before covering it to prevent condensation and sogginess.
For short-term storage, cover the cake with plastic wrap or aluminum foil and keep it at room temperature for up to 3 days.
For longer storage, refrigerate the cake by wrapping it tightly in plastic wrap or placing it in an airtight container; it will stay fresh for up to a week.
Can I Keep Freeze?
Yes, you can freeze this chocolate sheet cake. To do so, first make sure the cake has completely cooled. For best results, freeze the cake without frosting.
Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. The unfrosted cake can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator or at room temperature for a few hours.
Once thawed, frost the cake with the chocolate buttercream before serving. Freezing the frosting is not recommended, as it can change the texture and consistency.
Conclusion
This chocolate sheet cake recipe is an amazing treat and full of delicious ideas to make your baking extra special. From the moist, rich cake to the smooth chocolate buttercream, every bite brings comfort and joy.
I’m sure you’re inspired to make it yourself, and once you do, you’ll taste just how incredible it truly is. Don’t forget to try the different serving ideas to make it your own.
I can’t wait to hear how delicious it turns out when you bake it!
More Delicious Chocolate Cake Recipes
The Best Triple Chocolate Mousse Cake
Delicious Molten Chocolate Muffins
Easy Chocolate Loaf Cake Recipe
The Best Chocolate Orange Cake Recipe
Rice Cakes Dipped in Chocolate – Easy Treat
Chocolate Sheet Cake Recipe
Equipment
- 9×13 inch baking pan
- Mixing bowls (one large, one medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
- Offset spatula or butter knife
- Sifter (optional, for cocoa and sugar)
Ingredients
For the Chocolate Sheet Cake:
- 2 cups 250g all-purpose flour
- 2 cups 400g granulated sugar
- ¼ cup 25g cocoa powder (heaping)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup 240ml vegetable oil
- 2 large eggs
- 1 cup 240ml buttermilk (or substitute: 1 cup milk + 1 tbsp vinegar or lemon juice)
- 1 tsp vanilla extract
- 1 cup 240ml hot water or hot coffee (coffee enhances the chocolate flavor)
For the Chocolate Buttercream:
- 1½ cups 339g unsalted butter, at room temperature
- ¾ cup 68g cocoa powder (heaping)
- 4 tbsp whole milk room temperature
- 4 cups 480g powdered sugar
- 1 tbsp pure vanilla extract
- Pinch of salt to taste
Instructions
Preheat Your Oven:
- Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure everything is evenly combined and there are no lumps of cocoa.
Add the Wet Ingredients (Except Hot Liquid):
- Add the vegetable oil, eggs, buttermilk (or the milk + vinegar substitute), and vanilla extract to the dry ingredients. Mix until everything is just combined. Don’t overmix.
Pour in the Hot Water or Coffee:
- Slowly stir in the hot water or hot coffee. The batter will be thin, but that’s exactly what you want for a moist cake. Stir gently until smooth.
Bake the Cake:
- Pour the batter into the prepared pan. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Once baked, place on a wire rack and let the cake cool completely in the pan.
Prepare the Chocolate Buttercream:
- In a large bowl, beat the softened butter on medium-high speed for 2–3 minutes until creamy and pale. Sift in the cocoa powder and powdered sugar, add the milk, vanilla, and a pinch of salt.
Whip the Frosting Until Fluffy:
- Beat everything together on low speed to avoid sugar clouds, then switch to high speed and whip for 2–3 minutes until the frosting is light, fluffy, and smooth. Adjust consistency with more milk if too thick, or more powdered sugar if too loose.
Frost the Cake:
- Once the cake has cooled completely, spread the chocolate buttercream evenly over the top using a spatula or butter knife. Get the edges clean and smooth it out to your preference.
Serve or Store:
- Slice into squares and serve. If not serving immediately, cover and store at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring to room temp before serving for best texture.