A chocolate sheet cake recipe is a best delicious dessert that combines the rich, indulgent flavors of chocolate with the convenience of a sheet pan, making it perfect for feeding a crowd.
This versatile cake is known for its moist crumb and deep chocolate flavor, achieved through a combination of cocoa powder and melted chocolate.
It’s a staple for celebrations, family gatherings, and casual get-togethers. The beauty of a chocolate sheet cake lies not only in its taste but also in its simplicity—easy to prepare and even easier to share.
This recipe includes a luscious chocolate frosting that complements the cake’s rich flavor, making every bite a decadent experience.
A chocolate lover or simply in need of a reliable dessert for a large group, this chocolate sheet cake recipe is sure to impress with its moist texture and intense chocolate goodness.
Details Of Chocolate Sheet Cake Recipe
Preparation Time: 20 minutes
Cooking Time: 30-35 minutes
Course: Dessert
Cuisine: American
Serving Size: 24 servings (depending on portion size)
What You’ll Need For Chocolate Sheet Cake Recipe?
Equipment
- 18×13-inch sheet pan (jelly roll pan)
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Offset spatula (for frosting)
- Parchment paper (optional)
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated 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 buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
How To Make Chocolate Sheet Cake Recipe
1. Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour the sheet pan, or line it with parchment paper for easier removal.
2. In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk the eggs until well beaten. Add the buttermilk, vegetable oil, and vanilla extract, and mix until combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
5. Stir in the boiling water until the batter is smooth. The batter will be thin, but this is expected.
6. Pour the batter into the prepared sheet pan and spread it evenly with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
2. Prepare the Frosting:
8. In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
9. Gradually add the powdered sugar and cocoa powder, beating on low speed until incorporated.
10. Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy, about 2-3 minutes.
11. If the frosting is too thick, add a bit more cream. If too thin, add a bit more powdered sugar.
3. Frost the Cake:
12. Once the cake has completely cooled, spread the chocolate frosting evenly over the top using an offset spatula.
13. If desired, you can decorate with chocolate shavings, sprinkles, or additional chocolate chips.
4. Serve:
14. Cut the cake into squares or rectangles and serve. Enjoy the rich, moist texture and delicious chocolate flavor!
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 |
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.
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.
Conclusion
A chocolate sheet cake is a true crowd-pleaser that brings together the richness of chocolate with the practicality of a sheet pan.
Its moist, tender crumb and decadent chocolate flavor make it an ideal choice for any gathering, whether it’s a birthday party, a family reunion, or a simple get-together with friends.
The ease of preparation and the ability to feed a large number of people without much fuss are just added bonuses.
With its luscious chocolate frosting and the option for creative decorations, this cake not only tastes incredible but also looks impressive.
Once you serve this chocolate sheet cake, you’ll be met with delighted smiles and empty plates, proving that a classic dessert done right can be the highlight of any occasion.Top of FormBottom of Form
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Chocolate Sheet Cake Recipe
Equipment
- 18×13-inch sheet pan (jelly roll pan)
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Offset spatula (for frosting)
- Parchment paper (optional)
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 1 1/2 cups granulated 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 buttermilk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Frosting:
- 1 cup unsalted butter softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- A pinch of salt
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour the sheet pan, or line it with parchment paper for easier removal.
- In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs until well beaten. Add the buttermilk, vegetable oil, and vanilla extract, and mix until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Stir in the boiling water until the batter is smooth. The batter will be thin, but this is expected.
- Pour the batter into the prepared sheet pan and spread it evenly with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
- Prepare the Frosting:
- In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
- Gradually add the powdered sugar and cocoa powder, beating on low speed until incorporated.
- Add the heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting is light and fluffy, about 2-3 minutes.
- If the frosting is too thick, add a bit more cream. If too thin, add a bit more powdered sugar.
Frost the Cake:
- Once the cake has completely cooled, spread the chocolate frosting evenly over the top using an offset spatula.
- If desired, you can decorate with chocolate shavings, sprinkles, or additional chocolate chips.
Serve:
- Cut the cake into squares or rectangles and serve. Enjoy the rich, moist texture and delicious chocolate flavor!