The Best Chocolate Sheet Cake
Introduction
If you’re in search of a rich, moist, and utterly delicious chocolate cake that feeds a crowd without the hassle of layering or intricate frosting, look no further than this Best Chocolate Sheet Cake. Perfect for birthdays, potlucks, family dinners, or just because it’s Tuesday, this cake is a classic crowd-pleaser. It’s easy to make, incredibly fudgy, and topped with a silky chocolate icing that soaks into the warm cake for extra flavor. Whether you’re a beginner baker or a seasoned pro, this recipe will quickly become your go-to dessert.
The History
Sheet cakes have long been a staple in American baking, especially during the mid-20th century when they became popular for their simplicity and practicality. Baked in a single layer in a large rectangular pan, sheet cakes were ideal for large gatherings and church suppers. The chocolate version gained popularity thanks to its deep cocoa flavor and ease of preparation. Often passed down through generations, these cakes are beloved for their comforting taste and nostalgic appeal.
Ingredients Breakdown
- All-purpose flour: Provides structure to the cake.
- Cocoa powder: Adds deep chocolate flavor.
- Baking soda: Helps the cake rise and gives it a light texture.
- Salt: Enhances all the other flavors in the cake.
- Granulated sugar: Sweetens the cake and helps keep it moist.
- Eggs: Bind the ingredients together and add richness.
- Milk: Keeps the batter moist and tender.
- Vegetable oil: Keeps the cake soft and moist (no butter needed).
- Vanilla extract: Boosts the overall flavor profile.
- Boiling water: Brings out the richness of the cocoa and keeps the cake ultra-moist.
- Frosting ingredients: Butter, cocoa powder, powdered sugar, milk, and vanilla create a smooth, decadent topping.
Step-by-Step Recipe
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
- Add sugar, eggs, milk, oil, and vanilla extract. Beat on medium speed until well combined.
- Gradually stir in boiling water. The batter will be thin – that’s okay!
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting by beating butter, cocoa powder, and a pinch of salt until creamy. Gradually add powdered sugar and milk, alternating between the two, then mix in vanilla extract.
- Once the cake is done and still warm from the oven, spread the frosting evenly over the top.
- Let the cake cool completely before slicing into squares and serving.
Tips
- Don’t skip the boiling water step—it enhances the depth of the chocolate flavor and creates a more tender crumb.
- Make sure your eggs are at room temperature for smoother blending.
- Frost the cake while it’s still warm so the icing melts slightly into the surface for a richer texture.
- Use a hand mixer or stand mixer for best results when combining the batter and frosting.
- Store leftovers in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Variations and Customizations
- Chocolate-Vanilla Swirl: Reserve some plain batter and swirl with chocolate batter before baking.
- Layered Sheet Cake: Frost the top and add sprinkles, chopped nuts, or crushed cookies for texture and color.
- Spiced Chocolate Sheet Cake: Add a teaspoon of cinnamon or espresso powder to enhance the chocolate flavor.
- Gluten-free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Double Chocolate: Fold in semi-sweet chocolate chips into the batter for extra gooeyness.
Health Considerations and Nutritional Value
This chocolate sheet cake is indulgent and meant to be enjoyed as a treat. While it contains simple pantry ingredients, it is relatively high in sugar and fat. Here’s a rough nutritional breakdown per slice (based on 12 servings):
- Calories: ~300–350
- Total Fat: ~12–15g
- Saturated Fat: ~4–5g
- Carbohydrates: ~50–55g
- Sugar: ~35–40g
- Protein: ~3–4g
- Fiber: ~1g
To lighten the cake slightly, consider substituting part of the sugar with brown sugar or using applesauce in place of some of the oil. However, keep in mind that substitutions may affect the texture and moisture level of the cake.
Ingredients
For the cake:
- 1 and 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 2 cups powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
- In a large mixing bowl, sift together flour, cocoa powder, baking soda, and salt.
- Add sugar, eggs, milk, oil, and vanilla. Mix on medium speed until smooth and well combined.
- Slowly stir in boiling water. Batter will be thin—this is normal.
- Pour batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- While cake bakes, prepare the frosting: beat butter, cocoa, and salt until creamy. Gradually mix in powdered sugar and milk alternately, finishing with vanilla extract.
- As soon as the cake comes out of the oven, spread the warm frosting over the top.
- Allow the cake to cool completely before slicing into squares.
FAQ
Can I make this cake ahead of time?
Yes! This cake can be made a day in advance and stored covered at room temperature.
Can I freeze this chocolate sheet cake?
Absolutely. Wrap cooled slices tightly in plastic wrap and foil, then freeze for up to 2 months.
What if I don’t have buttermilk?
No worries! You can substitute regular milk with a splash of vinegar or lemon juice to create a quick sour milk alternative.
Why is my cake dry?
Overbaking or not using enough oil/milk can cause dryness. Be careful not to overmix the batter and check the cake a few minutes before the timer ends.
Can I use dark chocolate in the frosting?