Easy & Moist Chocolate Sheet Cake (video)
This incredible chocolate sheet cake is just as easy to make as a boxed cake mix. It’s crazy moist and super delicious. The luscious chocolate frosting is silky-smooth and creamy. It’s the ultimate chocolate lover’s dream!
Why this recipe is so great:
- Super easy to make – All you have to do is toss together your dry ingredient, then mix in your wet ingredients, and you’ve got this thin luscious cake batter just like a cake mix (but without all the preservatives!)
- Very adaptable – You can use this recipe to make chocolate cupcakes, a layer cake, or even a bundt cake. A quarter sheet cake is my go-to because it’s so easy. All you have to do is pour the whole batter into one baking pan and then slather some frosting on it. There’s no need to evenly divide the batter or get fancy with piping the frosting and it feeds a crowd which is great for the holiday season coming up.
- Simple to serve – Because you can easily cut them into any size piece of cake you want. They’re great for kid parties, office parties, potlucks, or any occasion where there are lots of guests and you want an uncomplicated yet delicious dessert to serve.
- Here are some reviews:
“This recipe is so easy and taste amazing!!!! So moist! Probably one of the best sheet cakes I’ve ever had! Definitely a crowd pleaser!!” – Hollie
“I made this cake last weekend – it is everything you say AND MORE! I will definitely be making it again. Thank you!” – Gina
How to make chocolate sheet cake:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by tossing together all your dry ingredients in a large bowl (a.k.a. cake mix).
- In a separate bowl, whisk together your wet ingredients.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula until combined.
- Whisk in one cup of hot water.
- Pour the batter into a greased baking pan and bake for 30 minutes at 350F.
- For the frosting: you start by beating the butter for about a minute until light and creamy.
- Mix in the powdered sugar and milk/cream.
- Lastly, mix in the unsweetened cocoa powder and vanilla until smooth.
FAQ:
How do you store chocolate sheet cake?
Tightly cover or place in an airtight container for up to 3 days at room temperature or for up to a week in the fridge.
Can you freeze chocolate sheet cake?
Yes, but it’s best to freeze the cake unfrosted. Once the cake is completely cooled, tightly cover in a double layer of saran wrap and a layer of foil. Date and freeze for up to 1 month. When preparing to serve, thaw the cake at room temperature for about 4 hours or overnight in the fridge, and prepare the frosting as instructed.
What is the purpose of the hot water?
The hot water is added at the very end because the flour is effectively coated with fat (the oil and eggs), thereby reducing the amount of gluten that can form (flour + liquid). The reason the water is hot is because hot liquid helps bloom the cocoa powder, creating a deeper, more rich chocolate flavor. (source: Reddit)
You might also like:
- German Chocolate Cake
- Chocolate Fudge Cake
- Homemade Black Forest Cake
- Chocolate Lava Cakes
- Chocolate Whoopie Pies
Did you make this recipe? Please kindly leave a comment with your star rating below.
Easy & Moist Chocolate Sheet Cake
Ingredients
Chocolate cake
- 1 3/4 cups (228g) all purpose flour
- 2 cups (400g) granulated sugar
- 3/4 cup (85g) natural unsweetened cocoa powder, sifted
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
Chocolate buttercream
- 1 cup (227g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 4-6 Tbsp milk or cream
- 1/2 cup (57g) natural unsweetened cocoa powder , sifted
- 1 tsp vanilla extract
- sprinkles, optional
Instructions
- Preheat oven to 350F and grease a 9x13" baking pan with non-stick baking spray or butter.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.1 3/4 cups (228g) all purpose flour, 2 cups (400g) granulated sugar, 3/4 cup (85g) natural unsweetened cocoa powder, 2 1/4 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt
- In a medium bowl, whisk together the milk, vegetable oil, vanilla and eggs.1 cup (240ml) milk, 1/2 cup (120ml) vegetable oil, 1 1/2 tsp vanilla extract, 2 large eggs
- Add the wet ingredients to the dry ingredients and mix until combined with a rubber spatula.
- Add in the hot water and whisk until smooth.1 cup (240ml) hot water
- Pour into the prepared baking pan and bake for 30-32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let cool completely before frosting.
To prepare the buttercream:
- Using a handheld or stand mixer, beat the butter for 1 minute until creamy. Mix in 1 cup of powder sugar and with 1 tbsp of milk/cream at a time, mixing well in between.1 cup (227g) unsalted butter, 4 cups (500g) powdered sugar, 4-6 Tbsp milk or cream
- Mix in the cocoa powder and vanilla until smooth. Add more milk/cream if necessary for a spreadable consistency.1/2 cup (57g) natural unsweetened cocoa powder, 1 tsp vanilla extract
Notes
For two 9" round pans, bake for 25–30 minutes.
For cupcakes (makes 24), bake for 15-20 minutes.
For a bundt pan, bake for 40-45 minutes.
Recipe adapted from Life, Love & Sugar
I was looking for something to make for a friend who was coming over for coffee so I chose this! Turns out that I have been looking for this recipe for years!
My mom used to make this when we were kids and I remember my friend and I decided to surprise my mom and make it while she was at work. Problem was that it was runny so we assumed that we had messed something up so our solution (I think we were 10) was to keep adding flour until it looked like a boxed cake mix. BIG mistake! It was rock hard and my mom was mad for wasting ingredients!
My friend walked in my house and said “that smells like the cake we used to make”.
I love this cake (I have a major sweet tooth!) and I make it for many occasions!! Thanks for bringing back a piece of my childhood!
Wow so perfect! I cut black peaches up and layered them on top, it was superb! Such a light yet rich cake.
Thank you and great idea topping it with some lovely fruit!
Hi, I was wondering if I could use buttermilk?
Yes, of course! Enjoy the cake and let me know if you have any other questions:)
Recipe sounds delicious! Can I make it in a 15 X 10 pan?
Yes, you can but keep in mind the cake will be slightly thinner because of the size of the pan.
I made this recipe and i have to say it was easy to follow and do. Absolutely beautiful, gorgeous, delicious cake! My family loved it! I’m so happy and pleased. Definitely will be making again and again and again!
Thank you for your kind words, Ellen! So glad you and your family enjoyed the chocolate sheet cake:)
Oh my goodness, this is simply delicious. I used hot coffee instead of the water and also soy milk. I baked about 5 cups of the batter in an 11 x 7 inch pan and also got 4 cupcakes out of it. I just tasted one of the cupcakes before frosting and it is by far the best chocolate cake I’ve ever had. Can’t wait to frost the cake later and taste it with the frosting. Needless to say, I’m saving this recipe.
I’ve tried this and definitely moist and delicious cake.
Although this time, I need this for a bigger crowd. Can you help me with the amount for 10×15 pan? Also the cooking time. Can I do a 2-layer cake without deflating the cake?
Thank you! For a similar thickness cake, I would multiply the ingredients by 1.25 for a 10×15″ pan. You could multiply it by 1.5 to make things simple but it would be thicker and take quite a bit longer to bake. The cake is stable enough for a layer cake. As for bake time, I’ve never made this recipe in a 10×15″ pan before. Best thing to do is to keep a close eye on it and check with a toothpick.
Hello, just wondering how well this cake holds its shape if cutting it into a shape for a themed cake or does it fall apart? Also, do you have any tips for transferring it from the pan to a cake board without falling apart? Many thanks 🙂
Hey Katie, can you tell me what kind of shape you are trying to make?
I made this for my mom’s boyfriends birthday and it’s the best cake he’s ever had! Definitely added to my roster of recipes. It was so easy and I already had all of the ingredients.
Truly one of my new favourite cake recipes. It came out so moist and perfectly spongy, it has a nice balance of sweetness and the frosting adds a nice sweet element. Thank you for this recipe
You’re very welcome and thank you for your kind words, Mae!
Delicious cake all around. Moist, flavourful and icing is killer.
Always the first to sell out at bake sales.
This is a keeper! Made it for a Marine Corps birthday cake and everyone loved it. Doubled the recipe for a big 18×13 cake and just needed about 7 more minutes to cook. Deeee-licious! Thanks so much!!!!!
You’re very welcome, Monette! So glad everyone loved it:)
Perfect sheet cake! Soft, most, and delicious!
LOVE it! My new go to chocolate cake recipe.
I add coffee instead of water and it makes the chocolate even better.
I am a new baker so I’m always trying something different. My friends and family love how moist it is.
Thank you!
You’re very welcome, Linda. I’m so happy you love the recipe and thank you for your kind words!
can this recipe be halved to fit into a 8 cm square bake pan
Yes it can:) Enjoy!
I absolutely love this recipe and this is the only one I use. The cake comes out so soft and moist and ridiculously delicious. I usually top it with chocolate ganache and my family always request it.
Thank you for sharing this awesome recipe!
You’re very welcome, Kay! I’m so happy to hear that you and your family love this cake. Enjoy!