Easy & Moist Chocolate Sheet Cake

4.9 from 10 reviews

This incredible chocolate cake recipe 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.


Chocolate cake

Chocolate buttercream


  1. Preheat oven to 350F and grease a 9×13″ baking pan with non-stick baking spray.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
  3. In a medium bowl, whisk together the milk, vegetable oil, vanilla and eggs.
  4. Add the wet ingredients to the dry ingredients and mix until combined with a rubber spatula.
  5. Add in the hot water and whisk until smooth.
  6. 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.
  7. Let cool completely before frosting.

To prepare the buttercream:

  1. 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.
  2. Mix in the cocoa powder and vanilla until smooth. Add more milk/cream if necessary for a spreadable consistency.


For two 8″ round pans, bake for 30–35 minutes.
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.

Leftovers can be stored tightly covered or placed in an airtight container for up to 3 days at room temperature or for up to a week in the fridge.

Unfrosted cake can be stored in the freezer for up to a month. Once the cake is completely cooled, tightly cover in a double layer of saran wrap and a layer of foil. Date and place in freezer. 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.

Keywords: chocolate sheet cake, easy chocolate cake, chocolate buttercream frosting