Chocolate sheet cake is moist, fudgy & such an easy recipe.
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Chocolate Sheet Cake

This chocolate sheet cake is an easy recipe made with everyday ingredients that you already have in your pantry. It's moist and fudgy with a delicious chocolate flavor and topped with chocolate frosting
Course Dessert
Cuisine American
Keyword 9x13, Chocolate Sheet Cake, from scratch
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 18 slices
Author Fiona Dowling

Ingredients

Chocolate Sheet Cake

  • 1 3/4 cup all-purpose flour
  • 3/4 cup cocoa powder , plus more for greasing the pan
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup vegetable oil
  • 1 3/4 cup white sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk , 1%, 2%, whole or buttermilk

Chocolate Frosting

  • 3/4 cup unsalted butter
  • 3-4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 4-6 tbsp milk

Instructions

Chocolate Sheet Cake

  • Preheat the oven to 350F degrees. 
  • Grease a 9x13 inch pan and sprinkle with cocoa powder.
  • In a large bowl whisk together the flour, cocoa powder, baking soda and salt. 
  • Beat together the oil, sugar, vanilla and eggs in a separate bowl. Then beat in the milk. 
  • Carefully beat the dry ingredients into the wet ingredients about 1/2 at a time.
  • Pour the batter into the prepared pan, and bake for 28-32 minutes, or until an inserted toothpick comes out clean. 

Chocolate Frosting

  • Beat the butter until well softened. 
  • Whisk together 3 cups powdered sugar and the cocoa powder. 
  • Beat the cocoa powder & powdered sugar mixture into the butter about 1 cup at at time, alternating with 1 tablespoon of milk.
  • Beat in the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency is reached. 
  • Frost the cooled chocolate cake. 

Notes

*You can make your own buttermilk by adding 1 tablespoon of vinegar to 1 cup milk. Let sit for 5 minutes to sour before using. 
Store leftovers in an airtight container at room temperature for 3 days.
Unfrosted cake can be wrapped tightly and frozen. Thaw in the fridge overnight. 
Different Pan Sizes:
For two 8-inch round pans, bake 30-35 minutes.
For two 9-inch round pans, bake 25-30 minutes.
For cupcakes, try this recipe instead