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
Servings 18 slices
Ingredients
Chocolate Sheet Cake
- 1 ¾ cup all-purpose flour
- ¾ cup cocoa powder , plus more for greasing the pan
- 1 tsp baking soda
- ¼ tsp salt
- ⅔ cup vegetable oil
- 1 ¾ cup white sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup milk , 1%, 2%, whole or buttermilk
Chocolate Frosting
- ¾ cup unsalted butter
- 3-4 cups powdered sugar
- ½ 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 ½ 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 ½ 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.