Moist Chocolate Sheet Cake is easy to make from scratch with simple ingredients. It’s rich, chocolatey, and topped with a light and airy chocolate buttercream for the perfect complement. This single-layer cake will fit your busy schedule for a quick and easy weeknight treat.
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There’s something so nostalgic about biting into a slice of chocolate sheet cake topped with a chocolate buttercream frosting. It’s a classic cake that every baker likes to have on hand.
As a trained pastry chef, I love showing you how to make easy desserts that will also wow your guests. And this cake is exactly that! It’s made with cocoa powder both in the cake and frosting for a decadent treat that comes together quickly for a weeknight dessert.
If you enjoyed this recipe, you'll love my other easy and decadent chocolate desserts, from Fudge Cake to Chocolate Cupcakes and, of course, White Chocolate Chip Brownies.
Why You'll Love This Recipe
- Easy to prep ahead. A quick-to-make cake made with staple baking ingredients plus easy to prep ahead. You can bake and frost the cake just before serving or freeze for a last-minute dessert.
- Decadent. With a rich chocolate layer cake topped with chocolate buttercream, this is a chocolate lover’s dream come true.
- Incredibly versatile. You can serve this cake for any occasion, whether a family dinner or a special celebration. You can even make it into a 2-layer cake.
Everything You'll Need
Ingredients for the Sheet Cake
- All-purpose flour. Gives the right amount of tenderness to the cake (not too dense and not too cakey).
- Cocoa powder. Adds a rich, chocolatey flavor to the cake. Use natural unsweetened cocoa powder.
- Baking soda. This leavening agent contributes to the rise of the cake for a light and fluffy texture.
- Salt. Enhances the flavors in the cake and balances the sweetness.
- Butter. Use unsalted butter to control the amount of salt that goes into the batter. Make sure to soften the butter to room temperature.
- Granulated sugar. Sweetens the cake batter.
- Eggs. Adds richness and contributes to the rise of the cake. Bring to room temperature.
- Vanilla. Splurge on pure vanilla extract for the best flavor.
- Milk. Contributes to the cake’s moistness and tenderness. Use full-fat milk for the best flavor and texture.
Ingredients for the Frosting
- Butter. Adds a delicious flavor to the frosting. Allow your butter to sit at room temperature for 30 minutes to 1 hour. It should be malleable without being greasy or melted.
- Powdered sugar. Sweetens the frosting and creates a smooth and creamy consistency. Sift your sugar to remove any lumps.
- Cocoa powder. Sift the cocoa powder for a smooth buttercream (you can sift it with the powdered sugar).
- Vanilla. Adds a lovely flavor to the buttercream.
- Heavy cream. You’ll need cream to thin out the frosting for the perfect spreadable and pipeable consistency. Feel free to use any milk.
Natural Cocoa Powder Vs. Durch Process Cocoa Powder
When baking the perfect chocolate cake, the type of cocoa powder you select will impact the cake's flavor, texture, and overall quality. Here’s a look at the differences between natural and Dutch process cocoa powder.
- Natural Cocoa Powder. Cakes made with natural cocoa powder tend to be lighter and fluffier with a bolder flavor. The acidity in natural cocoa powder reacts with baking soda, contributing to the cake’s leavening and softer texture. Because we’re using baking soda in this recipe, use natural cocoa powder.
- Dutch Process Cocoa Powder. Cakes made with Dutch process cocoa powder have a denser texture and a more subtle chocolate flavor. The alkalizing process limits the reaction with the baking soda, so you will get less cake rise.
Helpful Equipment & Tools
- 9x13-inch cake pan. If using a dark metal coated pan, set the oven temperature to 325°F/177°C.
- Parchment paper. If you don’t have parchment paper, you can grease your pan with butter and lightly flour it.
- Digital kitchen scale or measuring cups. Using a scale will give you the most accurate measurements.
- Measuring spoons.
- Sieve. For sifting the dry ingredients.
- Medium bowl. For mixing the dry ingredients.
- Large bowl. A stand mixer bowl or a large mixing bowl will work.
- Handheld or stand mixer. Use the paddle attachment if using a stand mixer.
- Rubber spatula.
Step-By-Step Instructions
Before you begin: Bring all ingredients to room temperature and read the recipe from start to finish. Preheat the oven to 350°F/177°F and line a 9x13-inch baking pan with parchment paper.
Instructions for the Sheet Cake
Sift dry ingredients. Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
Beat butter and sugar. With a mixer, beat the butter and sugar until smooth and creamy.
Add eggs and vanilla. Mix into butter and sugar to combine, adding eggs one at a time.
Add remaining ingredients. Alternate adding the dry ingredients and milk and mix just until combined.
Bake. Pour the batter into the prepared baking pan and bake.
Instructions for the Chocolate Buttercream
Beat the butter. Use a mixer to beat until smooth and creamy.
Add sugar and cocoa powder. Mix the powdered sugar and cocoa powder into the butter until combined.
Add vanilla and cream. Mix in the vanilla and enough cream until desired consistency. Beat for 3-4 minutes until light and airy, scraping down the sides of the bowl as necessary.
Tips for Making the Best Cake
I love sharing my tips and tricks for making the perfect cake and buttercream every time. Here are my go-to tips:
- Use room temperature ingredients. Bring ALL of your ingredients to room temperature (even the eggs). Doing this will allow your ingredients to be incorporated evenly and smoothly.
- Cream butter and sugar. Make sure to beat the butter and sugar long enough (follow the times listed in the recipe card) for a light and tender cake.
- Touch test for doneness. Gently press the top of the cake to check if it is ready. If the cake bounces back to its shape, remove it from the oven, otherwise, keep baking it.
- Sift the powdered sugar and cocoa powder. Sift before adding to the butter for a smooth and creamy buttercream consistency.
- Cool your cake completely before frosting. As tempting as it is to frost your cake while it is still warm, it is better to wait until it is completely cooled to prevent the frosting from melting.
Storage & Freezing Tips
This recipe is a go-to cake for any gathering around the dining table. I love having the option of prepping it ahead of time. Here’s how to prep and store cake:
- Leftover cake. Store cake covered at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator for up to 5 days.
- In the freezer. Wrap the leftover cake with plastic wrap and place it in an airtight container. Store in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight before serving.
- Made ahead. Wrap the completely cooled cake in plastic wrap and store it at room temperature overnight. Make the chocolate frosting just before decorating the cake.
Note: I don’t recommend freezing a whole decorated cake. For the best texture, freeze the cake and decorate it up to 1 day before serving.
Frequently Asked Questions
I would not recommend this substitution. This chocolate sheet cake uses all-purpose flour for the perfect moist and tender cake.
Yes, you evenly divide the batter between two 8-inch or 9-inch round cake pans and bake for 35-40 minutes in a preheated 350°F/177°C oven.
This recipe is best as a cake and will not create light, airy, and tender cupcakes. Instead, try making chocolate cupcakes.
I hope you love this Chocolate Sheet Cake as much as we do and that it becomes a family favorite! Please leave a comment below, I love reading your feedback. And if you’d like to make this recipe later, don’t forget to pin it on Pinterest. Happy Baking!
More Chocolate Recipes You'll Love
- Moist Chocolate Fudge Cupcakes
- Easy 1-Layer Chocolate Coffee Cake
- Chocolate Sugar Cookies
- Chocolate Brioche
Easy & Moist Chocolate Sheet Cake
- Total Time: 1 hour
- Yield: 9x13 sheet cake 1x
Description
Moist Chocolate Sheet Cake is easy to make from scratch with simple ingredients. It's rich, chocolatey, and topped with a light and airy chocolate buttercream for the perfect complement. This single-layer cake will fit your busy schedule for a quick and easy weeknight treat.
Ingredients
Chocolate Cake
- 260 g (2 cups) all-purpose flour
- 53 g (⅔ cup) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 226 g (1 cup) unsalted butter, at room temperature
- 440 g (2 cups) granulated sugar
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 360 g (1 ½ cups) whole milk, at room temperature
Chocolate Buttercream
- 226 (1 cup) unsalted butter, at room temperature
- 450 g (1 pound) powdered sugar
- 45 g (½ cup) unsweetened cocoa powder
- 2 teaspoons pure vanilla extract
- 2-4 tablespoons heavy cream or milk
Instructions
Chocolate Cake
- Preheat oven to 350°F/177°C. Line a 9x13-inch cake pan with parchment paper and set aside.
- In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
- In a large bowl using a hand-held or stand mixer fitted with the paddle attachment, beat together butter and sugar on medium-high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Beat in eggs, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well.
- With the mixer on low speed and in three parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry ingredients. Beat until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan set on a wire rack before frosting.
Chocolate Buttercream
- In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy, 2-3 minutes.
- Add the powdered sugar and mix on low speed until completely incorporated.
- Add the vanilla and enough cream for desired consistency. Scrape down the sides and bottom of the bowl. Beat on medium speed for 3-4 minutes until light and airy.
Notes
Storage: Store cake covered at room temperature for up to 2 days. Any longer than that, transfer to the refrigerator for up to 5 days.
Freezer: Wrap the leftover cake with plastic wrap and place it in an airtight container. Store in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Cakes & Cupcakes
Megha sehmbey says
Can you role this in the log cake also ?
Maria says
Hello Megha! This is a thick sheet cake and will not roll into a log. I would recommend finding a specific recipe for rolling into a log cake to ensure that it does not crack and is the correct thickness 🙂
Sam Sadvary says
Have you ever made this as cupcakes?
Maria says
Hi Sam! I haven't made these as cupcakes but you certainly can. I would suggest filling your cupcake liners about 2/3 full and reduce the baking time to about 18-20 minutes.