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Close up of chocolate sheet cake cut into square with chocolate buttercream and sprinkles.

Easy & Moist Chocolate Sheet Cake

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5 from 1 review


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.



Chocolate Cake

  • 260 g (2 cups) all-purpose flour
  • 53 g (2/3 cup) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 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 1/2 cups) whole milk, at room temperature

Chocolate Buttercream

  • 226 (1 cup) unsalted butter, at room temperature
  • 450 g (1 pound) powdered sugar
  • 45 g (1/2 cup) unsweetened cocoa powder
  • 2 teaspoons pure vanilla extract
  • 2-4 tablespoons heavy cream or milk


Chocolate Cake

  1. Preheat oven to 350°F/177°C. Line a 9x13-inch cake pan with parchment paper and set aside.
  2. In a medium bowl, sift together flour, cocoa powder, baking soda and salt.
  3. 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.
  4. Beat in eggs, one at a time, until combined.  Scrape down the sides of the bowl and beat in vanilla until mixed well.
  5. 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.
  6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool completely in the pan set on a wire rack before frosting.

Chocolate Buttercream

  1. 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.
  2. Add the powdered sugar and mix on low speed until completely incorporated.
  3. 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.


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