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–+ servings
Chocolate Sheet Cake

Delicious Chocolate Sheet Cake that Melts in Your Mouth

This Chocolate Sheet Cake is easy to make and delivers a rich, moist texture, perfect for any celebration.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 45 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour Cake flour may yield a lighter texture.
  • 2 cups granulated sugar Brown sugar can lend a richer flavor.
  • 3/4 cups cocoa powder Dutch-processed cocoa can be substituted for a deeper taste.
  • 1 teaspoon baking soda Ensure it's fresh for best results.
  • 1 teaspoon baking powder Works with baking soda to give the cake a nice rise.
  • 1 teaspoon kosher salt Regular salt is a suitable alternative.
  • 1 cup vegetable oil Can be swapped for melted butter for added richness.
  • 2 large eggs Use room-temperature eggs for optimal mixing.
  • 2 teaspoons vanilla extract Pure vanilla extract is recommended for the best taste.
  • 1 cup buttermilk Homemade buttermilk can be made by mixing whole milk with vinegar.
  • 1 cup hot coffee or hot water Hot water can be used if needed.
For the Frosting
  • 1 cup unsalted butter European-style butter adds richness.
  • 4 cups powdered sugar
  • 1/2 cup natural cocoa powder Reinforces the chocolate flavor.
  • 1/4 cup whole milk Use heavy cream for a richer buttercream.
  • 1 cup rainbow sprinkles Optional decoration to add color.

Equipment

  • 9x13-inch baking pan
  • Mixing bowl
  • whisk
  • spatula
  • stand mixer

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a 9x13 inch baking pan with baking spray and parchment paper.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and kosher salt.
  3. Add vegetable oil, eggs, vanilla extract, and buttermilk to the dry ingredients and mix gently until incorporated.
  4. Pour in the hot coffee while mixing on medium speed to achieve a smooth batter.
  5. Transfer the batter to the prepared baking pan and bake for 35-40 minutes.
  6. Allow the cake to cool in the pan on a wire rack for about 30-45 minutes.
  7. Beat unsalted butter until creamy, then add powdered sugar and cocoa alternating with whole milk until spreadable.
  8. Once cooled, frost the cake and decorate with rainbow sprinkles.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Accurate ingredient measurements and allowing the cake to cool completely before frosting are key to success.

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