Moist Chocolate Sheet Cake With Chocolate Frosting

Name: Moist Chocolate Sheet Cake With Chocolate Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 16 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

I absolutely love baking this Moist Chocolate Sheet Cake with Chocolate Frosting! With its rich, decadent flavor and airy texture, it quickly becomes a favorite among friends and family. The process is straightforward, making this cake a go-to for celebrations or just when I'm craving something sweet. I find that using high-quality cocoa powder really enhances the chocolatey taste, and frosting it while the cake is still slightly warm allows for a delightful melt-in-your-mouth experience. It’s a true dessert triumph that never disappoints!

Created by

Natalie Warren

Last updated on 2026-01-24T11:22:15.775Z

Each time I bake this chocolate sheet cake, I am reminded of the joy that comes from sharing something truly delicious with others. It's soft, moist, and perfectly sweet, making it just the right treat for any gathering or a quiet afternoon at home. The chocolate frosting adds the final touch, creating a masterpiece that draws everyone in.

I’ve learned to be patient when mixing the frosting, allowing air to incorporate for that perfect creamy texture. If you frost while the cake is warm, the frosting beautifully melts into all the grooves, ensuring every bite is enveloped in chocolatey goodness!

        Why You Will Love This Recipe
        Rich chocolate flavor complemented by creamy frosting
Tender and moist texture with every slice
Quick and easy to make for any occasion

      

Understanding the Key Ingredients

This cake's rich flavor hinges on high-quality cocoa powder. Opt for a Dutch-processed cocoa if you prefer a smoother, less acidic taste, which can elevate the dessert to new heights. The sugar not only sweetens but also contributes to the cake's moistness by helping to retain liquid during baking. Using granulated sugar here is ideal as it dissolves well into the batter, creating a tender crumb that melts in your mouth.

The role of the eggs in this recipe cannot be overstated. They provide structure and stability, essentially binding all the ingredients together. When whisked with milk and oil, they create a light texture. For those who might be avoiding eggs, feel free to substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg, made by mixing one tablespoon of ground flaxseed with two and a half tablespoons of water.

Baking and Frosting Techniques

Baking the cake at 350°F (175°C) ensures that it achieves a tender crumb. Keep an eye on it around the 25-minute mark; when edges start to pull away from the pan and a toothpick comes out clean from the center, it's ready to cool. Remember, every oven behaves differently, so adjust your baking time if necessary. Overbaking can lead to a dry cake, so keep this in mind to maintain that moist texture.

Applying the frosting while the cake is still slightly warm is crucial. It allows the frosting to melt into the cake slightly, enhancing the overall flavor and ensuring a delightfully creamy finish. Use a spatula for a smooth application, and don’t be afraid to be generous. If the frosting is too thick, a splash more milk can help thin it down, making it easier to spread while maintaining that rich chocolate flavor.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a 13x18 inch baking sheet.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, oil, and vanilla until fully combined.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Carefully stir in the boiling water until the batter is smooth.

Bake the Cake

Pour the batter into the prepared baking sheet and bake for 30 minutes, or until a toothpick inserted comes out clean.

Prepare the Frosting

While the cake is baking, prepare the frosting. In a bowl, beat the butter until creamy, then add cocoa powder, powdered sugar, milk, and vanilla. Mix until smooth and fluffy.

Frost the Cake

Once the cake has cooled slightly, spread the frosting generously over the top, allowing it to melt slightly into the cake.

Serve

Cut into squares and enjoy your delicious chocolate sheet cake!

Pro Tips

For an extra layer of flavor, consider adding a teaspoon of espresso powder to the batter to enhance the chocolate richness.

Storage and Make-Ahead Tips

If you find yourself with leftover cake, storing it is a breeze. Simply cover it tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. If the weather is particularly warm or humid, refrigeration is advised. Just be sure to allow it to come to room temperature before serving for the best flavor and texture.

For those planning ahead, this cake holds up well in the freezer too. Cut it into squares and wrap them individually before placing them in a freezer-safe container. It can be frozen for up to three months. When you're ready to enjoy, thaw it in the fridge overnight, and don’t forget to revive it with a fresh layer of frosting before serving!

Creative Variations

Want to mix things up? Consider adding a cup of chocolate chips or nuts to the batter for added texture and flavor. Alternatively, you can infuse the frosting with a hint of espresso powder or peppermint extract for a fun twist that complements the chocolate beautifully. Just add a teaspoon and adjust to your taste!

If you’re looking to cater to different dietary needs, try using almond milk instead of whole milk for a dairy-free option. Additionally, substituting the vegetable oil with melted coconut oil works wonderfully, adding a subtle coconut flavor while keeping the cake moist. Experiment with these variations to find your perfect version of this delightful chocolate sheet cake!

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free blend in equal amounts.

→ How long does this cake last?

Stored in an airtight container, it can last up to 5 days at room temperature.

→ Can I freeze this cake?

Absolutely! Just make sure to wrap it tightly. It can be frozen for up to 3 months.

→ What can I use instead of eggs?

You can replace each egg with 1/4 cup of applesauce or a flax egg.