Chocolate Sheet Cake With Cocoa

Name: Chocolate Sheet Cake With Cocoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1/2 cup butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 tsp vanilla extract

Highlighted under: Pastry Magic

I absolutely love making this Chocolate Sheet Cake with Cocoa for gatherings and celebrations. The rich chocolate flavor combined with a tender crumb is always a hit with family and friends. What I adore about this recipe is its simplicity—everything comes together in one bowl, making it quick and easy to prepare. Whether it’s for a birthday party or just a cozy weekend treat, this cake delivers a decadent experience without all the fuss. Trust me, you won’t be able to resist that chocolatey goodness!

Created by

Elara Whitfield

Last updated on 2026-02-01T19:57:35.964Z

When I first baked this Chocolate Sheet Cake, I was amazed at how easy it was to whip up such a delectable dessert. The recipe calls for cocoa powder, which gives the cake its deep chocolate flavor without needing melted chocolate. It's a wonderful shortcut that doesn’t compromise on taste!

During my last baking session, I decided to top the cake with a fluffy chocolate frosting made from cream and powdered sugar. The combination of the moist cake with the creamy frosting created a dessert that vanished within minutes—my guests couldn’t get enough!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Importance of Each Ingredient

When baking this Chocolate Sheet Cake, each ingredient plays a crucial role in achieving that deliciously rich flavor and moist texture. For instance, the unsweetened cocoa powder is not just a flavor contributor; it also adds to the cake's tenderness. Make sure to use high-quality cocoa for the best taste. The combination of baking powder and baking soda helps the cake rise perfectly, creating a light crumb that contrasts beautifully with the density of the chocolate.

Moreover, the use of whole milk in the batter is key to achieving a moist final product. It contributes to the cake’s luxurious mouthfeel and balances the sweetness of the sugar. If you need a substitute, you could use buttermilk or a dairy-free option, like almond milk, but this may slightly alter the flavor and texture.

Perfecting the Frosting

The frosting for this cake is simple yet indulgent, requiring just butter, cocoa powder, and powdered sugar. Be sure to cream the butter until it's light and fluffy—this will ensure a smooth texture when you mix in the cocoa and sugar. Additionally, if you want to add a hint of flavor, consider incorporating espresso powder or even a splash of orange juice to complement the chocolate.

If your frosting turns out too thick, simply add a teaspoon of milk at a time until you reach your desired consistency. On the other hand, if it’s too thin, a little extra powdered sugar can thicken it up. Achieving the right texture is essential for a beautiful finish, so take your time mixing until the frosting is glossy and spreadable.

Storage and Serving Suggestions

This Chocolate Sheet Cake stores remarkably well, making it a great dessert to prep in advance for parties or weeknight treats. Once frosted, it can be kept in an airtight container at room temperature for up to three days. If you need to keep it longer, I recommend refrigerating it, which can extend its life to about a week. When ready to serve, simply bring it back to room temperature for the best texture.

For a fun twist, consider serving slices with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries can also be a refreshing accompaniment, balancing the richness of the cake. If you're looking to scale this recipe, it works beautifully doubled; just ensure you use a larger baking pan to maintain even baking.

Ingredients

For the Cake

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

For the Frosting

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

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 12x18-inch baking sheet.

Mix Dry Ingredients

In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well mixed.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients. Mix until smooth and combined.

Incorporate Boiling Water

Slowly stir in the boiling water—don’t worry if the batter seems thin, that's what makes the cake moist!

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 cooling, make the frosting by beating together the softened butter and cocoa powder. Gradually add in the powdered sugar and milk, mixing until creamy. Stir in the vanilla extract.

Frost the Cake

Spread the frosting evenly over the cooled cake. Cut into squares and serve!

Pro Tips

For an extra layer of flavor, try adding a teaspoon of espresso powder to the batter. It enhances the chocolate taste significantly!

Baking Tips for Success

To achieve an even bake, it's important to get your oven calibrated correctly. Each oven can have hot spots, so consider rotating the baking sheet halfway through the baking time to ensure uniform cooking. When the edges of the cake start pulling away from the pan and a toothpick comes out clean, you'll know it's perfectly baked.

Don't forget to let the cake cool in the pan for about 10 minutes before transferring it to a wire rack. This helps the cake set, making it easier to frost later. If you frost the cake while it's still warm, the frosting will melt and won’t hold its fluffy consistency.

Variations to Try

While this recipe is delightful as is, don't hesitate to experiment with flavors and add-ins! For a nutty crunch, consider folding in some chopped walnuts or pecans into the batter before baking. Additionally, mixing in chocolate chips can enhance the cake’s chocolate richness and create an enticing texture contrast.

If you're after a flavor twist, consider infusing the cake with different extracts. Almond extract can add a unique depth to the flavor profile, while a hint of peppermint extract can transform it into a festive dessert. Just a teaspoon or two should suffice to achieve a balanced flavor without overwhelming the chocolate.

Troubleshooting Common Issues

If you find your cake is turning out dry, it might be due to overbaking or not enough moisture in the batter. Keep an eye on the baking time, testing for doneness a few minutes before the suggested time. Remember, every oven is different; if your cake consistently seems overbaked, you may want to lower the temperature by 10°F and increase baking time slightly.

Another potential issue could be frosting that doesn’t set properly. If your kitchen is too warm, the softened butter can make the frosting runny. To combat this, chill your frosting in the fridge for about 15 minutes before spreading it on the cake. This will help it firm up and allow for a more delicious finish.

Questions About Recipes

→ Can I use a different type of flour?

You can use cake flour for a lighter texture, but stick with all-purpose flour for the best results.

→ How long can I store the cake?

The cake can be stored covered at room temperature for up to 3 days, or in the refrigerator for up to a week.

→ Can I freeze this cake?

Yes, you can freeze the cake! Wrap it tightly in plastic wrap and foil; it can last up to 3 months in the freezer.

→ What can I use instead of eggs?

You can substitute eggs with unsweetened applesauce or a flaxseed mixture for a vegan option.