chocolate sheet cake recipe

The Best chocolate sheet cake recipe

Chocolate Sheet Cake Recipe

4.9 from 708 votes

A rich, decadent chocolate sheet cake that’s easy to make and perfect for any occasion. Lightly sweetened with a hint of cocoa for a smooth, velvety texture.

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Prep Time20 mins

Cook Time35 mins

Resting Time0 mins

Total Time55 mins

Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cake

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup whole milk
• 1 cup vegetable oil

For the Glaze

• 1 cup powdered sugar
• ½ cup unsweetened cocoa powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract

👨‍🍳Directions

1. 1
   Preheat oven to 350°F (175°C). Line an 11×17-inch sheet pan with parchment paper.
2. 2
   In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. 3
   In another bowl, beat eggs, milk, oil, and vanilla extract until well combined.
4. 4
   Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. 5
   Pour batter evenly into the prepared sheet pan and smooth the top.
6. 6
   Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. 7
   Allow the cake to cool for 10 minutes before cutting into squares.
8. 8
   For the glaze, whisk together powdered sugar, cocoa powder, milk, and vanilla extract until smooth.
9. 9
   Drizzle the glaze evenly over the cooled cake and let it set for 15 minutes before serving.

🔧Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Sheet pan (11×17 inches)
• Parchment paper
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18💛Saturated Fat: 10❤️Cholesterol: 50🧂Sodium: 500🌾Total Carbs: 55🥦Dietary Fiber: 2🍬Sugars: 45🥩Protein: 6

📝Notes

• For a lighter texture, replace half the oil with melted butter.
• Ensure the oven is fully preheated for even baking.
• Store in an airtight container at room temperature for up to 3 days.

❓ Frequently Asked Questions About Chocolate Sheet Cake

What is the best way to prevent the chocolate sheet cake from becoming too dense?

To keep your chocolate sheet cake moist and tender, avoid overmixing the batter. Use room-temperature ingredients, and don’t overbake—check doneness by inserting a toothpick near the center (it should come out with a few moist crumbs). Also, lightly grease your pan with butter or oil and dust it with cocoa powder to prevent sticking while maintaining a smooth texture.

Can I use different types of chocolate for this recipe, and if so, what are the best choices?

Yes! For the best flavor and texture, use high-quality chocolate—semi-sweet, dark, or milk chocolate works well. Avoid cheap chocolate bars, as they can make the cake taste bitter or grainy. If you want extra richness, mix in a bit of chocolate ganache (melted chocolate + cream) before pouring the batter. Dark chocolate (70%+) adds depth, while milk chocolate is sweeter.

How do I know if the cake is fully baked, and what happens if it’s underbaked?

The cake is done when a toothpick inserted into the center comes out with just moist crumbs (not wet batter). If it’s underbaked, the center will still be soft, and the cake may sink slightly when cooled. Overbaking can make it dry, so check 5–10 minutes before the recommended time (usually 25–30 minutes at 350°F/175°C).

What can I substitute if I don’t have cocoa powder for dusting the pan?

If you lack cocoa powder, you can use unsweetened chocolate shavings (from a chocolate bar), finely grated dark chocolate, or even a mix of 1 tbsp cocoa powder + 1 tbsp flour (for a neutral alternative). Avoid powdered sugar or milk powder, as they won’t create the same smooth finish. A light dusting of cocoa powder is key for that classic chocolate sheet cake look!

How should I store the chocolate sheet cake to keep it fresh and moist?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage (up to 1 week), refrigerate it—wrap it tightly in plastic wrap or aluminum foil to prevent drying. To revive slightly stale layers, warm it in a 300°F (150°C) oven for 5–10 minutes before serving. Avoid freezing unless you plan to slice it, as layers can separate.