Name: Chocolate Sheet Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water

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Delicious chocolate sheet cake topped with frosting on a rustic wooden table.

A Sweet Treat for Every Occasion

There’s something truly delightful about a homemade Chocolate Sheet Cake.

This classic dessert is not only simple to prepare but also incredibly satisfying, with its rich chocolate flavor and soft, moist texture.

Whether it’s for a family gathering, birthday party, or just because you feel like indulging, this cake makes it easy to share a slice of happiness.

Let’s dive into this easy-to-follow recipe that’s sure to become a family favorite!

Recipe Information

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Servings: 24
Difficulty Level: Easy

Nutrition Information

Calories per serving: 290
Protein: 4g
Carbohydrates: 41g
Fat: 12g
Fiber: 1g
Sugar: 27g
Sodium: 220mg

Why I Love This Chocolate Sheet Cake

This Chocolate Sheet Cake holds a special place in my heart because it brings back memories of family gatherings and celebrations.

There’s just something magical about the aroma of baking chocolate wafting through the house.

The best part? It’s so easy to make! You mix everything in one bowl, pour it into a sheet pan, and you’re good to go. It’s perfect for those last-minute dessert cravings or when you’re hosting a crowd.

Everyone loves it, and the joy you see on their faces makes all the mixing worth it!

Ingredients

1 ¾ cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

How to Make Chocolate Sheet Cake

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 13×18 inch sheet pan to ensure your cake releases easily after baking.

Step 2: Combine Dry Ingredients

In a large bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Mixing these dry ingredients first helps to evenly distribute the leavening agents and cocoa.

Mixing these dry ingredients first helps to evenly distribute the leavening agents and cocoa.

Step 3: Mix in Wet Ingredients

Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Mix everything together until it’s well combined and smooth. The batter will be thick but creamy!

Step 4: Incorporate Boiling Water

Carefully stir in the boiling water. This step is crucial as it helps the cocoa powder bloom and gives the cake that moist texture we’re all looking for. Don’t worry if the batter is thin; that’s just right.

Step 5: Bake

Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!

Step 6: Cool and Frost

Allow the cake to cool in the pan. Once it’s completely cool, you can frost it with your favorite chocolate frosting or enjoy it plain with a dusting of powdered sugar.

Tips & Variations

Frosting Options: Consider making a quick chocolate buttercream or ganache to top your cake for an extra layer of indulgence.
Serving Suggestions: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an elevated dessert experience.
Dietary Swaps: You can make this cake gluten-free by using a 1:1 gluten-free flour blend. For a lower sugar option, substitute granulated sugar with a sugar alternative that measures like sugar.
Storing Leftovers: Keep the cake covered at room temperature for up to 3 days, or refrigerate for a week.

Delicious Variations

Classic Vanilla Sheet Cake: A light and airy vanilla version perfect for any occasion.
Carrot Sheet Cake: Moist and spiced with cinnamon, loaded with grated carrots and nuts.
Lemon Sheet Cake: Bright and refreshing, topped with a tangy lemon glaze.
Red Velvet Sheet Cake: A festive twist on traditional sheet cake with cream cheese frosting.

Serving Suggestions for Chocolate Sheet Cake

This Chocolate Sheet Cake is best served at room temperature or slightly warm. For dessert time, pair it with a glass of cold milk or a cup of coffee.

You can also complement it with fresh berries, which add a lovely contrast to the richness of the chocolate.

For a complete meal, consider serving it alongside a simple salad for a sweet finish!

Storage and Leftovers

Store any leftover chocolate sheet cake in an airtight container at room temperature for up to 3 days.

To keep it fresh longer, you can refrigerate it for about a week. If you’re looking to store it for an extended period, wrap the cake tightly in plastic wrap and freeze it; it can last up to 3 months in the freezer.

Just make sure to let it thaw before enjoying!

Helpful Questions

Can I use a different type of flour?
Yes! You can substitute all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
What can I use instead of vegetable oil?
You can replace vegetable oil with melted coconut oil or unsweetened applesauce for a healthier twist.
How do I know when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s done!
Can I make this as cupcakes instead?
Absolutely! This recipe will yield about 24 cupcakes. Bake at the same temperature for about 18-20 minutes.
What’s the best way to frost the cake?
Wait until the cake is completely cool, then spread your frosting evenly with a spatula or pipe it on for a fancier look. Enjoy!