Easy & Moist Chocolate Sheet Cake (video) (2024)

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Jump To Recipe by Lily Ernst

This incredible chocolate sheet cake is just as easy to make as a boxed cake mix. It’s crazy moist and super delicious. The luscious chocolate frosting is silky-smooth and creamy. It’s the ultimate chocolate lover’s dream!

Why this recipe is so great:

Super easy to make – All you have to do is toss together your dry ingredient, then mix in your wet ingredients, and you’ve got this thin luscious cake batter just like a cake mix (but without all the preservatives!)
Very adaptable – You can use this recipe to make chocolate cupcakes, a layer cake, or even a bundt cake. A quarter sheet cake is my go-to because it’s so easy. All you have to do is pour the whole batter into one baking pan and then slather some frosting on it. There’s no need to evenly divide the batter or get fancy with piping the frosting and it feeds a crowd which is great for the holiday season coming up.
Simple to serve – Because you can easily cut them into any size piece of cake you want. They’re great for kid parties, office parties, potlucks, or any occasion where there are lots of guests and you want an uncomplicated yet delicious dessert to serve.
Here are some reviews:

“This recipe is so easy and taste amazing!!!! So moist! Probably one of the best sheet cakes I’ve ever had! Definitely a crowd pleaser!!” – Hollie

“I made this cake last weekend – it is everything you say AND MORE! I will definitely be making it again. Thank you!” – Gina

How to make chocolate sheet cake:

(the ingredient amounts are listed in the printable recipe card further below)

You start by tossing together all your dry ingredients in a large bowl (a.k.a. cake mix).
In a separate bowl, whisk together your wet ingredients.
Add the wet ingredients to the dry ingredients and stir with a rubber spatula until combined.
Whisk in one cup of hot water.
Pour the batter into your baking pan and bake for 30 minutes at 350F.
For the frosting: you start by beating the butter for about a minute until light and creamy.
Mix in the powdered sugar and milk/cream.
Lastly, mix in the unsweetened cocoa powder and vanilla until smooth.

FAQ:

How do you store chocolate sheet cake?

Tightly cover or place in an airtight container for up to 3 days at room temperature or for up to a week in the fridge.

Can you freeze chocolate sheet cake?

Yes, but it’s best to freeze the cake unfrosted. Once the cake is completely cooled, tightly cover in a double layer of saran wrap and a layer of foil. Date and freeze for up to 1 month. When preparing to serve, thaw the cake at room temperature for about 4 hours or overnight in the fridge, and prepare the frosting as instructed.

What is the purpose of the hot water?

The hot water is added at the very end because the flour is effectively coated with fat (the oil and eggs), thereby reducing the amount of gluten that can form (flour + liquid). The reason the water is hot is because hot liquid helps bloom the cocoa powder, creating a deeper, more rich chocolate flavor. (source: Reddit)

You might also like:

German Chocolate Cake
Chocolate Fudge Cake
Homemade Black Forest Cake
Chocolate Lava Cakes
Triple Chocolate Cake

This chocolate cake is soft, fluffy and incredibly moist. The taste is rich with a deep chocolate flavor. The frosting is creamy, smooth and chocolatey. It’s the perfect cake for anyone who’s a fan of chocolate.

Did you make this recipe? Please kindly leave a comment with your star rating below.

Easy & Moist Chocolate Sheet Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 64 reviews

Author: Lily Ernst
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 minutes
Yield: 12-24
Category: dessert
Method: bake
Cuisine: American

Print Recipe

Description

This incredible chocolate cake recipe is just as easy to make as a boxed cake mix. It’s crazy moist and super delicious. The luscious chocolate frosting is silky-smooth and creamy.

Ingredients

Chocolate cake

1 3/4 cups (228g) all purpose flour
2 cups (400g) granulated sugar
3/4 cup (85g) natural unsweetened cocoa powder, sifted
2 1/4 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 cup (240ml) milk
1/2 cup (120ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1 cup (240ml) hot water

Chocolate buttercream

1 cup (227g) unsalted butter, room temperature
4 cups (500g) powdered sugar
4–6 tbsp milk or cream
1/2 cup (57g) natural unsweetened cocoa powder, sifted
1 tsp vanilla extract
sprinkles (optional)

Cook ModePrevent your screen from going dark

Instructions

Preheat oven to 350F and grease a 9×13″ baking pan with non-stick baking spray.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
In a medium bowl, whisk together the milk, vegetable oil, vanilla and eggs.
Add the wet ingredients to the dry ingredients and mix until combined with a rubber spatula.
Add in the hot water and whisk until smooth.
Pour into the prepared baking pan and bake for 30-32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Let cool completely before frosting.

To prepare the buttercream:

Using a handheld or stand mixer, beat the butter for 1 minute until creamy. Mix in 1 cup of powder sugar and with 1 tbsp of milk/cream at a time, mixing well in between.
Mix in the cocoa powder and vanilla until smooth. Add more milk/cream if necessary for a spreadable consistency.

Notes

Leftovers can be stored tightly covered or placed in an airtight container for up to 3 days at room temperature or for up to a week in the fridge.

Unfrosted cake can be stored in the freezer for up to a month. Once the cake is completely cooled, tightly cover in a double layer of saran wrap and a layer of foil. Date and place in freezer. When preparing to serve, thaw the cake at room temperature for about 4 hours or overnight in the fridge, and prepare the frosting as instructed.