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: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ⅓ cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Sweet Sensations

I absolutely love baking this Moist Chocolate Sheet Cake With Chocolate Frosting! The rich chocolate flavor paired with a velvety frosting makes it a go-to dessert for any occasion. I often prepare this cake when I need to impress at gatherings, and I've received rave reviews every time. Plus, the baking process is simple and rewarding, making it perfect for both beginner and seasoned bakers. Trust me, once you try this recipe, it’ll become your favorite chocolate cake!

Created by

Ivy Richardson

Last updated on 2026-01-24T11:58:11.806Z

When I first attempted this Moist Chocolate Sheet Cake, I was searching for a recipe that offered both ease and deliciousness. After a few trials, I discovered that the secret was using high-quality cocoa powder and ensuring not to overmix the batter—that really helps keep it moist! Each bite bursts with pure chocolate bliss.

I’ve tried various frostings, but a simple buttercream mixed with melted chocolate truly elevates this cake. The combination creates a silky finish that contrasts perfectly with the soft cake. Don’t skip the frosting; it’s a game changer!

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

Baking Tips for Success

When baking the Moist Chocolate Sheet Cake, accuracy is key. Make sure to measure your flour properly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can lead to a dense cake. Also, checking for doneness is essential; ensure you insert a toothpick into the center and that it comes out clean or with just a few moist crumbs.

Don't rush the cooling process! Allow the cake to cool in the pan for about 10 minutes, which helps it set properly before transferring it to a wire rack. If you skip this step, the cake could crumble when you try to move it. You'll know it's ready to come out when the edges start to pull away from the sides of the pan.

Understanding Ingredients

The combination of unsweetened cocoa powder and granulated sugar is what gives this cake its deep chocolate flavor. I recommend using a good quality cocoa powder, as it can drastically affect the taste of your cake. If you want to experiment, you can substitute a portion of the all-purpose flour with cake flour for a lighter texture but ensure you maintain the balance of dry ingredients to wet.

Another key ingredient is the vegetable oil. Unlike butter, oil keeps the cake moist and prevents it from drying out. If you wish to make this recipe with a healthier alternative, you can use unsweetened applesauce in place of half of the oil without sacrificing moisture.

Frosting Variations

The frosting is just as crucial as the cake itself. To achieve that creamy texture, beat the softened butter on medium speed until fluffy, which usually takes about 2-3 minutes. This process introduces air, making your frosting light and spreadable. If you prefer a richer flavor, you can melt dark chocolate and fold it into the frosting instead of using cocoa powder.

If you're looking to add a unique twist, consider incorporating a pinch of espresso powder into the frosting. It intensifies the chocolate flavor without overpowering the frosting. Additionally, for a tangy twist, adding a dash of orange extract can complement the chocolate beautifully, creating a more complex flavor profile.

Ingredients

For the Cake

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

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
⅓ cup heavy cream
1 teaspoon vanilla extract

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a 12x17-inch sheet pan. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Mix Wet Ingredients

Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined, then carefully stir in boiling water. The batter will be thin.

Bake the Cake

Pour the batter into the prepared sheet pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Make the Frosting

In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, alternating with heavy cream until you reach a smooth, spreadable consistency. Stir in vanilla extract.

Frost the Cake

Once the cake is completely cool, spread the chocolate frosting evenly over the top. Cut into squares and serve.

Pro Tips

For extra flavor, consider adding a teaspoon of espresso powder to the dry ingredients. This will enhance the chocolate flavor without making the cake taste like coffee.

Make-Ahead and Storage

If you're planning to bake this cake in advance, you can store the un-frosted cake in an airtight container at room temperature for about 2-3 days. Make sure it cools completely first to avoid condensation. For longer storage, wrap the cooled cake tightly in plastic wrap and freeze it for up to three months. When you’re ready to serve, thaw it overnight in the refrigerator before frosting.

The frosting can also be made ahead of time. Store it in the refrigerator for up to a week. Just remember to let it sit at room temperature for a short while before spreading it on the cake to make it manageable again.

Serving Suggestions

This Moist Chocolate Sheet Cake is perfect for serving at parties or gatherings. You can dress it up by garnishing with chocolate shavings or adding fresh berries on top. A scoop of vanilla ice cream on the side complements the chocolate cake wonderfully and adds a cool, creamy element that contrasts nicely with the rich frosting.

For special occasions, consider layering the frosting between cake squares for an elegant touch, or cut the cake into fun shapes using cookie cutters for kids' parties. Each piece can be topped with a small dollop of frosting or a drizzle of chocolate sauce for added flair.

Troubleshooting Common Issues

If your cake ends up being too dry, it could be due to overbaking. Make sure to start checking for doneness a few minutes before the suggested time. Oven temperatures can vary, so it’s important to keep an eye on it. If you find that your cake is soggy in the center, it may need a bit more time in the oven, or you might have added too much liquid. Adjust ratios next time based on the results.

Sometimes, cakes can dome in the center instead of being flat. To prevent this, make sure to mix your ingredients just until combined and not overmix, as this can incorporate too much air. Another option is to bake at a slightly lower temperature for a longer time to encourage even rising without doming.

Questions About Recipes

→ Can I use gluten-free flour for this cake?

Yes, you can substitute all-purpose flour with a gluten-free flour blend, but the texture may slightly differ.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.

→ Can I make the cake ahead of time?

Definitely! You can bake the cake a day in advance and frost it the day you plan to serve it.

→ What can I substitute for eggs?

You can use flaxseed meal or applesauce as an egg substitute; use 1/4 cup of unsweetened applesauce or 1 tablespoon of flaxseed mixed with 3 tablespoons of water to replace one egg.