We think it’s pretty hard NOT to like cake, especially this crowd-pleasing chocolate sheet cake! It bakes up soft, chocolatey, and perfectly sweet, then gets smothered in silky chocolate frosting. It’s simple, cozy, and always a hit.
It’s perfect for gatherings, holidays, parties, BBQs and anything else you can imagine. And it’s especially addicting served with vanilla ice cream. We can’t have this cake lying around at the house, because we will literally eat the whole pan (it’s a personal favorite that has its own dedicated pan). It’s just so soft, has the best chocolate flavor and is SO delicious!!
If you love this, try a few more favorites like White Texas Sheet Cake, Lemon Sheet Cake, and Strawberry Sheet Cake.
Why we think you’ll love it:
- For sharing! This sheet pan cake is great for feeding a crowd. It makes around 24 servings.
- No fuss. This is one EASY cake. There is little prep and it bakes up in only 20 minutes. No layers, just a soft, chocolatey cake!
- Our best-loved sheet cake! This is a top-requested recipe and one we often bring to events and potlucks.
Chocolate Sheet Cake Ingredients
Cake
- All-purpose flour (2 cups) – Flour forms the cake’s structure so it slices cleanly but stays tender. See how to Measure Flour Correctly for tips.
- Granulated sugar (2 cups) – Sugar sweetens and helps lock in moisture for a soft crumb.
- Unsweetened cocoa powder (½ cup) – Cocoa Powder provides rich chocolate flavor, and natural cocoa keeps it classic.
- Baking soda (1 tablespoon) – Baking soda leavens the thin batter quickly for an even rise.
- Salt (1 teaspoon) – Salt balances sweetness and sharpens the chocolate notes.
- Eggs (2) – Eggs bind the batter and add richness for a velvety texture. Room temperature eggs incorporate better than cold eggs.
- Buttermilk (1 cup) – Buttermilk adds acidity that tenderizes and boosts lift with the baking soda. If needed, you can Make Your Own Buttermilk, but we highly recommend real buttermilk for the best results.
- Hot water (1 cup) – Hot water blooms the cocoa and thins the batter so it bakes up extra moist.
- Vegetable oil (⅔ cup) – Vegetable oil keeps the crumb plush and soft even after chilling. You can also use canola oil or melted coconut oil.
Frosting
- Unsalted butter (½ cup) – Butter creates a creamy, stable base that sets nicely on the warm cake.
- Unsweetened cocoa powder, (2 tablespoons) – Cocoa powder deepens the chocolate flavor in the glaze.
- Milk (5 tablespoons) – Milk thins the frosting to a smooth, pourable consistency.
- Vanilla extract (1 teaspoon) – Vanilla adds warm sweetness that rounds out the chocolate.
- Powdered sugar, sifted, (3½ cups) – Powdered sugar sweetens and creates a glossy, quick-setting finish.
- Chopped nuts or sprinkles, optional topping – Top with chopped nuts like pecans or walnuts, milk or white chocolate chips, chopped toffee, or toasted coconut.
How to Make Chocolate Sheet Cake
PREP. Preheat the oven to 350°F. Lightly grease a 11×15 inch cake pan and set aside.
DRY INGREDIENTS. Stir flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
BATTER. Add eggs, buttermilk, hot water, and oil to the dry ingredients. Beat with a hand mixer until combined and smooth (it should be runny).
POUR & BAKE. Pour the chocolate mixture into a greased 11×15-inch baking dish. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
FROSTING. Melt butter in a medium saucepan over low-medium heat. Add cocoa powder, milk, and vanilla and whisk until smooth. Add powdered sugar and whisk until smooth.
- Remove from the heat and pour over the warm cake. Spread frosting quickly and add nuts right away, since frosting sets up quickly.
Kristyn’s Recipe Tips
- Pour frosting over the cake while it’s still warm; it spreads like a dream and sets quickly.
- Cut into different sizes: Wedding-sized pieces (1×2 inches), Party-sized pieces (2×2 inches), and Dessert-sized pieces (3×2.5 inches)
- Change up the toppings and try festive sprinkles, milk or white chocolate chips, chopped toffee, or toasted coconut. It also tastes great with a scoop of Vanilla Ice Cream.
Chocolate Sheet Cake Recipe
Video
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ½ cup unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk
- 1 cup hot water
- ⅔ cup vegetable oil
Frosting
- ½ cup unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar, sifted
- chopped nuts, sprinkles for topping (optional)
Instructions
Cake
- Preheat the oven to 350°F.
- To make the cake, mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, hot water, and oil and beat together with a hand mixer until combined and smooth (it should be runny). Pour into a greased 11×15-inch baking dish.
- Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Frosting
- To make the frosting, melt butter in a medium pot over low heat. Add cocoa powder, milk, and vanilla and whisk until smooth. Add powdered sugar and whisk until smooth.
- Remove from the heat and pour over the warm cake. Spread frosting quickly and add nuts or sprinkles right away, since frosting sets up quickly.
Notes
- Pour frosting over the cake while it’s still warm; it spreads like a dream and sets quickly.
- Cut into different sizes: Wedding-sized pieces (1×2 inches), Party-sized pieces (2×2 inches), and Dessert-sized pieces (3×2.5 inches)
- Change up the toppings and try festive sprinkles, milk or white chocolate chips, chopped toffee, or toasted coconut. It also tastes great with a scoop of Vanilla Ice Cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make the cake as instructed, but do not add frosting. Once cool, cover with plastic wrap and store on the counter for up to 24 hours, or freeze for 2 months. When ready to serve, make frosting and add it to the cake.
Store leftovers, covered, at room temperature for 2-3 days or in a freezer-safe container and freeze for 1-2 months.
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This post was originally published January 2011.
I make this cake all the time anymore. It’s my go to chocolate cake. It is amazing absolutely amazing!
Thanks for sharing that. I’m happy to hear it has become a favorite!
If I don’t have a jelly roll pan, can I still make this?
Would this cake be okay to cool, flip out of the pan, freeze and decorate with buttercream instead?
You could definitely do that! We also have a yummy chocolate cake recipe. You could bake in rounds or in a rectangular pan. https://lilluna.com/easy-chocolate-cake/
This is the best chocolate cake … I make this fairly often for family and work events… everyone loves it and always compliments on it… o use the chocolate buttercream icing and sprinkles…