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Our best-loved chocolate sheet cake topped with smooth chocolate frosting is simply delicious and feeds a crowd!
best-ever Sheet Cake
We think it’s pretty hard NOT to like cake – especially chocolate cake.
It happens to be a personal favorite, but more than ANY other recipe on the website, this chocolate sheet cake recipe is my favorite. No joke – I crave it fortnightly and can never stop eating it because it’s so MOIST and DELICIOUS!!
This also happens to be one of our top desserts we make when company comes over, because it’s easy, it’s delicious and it feeds a crowd (another favorite is our White Texas Sheet Cake).
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 just so soft, has the best chocolate flavor and is SO addicting!!
WHY WE 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.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 20 minutes
Cake
- 2 cups all-purpose flour – see how to Measure Flour Correctly
- 2 cups sugar
- ½ cup unsweetened cocoa powder – use natural cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 eggs – room temperature eggs incorporate better
- 1 cup buttermilk – see how to Make Your Own Buttermilk (buttermilk subs can be used, but we highly recommend real buttermilk for best results) 😉
- 1 cup hot water
- ⅔ cup vegetable oil – or canola oil or melted coconut oil
Frosting
- ½ cup unsalted butter
- 2 tablespoons unsweetened cocoa powder
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar sifted
- toppings (optional) – 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 cake pan and set aside.
- BATTER. Stir 2 cups flour, 2 cups sugar, ½ cup cocoa powder, 1 tablespoon baking soda, and 1 teaspoon salt in a large mixing bowl.
- Add 2 eggs, 1 cup buttermilk, 1 cup hot water, and ⅔ cup oil to the dry ingredients. Beat with a hand mixer until combined and smooth (it should be runny). Pour the chocolate mixture into a greased 11×15-inch baking dish.
- BAKE. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
- FROSTING. Melt ½ cup butter in a medium saucepan over low-medium heat. Add 2 tablespoons cocoa powder, 5 tablespoons milk, and 1 teaspoon vanilla and whisk until smooth. Add 3½ cups 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.
Chocolate Sheet Cake
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, for topping (optional)
Instructions
Cake
- Preheat the oven to 350°F.
- Mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, hot water, and oil. Beat 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
- 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 right away, since frosting sets up quickly.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Wedding-sized pieces: 1×2 inches
Party-sized pieces: 2×2 inches
Dessert-size pieces: 3×2.5 inches
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.
Cake is not normally a go to in our home, but this recipe is amazing! We can’t stop eating it and it’s so simple to make.
Made this after my friend brought this to our church activity day group! Its so incredible. Moist but not too heavy and super easy to
Throw together for a quick dessert!
This is the best chocolates cake! It is so easy to make and so yummy! We love it!
Hands down the best and easiest chocolate cake I have ever made. So moist and yummy!! Thanks for the recipe.
I made mine in a 13 x 9, but cooked it a bit longer, close to 30 minutes. I always test with a toothpick. This is the second time I have made it and it was wonderful. This time I made the icing as well which was nice a simple and tasty. Since I used a smaller pan, I made a bit less icing.
This is my second go-to recipe from this site. The red enchilada sauce it excellent as well. I made the cake as I had buttermilk I was going have to toss, it was a hit all around!
Awe, thanks so much for sharing that!! Hope you find more to try & like 🙂
I never knew all those hacks for buttermilk! Can’t wait to try this.
I didn’t either! Glad you found this!
Hi! if I wanted to make cupcakes what would you RECOMMEND for baking time?
I haven’t made these into cupcakes, but the time would be less. I would start checking them at 12-15 min. Hope that helps!
Can I freeze this cake with the frosting on?
You can freeze sheet cake, but we recommend not frosting it. Wrap the cake with aluminum foil making sure none of the cake is exposed. Be sure to roll the foil seam slowly and press all the ends together to preserve its freshness, then place in the freezer for up to 2 months.
Absolutely the best chocolate cake I have ever made. Very moist. Using oil in the cake instead of butter or shortening makes this cake so light & fluffy 🙂 I used my 17 inch by 11 inch jelly roll pan (1 Inch deep) and it just fit. Baked at 350 F for 20 minutes. I increased the Cocoa & milk a bit in the frosting as we prefer a deep rich chocolate flavor. Turned out fantastic! Will definitely be making this one again and again in the future. Another awesome Lil’ Luna recipe added to my growing collection of regular & favorite recipes in this house. Thank so much Kristyn & family.
wow! Very nice Recipe Kristyn… Thanks for sharing amazing cake..
Thank you! Glad to share 🙂
Looks delish! Can i Use this fir a roll up ice cream log?
I personally have not tried, so I can’t say for sure, but that would be good!