White Sheet Cake with Chocolate Frosting is a soft, simple cake that’s perfect for feeding a crowd. The cake is made with sour cream, almond extract, and vanilla, then baked in a 10×15 sheet pan and topped with warm chocolate frosting.
We love this for birthdays, potlucks, family parties, and Sunday desserts because it’s easy to slice and serve. The warm frosting pours right over the cake after it cools for a few minutes, giving it that classic sheet cake finish everyone loves. We’ve baked this cake countless times, and it’s one of those dependable recipes that always gets rave reviews.
If you love this White Sheet Cake with Chocolate Frosting, you’ll also enjoy Texas Sheet Cake, Chocolate Sheet Cake, and Chocolate Cake.
Why you’ll love it + Why it works:
- Feeds a Crowd: This large sheet cake is perfect for birthdays, potlucks, holidays, and family gatherings.
- Rich Chocolate Frosting: The warm homemade frosting spreads easily and sets into a smooth, fudgy layer.
- Simple Ingredients: Everyday pantry staples come together for reliable results every time.
- Classic Family Favorite: This is one of those dependable desserts everyone is excited to see on the table.
White Sheet Cake with Frosting Ingredients
- Butter (1 cup, cake): Adds rich flavor and keeps the cake moist and tender.
- Water (1 cup): Combines with the butter to create the hot mixture that gives the cake its signature soft texture.
- All-purpose flour (2 cups): Provides the structure while keeping the crumb light and tender.
- Granulated sugar (2 cups): Sweetens the cake while helping create a soft texture.
- Salt (1 teaspoon): Balances the sweetness and enhances all of the flavors.
- Baking soda (1 teaspoon): Gives the cake lift and works with the sour cream for a tender crumb.
- Sour cream (½ cup): Adds moisture, richness, and a soft texture that stays fresh longer. Full-fat sour cream gives the best results.
- Eggs (2): Provides structure, richness, and stability for the cake.
- Almond extract (1 teaspoon): Gives the cake its classic bakery-style flavor that pairs perfectly with chocolate frosting.
- Vanilla extract (½ teaspoon, cake): Adds warmth and enhances the overall flavor.
- Butter (½ cup, frosting): Creates a rich, smooth chocolate frosting.
- Cocoa (¼ cup): Gives the frosting deep chocolate flavor and rich color. Unsweetened cocoa powder works best.
- Salt (dash): Balances the sweetness and enhances the chocolate flavor.
- Milk (¼ cup): Helps create a smooth frosting that’s easy to pour and spread.
- Powdered sugar (3½ to 4 cups): Sweetens and thickens the frosting until it’s silky and spreadable.
- Vanilla extract (1 teaspoon, frosting): Adds extra depth of flavor and rounds out the chocolate.
How to Make White Cake Chocolate Frosting
BATTER. Bring butter and water to a boil in a medium sized saucepan. While mixture is boiling, whisk together the flour, sugar, and salt in a large mixing bowl. Pour hot mixture over dry ingredients and beat well. Whisk together baking soda, sour cream, eggs, and flavorings in a small bowl. Add to mixing bowl and beat till smooth.
BAKE. Pour into a well greased 10″x15″ sheet pan with sides. Bake at 375° for about 20 minutes or until a toothpick comes out clean.
FROSTING. Bring butter, cocoa, salt, and milk to a boil in a small saucepan. It may appear curdled; that’s fine. While the mixture is boiling, measure 3½ cups of the powdered sugar into a mixing bowl. Pour the boiling chocolate mixture over the powdered sugar. Beat till smooth and add vanilla. Add more powdered sugar if needed.
Pour over cake after it has cooled for about 5 minutes.
Kristyn’s Recipe Tips
- Pour the hot butter mixture over the dry ingredients while it’s still boiling to help create the cake’s signature tender texture.
- Avoid overmixing once the wet ingredients are combined so the cake stays soft.
- Frost the cake while it’s still slightly warm so the chocolate frosting spreads into a perfectly smooth layer.
- Use an offset spatula to quickly spread the frosting before it begins to set.
- Depending on the size you want, you can easily get 24-30 pieces.
White Cake Chocolate Frosting Recipe
Ingredients
Cake
- 1 cup butter
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup sour cream
- 2 eggs
- 1 teaspoon almond extract
- ½ teaspoon vanilla extract
Frosting
- ½ cup butter
- ¼ cup cocoa
- dash salt
- ¼ cup milk
- 3 ½-4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Cake
- Bring butter and water to a boil in a medium sized saucepan. While mixture is boiling, whisk together the flour, sugar, and salt in a large mixing bowl. Pour hot mixture over dry ingredients and beat well. Whisk together baking soda, sour cream, eggs, and flavorings in a small bowl. Add to mixing bowl and beat till smooth.
- Pour into a well greased 10″x15″ sheet pan with sides. Bake at 375° for about 20 minutes or until a toothpick comes out clean.
Frosting
- Bring butter, cocoa, salt, and milk to a boil in a small saucepan. It may appear curdled- that’s fine. While mixture is boiling, measure 3½ cups of the powdered sugar into a mixing bowl. Pour boiling chocolate mixture over powdered sugar. Beat till smooth and add vanilla. Add more powdered sugar if needed. Pour over cake after it has cooled for about 5 minutes.
Notes
- Pour the hot butter mixture over the dry ingredients while it’s still boiling to help create the cake’s signature tender texture.
- Avoid overmixing once the wet ingredients are combined so the cake stays soft.
- Frost the cake while it’s still slightly warm so the chocolate frosting spreads into a perfectly smooth layer.
- Use an offset spatula to quickly spread the frosting before it begins to set.
- Depending on the size you want, you can easily get 24-30 pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover and store at room temperature for about 4-5 days
Cut the cake in thirds or in quarters to make it easier to wrap and store. Once cut, wrap each section with plastic wrap and again with aluminum foil. Label and freeze. The cake will last for at least 2 months in the freezer.
Flash freeze it first. Place the pieces in a single layer on a baking sheet and freeze for 2-3 hours. Once frozen, you can then wrap each piece and freeze. Remove the plastic wrap before thawing.
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This recipe was first shared August, 2016.
I’ve made this sooo many times and my kids favorite cake. I want to double to recipe to do a super big sheet cake and wondering if you know if a full size 18×26 sheet cake would be good for double recipe?
Great question! I haven’t tested this recipe in an 18×26 sheet pan, but a double batch should fill a full-size sheet cake nicely. You may need to bake a bit longer since the batter will be thicker, so start checking for doneness 10 to 15 minutes after the original bake time and go from there. I would love to hear how it worked out for you.
I’ve made this several times and it’s so so good!! I struggle with the icing though & not sure what I’m doing wrong. It tastes just fine but it’s not smooth and it cracks – it also tends to pull up the cake as I spread it. Any thoughts on what I could be doing wrong?
I’m so glad you love the cake! It sounds like the icing might be a little too thick or cool. Try spreading it while it’s still warm and add a splash of milk if needed to smooth it out.
I just made this cake, and I must say it’s very delicious! So buttery good!
I love the frosting! But the cake was like rubber. I followed instructions to the letter. I’ve been baking 60 years so I do know how to read a recipe. This was such a disappointment, especially since I can’t figure out what the problem was.
Sorry to hear the cake didn’t turn out well for you! Thanks for giving the recipe a try!
Great recipe! It was easy and the cake was moist and delicious. I halved the recipe and used an 8” pan. I didn’t have almond extract so I just used vanilla. I made a regular chocolate buttercream frosting because I didn’t read the instructions. I can’t wait to try this recipe again with almond extract and the pour-over frosting.
Thanks for sharing what you did! I’m so glad you enjoyed the cake. Yes, the pour over frosting is so yummy. And the almond is our fav. But vanilla is a great option too!
can you make in ina 9×13 pan
You can. This recipe will make more batter than you would want to put in the 9×13 though (it makes enough for a 10×15). So I’d recommend only filling the 9×13 pan 2/3 full and then you can just discard the extra batter.