Chocolate Sheet Cake
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
24 slices
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Course
Dessert
Chocolate Sheet Cake
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A super moist chocolate cake with a creamy chocolate frosting. This easy cake recipe is chocolate decadence at its best.
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Ingredients
For the cake
- 2 1/4 cup all purpose flour
- 1 3/4 cup sugar
- 1/2 tsp salt
- 1/4 cup unsweetened natural cocoa powder not Dutch process cocoa powder
- 3/4 cup unsalted butter
- 2/3 cup water
- 1/2 cup milk
- 2 large eggs
- 1 tsp baking soda
- 2 tsp vanilla extract
For the Frosting
- 1/3 cup milk
- 1/4 cup unsweetened cocoa powder
- 1/2 cup unsalted butter
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 3/4 cup Chopped pecans or walnuts optional for topping
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine the flour, sugar and salt, set aside.
- In a medium saucepan, melt the butter with the unsweetened cocoa powder, and water. Stir over medium heat until the mixture begins to boil.Remove the saucepan from the stove top, and pour into the large bowl with the flour mixture.Stir together until all of the ingredients are well combined and it resembles chocolate dough.
- Allow the mixture to sit for 1-2 minutes to cool. Stir in the milk, eggs, baking soda and vanilla, combining all ingredients together in the one bowl.
- Pour the batter into a lightly sprayed sheet pan. Use a rubber spatula or wooden spoon to evenly distribute the batter into the pan. Lightly tap the pan once or twice on the counter to eliminate any bubbles in the batter.
- Place in the preheated oven, center rack and bake for about 15-18 minutes, until cake springs back to the touch. Remove the cake from the oven and allow it to cool. While it is cooling, prepare the frosting.
Frosting Instructions
- In a small or medium saucepan, melt the butter with the milk and cocoa powder, stirring until the mixture is smooth and creamy. Remove from the stove top and transfer to a large mixing bowl, or stand mixer. Add in the powdered sugar and vanilla. Beat the ingredients together until it is smooth and creamy. Frost the entire top of the cake. Optional: Add nuts by sprinkling on top of the cake after it is frosted.
Notes
- Note: This recipe was tested in an 11.5 x 17.25 inch sheet pan.
Nutrition Information
Show Details
Calories
278kcal
(14%)
Carbohydrates
45g
(15%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
40mg
(13%)
Sodium
106mg
(4%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
35g
(70%)
Vitamin A
329IU
(7%)
Calcium
19mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 106mg | 4% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 35g | 70% |
| Vitamin A | 329IU | 7% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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