Sometimes you just want a dessert that feels like a warm hug without a fuss. This classic chocolate sheet cake fits that feeling perfectly. It’s the kind of cake that fills the kitchen with the smell of cocoa and butter, the aroma lingering just long enough to make your mouth water before the first bite.
I remember the last time I made this—I was halfway through mixing the batter when the phone rang, distracting me just enough to almost forget the boiling water step. I had to double-check the recipe, laughing at my own scatterbrain moment. But that little hiccup didn’t stop the cake from turning out beautifully moist and tender. The frosting spread like a dream, creamy and rich, hiding any trace of my kitchen chaos.
There’s something comforting about a sheet cake, especially one this chocolatey. It’s generous and unpretentious, baked in a single pan so you can share easily or keep it all to yourself if you really want. The texture is just right—not too dense, with a crumb that practically melts on your tongue.
- Rich, moist crumb that’s surprisingly tender for such a chocolate-heavy cake.
- Luscious frosting that’s creamy but not overly sweet—balanced and comforting.
- Made in one pan, which means less cleanup and more time enjoying the cake.
- It’s simple — and that’s kind of the point. No fancy ingredients or steps, just reliable chocolate goodness.
If you’re worried about making a sheet cake for the first time, don’t be. This recipe is forgiving, even when your attention wanders a little like mine did. You’ll end up with a dessert that looks like it took way more effort than it did.
PrintClassic Chocolate Sheet Cake
A rich and moist chocolate sheet cake that’s perfect for any occasion. This easy-to-make cake features a tender crumb and a luscious chocolate frosting, baked in a single sheet pan for simple serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup whole milk
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch sheet pan.
In a large mixing bowl, sift together the flour, granulated sugar, 3/4 cup cocoa powder, baking powder, baking soda, and salt.
Add the buttermilk, vegetable oil, eggs, and 2 teaspoons vanilla extract to the dry ingredients. Beat on medium speed until well combined.
Carefully add the boiling water to the batter and mix on low speed until fully incorporated. The batter will be thin.
Pour the batter evenly into the prepared sheet pan.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
To make the frosting, beat the softened butter in a medium bowl until creamy.
Gradually add the powdered sugar and 1/4 cup cocoa powder, alternating with the whole milk, beating until smooth and spreadable.
Stir in 1 teaspoon vanilla extract.
Spread the frosting evenly over the cooled cake.
Cut into 12 squares and serve.
In terms of equipment, you only really need a sturdy sheet pan and a mixing bowl—nothing fancy. When it’s time to serve, this cake is wonderful with a simple glass of cold milk or alongside some fresh berries to cut through the richness. If you want to switch things up, I’ve tried adding a pinch of espresso powder to the batter once, which gave a subtle depth to the chocolate, but it’s not necessary. Sometimes I’ve swapped the buttermilk for plain yogurt and still ended up with a lovely crumb—though it might be a touch less tangy.
For a bit of variety, you could sprinkle some chopped nuts on top of the frosting before it sets, or even swirl in a little peanut butter into the frosting for a different twist. I haven’t tested all these tweaks thoroughly, but they’re fun experiments if you’re feeling adventurous.
FAQ
Can I make this cake ahead of time? Yes, it keeps well at room temperature for a few days, and you can refrigerate it if you want to keep it longer. Just bring it back to room temperature before serving for the best texture.
Is the batter supposed to be thin? Yes, and that’s normal. The boiling water thins the batter, which helps create that tender crumb.
Can I use regular milk instead of buttermilk? You can substitute with yogurt or milk mixed with a little vinegar, but the flavor and texture might change slightly.
Ready to dive into a slice of chocolate comfort? Go ahead, save this recipe, and treat yourself.