Sometimes you just need a chocolate cake that doesn’t fuss around—something you can pull together on a whim and have everyone asking for seconds. This classic chocolate sheet cake fits that bill beautifully. It’s the kind of cake that’s familiar and comforting, yet still feels a little special with its glossy, creamy chocolate frosting.
I remember the last time I baked this cake. The kitchen smelled like cocoa and warm sugar, and I was juggling a phone call while trying to scrape the batter into the pan. The batter was thinner than I expected, so it spread out faster than I thought it would, almost a bit too quickly. But the wait was worth it. Once out of the oven and cooled, spreading that frosting felt like icing a little cloud of chocolate heaven. There was a moment when I almost ate a spoonful before it made it to the cake—whoops. The first bite was this perfect mix of rich, moist crumb and silky frosting melting together. It’s the kind of slice that invites you to slow down, even if just for a minute.
- Rich, moist texture that feels indulgent without being too dense
- The frosting is creamy and smooth, but not overly sweet—just right for chocolate lovers
- It’s quick to mix and bake, making it a great go-to when you’re short on time
- It’s simple—and that’s kind of the point. No fancy techniques, no fuss
- Slices well for sharing, but you might not want to share all of it
If you’re worried about the frosting setting perfectly, don’t be. It’s forgiving and spreads easily even if the cake isn’t completely cooled. Just try not to frost it too soon or it can get a little melty, but otherwise, it’s pretty straightforward.
PrintClassic Chocolate Sheet Cake
A rich and moist classic chocolate sheet cake that’s perfect for any occasion. Easy to make and topped with a creamy chocolate frosting.
- 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
2 teaspoons baking soda
1 teaspoon baking powder
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 tablespoons unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan.
In a large bowl, sift together the flour, sugar, 3/4 cup cocoa powder, baking soda, baking powder, and salt.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and 2 teaspoons vanilla extract until combined.
Add the wet ingredients to the dry ingredients and mix until smooth.
Carefully stir in the boiling water 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 into 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, cream the softened butter and 4 tablespoons cocoa powder together in a large bowl until smooth.
Add the milk and 1 teaspoon vanilla extract and mix until combined.
Gradually add the powdered sugar, beating until the frosting is smooth and spreadable.
Spread the frosting evenly over the cooled cake.
Cut into 12 squares and serve.
Don’t stress if you don’t have a fancy mixer; a sturdy whisk or a good spoon works just fine to bring the frosting together. This cake pairs wonderfully with a simple scoop of vanilla ice cream or a glass of cold milk—something about that contrast makes every bite feel like a little celebration. If you want to switch things up, I’ve sometimes added a pinch of instant espresso powder to the batter for a subtle mocha twist, but I haven’t tested it with the frosting. Or try swapping the vegetable oil for melted butter for a slightly richer cake, though it might change the texture a bit. If you’re feeling adventurous, a sprinkle of flaky sea salt on the frosting can add a surprising pop. But honestly, the classic way has never let me down.
FAQ
Can I make this cake ahead? Absolutely. It keeps well at room temperature for a couple of days or refrigerated for up to a week. Just bring it back to room temp before serving to enjoy the best flavor and texture.
What pan should I use? A 9×13 inch sheet pan works perfectly, but if you only have a slightly different size, the baking time might vary just a bit.
Is the batter supposed to be thin? Yes, it’s thinner than many cake batters. Don’t worry, it bakes up moist and tender every time.
Ready to bake your way through that chocolate craving? Go ahead and save this recipe—once you try it, it’s hard not to keep coming back for another slice.