Moist Chocolate Sheet Cake With Chocolate Frosting

Name: Moist Chocolate Sheet Cake With Chocolate Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; ½ teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ cup heavy cream; 2 teaspoons vanilla extract

Highlighted under: Traditional Baking

I can't tell you how many times I've baked this Moist Chocolate Sheet Cake, and every time, it’s met with rave reviews. The combination of rich chocolate flavor and fluffy frosting creates an irresistible dessert that’s perfect for any occasion. I love how easy this cake is to make, yet it looks and tastes so impressive. Whether it’s for a birthday party or just a cozy night in, this cake has become my go-to recipe that never disappoints!

Created by

Chloe Bennett

Last updated on 2026-01-24T09:10:12.453Z

Baking this Moist Chocolate Sheet Cake has been a delightful experience. I remember the first time I whipped it up, how the scent of chocolate filled my kitchen instantly. The key to achieving its moist texture is not overmixing the batter and letting it cool completely before adding the rich chocolate frosting. Trust me, it’s worth the wait!

As I experimented with various frostings, I discovered that a simple chocolate ganache elevates the flavor even more. I love letting it drip down the sides of the cake for a show-stopping finish. My family can never resist a slice, and I end up making two cakes just to keep everyone satisfied!

Why You'll Love This Recipe
Rich chocolate flavor paired with fluffy frosting
Moist texture that delights with each bite
Versatile for any occasion, from birthdays to casual get-togethers

Understanding Ingredients

The key to achieving that rich chocolate flavor in this cake lies in the quality of your cocoa powder. I recommend using Dutch-processed cocoa for its deeper color and enhanced flavor. Ensure your baking powder and baking soda are fresh for optimal rise; expired leavening agents can lead to a dense cake that doesn’t rise well.

Eggs serve as a binding agent, providing both moisture and structure. At room temperature, they mix into the batter more easily, leading to a more consistent texture. If you need to bring your eggs to room temperature quickly, simply place them in a bowl of warm water for about 10 minutes.

Frosting Tips

For the frosting, using softened butter is crucial. If your butter is too cold, it won’t incorporate well with the powdered sugar and cocoa, resulting in a lumpy frosting. Aim for the butter to be creamy and slightly warm to the touch before mixing; this helps achieve that luscious, fluffy texture.

The heavy cream adds richness and helps achieve a silky consistency. If you're looking for a dairy-free option, you can substitute with coconut cream or a non-dairy milk, but be cautious to adjust the cocoa powder to maintain the right balance of flavor and texture. Remember, it's best to taste as you go!

Ingredients

For the Cake

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ cup heavy cream
2 teaspoons vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Combine Wet Ingredients

In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla. Mix until smooth.

Combine Mixtures

Gradually add the wet ingredients to the dry ingredients, mixing gently until combined. Carefully stir in the boiling water until the batter is smooth.

Bake the Cake

Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Make the Frosting

While the cake cools, prepare the frosting. In a bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in the heavy cream and vanilla until smooth and fluffy.

Frost the Cake

Once the cake has cooled completely, spread the frosting over the top, allowing it to drip down the sides if desired.

Pro Tips

For an extra touch, try adding chocolate shavings or sprinkles on top of the frosting for decoration. You can also replace some of the boiling water with brewed coffee to enhance the chocolate flavor!

Storage and Make-Ahead Tips

This Moist Chocolate Sheet Cake can be made a day ahead of time. Allow it to cool completely, then store it, tightly wrapped, at room temperature. If you plan to frost it the following day, make sure it’s chilled in the fridge to ensure a clean cut when serving.

To store any leftover cake, keep it in an airtight container at room temperature for up to three days. For longer storage, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap followed by aluminum foil, and it can last in the freezer for up to three months. When ready to enjoy, thaw in the fridge overnight.

Serving Suggestions

This cake is delicious on its own, but it can also be dressed up for special occasions. Consider serving it with fresh berries or a scoop of vanilla ice cream to contrast the rich chocolate flavor. A drizzle of caramel or a dusting of sea salt can also elevate the dessert.

For a fun twist, try adding some chocolate chips or nuts into the batter before baking for added texture. You can even turn this sheet cake into individual servings by cutting them into squares and placing them in cupcake liners for easy transport to parties or gatherings.

Questions About Recipes

→ Can I use low-fat milk instead of whole milk?

Yes, but keep in mind it may slightly affect the cake's moisture and richness.

→ Can I freeze this cake?

Absolutely! Just wrap it well; it will keep in the freezer for up to 3 months.

→ What can I substitute for eggs?

You can use applesauce or flaxseed meal mixed with water as a vegan egg substitute.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.