Chocolate Sheet Cake
This quick, fudgy chocolate sheet cake is perfect for feeding a crowd and uses simple pantry ingredients with an easy cocoa frosting.
Ingredients
Cake Ingredients
- 2 cups flour All-purpose flour
- 2 cups granulated sugar
- 1 cup cocoa powder Unsweetened cocoa powder
- 1 cup hot water or brewed coffee Coffee adds a richer chocolate flavor
- 1 cup milk or buttermilk
- 1 cup vegetable oil or melted butter
- 3 large eggs At room temperature
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 2 teaspoons vanilla extract
Frosting Ingredients
- 0.5 cup butter Softened
- 0.25 cup cocoa powder
- 2 cups powdered sugar
- 3-4 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 175°C (350°F). Grease a 9x13-inch baking pan and line it with parchment paper.
- In a large bowl, mix together the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla, and beat until smooth.
- Finally, add the hot water or coffee – the batter will be runny, which is normal.
- Pour the batter into the pan and bake for 30–35 minutes. It's done when a toothpick comes out clean.
Frosting
- Let the cake cool completely.
- Beat the butter and cocoa until creamy.
- Slowly add the powdered sugar, milk, and vanilla.
- Once smooth and spreadable, spread over the cooled cake.
Notes
For a richer chocolate taste, use hot brewed coffee instead of water. Measure flour correctly to avoid drying out the cake. Allow the cake to cool completely before frosting.