Chocolate Sheet Cake With Cocoa

Name: Chocolate Sheet Cake With Cocoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 3/4 cups all-purpose flour; 1 3/4 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Cakes & Treats

When it comes to desserts, I often turn to my favorite Chocolate Sheet Cake with Cocoa. This recipe is a beloved staple in my kitchen, and I adore how simple it is to whip up. The combination of rich cocoa and moist cake layers creates a delightful treat that never fails to impress. I love sharing this cake during family gatherings or with friends over coffee. It’s comforting, delicious, and a guaranteed hit, making it a perfect choice for any occasion or just a sweet indulgence at home.

Created by

Sloane Patterson

Last updated on 2026-02-15T02:09:36.293Z

Creating the perfect Chocolate Sheet Cake with Cocoa has been a delightful journey for me. I experimented with different cocoa brands and discovered that high-quality cocoa makes a monumental difference in the flavor. The cake turns out rich, dark, and incredibly moist. A tip I learned is to whip the batter just until combined, which helps maintain its light texture.

One of my fondest memories was making this cake for a friend's birthday. Everyone was raving about how delicious it was, and I felt so proud to share a recipe that brings joy. I topped it with a simple chocolate frosting, and the combination of flavors was utterly divine. Each time I make it, I enjoy the process and the smiles it brings!

Why You'll Love This Recipe
Decadent chocolate flavor that satisfies any sweet tooth
Easy to prepare, making it perfect for both novice and experienced bakers
Great for parties, as it serves a crowd without much effort

Baking Tips for Success

To achieve a perfectly baked Chocolate Sheet Cake, it's crucial to measure your flour accurately. Spoon the flour into your measuring cup and level it off with a knife rather than scooping directly from the bag, which can compact the flour and lead to a dense cake. Also, don’t skip the sifting step for the cocoa powder; this helps prevent lumps and ensures a smooth batter.

When mixing the wet ingredients, I recommend using room temperature eggs and milk. This allows for better emulsification, resulting in a uniform texture. If you forgot to take your eggs out of the fridge, simply submerge them in warm water for about 10 minutes to quickly bring them to room temperature.

Frosting Consistency and Variations

For the frosting to spread smoothly over your cake, ensure that the butter is sufficiently softened but not melted. A good benchmark is to leave it out at room temperature for about an hour before starting. You want it soft enough to cream easily but firm enough to hold its shape when spread.

If you're looking to customize the frosting, consider adding a pinch of salt to enhance the chocolate flavor or a bit of espresso powder for a mocha twist. Alternatively, you can substitute half of the cocoa powder with melted chocolate for a richer frosting that sets more firmly.

Ingredients

Gather your ingredients:

For the Cake

1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract

Make sure you have everything on hand before you start!

Instructions

Follow these simple steps to bake your cake:

Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch baking sheet.

Mix Dry Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk together until well blended.

Combine Wet Ingredients

Add the eggs, milk, oil, and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

Add Boiling Water

Stir in the boiling water (the batter will be thin). Pour into the prepared baking sheet.

Bake the Cake

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cake cools, make the frosting by beating the butter and cocoa together. Gradually add the powdered sugar and milk, mixing until smooth.

Frost and Serve

Once the cake has cooled, spread the frosting evenly over the top. Slice and serve to enjoy your delicious Chocolate Sheet Cake!

Happy baking!

Pro Tips

For an extra touch, add chocolate chips to the batter or sprinkle some on top of the frosting for added texture.

Storage and Make-Ahead Options

This Chocolate Sheet Cake stores remarkably well. After frosting, cover it with plastic wrap at room temperature for up to three days. If you want to enjoy it later, I suggest storing it in the refrigerator, where it can last for up to a week. Just be sure to allow it to come to room temperature before serving for the best texture.

For those who like to prepare in advance, you can bake the cake a day before and keep it tightly wrapped at room temperature. The frosting can also be made ahead of time and stored in the fridge. Just rewhip it briefly to bring it back to a spreadable consistency before applying.

Troubleshooting Common Issues

If you find that your cake is overly domed or cracked on top, it may have been baked at too high a temperature. Ensure your oven is properly calibrated, as even a slight variance can significantly affect baking. If this happens, a quick fix for future bakes is to tent the cake with foil halfway through to prevent excessive browning.

For a cake that turns out dry, it's often a result of overbaking or insufficient fat. Always check for doneness with a toothpick a few minutes before the suggested time. The toothpick should come out with a few moist crumbs, not completely clean, which indicates a perfectly moist texture.

Questions About Recipes

→ Can I use cake flour instead of all-purpose flour?

Yes, you can! Cake flour will make the cake a bit more tender.

→ How do I store leftover cake?

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

→ Can I freeze this cake?

Absolutely! It freezes well for up to 3 months. Just wrap it tightly in plastic wrap.

→ What can I substitute for eggs?

You can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) as an egg replacement.