Chocolate Sheet Cake

Name: Chocolate Sheet Cake
Prep time: 20 min
Cook time: 15 min
Total time: 275 min
Ingredients: 2 Cups (240g) All-Purpose Flour; 1 3/4 Cups (350g) White Sugar; 2/3 Cup (56g) Dutch-Process Cocoa Powder; 2 Teaspoons Baking Powder; 3/4 Teaspoon Baking Soda; 1 Teaspoon Fine Espresso Powder (optional); 3/4 Teaspoons Fine Sea Salt; 1 Cup (227g) Buttermilk (room temp); 1/2 Cup (100g) Neutral Oil (Canola, Vegetable, Avocado); 2 Whole Large Eggs (room temp); 2 Teaspoons Vanilla Paste or Extract; 3/4 Cup (170g) Hot Water or Coffee; 1/2 Cup (113g | 1 Stick) Unsalted Butter (cubed); 1/3 Cup (75g) Whole Milk; 3 Tablespoons (16g) Dutch-Process Cocoa Powder; 1/8 Teaspoon Fine Sea Salt; 2 Cups (227g) Powdered Sugar (more if desired) (sifted); 1 Teaspoon Vanilla Paste or Extract

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This ultra moist dark Chocolate Sheet Cake, covered in a rich chocolate icing, is a crowd-pleasing dessert perfect for any occasion. It's rich, chocolatey, fudgy and best of all, not too sweet!

Dark chocolate sheet cake, also known as Texas sheet cake, is topped with a dark chocolate icing and chocolate sprinkles, and cut into squares.

This nostalgic chocolate sheet cake is not your traditional Texas sheet cake. I've adapted my chocolate malted cake recipe for this version, which uses oil and Dutch cocoa powder for the cake, instead of melted butter and natural cocoa powder. Additionally, while most Texas sheet cake chocolate frostings can contain 4 cups of powdered sugar, my recipe uses only half that amount. Resulting in a more balanced flavor that keeps you coming back for more!

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♡ Why You Will Love this Chocolate Sheet Cake
Ingredient Notes
Step-By-Step Instructions
How to Make Chocolate Sheet Cake
How to Make Chocolate Icing
💡 Tip
Storage
⭐️ Expert Tips
FAQ
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♡ Did you try this recipe?
📖 Recipe

♡ Why You Will Love this Chocolate Sheet Cake

Easy to make. The cake is made in one bowl and takes just 10 minutes to whip up. The chocolate icing is even easier to make! The hardest part is letting the icing set.
No fuss cake. This single layer cake with an easy glaze, requires no layering or decorating, which makes it perfect for any beginner baker.
Not too sweet. If you are looking for a Texas-style sheet cake that isn't overly sweet, you will love this version. Traditional recipes typically call for 4 cups of powdered sugar for the icing. My version uses only two cups, which still maintains a light, crackly top. You can, of course, add more sugar if you prefer a sweeter finish.
Rich chocolate flavor. I use Dutch-process cocoa powder, rather than natural cocoa powder, in both the cake and glaze, which yields a deep and richer chocolate flavor.
Crowd pleaser. This nostalgic double chocolate sheet cake feeds a crowd (24 servings), making it great for potlucks, summer cookouts, parties or any gathering.

For more easy crowd-pleasing desserts, check out my raspberry mousse cake, lemon icebox cake, almond cheesecake, or tiramisu tart.

Ingredient Notes

Here are some notes about all the ingredients used in this chocolate buttermilk sheet cake. Quantities and full instructions are in the recipe card below!

Chocolate Sheet Cake

All-Purpose Flour. I recommend using a kitchen scale to measure your flour with for best results. Adding too much flour can make your cake dry and dense rather than light and moist.
Cocoa Powder. Use dutch process cocoa powder for more intense chocolate flavor.
Baking Powder & Baking Soda. These leveners that are essential to help the cake rise and creates a light and fluffy texture.
Fine Espresso Powder (optional) - This is totally optional, but you can add some espresso to bring out the chocolate flavor.
Salt. Just a little to balance out the sugar and flavors.
White Sugar. Do not use less sugar than what is called for in this recipe. The cake isn't very sweet. Using less will result in a dry cake.
Buttermilk. Makes the cake tender.
Oil. You can use any neutral oil such as, avocado, canola, or grapeseed.
Eggs. Make sure your eggs are at room temperature. You can quickly bring your eggs to temp by submerging them in hot tap water for 15 minutes and replacing the hot water half way through.
Vanilla. You can use vanilla paste or vanilla extract.
Hot Water. Hot water will be used to "bloom" the cocoa powder and makes the cake fluffy. You can also use hot coffee in place of hot water.

Easy Chocolate Icing

Unsalted Butter - Adds flavor and richness.
Whole Milk - Thins out the icing.
Unsweetened Cocoa Powder - I recommend Dutch-process cocoa powder for deep chocolate flavor. However, you can also use natural cocoa powder.
Powdered Sugar - Lightly sweetened and thickens the chocolate glaze.
Vanilla - For flavor.
Salt - Balances the sweetness.

*See recipe card for quantities.

Step-By-Step Instructions

Here are step-by-step photos and instructions on how to make this Chocolate Sheet Cake! Please find detailed instructions in the recipe card at the end of this post.

How to Make Chocolate Sheet Cake

Sugar, sifted flour, cocoa powder, baking powder, baking soda and salt are whisked together until well combined in the bowl of a stand mixer.

Step 1. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda, espresso powder (if using) and salt.

Buttermilk, eggs, oil and vanilla are added to the bowl of dry ingredients.

Step 2. Add buttermilk, oil, eggs, and vanilla.

The chocolate cake batter is combined until just combined.

Step 3. Using a stand mixer with the paddle attachment or hand-held mixer, mix on the lowest speed until nearly combined.

Hot water is poured into the bowl of a chocolate cake batter.

Step 4. Add hot water and mix on the lowest speed until just combined. The batter will thin out

The dark chocolate cake batter is poured into a greased sheet pan, as known as a half sheet pan.

Step 5. Transfer the chocolate cake batter to a greased half-sheet pan and bake at 350ºF (180ºC) for 15 to 20 minutes. Mine too 15 minutes.

The chocolate cake is baked in a half sheet pan and sitting on a wire rack to cool.

Step 6. Cool the cake completely in the pan and on a wire rack. It will take a few hours.

How to Make Chocolate Icing

Whole milk, cocoa powder, cubed unsalted butter, and salt are in a small saucepan.

Step 7. Add milk, cubed butter, cocoa powder and salt in a small saucepan.

A saucepan with whole milk, cocoa powder, cubed unsalted butter, and salt are cooked over low heat until melted and combined.

Step 8. Over low heat, and stirring occasionally, cook until the butter is melted and the mixture is smooth.

Powdered sugar is mixed into the pot of chocolate icing until smooth.

Step 9. Remove from the heat and sift in powdered sugar and vanilla. Gently stir until the icing is smooth.

The warm chocolate icing is poured over the chocolate sheet cake and spread to cover the top of the cake. It's then garnished with chocolate sprinkles.

Step 10. Immediately pour and spread the chocolate icing over the top of the cake. Add sprinkles or chopped nuts if desired. Let the glaze set before serving.

💡 Tip

Stir the glaze slowly when mixing the powdered sugar to prevent bubbles from forming. Also, if your icing is lumpy, strain it through a fine mesh sieve!

Storage

Room Temperature - I recommend storing iced chocolate sheet cake in the fridge or freezer, as the glaze breaks down and melts at room temperature after about a day.
Refrigerator - Tightly cover or transfer cake slices to an airtight container, and store in the fridge for up to 4 days.
Freezer - For prolonged storage, flash freeze cake slices on a lined baking tray. Once frim, wrap individual slices in plastic wrap and store in freezer bags or a freezer-safe container for up 2 months. Thaw on the counter for about 30 minutes before enjoying.

⭐️ Expert Tips

Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.

If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.

Do not overbake. The cake is baked in a large half sheet pan which won't take very long. Check for doneness after 15 minutes.

Plan ahead. If you plan on making this for a gathering, the cake takes about 2 hours to cool completely in the pan, and the glaze takes 1.5 to 2 hours to set.

Let the glaze set completely before slicing. You'll be able to cut cleaner slices.

Dark chocolate sheet cake, also known as Texas sheet cake, is topped with a dark chocolate icing and chocolate sprinkles, is on a small dessert plate.

FAQ

Can I bake this is a 9x13 inch baking pan?

Absolutely and there's no need to adjust the recipe quantities either! Your cake slices and glaze layer will be thicker. Bake at 350ºF for 28 to 34 minutes for a metal pan. Glass or ceramic pans may take a little longer.

Can I make this cake ahead?

Yes, the cake can be made the day before. Once the cake is completely cooled in the pan, cover tightly with a cover like this one (not an affiliate link) or with plastic wrap. Glaze the cake the day you plan on serving it and allow 1.5 to 2 hours for the glaze to set.

Should I line the pan with parchment paper?

You don't need to, as long as you grease it well. During testing, I made a batch with parchment paper, and found it more difficult to serve, as the paper would bunch up. However, it's up to you!

♡ Did you try this recipe?

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