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

Chocolate Sheet Cake

Lisa Flinn
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!
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling & Letting Icing Set 4 hours
Total Time 4 hours 35 minutes
Course Dessert, Snack
Cuisine American
Yields 24 Servings

Equipment

  • Half Sheet Pan (roughly 18x13x1 inches)
  • Electric Mixer
  • Mixing Bowls
  • Silicone Spatula
  • Small Saucepan

INGREDIENTS

Chocolate Sheet Cake

  • 2 Cups (240g) All-Purpose Flour
  • 1 ¾ Cups (350g) White Sugar
  • ⅔ Cup (56g) Dutch-Process Cocoa Powder
  • 2 Teaspoons Baking Powder
  • ¾ Teaspoon Baking Soda
  • 1 Teaspoon Fine Espresso Powder (optional)
  • ¾ Teaspoons Fine Sea Salt
  • 1 Cup (227g) Buttermilk room temp
  • ½ Cup (100g) Neutral Oil (Canola, Vegetable, Avocado)
  • 2 Whole Large Eggs room temp
  • 2 Teaspoons Vanilla Paste or Extract
  • ¾ Cup (170g) Hot Water or Coffee

Chocolate Icing

  • ½ Cup (113g | 1 Stick) Unsalted Butter cubed
  • ⅓ Cup (75g) Whole Milk
  • 3 Tablespoons (16g) Dutch-Process Cocoa Powder
  • ⅛ Teaspoon Fine Sea Salt
  • 2 Cups (227g) Powdered Sugar (more if desired) sifted
  • 1 Teaspoon Vanilla Paste or Extract

Instructions
 

Chocolate Sheet Cake

  • Preheat Oven + Prep Pan - Position a rack in the center of the oven and preheat it to 350ºF (180ºC). Next, butter a metal half sheet pan (18x13x1 inch) and set aside.
  • Combine Dry Ingredients - In a stand mixer bowl or large bowl, sift and whisk together the flour, sugar, cocoa powder, baking powder, baking soda, espresso powder (if using) and salt.
    2 Cups (240g) All-Purpose Flour
    1 ¾ Cups (350g) White Sugar
    ⅔ Cup (56g) Dutch-Process Cocoa Powder
    2 Teaspoons Baking Powder
    ¾ Teaspoon Baking Soda
    1 Teaspoon Fine Espresso Powder (optional)
    ¾ Teaspoons Fine Sea Salt
  • Combine Dry & Wet Ingredients - Add buttermilk, oil, eggs and vanilla to the dry ingredients. Fit your stand mixer with the paddle attachment, or using a hand-held mixer, whisk on the lowest speed until nearly combined. Scrape down the sides and bottom of your bowl.
    1 Cup (227g) Buttermilk
    ½ Cup (100g) Neutral Oil (Canola, Vegetable, Avocado)
    2 Whole Large Eggs
    2 Teaspoons Vanilla Paste or Extract
  • Add Hot Water - Next, add the hot water and continue mixing on the lowest speed until no flour streaks remain. The batter will be thinner. Do not overmix. Scrap the bowl again to make sure there are no hidden pockets of flour.
    ¾ Cup (170g) Hot Water or Coffee
  • Bake - Transfer the batter to your prepared pan and bake for 15 to 20 minutes. Mine took exactly 15 minutes. Do not overbake. The cake is ready when an inserted toothpick in the center comes out clean.
  • Cool - Cool the cake in the pan completely on a wire rack at room temperature, about 2 hours. If you're in a hurry, you can cool the cake in the refrigerator.

Chocolate Icing

  • Add milk, cubed butter, cocoa powder and salt in a small saucepan. Over low heat, and stirring occasionally with a silicone spatula, heat until the butter is melted and mixture is smooth. Once it comes to a low boil, remove from the heat.
    ½ Cup (113g | 1 Stick) Unsalted Butter
    ⅓ Cup (75g) Whole Milk
    3 Tablespoons (16g) Dutch-Process Cocoa Powder
    ⅛ Teaspoon Fine Sea Salt
  • Sift in the powdered sugar and add the vanilla. Gently stir until the icing is smooth.
    2 Cups (227g) Powdered Sugar (more if desired)
    1 Teaspoon Vanilla Paste or Extract
    • Tip: If your chocolate icing is lumpy, strain it through a fine mesh sieve.
  • Immediately pour and spread the chocolate icing over the top of the cake. Add sprinkles or chopped nuts if desired. Let the glaze set for 1.5 to 2 hours before serving.

Notes

Half Sheet Pan - I used a half sheet pan by USA Pan, which is 17.75 x 12.75 x 1 inches. My cake took just 15 minutes to bake.
9x13 Pan - For a thicker cake, you can also bake in a metal 9x13 inch pan for 28 to 34 minutes. Ceramic or glass pans will take longer.
Topping - I garnished with chocolate sprinkles, but feel free to top with chopped nuts, mini chocolate chips or omit.
Storage - Leftover cake can be covered with plastic wrap and stored at room temperature for a day, or in the fridge for up to 4 days.
Keyword buttermilk chocolate cake, chocolate cake, chocolate sheet cake, sheet cake, Texas sheet cake
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