My favourite Chocolate Sheet Cake from scratch. Made without buttermilk and super easy to make, you will never need another chocolate cake recipe.
Okay, I promise I will start making actual food sometime soon. But first, cake!
I know what you’re thinking. The internet doesn’t need another chocolate cake recipe. And I agree. But this one will be the last chocolate cake recipe you will ever make.
If I am making a cake, 9 times out of 10 I will be making a chocolate sheet cake. They are just so much easier and prettier than the layer cakes that I make.
Or at least attempt to make. I would link up some examples, but it is just too embarrassing. You will need to enter “layer cake” in the search bar if you really want to see my ugly cake attempts.
But this cake. I have been making this chocolate cake for years. And you might have been making it too. It is very similar to the one on the Hershey website. It is moist, rich and SO easy to make. Seriously. Some days I eyeball the ingredients and it still works.
It is also my go-to cake recipe when it is someone’s birthday. I mean, who doesn’t like chocolate cake? This recipe also works well when made in cupcake form. And for the last day of holidays before school starts.
Similar recipes:
Like this Chocolate Sheet Cake? Then you will love:
- Rolo Chocolate Mug Cake
- Chocolate Orange Cake with Orange Frosting
- Chocolate Cupcakes with Cookies and Cream Frosting
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Chocolate Sheet Cake
Ingredients
Cake
- 2 cups granulated sugar
- 1 3/4 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup milk
- 1/2 cup canola oil
- 2 tsp vanilla extract
- 1 cup boiling water
Frosting
- 1/2 cup salted butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk of choice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly spray a 9x13 inch baking pan with cooking spray and set aside.
- In a medium bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Add in the eggs, milk, vegetable oil and vanilla, and mix until fully incorporated.
- Slowly mix in the boiling water. The batter will be very watery, and that is okay!
- Pour the batter into the prepared baking pan, and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool.
- Meanwhile, in a medium bowl, cream together all of the frosting ingredients until smooth. Frost the cake once it is cool.
Ooooooh, I love me a good sheet cake! And the more chocolate the better. I want chocolate cake, with chocolate filling, and topped with chocolate frosting! Your cake looks so good! Good luck with school!
Haha, same here!! Thanks
Respect for keeping up with 3 posts a week, between work, university and home I just manage 1 post a week. If on a rare occasion I manage 2 in one week it’s a major result lol. This cake looks fab no wonder it’s your go-to cake.
Yeah, I think I won’t be able to keep up.. but for now I am managing okay!
The cake rose up way high then fell the icing is awesome though had to had to add 2 more cups of powdered sugar than called for. The cake ended up not done enough in the middle burnt on the edges I dont know what went wrong. I haven’t been having much luck with pinterest recipes lately. About to go back to my old tried and
Oh no! I am so sorry to hear that!
What type of pan are you using? What material?
Oh this cake looks and sounds delicious! The cake itself looks so chocolatey and moist and the frosting looks creamy and sweet!
I am obsessed with this cake 🙂
I never make a sheet cake, and I don’t know why! It looks so pretty, especially with that thick frosting on top. I would love to grab that fork and put it in my mouth. It must be sooo delicious!
The frosting MAKES this cake <3
i only have baking powder and not baking soda will it have a big impact on the cake?
You will need to increase the amount of baking powder you use, but it should still be okay!!
Thanks
How do you recommend baking this recipe in cupcake form?
I would cook it for 22-25 minutes if it were cupcakes!!
Thank you!!!
I have tried this recipe many times. I love it alot. I live at 5,000 feet sea level. It always falls. I was wondering what I can to do stop it from falling? Thank you.
I have never lived above sea level, so I have never tested this myself. But I have read that if you raise the temperature of your oven and decrease the baking time it should work better! Good luck 🙂
This cake is amazing! Easy to make, moist all the way through, and has the chocolate flavor I like in a chocolate cake… This is a family favorite.
I am so glad you liked it 🙂
Should this cake be refrigerated after frosting is applied. It won’t be served for 24 hours
Yes you can refrigerate it!
Does this cake have to be refrigerated? Looking for a chocolate cake to take camping.
No room for one in fridge. Thank you!
It depends on how long you will have it out, and how hot it will be. But it should be okay if it’s not too warm where you are camping, as it could melt the frosting.
The cake turned out great! Stayed moist for 5 days. Thank you!
So glad it worked out for you!
Can you use self rising flour?
I have personally never tried it, but I think that if you omit the baking powder and reduce the amount of salt it should work the same. Let me know if you give it a try!
I made this last night and it came out so perfect. The frosting tastes like chocolate pudding, and the cake itself wasn’t too sweet which was a great balance. Will definitely be making this again!
So glad you liked it 🙂
My go to chocolate sheet cake!
That makes me so happy to hear!
This is my go to recipe for chocolate cake, I’ve 3 times and it’s come out decadent and moist. Love it and thank you for sharing this recipe with us.
You’re welcome! I am so glad you liked it!