Why Make This Recipe
Chocolate sheet cake is a classic dessert that brings joy to any gathering. It’s rich, moist, and perfect for both celebrations and casual get-togethers. The best part? It’s easy to make and feeds a crowd. Whether it’s a birthday party, a potluck, or just a family dinner, this cake will surely satisfy chocolate lovers of all ages.
How to Make Chocolate Sheet Cake
Ingredients
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 cup (120g) unsweetened cocoa powder
- 1 cup (240ml) hot water or brewed coffee
- 1 cup (240ml) whole milk or buttermilk
- 1 cup (240ml) vegetable oil or 225g melted butter
- 3 large eggs
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/2 cup (115g) unsalted butter, softened (for frosting)
- 1/4 cup (30g) unsweetened cocoa powder (for frosting)
- 2 cups (250g) powdered sugar (for frosting)
- 3–4 tbsp milk (for frosting)
- 1 tsp vanilla extract (for frosting)
Directions
- Preheat your oven to 175°C (350°F). Grease and line a 9×13-inch sheet pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla. Beat the mixture until it is smooth.
- Stir in the hot water or coffee. The batter will be thin, but that’s okay as it will make the cake extra moist.
- Pour the batter into the prepared pan and bake for 30–35 minutes. Check if it’s done by inserting a toothpick in the center; it should come out clean.
- Allow the cake to cool completely.
- For the frosting, beat the softened butter and cocoa powder until creamy. Gradually add the powdered sugar, vanilla, and milk, mixing until smooth and spreadable.
- Spread the frosting over the cooled cake and enjoy!
How to Serve Chocolate Sheet Cake
Serve the chocolate sheet cake at room temperature or slightly chilled. You can cut it into squares or rectangles and place them on a serving plate. It pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream for added delight.
How to Store Chocolate Sheet Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want it to last longer, keep it in the refrigerator for up to a week. Just remember to bring it back to room temperature before serving for the best taste.
Tips to Make Chocolate Sheet Cake
- Make sure all your ingredients are at room temperature for even mixing.
- Do not skip the step of adding hot water or coffee; it enhances the chocolate flavor and keeps the cake moist.
- Frost the cake only when it is completely cool to prevent the frosting from melting.
Variation
You can add nuts, like walnuts or pecans, to the batter for added texture. If you prefer a different flavor, try adding a teaspoon of peppermint extract for a minty twist.
FAQs
1. Can I use different types of flour?
Yes! You can use cake flour for a lighter texture, but keep in mind that this may change the final taste slightly.
2. Can I freeze chocolate sheet cake?
Absolutely! You can freeze it before or after frosting. Just wrap it tightly in cling film and then in aluminum foil to prevent freezer burn.
3. How can I make it less sweet?
You can reduce the amount of sugar slightly in the cake and frosting. You can also consider using dark chocolate cocoa powder, which is less sweet than regular cocoa.
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