Chocolate Sheet Cake Recipe

Chocolate Sheet Cake Recipe

How To Make Chocolate Sheet Cake

Satisfy your sweet cravings with this rich, moist chocolate sheet cake topped with fresh strawberries and chocolate whipped cream for double chocolatey fun!

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



For Cake:

  • cupsall-purpose flour,scoop and level to measure
  • 2cupsgranulated sugar
  • 1tspbaking soda
  • ¾tspsalt
  • 1cupunsalted butter
  • ½cupunsweetened cocoa powder,plus more for dusting
  • 1cupvery hot water,(235ml)
  • ½cupbuttermilk,(120ml)
  • 2large eggs
  • 2tspvanilla extract

For Chocolate Icing:

  • ½cupunsalted butter,diced into cubes
  • cupunsweetened cocoa powder,sifted
  • tspsalt
  • 6tbspmilk
  • tspvanilla extract
  • 3⅓cupspowdered sugar,sifted

Optional Toppings:

  • Brown sprinkles
  • 24fresh strawberries,small
  • Chocolate whipped cream


  1. Preheat oven to 350 degrees F. Butter a rimmed 18×13-inch baking sheet and dust lightly with cocoa powder and tilt to evenly coat; set aside.

  2. In a medium mixing bowl, whisk together flour, sugar, baking soda, and salt for 20 seconds; set aside.

  3. Add butter to a large microwave-safe mixing bowl. Heat in microwave until melted. Whisk in cocoa powder and water.

  4. Pour flour mixture into the butter mixture. Using an electric hand mixer, blend until well combined. Add in buttermilk, eggs, and vanilla and mix on low speed for about 45 seconds.

  5. Pour mixture into prepared baking dish. Bake in preheated oven for about 23 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  6. Remove from oven and set on a wire rack to cool. Ice the cake while it’s still really warm so it stays really moist and sort of absorbs some of the icing.

  7. Immediately begin to make the icing.

Chocolate Icing:

  1. Add butter, cocoa powder, salt, and milk to a medium saucepan. Cook over medium heat, stirring constantly, until butter has melted.

  2. Remove from heat, whisk in vanilla and powdered sugar. If mixture is thick, return to medium-low heat and warm, stirring constantly, until it has thinned. It should be a nice pourable consistency.

  3. Immediately pour icing over warm cake and spread into an even layer. If using sprinkles add immediately before icing begins to set.

  4. Allow icing to set at room temperature. Cut into squares. If using chocolate whipped cream add just before serving and a strawberry to each slice.

Recipe Notes

  • The water added to the chocolate cake batter should be very hot. Warm tap water won’t do.
  • Begin making the homemade chocolate icing as soon as the sheet cake comes out of the oven.
  • Wait to pipe on the chocolate whipped cream until you’re ready to serve the cake.


  • Calories: 280.22kcal
  • Fat: 12.11g
  • Saturated Fat: 7.46g
  • Trans Fat: 0.45g
  • Monounsaturated Fat: 3.20g
  • Polyunsaturated Fat: 0.57g
  • Carbohydrates: 42.92g
  • Fiber: 1.55g
  • Sugar: 33.95g
  • Protein: 2.45g
  • Cholesterol: 44.72mg
  • Sodium: 151.60mg
  • Calcium: 23.04mg
  • Potassium: 95.27mg
  • Iron: 0.95mg
  • Vitamin A: 102.03µg
  • Vitamin C: 7.63mg
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