Irresistible Chocolate Sheet Cake with Fudgy Frosting Bliss

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This Chocolate Sheet Cake features a rich, fudgy frosting and is perfect for any celebration.

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Prep Time 15

Cook Time 40

Cooling Time 30

Total Time 1 25

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour Can substitute with cake flour for lighter texture.
2 cups Granulated Sugar Brown sugar can be used for deeper flavor.
3/4 cup Cocoa Powder Dutch-processed cocoa is perfect for richer taste.
1 tsp Baking Soda Ensure it's fresh for optimal results.
1 tsp Baking Powder Ensure it's fresh for optimal results.
1 tsp Kosher Salt Regular table salt can work, but reduce quantity slightly.
1 cup Vegetable Oil Melted butter can be substituted.
2 large Large Eggs Make sure they're at room temperature.
2 tsp Pure Vanilla Extract Imitation vanilla is a budget-friendly alternative.
1 cup Full-Fat Buttermilk Can be made with milk and vinegar.
1 cup Hot Coffee/Water Enhances the chocolate flavor.

For the Fudgy Frosting

1 cup Unsalted Butter If using salted, reduce kosher salt.
3 cups Powdered Sugar Regular sugar should be sifted to avoid grittiness.
1/2 cup Cocoa Powder Boosts chocolate flavor in frosting.
1/4 cup Whole Milk Creates the right consistency for buttercream.
1/2 cup Rainbow Sprinkles Optional decoration.

Equipment

Stand mixer
9x13 metal baking pan
Parchment Paper
Spatula

Method

Step‑by‑Step Instructions for Decadent Chocolate Sheet Cake with Fudgy Chocolate Frosting

Preheat your oven to 325ºF (163ºC) and prepare a 9x13 metal baking pan by greasing it with baking spray and lining the bottom with parchment paper.
In a stand mixer, combine all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and kosher salt. Mix on low speed for about 30 seconds until blended.
Add vegetable oil, large eggs, vanilla extract, and buttermilk to the dry mixture and mix on low speed just until combined.
Gradually stream in hot coffee while mixing on low, then increase speed to medium and blend for about 2 minutes until smooth.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes. Check doneness with a toothpick.
While the cake cools, beat room-temperature unsalted butter until creamy. Gradually mix in powdered sugar and cocoa powder, then the rest of the ingredients until smooth.
Once the cake is cooled, spread the fudgy frosting evenly over the top. Decorate with reserved frosting and rainbow sprinkles.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

This moist cake is freezer-friendly; store slices wrapped for up to 2 months.

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