If you love all things chocolate, you may have just found heaven on earth with this moist chocolate sheet cake recipe! With a fluffy chocolate sponge base and creamy double-chocolate fudge buttercream frosting, this irresistibly decadent dessert is the perfect go-to choice. Whether baking it to enjoy at home or whipping it up for a special occasion, it's sure to be a crowd-pleaser!
Best Moist Chocolate Sheet Cake
This old fashioned chocolate sheet cake (a/k/a Texas sheet cake or Texas chocolate sheet cake) takes my super moist chocolate sponge and tops it with my creamy chocolate fudge frosting to create a combo that's truly out of this world! You can find chocolate sheet cake recipes all over the internet, but none are as moist and flavorful as this.
Thanks to my technique for creating a fluffy, melt-in-your-mouth sponge and my signature frosting made with both melted chocolate and Dutch-processed cocoa powder, you get a rich, fudgy cake that's not too heavy or sweet.
Everything you need to make it is available at your local grocery store, or may already be in your pantry. And once you've mastered the base recipe (which is incredibly beginner-friendly), there are endless ways to customize and make it your own. It's undoubtedly the best chocolate sheet cake you'll ever try!
Katalin's Take On What's The Secret Behind Making Fluffy, Moist, and Rich Chocolate Sheet Cake
No one wants a dry, crumbly chocolate cake. If you're going for something irresistibly moist, tender, and rich with deep chocolate flavor, the secret lies in the technique and understanding how the ingredients work together.
Although the cocoa powder adds a rich flavor, it can also contribute to drying out the sponge cake. That's why I use an extra wet batter with milk, coffee, and oil to add and lock in moisture. Unlike butter-based chocolate cakes that can dry out over time, an oil-based batter keeps the cake soft, moist, and airy for days, even after refrigeration.
Combining baking powder and baking soda also significantly affects the light, fluffy texture. The acidity in the Dutch-processed cocoa and coffee activates the baking soda, creating air bubbles that lift the batter as it bakes. The result is a soft, airy chocolate sponge that feels like heaven in your mouth!
To take the richness to another level, the chocolate frosting must also be just right. I combine melted dark chocolate and cocoa powder to give the frosting a luxurious depth and silky texture. The high-quality ingredients (plus a pinch of salt) perfectly balance the cake, and overall, what you will get is a rich, decadent chocolate cake without being overly sweet.
Start with an Easy Chocolate Sponge
Before starting this chocolate cake recipe, ensure your eggs, milk, and freshly brewed coffee are at room temperature so they emulsify properly.
Preheat the oven to 180°C (355°F), and make sure the fan is off. Line a 9x13-inch (22x33 cm) baking pan with parchment paper.
In a large bowl, use an electric hand mixer to blend the wet ingredients (eggs, vegetable oil, granulated and brown sugar, coffee, milk, and vanilla extract) until they are smooth and well combined. This should take 1 to 2 minutes.
Here is a helpful guide on how to substitute oil in cakes, if you need that.
Then, sift and whisk together the dry ingredients (flour, baking powder, baking soda, cocoa powder, and salt), and add them to the bowl. Use a rubber spatula to gently fold them into the wet mixture (or a hand whisk), making sure not to overmix (or you'll end up with a dry, dense cake). Do not skip the salt! It's essential for balancing the sweetness!
Transfer the batter to the prepared pan. Don't worry if it looks very liquid– that is normal.
Bake for approximately 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool completely in the pan before decorating.
Now Let's Make an Ultra Chocolatey Frosting
For a silky smooth chocolate fudge buttercream, you'll need to start with butter that's at room temperature. It shouldn't be too cold and definitely should not be melted (see my guide on softening butter quickly for tips). Be sure to use unsalted butter so the frosting doesn't turn out salty.
Prepare your stand mixer with the paddle attachment. Or, get an electric hand mixer ready if that's what you have on hand.
Finely chop the chocolate and place it in a heatproof bowl. Melt it gently in the microwave in short increments to ensure it heats evenly. Let it cool to room temperature before using, but don't let it harden.
Cream the room-temperature butter on medium-high speed for about 3 minutes until it becomes light and fluffy.
Then, with the mixer on low speed, slowly add in the sifted powdered sugar, one tablespoon at a time, followed by the sifted cocoa powder. Once combined, increase the speed to medium-high and mix for another 4 minutes until the frosting is light, fluffy, and voluminous.
Next, add the vanilla extract, salt, and heavy cream, mixing for another minute until the mixture is smooth and silky.
Finally, with the mixer running, gradually pour in the cooled, melted chocolate.
Your frosting should now be fluffy and ideal for piping. If it is too thick, mix in more heavy cream one tablespoon at a time. If it's too soft, add powdered sugar one tablespoon at a time until you reach the desired temperature.
Spread the frosting on top of the cooled cake using an offset spatula. Or, use a piping bag to make it look even prettier!
This Is How To Store Leftovers
You'll get the best flavor and texture if you serve your cake fresh after making it. You can store chocolate sheet cake leftovers covered in the refrigerator for 1–2 days. Let the cake come back to room temperature before serving.
Chocolate sheet cake also freezes well for up to three months. For best results, freeze the cake and frosting separately. Wrap the cake tightly in plastic wrap, followed by foil, to help prevent freezer burn. Thaw overnight at room temperature. If you've frozen the frosting separately, rewhip it with a stand or hand mixer for a minute or two to restore its fluffy texture.
Expert Tips For Making Chocolate Sheet Cake
- For the best results, use full-fat (3%) milk, European-style butter with at least 82% fat, and heavy cream with 36% fat content. Stick to high-quality semi-sweet couverture chocolate (like Callebaut or Lindt), Dutch-processed unsweetened cocoa powder, and pure vanilla extract (never imitation or essence).
- You can experiment with different flours, egg substitutes, or high-fat vegan butter and cream substitutes for the frosting. Be aware that it will have a slightly different flavor and texture from the standard ingredients. You can also use sour cream instead of heavy cream, but the frosting will taste tangier.
- Use the toothpick test to check for doneness instead of relying on the clock, as baking times can vary depending on the oven model.
- Refer to my chocolate fudge frosting recipe for troubleshooting tips, such as too grainy, firm, runny, or separated frosting.
- To make this cake in a different size, see my cake pan sizes & conversions guide.
You Will Need the Following Equipment
Baking is all about precision, so it's always best to use a digital scale to measure ingredients accurately. A digital oven thermometer is also necessary to ensure your baking temperature is where it needs to be.
This recipe uses a 9x13-inch sheet pan, an electric hand mixer for the batter, and a stand mixer to make the frosting. A rubber spatula will help you gently incorporate the dry ingredients without overmixing.
When it's time to decorate, a piping bag will help make doing so a breeze!
Try some Flavor Variations
For an extra version, visit my Chocolate Poke Cake recipe.
For a richer flavor with some texture, swap out a small portion of the flour with a finely ground nut flour like hazelnut or almond flour, like I do in my Ferrero Rocher cake.
To warm up the flavor, add a pinch of ground cinnamon or chili powder to the dry ingredients.
Brighten up the flavor by adding a tablespoon of freshly grated orange, lemon, or lime zest to the batter. For a fruity twist, gently fold in a handful of fresh strawberries or raspberries into the batter just before baking.
Instead of the chocolate fudge frosting, you can mix and match flavors. Try my peanut butter frosting, raspberry frosting, coffee buttercream, or white chocolate frosting. All pair wonderfully with the chocolate base. See my roundup of homemade frostings for even more delicious frosting ideas with different flavors and textures!
Try Some Of My Other Sheet Cake Recipes
If you enjoyed making this easy chocolate sheet cake recipe, check out my other delicious and simple sheet cake recipes:
- Carrot Sheet Cake
- Lemon Sheet Cake
- Boston Cream Poke Cake
- Cream Puff Cake
- Tres Leches Cake
- Chocolate Eclair Cake
And while you're at it, check out my roundup of Chocolate desserts for even more delicious options that are perfect for any occasion!
Have You Tried This Recipe?
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Chocolate Sheet Cake
Equipment
- Digital scale
- 9x13 inch sheet pan
Ingredients
Chocolate Sheet Cake
- 150 g (¾ cups) Granulated sugar
- 150 g (¾ cups) Brown sugar
- 110 g (½ cups) Vegetable oil
- 240 g (1 cups) Whole Milk at room temperature
- 180 g (¾ cups) Coffee freshly brewed strong coffee at room temperature
- 3 Eggs at room temperature
- ½ teaspoon Vanilla extract
- 280 g (2¼ cups) All purpose flour or any low protein content flour e.g. cake flour
- 75 g (¾ cups) Cocoa powder unsweetened, Dutch processed
- 1½ teaspoon Baking soda
- 1½ teaspoon Baking powder
- 1 teaspoon Salt
Chocolate Fudge Frosting
- 226 g (1 cups) Unsalted butter 82% fat content European-style butter, use it softened
- 240 g (2 cups) Powdered sugar sifted
- 50 g (½ cups) Cocoa powder unsweetened, Dutch processed
- 1 tablespoon Vanilla extract
- ¼ teaspoon Salt
- 3 tablespoons Heavy cream 36% fat content
- 170 g (1 cups) Semi-sweet Chocolate good quality eg. Callebaut, Lindt
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Chocolate Sheet Cake
- Preheat the oven to 180°C / 355°F (without the fan). Line a 9x13 / 22x33cm pan with parchment paper.
- Using an electric hand mixer, whip the wet ingredients—room temperature eggs, oil, sugar, coffee, milk, and vanilla extract—together for 1-2 minutes until well combined.
- Sift the dry ingredients—flour, baking powder, baking soda, cocoa powder, and salt—into the bowl and gently fold with a rubber spatula until just combined. You can also use a hand whisk, but be careful not to overmix.
- Pour the batter into the sheet cake pan (it will be very liquid).
- Place the pans in the oven and bake at 180°C / 356°F for 40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before frosting.
Chocolate Fudge Frosting
- Bring your butter to room temperature. Set up your stand mixer with the paddle attachment, or use an electric hand mixer if you prefer.
- Place the finely chopped chocolate into a heat-proof bowl and melt it gently in the microwave. Let it cool to room temperature, but don’t let it set.
- Cream the softened butter in the mixer on medium-high speed for about 3 minutes until it’s light and fluffy. Gradually add the powdered sugar, one tablespoon at a time, on low speed. Then, add the cocoa powder. Switch to medium-high speed and mix for another 4 minutes, or until the mixture is light, fluffy, and has increased in volume.
- Next, add the vanilla extract, salt, and heavy cream, and whip for an additional minute until smooth and silky. Slowly add the cooled melted chocolate to the frosting while the mixer is running.
- The result should be a fluffy, pipeable chocolate fudge frosting. If it’s too thick, add more cream, one tablespoon at a time. If it’s too thin, add more powdered sugar, one tablespoon at a time.
- For best results, use the frosting immediately after making it, while the butter is at the right temperature and the mixture is freshly whipped. You can also store it in a piping bag at room temperature for a few hours. If refrigerated, bring it back to room temperature before use and give it another quick whip in the mixer to restore its volume.
- Spread the frosting on top of the chocolate cake or use a piping bag and pipe some decoration on top.
- Serve the cake fresh. Any leftovers can be covered and stored in the refrigerator for 1-2 days. Bring it back to room temperature before serving.
Notes
- Measure your ingredients with a digital scale for accuracy.
- All ingredients for the chocolate cake must be at room temperature to properly emulsify.
- Do not skip the salt, it will balance the sweetness of this cake.
- To make this frosting, use high-fat (36%) heavy cream, good-quality semi-sweet chocolate, good-quality high-fat (82%) butter, and unsweetened Dutch-processed cocoa powder.
- Do not overmix the ingredients to ensure a light and fluffy texture.
- Do not overbake your chocolate sponge cake, as that will result in a dry texture. Use the toothpick test to check if your cake is ready.
- The temperature and texture of the butter are key when making frosting. Wait until it is soft, however, avoid last-minute microwaving.
- When adding the powdered sugar and cocoa powder, reduce the speed of the mixer to avoid creating a huge cloud.
- It is critical that you don't add the melted chocolate while it is still hot, or it might melt the butter.
Dj Discipulo
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