This velvety rich Chocolate Sheet Cake is just as easy to make as your favorite boxed cake mix but tastes a million times better! Crazy moist, and super chocolaty, it’s the perfect cake for feeding a large group.
Why You’ll Love Chocolate Sheet Cake
There is something truly special about a homemade chocolate cake that’s moist beyond imagination, rich, and sinfully delicious. When you top it all off with a generous layer of creamy homemade cream cheese frosting, it’s truly irresistible.
I don’t know about you, but there is nothing I love more than sneaking off to the kitchen late at night to indulge in a big slice of cake and a tall glass of milk. I’m always amazed at the sheer decadence of every bite – with such a moist and tender crumb – and how easy it is to make that magic happen with such simple ingredients. Follow the easy steps below and get ready to indulge in the best chocolate sheet cake ever.
How to Make Chocolate Sheet Cake
1. Bring the butter and eggs to room temperature before baking. Preheat the oven to 350 degrees Fahrenheit and grease a 13x9x2-inch baking pan with butter or non-stick cooking spray.
2. Combine the dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt) in a medium bowl and set aside. Beat the butter and sugars in a large bowl until light and fluffy. Add the eggs and vanilla, beating well after each addition.
3. Alternating between the two, add the flour mixture and buttermilk, beating after each addition. Be sure not to over-mix the batter.
4. Spread the batter evenly in the prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely before frosting.
5. Make the cream cheese frosting by beating together all ingredients (except powdered sugar) in a large stand mixer. Gradually add the powdered sugar until the desired consistency is reached.
6. Frost the cake with the desired amount of frosting and add sprinkles if desired.
How to Store Chocolate Sheet Cake
- Room temperature: Cover tightly with plastic wrap or transfer to an airtight container for up to 3 days at room temperature.
- Refrigerator: Cover tightly with plastic wrap or transfer to an airtight container and place in the refrigerator for up to one week.
- Freezer: For best results, freeze the cake before it’s been frosted. Allow the cake to cool before wrapping tightly in plastic wrap. Transfer to the freezer for up to one month. Thaw in the refrigerator before frosting.
More Delicious Dessert Recipes
- Toffee Bars
- Chocolate Chia Pudding
- Cherry Bourbon Milkshake Recipe with Espresso
- No Churn Blackberry and Chocolate Chunk Ice Cream
- Chocolate Chip Cookie Cheesecake Bites (Halloween)
If you try making this Chocolate Sheet Cake Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Chocolate Sheet Cake
For the Cake:
- ¾ cup butter
- 3 large eggs
- 2.33 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar - packed
- 2.5 teaspoon vanilla extract
- 1.5 cups buttermilk
For the Cream Cheese Frosting:
- 4 ounces cream cheese - at room temperature
- ½ cup butter - 1 stick, softened
- ⅓ cup unsweetened cocoa powder
- 2 tablespoon milk
- 2.5 teaspoon vanilla extract
- 4.5 cups powdered sugar - plus more if needed
For the Cake:
- Bring butter and eggs to room temperature by removing them from the refrigerator 30-45 minutes prior to baking.
- Preheat oven to 350 degrees F and lightly grease one 13x9x2-inch baking pan. Set aside.
- In a medium mixing bowl mix the dry ingredients- stir together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- In a large mixing bowl beat the butter with an electric mixer on medium speed, gradually increasing speed to high, and continuing to beat for approximately 30 seconds more. In a small bowl whisk together the granulated sugar and the brown sugar until combined. Slowly add the sugar mixture to the butter mixture, beating at medium speed for approximately 4-5 minutes or until butter and sugar is light and fluffy.
- Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Next, add the flour mixture and buttermilk to mixture, alternating between each addition (flour…buttermilk…flour…buttermilk…flour). Beat after each addition just until combined. After final addition beat on medium for an additional 15 seconds, scraping down sides if needed.
- Spread batter evenly into prepared cake pan and bake for 40-45 minutes, or until toothpick inserted into the center comes out clean. Remove cooked cake from the oven and allow cake to cool completely before applying cream cheese frosting.
- Once cool, frost the top of your cake (see instructions below) with desired amount of frosting (I used approximately two-thirds). Cover and store remaining frosting in the refrigerator for later use (or for anyone who really loves their frosting 😉
- Sprinkle with rainbow sprinkles, chocolate shavings, candy pieces, or enjoy as-is.
For the Frosting:
- In a large mixing bowl, beat together all ingredients for the cream cheese frosting except for the powdered sugar until smooth and creamy. Gradually beat in powdered sugar, adding additional milk (1 teaspoon at a time) if needed, until desired consistency is reached. Makes approximately 3 cups.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
5 Stars Excellent! I didn’t put in eggs & left off the icing & it was still fantastic! I don’t know how you stay thin. lol