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Home » Dessert + Sweets » Chocolate Sheet Cake

Chocolate Sheet Cake

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 22, 2019
4.91 from 10 votes


Last Updated March 8, 2023 | 1 Comment

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Chocolate Sheet Cake Pinterest Pin Image

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.

large slice of Chocolate Sheet Cake with Cream Cheese Frosting and sprinkles

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.

Chocolate Sheet Cake with Cream Cheese Frosting and sprinkles in large sheetpan

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.

large slice of Chocolate Sheet Cake on white plate with Cream Cheese Frosting and sprinkles

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.

large slice of Chocolate Sheet Cake with Cream Cheese Frosting and sprinkles on a white plate with bite taken out
Dark Cocoa Buttermilk Sheet Cake with Cream Cheese Frosting

Chocolate Sheet Cake

4.91 from 10 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Crazy moist and super chocolaty, this velvety rich Chocolate Sheet Cake is the perfect cake for feeding a large group.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 18 servings
Calories 438 kcal

Ingredients
 
 

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
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Instructions
 

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.

Nutritional Information

Calories: 438kcal | Carbohydrates: 69g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 70mg | Sodium: 296mg | Potassium: 179mg | Fiber: 2g | Sugar: 53g | Vitamin A: 555IU | Calcium: 66mg | Iron: 1.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chocolate Cake Recipes, Chocolate Sheet Cake
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

1.2K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Jackie says

    November 1, 2019 at 3:29 am

    5 stars
    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

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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