Chocolate Sheet Cake With Cocoa

Name: Chocolate Sheet Cake With Cocoa
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup whole milk; 1 teaspoon vanilla extract

Highlighted under: Golden Kitchen

I absolutely love making this Chocolate Sheet Cake with Cocoa for special occasions or just to enjoy a delicious treat at home. The combination of rich cocoa powder and the fluffy cake texture is simply irresistible. Each slice envelops a perfect level of sweetness and a hint of chocolatey goodness that warms my heart. It’s easy to whip up and does not require any fancy equipment, making it a go-to recipe that guarantees smiles all around. With simple ingredients, this cake is perfect for both gatherings and cozy nights in.

Created by

Bethan Rowcroft

Last updated on 2026-02-01T22:57:37.302Z

When I first tried making this Chocolate Sheet Cake with Cocoa, I was pleasantly surprised by how straightforward the process was. I discovered that the key to a moist and fluffy cake lies in mixing the dry ingredients thoroughly before adding the wet ones. This ensures the cocoa powder is evenly distributed, giving each bite that intense chocolate flavor I crave. It’s become a staple in my baking repertoire because my family simply can’t get enough of it!

One piece of advice I’d love to share is to let the cake cool completely before frosting it. This prevents the frosting from melting away and ensures a beautiful presentation. The rich, velvety frosting complements the chocolate cake perfectly, creating a delightful dessert that’s perfect for any gathering or a cozy night at home. Trust me, this cake will impress your family and friends!

Why You'll Love This Recipe
Light and fluffy texture that feels like a hug in cake form
Perfectly sweet chocolate flavor with a hint of nostalgia
Quick to prepare and serves a crowd effortlessly

Essential Techniques for Success

When preparing the chocolate sheet cake, it's crucial to pay attention to the mixing technique. Mixing the wet ingredients at medium speed for a full two minutes helps to incorporate air into the batter, resulting in that light, fluffy texture we all crave. Be cautious when adding the boiling water; doing this slowly not only helps to distribute the heat evenly but also aids in creating a smooth batter. If the mixture appears lumpy after mixing, a quick whip with a whisk can help smooth it out.

Baking times can vary based on your oven's temperature accuracy and the pan you use. For best results, check the cake for doneness by inserting a toothpick in the center around the 25-minute mark. If it comes out with wet batter, give it another 5-10 minutes, keeping a close eye to avoid overbaking. The ideal cake should spring back lightly when touched and have a slightly moist crumb.

Ingredient Insights

The choice of cocoa powder greatly influences the flavor of this cake. High-quality unsweetened cocoa powder, like Dutch-processed, can enhance the cake’s depth of flavor and give it a more luxurious taste. If you're in a pinch, you can swap out the cocoa with an equal measure of carob powder for a different take on chocolate flavor, just be aware that carob is sweeter, so you might want to reduce the sugar slightly.

I always use whole milk in this recipe as it adds richness to the cake, keeping it moist. If you're looking for a dairy-free option, almond milk or soy milk can work quite well in a pinch. However, ensure these substitutes are unsweetened to maintain the cake's balance of flavors.

Ingredients

Gather the following ingredients to create this delicious Chocolate Sheet Cake:

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to bake your Chocolate Sheet Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Combine Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry mixture. Mix on medium speed for 2 minutes.

Add Boiling Water

Stir in the boiling water carefully; the batter will be thin. Pour into the prepared pan.

Bake the Cake

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cake cool completely in the pan on a wire rack before frosting.

Make the Frosting

In a medium bowl, beat the butter until creamy. Gradually add the cocoa, and powdered sugar alternately with milk, beating until smooth.

Frost the Cake

Spread the frosting evenly over the cooled cake and slice to serve.

Enjoy your homemade Chocolate Sheet Cake with family and friends!

Pro Tips

For an extra touch, consider adding chocolate chips to the batter or garnishing with fresh berries before serving.

Storage Tips

This chocolate sheet cake stores beautifully and is actually better the next day as the flavors have more time to meld. Once the frosting is spread, cover the cake loosely with plastic wrap or store it in an airtight container at room temperature. It should stay fresh for up to 3 days. If you want to keep it longer, you can refrigerate it, which will extend its life to about a week.

For longer storage, consider freezing the unfrosted cake. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. It can be kept frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and frost when it’s at room temperature.

Serving Suggestions

To elevate your chocolate sheet cake experience, consider serving it with a dollop of whipped cream on top. A sprinkle of sea salt brings out the chocolate flavor beautifully and adds a delicious contrast to the sweetness. For extra decadence, a scoop of vanilla or coffee ice cream is a perfect pairing, especially if you're serving it warm.

You can also experiment with different toppings. Fresh berries like raspberries or strawberries can add a tart freshness that complements the richness of the cake. Alternatively, a drizzle of chocolate sauce or caramel can take it to a whole new level of indulgence!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can use cake flour for a lighter texture, but do not substitute with whole wheat flour, as it will alter the cake's structure.

→ How should I store leftovers?

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I freeze the cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months.

→ What can I substitute for eggs?

You can use 1/4 cup applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for each egg.