Easy Chocolate Sheet Cake is the ultimate crowd-pleaser, offering a simple yet decadent chocolate fix that’s perfect for any occasion. This recipe delivers moist, rich chocolate flavor with minimal effort, making it an indispensable addition to your baking repertoire.
Key Ingredients for Easy Chocolate Sheet Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup boiling water
How to Make Easy Chocolate Sheet Cake
This easy chocolate sheet cake is incredibly simple to whip up, promising a moist and utterly satisfying chocolate experience. With its tender crumb and rich, deep chocolate flavor, this cake is a guaranteed hit. The creamy frosting is the perfect complement, making this a truly delightful dessert. Preparation time is approximately 15 minutes for the cake and another 10 minutes for the frosting, with about 30-35 minutes of baking time.
Step-by-Step Instructions
1. Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper for easier removal.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined to distribute the leavening agents evenly.
3. Add Wet Ingredients (Except Boiling Water):
Add the buttermilk, vegetable oil, room temperature eggs, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer for about 2 minutes, or until just combined. The batter will be thick at this stage.
4. Incorporate Boiling Water:
Carefully and slowly pour in the boiling water while the mixer is on low speed. Mix until the batter is smooth and liquid. Be cautious as the hot water can cause splattering. The batter will become quite thin, which is exactly what you want for a moist cake.
5. Pour and Bake:
Pour the thin batter evenly into the prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
6. Cool the Cake:
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely, or you can frost it directly in the pan once it has cooled slightly.
7. Prepare Frosting (Optional but Recommended):
While the cake is cooling, prepare your favorite chocolate frosting. A simple buttercream or a classic chocolate ganache works beautifully. For this easy chocolate sheet cake, a rich chocolate buttercream made with butter, powdered sugar, cocoa powder, milk or cream, and vanilla extract is divine.
8. Frost the Cake:
Once the cake has cooled completely, spread the frosting evenly over the top. You can pipe decorative swirls or simply spread it for a rustic finish.
Why You’ll Love This Easy Chocolate Sheet Cake
You’ll adore this Easy Chocolate Sheet Cake for its unbelievably moist and tender crumb, which is a direct result of the simple yet effective recipe. Unlike some other chocolate cakes that can be dry or crumbly, this one stays perfectly moist for days, making it a fantastic make-ahead option. The deep, rich chocolate flavor is intensely satisfying, perfectly complemented by any frosting you choose, from a classic buttercream to a luscious ganache.
Making this cake at home is incredibly cost-effective, especially when you consider the price of a decadent chocolate cake from a bakery. You get premium flavor and texture without the premium price tag! Plus, the ease of preparation means less stress and more enjoyment, whether you’re a seasoned baker or just starting out. If you love the idea of a fuss-free yet incredibly delicious dessert, this easy chocolate sheet cake is your new go-to. Give it a try and prepare to be amazed by how simple it is to create chocolate perfection!
Storing and Reheating Tips
This Easy Chocolate Sheet Cake is best stored at room temperature if unfrosted, or in an airtight container in the refrigerator if frosted, especially with dairy-based frostings. If properly stored, it will stay fresh for 3-4 days. For longer storage, you can freeze individual slices or the entire unfrosted cake.
To freeze: Wrap unfrosted cake tightly in plastic wrap, then in aluminum foil. Frozen cake will retain its best quality for up to 2-3 months. Thaw overnight in the refrigerator. If frosted, freeze the frosted cake directly after it has set in the refrigerator. You can also freeze individual slices wrapped well. To reheat, gently warm slices in the microwave for 10-15 seconds, or enjoy at room temperature.
Final Thoughts
This Easy Chocolate Sheet Cake truly lives up to its name, offering a straightforward path to chocolatey bliss. Its incredible moistness and rich flavor make it a beloved treat for all ages. Give this simple recipe a try; you’ll be amazed at how easy it is to create a show-stopping dessert right in your own kitchen.
Easy Chocolate Sheet Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. You can also line the bottom with parchment paper for easier removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Ensure all the dry ingredients are thoroughly combined to distribute the leavening agents evenly.2 cups all-purpose flour, 2 cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- Add the buttermilk, vegetable oil, room temperature eggs, and vanilla extract to the dry ingredients. Mix on medium speed with an electric mixer for about 2 minutes, or until just combined. The batter will be thick at this stage.1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, at room temperature, 2 teaspoons vanilla extract
- Carefully and slowly pour in the boiling water while the mixer is on low speed. Mix until the batter is smooth and liquid. Be cautious as the hot water can cause splattering. The batter will become quite thin, which is exactly what you want for a moist cake.1 cup boiling water
- Pour the thin batter evenly into the prepared 9×13 inch baking pan. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely, or you can frost it directly in the pan once it has cooled slightly.
- While the cake is cooling, prepare your favorite chocolate frosting. A simple buttercream or a classic chocolate ganache works beautifully. For this easy chocolate sheet cake, a rich chocolate buttercream made with butter, powdered sugar, cocoa powder, milk or cream, and vanilla extract is divine.
- Once the cake has cooled completely, spread the frosting evenly over the top. You can pipe decorative swirls or simply spread it for a rustic finish.