Chocolate Sheet Cake Recipe

This Chocolate Sheet Cake tastes great, is simple to make, and is great for a party! 


FOR THE CAKE: – 2 cups (240g) all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon salt – 1 cup (226g) unsalted butter, softened – 1 & 1/4 cups (250g) granulated sugar – 3/4 cup (150g) firmly packed light brown sugar – 4 large egg – 6 ounces (170g) unsweetened chocolate, melted and slightly cooled – 1 teaspoon vanilla extract – 3/4 cup (177ml) buttermilk – 1/4 cup (56g) sour cream FOR THE FROSTING: – 1 cup (226g) unsalted butter, softened – 3 & 1/2 cups (385g) confectioners' sugar – 1/2 cup (42g) unsweetened cocoa powder – 1/4 cup (59ml) heavy cream – 1 & 1/2 teaspoons vanilla extract – 1/4 teaspoon salt – sprinkles, optional for garnishing the frosted cake

MAKE THE CAKE: Heat the oven to 350°F. Prepare a 9" x 13" x 2" baking pan. You can grease and parchment the pan. Mix flour, baking soda, and salt. Set aside. 

Step 1


Beat butter, sugar, and brown sugar until fluffy with a medium-speed electric mixer. After adding each egg, mix well. Mix in the melted chocolate and vanilla. 

Step 2

Lower the mixer speed. Three portions of flour and two portions of buttermilk are added. Stir in sour cream. Mix until combined, not over. 

Step 3

Place batter in pan and spread evenly. Air bubbles can be removed by gently tapping the pan on the countertop. 

Step 4

Bake 35–40 minutes until a pick inserted into the centre comes out clean. Wait until the cake is completely cool on a wire rack before frosting. 

Step 5

Prepare frosting by beating butter on medium speed with an electric mixer until light and fluffy. 

Step 6

Lower the mixer speed. Add confectioners' sugar, cocoa powder, cream, vanilla, and salt gradually. Blend until fluffy.  

Step 7

Add a little cream or confectioners' sugar to thin or thicken the frosting. Top the cooled cake with frosting. Top with sprinkles. 

Step 8

Vanilla Pudding Cake Recipe 

See Also

See Also