Chocolate Sheet Cake

This Chocolate Sheet Cake with whipped cream frosting is fudgy, moist and easy to make from-scratch. Perfect for birthdays or feeding a crowd, it’s a rich, old-fashioned classic that can be adapted with flavors like Black Forest, caramel, peppermint or peanut butter.

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Why You’ll Love This Chocolate Sheet Cake with Whipped Cream Frosting

If you’ve ever wished for a dessert that’s just as easy as a box mix but tastes a hundred times better, this Chocolate Sheet Cake is your answer. The batter comes together quickly with simple pantry staples, yet the result is a moist, fudgy cake that feels like it came straight from a bakery.

What makes this recipe even more irresistible is it versatility. You can keep it classic or play with fun twists, (think hints of peppermint, a drizzle of caramel, or even a touch of peanut butter). No matter how you spin it, the dark, rich chocolate paired with the light fluffy whipped cream frosting creates a dreamy contrast of flavors and textures that keeps everyone coming back for another slice.

Ingredients Needed

One of the best things about this from-scratch sheet cake is that it calls for simple ingredients you likely already have on hand, yet the results taste like they came straight from a bakery. Here’s what you’ll need and why each item matters.

• Granulated Sugar– Add sweetness while also helping keep the cake moist and tender. Also, it lightly sweetens the whipping cream without overpowering it.
• Dutch-Processed Cocoa Powder– The star of the recipe. It gives the cake a rich, deep chocolate flavor and that dark fudgy color that makes every slice irresistible.
• All-Purpose Flour– Provides structure without making the cake heavy.
• Baking Soda and Baking Powder– These work together as leaveners, ensuring the cake rises evenly with a soft crumb.
• Salt– It may seem nonessential, but it sharpens the chocolate flavor and balances the sweetness.
• Vegetable Oil– Using vegetable oil, like avocado oil, keeps the cake extra moist and soft, even after a day or two.
• Vanilla Extract– Enhances the chocolate and adds warmth to both the cake and frosting.
• Eggs– Provides stability, richness and helps to bind everything together.
• Whole Milk– Brings a creaminess to the batter and keeps the crumb soft.
• Strongly Brewed Coffee– Is the secret to intensifying the chocolate flavor without making the cake taste like coffee.
• Heavy Whipping Cream– Is the base for the frosting, giving it a light and fluffy texture.
• Bittersweet Chocolate Bar– Shaved over the top makes the finished cake look elegant and adds an extra punch of chocolate.

Why This Cake Uses Dutch-Processed Cocoa Powder

Dutch-processed cocoa has been treated to reduce acidity, which gives it a smoother, more mellow chocolate flavor and a deeper, darker color. In this cake, it helps create that rich, fudgy taste and moist crumb that makes it so special. Natural cocoa, on the other hand, is lighter in color and has a sharper, more acidic flavor. While both have their place in baking, Dutch-processed is key here to balance the sweetness and give the cake its decadent chocolate depth.

How To Make Chocolate Sheet Cake From-Scratch

Making this homemade Chocolate Sheet Cake is simple and satisfying. Begin by preheating your oven to 350℉ and greasing a 9×13 inch pan so the cake releases easily after baking.

Moist Chocolate Cake

In a large bowl, whisk together the sugar, Dutch-processed cocoa powder, flour, baking soda, baking powder and salt until evenly combined. This step ensured the cocoa and leavening agents are well distributed throughout the batter.

In another bowl, whisk the oil, vanilla, eggs and milk until smooth. Pour this mixture into the dry ingredients and whisk just until no lumps remain. Stir in the brewed coffee gently, which deepens the chocolate flavor without overpowering it. Spread the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.

Simple Whipped Cream Frosting

For the whipped cream frosting, beat cold heavy whipping cream with sugar and vanilla in a chilled bowl until stiff peaks form, usually within 3 to 5 minutes depending on your mixer. Spread the frosting evenly over the cooled cake and finish with shaved chocolate for an elegant touch.

Tips For Baking a Moist and Fudgy Cake

Nothing is more disappointing than putting in the effort to bake a chocolate cake only to have it turn out dry. The good news is that this recipe already has built-in insurance for success, but a few simple tips will help guarantee that moist, fudgy texture every time.

• Measure ingredients accurately. Too much flour can dry out a cake quickly. For the best results, spoon flour into the dry measuring cup and level it off.
• Do not over mix the batter. Once the wet and dry ingredients are combined, mix only until smooth. Over mixing develops the gluten in flour to much, which can make the cake tough.
• Use oil instead of butter. Oil keeps the crumb tender and locks in moisture, which is why this cake stays soft even days after baking.
• Add coffee for flavor depth. Strongly brewed coffee doesn’t just enhance the chocolate flavor, it also keeps the batter slightly thinner, which helps create that fudgy texture.
• Bake just until done. Check with a toothpick around the 30 minute mark. If it comes out with a few moist crumbs, the cake is ready. Over baking is the fastest way to loose moisture.

By following these simple tips, you’ll get a cake that’s rich, chocolatey and irresistibly moist.

Easy Chocolate Sheet Cake Variations You’ll Love

One of the best things about this homemade Chocolate Sheet Cake is how versatile it is. The rich, fudgy cake and fluffy whipped cream frosting make the perfect canvas for different flavors and toppings. Here are four easy variations that turn this classic into something new and irresistible.

Black Forest Style Chocolate Sheet Cake

For a simple take on the classic Black Forest dessert, bake the cake as directed and let it cool. Spread a layer of cherry pie filling over the cake, then top with the whipped cream frosting. Finish with chocolate shavings for a rich and fruity twist that feels special but couldn’t be easier.

Caramel Poke Chocolate Sheet Cake

Transform your cake into a decadent poke cake. Once baked and cooled, use the handle of a wooden spoon to poke holes all over the cake. Pour warm caramel sauce into the holes so it seeps in, adding rich pockets of flavor. Frost with whipped cream and sprinkle with crushed Heath bars or Sees California Brittle for a crunchy finish.

Peppermint Chocolate Sheet Cake

This version is perfect for the holidays. Swap the vanilla extract for peppermint extract in both the cake and the whipped cream frosting. Once frosted, scatter crushed peppermint candies over the top for a refreshing, minty crunch that pairs beautifully with the fudgy chocolate base.

Peanut Butter Chocolate Sheet Cake

For peanut butter lovers, this variation is complete heaven. Heat 1/2 to 1 cup of creamy peanut butter with 1/2 cup of the heavy cream over medium heat, whisking until smooth. Chill the mixture completely. In a separate bowl, whip the remaining cream with 1/4 cup of sugar until soft peaks form, then beat in the chilled peanut butter until fully incorporated. Chill for a few hours and then spread the frosting over the cooled cake and finish with chopped peanut butter cups for a classic flavor combination that’s always a hit.

Storage and Shelf Life

This Chocolate Sheet Cake is best enjoyed fresh but keeps well. Cover the cake tightly and store it in the refrigerator for up to 3 days to keep the whipped cream frosting stable.

Frequently Asked Questions

Do I need a special pan for this sheet cake?

No special pan is required. A standard 9×13 inch baking pan works perfectly for this recipe and gives you the ideal thickness for a moist, fudgy sheet cake.

Can I make this cake ahead of time?

Yes. You can bake the cake a day in advance, wrap it tightly and store it at room temperature or in the fridge. For the best results, wait to add the whipped cream frosting until the day you plan to serve.

Is a hand or stand mixer required to make this cake?

You don’t need a mixer for the cake itself as a whisk works just fine. However, a hand or stand mixer is recommended for the whipped cream frosting, since it makes whipping the cream quicker and much easier.

Can I freeze this cake with the whipped cream frosting?

It’s best not to freeze this cake once it’s frosted, since whipped cream doesn’t hold up well after thawing. The texture can separate and become watery. Instead, bake the cake ahead, wrap it tightly unfrosted and freeze for up to 2 months. When ready to serve, thaw at room temperature and add fresh whipped frosting.

What’s the difference between a sheet cake and a regular cake?

A sheet cake is baked in a large, flat 9×13 inch pan or larger, giving it a single layer that’s easy to frost and serve in squares. A regular cake usually refers to round cakes that are stacked in layers, often with more elaborate decorating.

Can this cake be made vegan or gluten-free?

Yes. To make this Chocolate Sheet Cake vegan, replace the eggs with flax eggs and use a non-dairy milk such as oat or flax milk. For a gluten-free version, substitute the flour with a cup-for-cup blend like King Arthur’s Gluten Free Measure for Measure. The cake itself adapts well to both options, though the whipped cream frosting is trickier since traditional heavy cream does not have a perfect vegan substitute. If you need it fully vegan, look for stabilized coconut whipped cream or a dairy-free whipped topping.

What will happen if I use 1% or 2% milk instead of whole milk for the cake?

You can use 1% or 2% milk and the cake will still turn out, but it may be slightly less rich and moist. Whole milk has a higher fat content that adds tenderness and flavor, which is why it’s preferred in from-scratch cakes. If lower-fat milk is what you have on hand, the difference will be subtle, but for the fudgiest texture, whole milk gives the best results.

Can powdered sugar be used instead of granulated sugar for the whipped cream?

Yes, powdered sugar can be used in place of granulated sugar. It dissolves more quickly and also contains a small amount of cornstarch, which can help stabilize the whipped cream so it holds its shape a bit longer.

Does whipped cream frosting hold up overnight?

Yes, whipped cream frosting will hold up overnight if the cake is kept covered in the refrigerator. It stays light and fluffy for about 24 hours, though for the very best texture it’s ideal to frost the cake the same day you plan to serve it.

I don’t have Dutch processed cocoa powder. Will it ruin the cake if I use natural cocoa powder?

Not at all. The cake will still bake up beautifully. The difference comes down to flavor and color. Natural cocoa gives a lighter colored cake with a sharper, more acidic chocolate taste, while Dutch-processed creates a darker cake with a smoother, fudgier flavor. For the best result, use Dutch-processed if you can, but natural cocoa will still work.

Can I use cocoa powder to decorate rather than shaved chocolate?

Yes, you can lightly dust the top with cocoa powder instead of using shaved chocolate. Simply place a small amount of cocoa powder in a fine-mesh sieve and gently tap it over the frosted cake for an even, delicate finish. It adds a pretty look and a subtle chocolate flavor, though it won’t give the same texture as chocolate shavings.