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.

Course Dessert

Cuisine American

Keyword Chocolate Sheet Cake, Easy Chocolate Sheet Cake, Simple Chocolate Sheet Cake

Prep Time 15

Cook Time 30

Servings

Calories 403kcal

Author Heather

Equipment

1 9x13 baking pan

Ingredients

Dry Cake Ingredients

1 3/4 cups granulated sugar
3/4 cup Dutch processed cocoa powder *see Note #1 below
2 cups all purpose flour
1 1/2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt *see Note #2 below

Wet Cake Ingredients

3/4 cup vegetable oil *I used avocado oil
2 teaspoons vanilla extract
3 large eggs
1 cup whole milk
1/2 cup strongly brewed coffee

Whipped Cream Frosting

1 pint heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract
3 ounces bittersweet chocolate bar *shaved, optional

Get Recipe Ingredients

Instructions

For the Cake

Preheat oven to 350℉. Grease a 9x13 inch baking pan with butter or nonstick spray and set aside.
In a large mixing bowl, whisk together the dry ingredients until evenly combined.
In a separate bowl, whisk together the oil, vanilla, eggs and milk until smooth.
Add the wet ingredients to the dry and whisk just until the batter is smooth and no lumps remain. Stir in the brewed coffee gently, mixing only until combined.
Pour batter into prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cake cool completely in the pan before frosting.

For the Whipped Cream Frosting

In a large chilled bowl, beat the heavy whipping cream, sugar and vanilla with a hand mixer on medium-high speed until stiff peaks form, about 3-5 minutes depending on your mixer.
Spread the whipped cream evenly over the cooled cake. Garnish with shaved chocolate, if desired. See Note #3 below for more flavor variations.

Notes

Note #1- Dutch-processed cocoa gives this cake its deep color, smooth flavor and fudgy texture. Natural cocoa can be used, but it will make the cake lighter in color with a sharper taste.

Note#2- If you choose to use Maldon's Sea Salt Flakes like I do, be sure to grind them into a finer texture with a mortar and pestle before adding to the batter. This helps the salt blend evenly into the cake.

Note #3- Here are four easy variations that turn this classic sheet cake 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.

Nutrition