This chocolate sheet cake is an easy, ultra-moist chocolate cake baked in a single pan and finished with rich, glossy fudge icing that melts into every nook and cranny. With simple pantry ingredients and straightforward steps, this cake is ideal for birthdays, potlucks, celebrations, or just satisfying a chocolate craving without fuss. The tender crumb and chocolate buttercream make every bite comforting and deeply chocolatey without being overly sweet. Whether you serve it warm or at room temperature, it's a crowd-pleaser every time.
Growing up we often had sheet cakes for a party- they're just easier. There is enough going on to think about decorating a cake. Sometimes don't get me wrong, I enjoy it, but other times no thank you. This recipe is based on my chocolate layer cake recipe, a tried and true recipe I have made hundreds of times. The cake has the best chocolatey moist texture.
This cake is made easily, much faster than driving to the grocery store and buying a boxed cake mix. I used my chocolate buttercream recipe but there are plenty of options here for frosting recipes.
Featured Review
"This cake is so rich and easy to make, I LOVE IT! New birthday cake staple! Thank you for all the recipes, they are amazing"
Rosie
Why These Ingredients Work
- Dutch-process or unsweetened cocoa powder: Key for rich, deep chocolate flavor that doesn't overwhelm sweetness.
- Vegetable oil: Keeps the cake incredibly moist and tender compared with all-butter cakes.
- Buttermilk and sour cream: Adds acidity and richness that helps the crumb stay soft and balanced.
- Hot coffee or hot water: Activates cocoa and deepens chocolate notes without adding coffee taste.
- Chocolate icing: A buttercream with a chocolate-intense finish that pairs beautifully with the cake for extra flavor and softness.
I highly suggest using a metal cake pan versus a glass one. Metal conducts heat much more evenly and cools much faster after coming out of the oven. Next time, try my chocolate zucchini cake.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Big Pan, Big Flavor - Here's How
I love to add sprinkles for an automatic fun look. This cake is incredibly moist, soft, and tender. I hope your family loves this cake at birthday parties as much as mine does. Add my millionaires brownies are perfect for a party too!
Don't Skip These (From My Kitchen to Yours)
- In my testing, I found that mixing the dry ingredients with wet just until combined keeps the crumb soft and avoids toughness.
- I learned after testing this recipe multiple times, that using hot coffee truly deepens the chocolate flavor without leaving a coffee taste.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Chocolate Sheet Cake (Ultra Moist & Simple)
This chocolate sheet cake is an easy, ultra-moist chocolate cake baked in a single pan and finished with rich, glossy fudge icing that melts into every nook and cranny. With simple pantry ingredients and straightforward steps, this cake is ideal for birthdays, potlucks, celebrations, or just satisfying a chocolate craving without fuss. The tender crumb and chocolate buttercream make every bite comforting and deeply chocolatey without being overly sweet. Whether you serve it warm or at room temperature, it's a crowd-pleaser every time.
- Total Time: 45 minutes
- Yield: 12-16 Slices 1x
Ingredients
Chocolate Cake
- 400 grams (2 Cups) Granulated Sugar/ Caster Sugar
- 250 grams (2 Cups) All-Purpose/ Plain Flour
- 90 grams (¾ Cup) Dutch Process Cocoa Powder ( I use Bensdorp Dutch Cocoa Powder)
- 2 Teaspoons Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Baking Powder
- 3 Large Eggs, at room temperature
- 2 ½ Teaspoons Pure Vanilla Extract
- 4oz (½ Cup) Vegetable Oil
- 4oz (½ Cup) Sour Cream
- 4oz (½ Cup) Whole Milk or Buttermilk
- 8oz (1 Cup) Hot Coffee*
Frosting
Instructions
Moist Chocolate Cake
- Preheat oven to 350F/180C and grease a 9" X 13" pan. Set aside.
- In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt, and baking powder. Mix to combine. Set aside.
- In the bowl of an electric mixer or large bowl with a whisk combine the eggs, vanilla, oil, sour cream, and milk and mix until fully combined. Slowly add in the dry ingredients, and mix until fully incorporated. Add in the hot coffee and mix until evenly combined. The cake batter will be very thin. Pour into the prepared pan.
- Bake for 33-38 minutes or until a toothpick inserted comes out clean/ only moist crumbs, no wet batter. Set cakes on a wire rack to cool completely.
- While the cake is cooling prepare chocolate frosting. When the cake is fully cooled begin frosting. Depending on what frosting you use store the cake at room temperature or in the refrigerator for up to a couple of days. The cake is best enjoyed at room temperature.
Notes
- Freeze. Once the cake has cooled completely wrap it tightly in plastic wrap, twice, then once in aluminum foil; the three layers helps prevent freezer burn. I like to place the cake on top of the bottom of the pan flipped over so the cake has a flat surface to keep it from breaking. You could put it on a sheet tray too. Once the cake is frozen you can remove the pan. To thaw the cake place it at room temperature for a couple of hours. It is actually easier to frost cakes that are chilled.
- Prep Time: 10 Minutes
- Cook Time: 35 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Rosie says
This cake is so rich and easy to make, I LOVE IT! New birthday cake staple! Thank you for all the recipes, they are amazing
Sandra says
This cake is amazing, I made it for my boyfriends birthday and we both LOVED it!
Elizabeth Waterson says
Thank you so much Sandra for the lovely review. So glad you enjoyed the cake! Take care. XX Liz