Name: A Classic Chocolate Sheet Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 large eggs; 1 cup milk; 1/2 cup vegetable oil or melted butter; 2 teaspoons vanilla extract; 1 cup boiling water or hot coffee; For the frosting:; 1/2 cup butter; 1/4 cup unsweetened cocoa powder; 3 1/2 cups powdered sugar; 1/4 cup milk or cream (more as needed); 1 teaspoon vanilla extract

Why You’ll Love This Recipe

This recipe is all about simplicity and indulgence. It comes together quickly, bakes in one pan, and serves a large group—making it perfect for parties. The cake is ultra-moist with a deep chocolate flavor, and the frosting is silky, sweet, and chocolatey, balancing every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Eggs
Milk
Vegetable oil or melted butter
Vanilla extract
Boiling water or hot coffee

For the frosting:

Butter
Unsweetened cocoa powder
Powdered sugar
Milk or cream
Vanilla extract

Directions

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, milk, oil, and vanilla. Mix until smooth.
Stir in boiling water or hot coffee; the batter will be thin.
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, prepare the frosting by melting butter and whisking it with cocoa powder. Gradually add powdered sugar, milk, and vanilla until smooth and spreadable.
Spread frosting evenly over cooled cake and serve.

Servings and timing

Serves 12–16 people.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Nutty Delight: Top with chopped pecans or walnuts.
Mocha Twist: Replace boiling water with strong brewed coffee for extra depth.
Peanut Butter Swirl: Drizzle warmed peanut butter over the frosted cake.
Layered Version: Bake in two pans and stack with frosting between.
Gluten-Free Option: Use a gluten-free all-purpose flour blend.

Storage/Reheating

Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze unfrosted cake for up to 2 months; thaw and frost before serving.
If chilled, let slices come to room temperature before enjoying.

FAQs

Can I make this cake ahead of time?

Yes, bake the cake a day in advance and frost just before serving.

Can I use Dutch-process cocoa?

Yes, it gives a richer flavor, but ensure you use baking powder as well.

What size pan works best?

A 9×13-inch pan is traditional, but you can use a sheet pan for a thinner cake.

How do I keep the cake moist?

Don’t overbake, and store it tightly covered.

Can I make cupcakes with this batter?

Yes, bake in muffin tins for about 18–20 minutes.

Does this cake need refrigeration?

No, unless your kitchen is very warm. Refrigerate for longer storage.

Can I double the recipe?

Yes, bake in a half-sheet pan for a crowd.

What frosting works best?

Classic chocolate frosting is traditional, but cream cheese or peanut butter frosting are great too.

Can I add chocolate chips?

Yes, stir them into the batter for extra richness.

Can I make this dairy-free?

Yes, use plant-based milk and vegan butter.

Conclusion

A classic chocolate sheet cake is the ultimate comfort dessert—moist, rich, and easy to make. Whether you’re baking for a family dinner, a potluck, or a party, this cake is guaranteed to be a hit every time