Description
A classic chocolate sheet cake that’s rich, moist, and topped with a smooth layer of fudgy frosting. Perfect for birthdays, potlucks, or any gathering, this easy one-pan cake is always a crowd favorite.
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
Instructions
- 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 and well combined.
- Stir in boiling water or hot coffee; the batter will be thin.
- Pour into the 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: melt butter, whisk in cocoa powder, then gradually add powdered sugar, milk, and vanilla until smooth and spreadable.
- Spread frosting evenly over the cooled cake.
- Slice and serve.
Notes
- For a richer flavor, use brewed coffee instead of water.Add chopped nuts, chocolate chips, or a peanut butter drizzle for variation.Store covered at room temperature for 3 days or refrigerate up to 5 days.Freeze unfrosted cake for up to 2 months; thaw and frost before serving.For a gluten-free version, use a gluten-free flour blend.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 380
- Sugar: 40g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
