Chocolate Sheet Cake With Cocoa

Name: Chocolate Sheet Cake With Cocoa
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking soda; 1 ½ teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ½ cup unsalted butter, softened; ⅓ cup unsweetened cocoa powder; 3 cups powdered sugar; ⅓ cup milk; 1 teaspoon vanilla extract

Highlighted under: Sweet Creations Studio

I absolutely adore this Chocolate Sheet Cake With Cocoa! It’s a delightful indulgence that’s perfect for gatherings or a sweet treat at home. The rich chocolate flavor, combined with a fluffy texture, makes every bite irresistible. What makes this recipe stand out is not just the cocoa, but also the perfect balance of ingredients that create a moist cake that’s simple to make. Whether it’s a birthday, a celebration, or just a Tuesday, this cake never fails to impress and satisfy chocolate cravings.

Created by

Heidi Lawson

Last updated on 2026-02-02T00:35:36.369Z

Making this Chocolate Sheet Cake With Cocoa has been a labor of love for me. I remember the first time I baked it for a family gathering—I was a bit nervous, but the outcome exceeded my expectations. The moistness of the cake, paired with the velvety frosting, created an enjoyable experience for everyone who tasted it. I love how simple ingredients can come together to create a rich dessert that feels extravagant.

One tip I learned through trial and error is to always let the cake cool completely before frosting it. Not only does this prevent the frosting from melting, but it also allows the flavors to deepen. The combination of cocoa and sugar results in a perfectly sweet cake that’s always a hit, no matter the occasion.

Why You'll Love This Recipe
Rich chocolate flavor throughout the cake and frosting
Perfectly moist texture that everyone will rave about
Simple to prepare, making it ideal for any occasion

Understanding the Ingredients

In this Chocolate Sheet Cake, cocoa powder is a star player, providing deep chocolate flavor without adding excessive fat. Opt for high-quality unsweetened cocoa for the richest taste. If you're in a pinch, Dutch-processed cocoa can be used as a substitute, though it may slightly alter the cake's texture and overall chocolate profile.

The addition of boiling water may seem unusual, but it enhances the cocoa's flavor and ensures a moist crumb. Be careful not to skip this step—it transforms the batter into a silky mixture that bakes beautifully, promoting a light and fluffy texture.

Technique Tips for Success

When mixing your batter, be cautious to avoid overmixing after adding the wet ingredients. Mixing until just combined allows the cake to rise properly without becoming dense. Spatula folding can help ensure you don't deflate the batter too much when incorporating the boiling water.

To check if your cake is done, use a toothpick to poke the center. If it comes out clean or with just a few moist crumbs, your cake is ready. If the toothpick has wet batter on it, return the cake to the oven for additional 2-3 minute intervals until it passes the test.

Frosting and Storage Tips

For the frosting, achieve a smooth and fluffy texture by beating the butter thoroughly before adding other ingredients. If the frosting is too stiff, gradually add a teaspoon of milk at a time until you reach your desired consistency. Conversely, if it's too runny, a little more powdered sugar can bring it back to the right texture.

If you have leftovers, store the cake covered at room temperature for up to three days. For longer storage, slice and freeze the cake pieces in an airtight container for up to two months. When you're ready to enjoy, simply thaw at room temperature before serving.

Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting

½ cup unsalted butter, softened
⅓ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare a sheet pan by greasing it or lining it with parchment paper.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Add Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix until just combined.

Incorporate Boiling Water

Carefully stir in the boiling water until the batter is smooth. This will result in a thin batter.

Bake

Pour the batter into the prepared sheet pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

While the cake is baking, beat the softened butter in a bowl. Gradually mix in cocoa powder, powdered sugar, milk, and vanilla until smooth and fluffy.

Frost the Cake

Once the cake is completely cooled, spread the frosting evenly over the top of the cake.

Serve

Cut into squares and serve! Enjoy your delicious chocolate sheet cake!

Pro Tips

For an extra touch, consider garnishing with chocolate shavings or fresh berries before serving for a beautiful presentation.

Customizing Your Cake

Feel free to experiment with additional flavors in this cake. Adding a teaspoon of espresso powder heightens the chocolate flavor without making the cake taste like coffee. Alternatively, stir in some mini chocolate chips for extra bursts of chocolate goodness throughout the cake.

If you're looking for a lighter version, you can substitute half of the all-purpose flour with whole wheat flour. This will give the cake a slight nuttiness while still maintaining moisture and flavor.

Serving Suggestions

To elevate your serving experience, consider topping slices of the cake with fresh berries or a scoop of vanilla ice cream. The creaminess of the ice cream complements the rich chocolate, making for a delicious contrast.

For a more decadent twist, try drizzling warm chocolate ganache over individual slices before serving, creating an even more indulgent treat that chocolate lovers will appreciate.

Questions About Recipes

→ Can I use a different type of flour?

You can substitute all-purpose flour with gluten-free flour, but the texture may vary.

→ How should I store the leftover cake?

Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just make sure to frost it the day you plan to serve it.

→ Is it possible to freeze this cake?

Absolutely! You can freeze the unfrosted cake for up to three months. Just wrap it tightly in plastic wrap before freezing.