Moist Chocolate Sheet Cake With Chocolate Frosting

Name: Moist Chocolate Sheet Cake With Chocolate Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup unsweetened cocoa powder; 2 cups granulated sugar; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 ½ cups powdered sugar; ½ cup unsweetened cocoa powder; ½ teaspoon salt; 1 teaspoon vanilla extract; ¼ cup heavy cream (or more for desired consistency)

Highlighted under: Wholesome Sweet Bakes

I’ve always had a love for chocolate cake, especially when it’s moist, rich, and topped with a decadent chocolate frosting. This recipe has become a staple in my home whenever there’s a celebration or simply a craving for something sweet. The best part? The cake remains incredibly soft even days after baking, thanks to a special combination of ingredients that locks in moisture. The chocolate frosting is the cherry on top, making this dessert truly irresistible to anyone who encounters it.

Created by

Maisie Clarke

Last updated on 2026-01-24T08:58:17.398Z

When I first attempted this moist chocolate sheet cake, I was amazed by how simple the process was, yet the results were far beyond my expectations. Baking it in a sheet pan makes it easier to slice and serve, which is a huge plus for big family gatherings or parties. I experimented with different types of cocoa powder and found that using Dutch-processed cocoa gives an incredibly rich flavor.

In the pursuit of the perfect frosting, I learned that allowing the butter to come to room temperature is crucial for creating that light and fluffy texture. This tip makes the frosting spreadable while also giving it that glossy finish we all love. Trust me, once you try this cake, it will become your go-to recipe for any occasion!

Why You Will Love This Recipe
Incredibly moist texture that stays fresh for days
Intensely chocolaty flavor that's sure to satisfy cravings
Easy to make and perfect for large gatherings

The Importance of Ingredients

Every ingredient in this Moist Chocolate Sheet Cake plays a crucial role in achieving its soft, moist texture. The combination of all-purpose flour and cocoa powder creates a balanced structure, allowing the cake to rise beautifully while maintaining its rich flavor. Using whole milk instead of a low-fat alternative adds necessary fat and creaminess, contributing to the overall tenderness of the cake. Additionally, the inclusion of boiling water at the end of the mixing process not only helps to bloom the cocoa powder, enhancing its intense chocolaty flavor but also keeps the batter light and airy.

For a lighter version of this cake, consider using cake flour instead of all-purpose flour. This will yield an even softer crumb. If you're looking to make it dairy-free, almond milk can be swapped in for the whole milk, and a dairy-free alternative can be used for the frosting. Just ensure the consistency of the batter remains the same, adjusting accordingly for any substitutions.

Baking to Perfection

When baking the cake, it is vital to keep an eye on the time and temperature. Every oven is different, so while the standard baking time is about 30 minutes, start checking for doneness at around 28 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs attached. If the toothpick comes out with wet batter, give it a few more minutes, but keep an eye on it to avoid overbaking, which can lead to a dry cake.

Cooling the cake in the pan for just 10 minutes is key. This initial cooling allows the cake to set and reduces the chances of it breaking apart when transferred to the wire rack. Allow the cake to cool completely before frosting; if you frost it while warm, the frosting will melt, leading to a messy finish. Patience is essential here for achieving that lovely, smooth chocolate frosting layer.

Ingredients

Gather these ingredients to get started:

For the Cake

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

For the Chocolate Frosting

1 cup unsalted butter, softened
3 ½ cups powdered sugar
½ cup unsweetened cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract
¼ cup heavy cream (or more for desired consistency)

Make sure to double-check that you have everything before starting!

Instructions

Here's how to make your cake:

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.

Combine Dry Ingredients

In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Add Boiling Water

Stir in the boiling water (the batter will be thin). Pour the batter into the prepared pan.

Bake

Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool the Cake

Let the cake cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

Make the Frosting

In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, cocoa, and salt, mixing well. Add vanilla and heavy cream, beating until smooth and fluffy.

Frost the Cake

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

Enjoy your delicious moist chocolate sheet cake!

Pro Tips

For an extra touch, you can sprinkle chocolate shavings or crushed nuts on top of your frosting before serving. This adds not only a nice visual element but also a delightful crunch.

Decorating Ideas

Once the cake is frosted, consider elevating its aesthetic with some additional decorations. Chocolate shavings or sprinkles can add texture and visual appeal. Fresh berries like strawberries or raspberries provide a beautiful color contrast and a burst of tartness that complements the sweetness of the cake well. For an extra indulgent touch, drizzle melted chocolate or a caramel sauce over the top of the frosting before serving.

If you want to serve this cake in a more refined manner, consider cutting it into small squares and presenting them on a decorative platter. You can add a dollop of whipped cream or vanilla ice cream on the side for a delightful contrast in temperature and flavor.

Storage and Freezing

To store any leftover cake, keep it in an airtight container at room temperature for up to 3 days. The moist texture ensures that it stays delicious even after a couple of days. If you anticipate having it for longer, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag to enjoy later. It can last in the freezer for up to 3 months. Just remember to thaw it in the refrigerator overnight before serving.

If you're preparing for a celebration, this cake can be made a day in advance. Simply frost it when ready to serve, and it will maintain its richness and moisture, making it a perfect make-ahead dessert. This way, you can save time on the day of your event and focus on enjoying the occasion with your guests.

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute with cake flour for a lighter texture, but all-purpose flour works perfectly for this recipe.

→ How do I store leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days. You can refrigerate it for longer freshness.

→ Can I freeze this cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then foil. It can be frozen for up to 3 months.

→ Is it possible to make this cake without eggs?

Yes, you can use flaxseed meal or applesauce as egg substitutes. For each egg, use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 3 tablespoons of water.