Best Chocolate Sheet Cake
Looking for the BEST Chocolate Sheet Cake? This cake is rich, ultra-moist, and topped with the creamiest chocolate buttercream. Easy, foolproof, and perfect for any occasion!

If you’ve been reading Bunsen Burner Bakery for any length of time, you know every year I choose one type of food and share a new recipe in that category every month. So far, I’ve covered quick breads, bundt cakes, pies, babkas, brownies, layer cakes, cheesecakes, and muffins, and for 2025, we’re doing: sheet cakes!
There’s something undeniably comforting about a sheet cake. It’s the kind of dessert that instantly feels like a celebration, even if it’s just a casual family gathering, school bake sale, or a random Wednesday night. And the best part? Sheet cakes are easy to make and don’t require any fancy equipment or techniques!
I’m kicking off the series with this Chocolate Sheet Cake, based on a recipe that so many of you already know and love. Some of my most popular cakes on my website use the same base recipe, like my chocolate layer cake, chocolate caramel cake, and chocolate cherry cake. But I get it – you don’t always have the time or the desire to make a whole layer cake. I always get a lot of questions about adapting the cake to a sheet cake, so here it is!
Why You’ll Love this Chocolate Sheet Cake:
- It’s easy to make by hand or with an electric mixer.
- The cake is incredibly moist and tender.
- The rich chocolate flavor is perfect for any chocolate lover.
- It’s versatile and great for both casual gatherings and special occasions.
- It’s a make-ahead dessert that tastes even better the next day.
- The recipe is written for a 9×13-inch cake pan (easy to find!) but includes adaptations for a 13×18-inch half-sheet pan.
Whether you’re a seasoned baker or just starting out, this recipe is a keeper. I’ll walk you through everything you need to know, including ingredient swaps, tips for achieving the best texture, and even the science behind why this cake works so well. Let’s dive in!

Ingredients and Substitutions
Here’s what you’ll need to make the best chocolate sheet cake:
- All-Purpose Flour: For a gluten-free version, you can use a 1:1 gluten-free baking mix containing xanthan gum.
- Granulated Sugar
- Cocoa powder: Use natural unsweetened cocoa powder for this recipe.
- Baking Soda
- Baking Powdwer
- Salt
- Eggs: Use room temperature eggs, or flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) for an egg-free version.
- Buttermilk: If you don’t have buttermilk, mix 1 1/2 cups of milk with 1 1/2 tablespoons of vinegar or lemon juice and let it sit for 5 minutes.
- Baking soda and baking powder: These leavening agents ensure the cake rises properly. Don’t skip or substitute them without testing.
- Salt: Enhances the overall flavor.
- Buttermilk: Adds moisture and a subtle tang. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Coffee: A hot liquid helps the cooca powder bloom. Coffee enhances the flavor of chocolate, but hot water can be used as an alternative.
- Vegetable Oil: Any neutral oil, like grapeseed oil or avocado oil, can be used.
- Vanilla Extract
- Butter: Use unsalted butter at cool room temperature (~65°F) for the frosting.
- Confectioners’ Sugar
- Heavy Cream

How to Make Chocolate Sheet Cake
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.


- Mix Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract.


- Combine Ingredients: Pour the wet ingredients into the dry ingredients and mix on low speed or whisk by hand until combined.

- Bake: Pour the batter into the prepared pan and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake.


- Cool and Frost: Let the cake cool completely before frosting.


Hot Coffee for the Best Flavor
Adding hot water or coffee to the batter might seem unusual, but it’s a crucial step. The heat helps to “bloom” the cocoa powder, intensifying its flavor and giving the cake a deeper, richer chocolate taste. What is blooming and why is it important? It’s time for my favorite subject… kitchen chemistry!
Kitchen Chemistry
Blooming cocoa power is the process of mixing cocoa powder with a hot liquid to enhance its flavor and dissolve it more efficiently. Cocoa powder contains natural acids and fat-soluble compounds that are released when exposed to heat, creating a more pronounced chocolate taste.
Using a hot liquid also ensures the cocoa disperses evenly throughout the batter, preventing dry pockets and resulting in a smoother cake texture. While you can use hot water, coffee adds depth to the chocolate flavor and also balances the sweetness with subtle bitter notes. You don’t taste the coffee at all in the end – I promise!

Frosting a Chocolate Sheet Cake
This chocolate sheet cake pairs beautifully with a classic chocolate buttercream frosting, which is included in the recipe below. But there are so many delicious frostings that can pair with this perfect chocolate sheet cake — here are a few other ideas to switch things up!
- Cream Cheese Frosting
- Vanilla Buttercream
- Peanut Butter Frosting
- Salted Caramel Frosting
- Hot Fudge Frosting
- Blackberry Buttercream
- Nutella Buttercream
- Coconut Frosting
- Fresh Whipped Cream Frosting
- Mint Chocolate Chip Buttercream
- Chocolate Chip Buttercream
- Cherry Buttercream
- Oreo Frosting

Tips and Tricks for the Best Chocolate Sheet Cake
- Room Temperature Ingredients: This helps the batter mix evenly and ensures a consistent texture.
- Don’t Overmix: Once the wet and dry ingredients are combined, mix just until smooth. Overmixing can lead to a dense cake.
- Cool the Cake Completely: Frosting a warm cake will result in a melty mess.
- Customize the Frosting: Try a classic chocolate buttercream, Oreo, cherry, or even cream cheese frosting for a fun different take.
- Double Up: To serve even more people, double the recipe – make two layers of cake and stack them on top of each other. Double the frosting recipe as well.
- Half-Sheet Pan: To bake this cake in a 13×18-inch half-sheet pan for a larger cake, use 1.5x all ingredients for a 1-inch high pan (a standard half-sheet pan); if you have a tall-sided half-sheet pan, you can double the ingredients.
- Make it Ahead: This cake stays moist for days and tastes even better after sitting overnight.
- Save Leftovers: The cake will last for 4 days at room temperature (refrigerate if using a cream cheese frosting). For long-term storage, wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 3 months. Defrost the cake at room temperature for a quick treat.
More Chocolate Cake Recipes:
- Chocolate Fudge Bundt Cake
- Mint Chocolate Chip Bundt Cake
- Ombre Chocolate Cake
- Three Layer S’mores Cake
- Chocolate Raspberry Cake
- All Cake Recipes ≫
2025 Sheet Cake of the Month Recipes
- Best Chocolate Sheet Cake
- Red Velvet Sheet Cake

Chocolate Sheet Cake
Looking for the best Chocolate Sheet Cake? This cake is rich, ultra-moist, and topped with the creamiest chocolate buttercream. Easy, foolproof, and perfect for any occasion!
Ingredients
For the Cake:
- 2 3/4 cups (330 grams) all-purpose flour
- 3 cups (596 grams) granulated sugar
- 1 cup (84 grams) natural unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 1/2 cups (341 grams) buttermilk, room temperature
- 1 1/2 cups (341 grams) hot coffee
- 3/4 cup (149 grams) vegetable oil
- 1 tablespoon vanilla extract
For the Frosting:
- 1 cup (226 grams) unsalted butter, room temperature
- 2/3 cup (56 grams) natural unsweetened cocoa powder
- 3 1/2 cups (398 grams) confectioners' sugar
- 1/3 cup (76 grams) heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line a 9 x 13-inch metal baking pan with parchment paper, then grease or spray with nonstick baking spray.
- Make the Cake Batter: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. In a separate smaller bowl, whisk together the eggs, buttermilk, coffee, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and whisk by hand or on low speed using an electric mixer until combined and no dry streaks of flour or cocoa powder remain. The batter will be thin.
- Bake the Cake: Transfer the batter to the prepared pan. Bake for 33 to 36 minutes or until a tester inserted into the cake comes out with a moist crumb. Set the cake in the pan on a wire rack and cool completely.
- Make the Chocolate Frosting: Cream the butter and cocoa powder using an electric mixer on medium high speed until well combined and fluffy, 2 to 3 minutes. Add 1/2 cup of the confectioners' sugar and one tablespoon of the heavy cream. Turn the mixer to high and mix for one minute. Add another cup of the confectioners' sugar and a tablespoon of the heavy cream, turn the mixer back on to high and mix for one minute. Repeat until all the sugar and cream have been added. Add the vanilla extract and salt and mix on high for one additional minute. If the frosting is too dry, add an additional tablespoon or two of heavy cream; if the frosting is too runny, add an additional tablespoon or two of confectioners' sugar to achieve the ideal consistency.
- Frost the Cake: Spread the frosting on the fully cooled cake using an offset spatula. Swirl the frosting using the back of a spoon or decorate with sprinkles or shaved chocolate. For an extra thick layer of frosting, make 1.5-times the recipe.
Notes
- Layer Sheet Cake: To serve even more people, bake two layers of sheet cake and stack them on top of each other with a layer of frosting in between. Double the frosting recipe as well.
- Half-Sheet Pan: To bake this cake in a 13×18-inch half-sheet pan for a larger cake, use 1.5 times the amount of all ingredients for a 1-inch high pan (a standard half-sheet pan); if you have a tall-sided half-sheet pan, you can double the ingredients.
- Storage: The cake will last for 4 days at room temperature (refrigerate if using a cream cheese frosting). For long-term storage, wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 3 months. Defrost the cake at room temperature for a quick treat.
- Round Layer Cake: To make this cake as a three-layer round cake, follow this recipe.
- Recommended Tools: Stand Mixer | 9x13-inch Baking Pan | High-Quality Cocoa Powder
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