Chocolate Sheet Cake

Need a cake to feed a crowd? Something luscious and chocolaty yet still light enough not to overly fill ya up? This is one moist chocolate cake. You will sink your teeth into it and smile. It has an absolutely rich and creamy, finger licking frosting. I could eat that frosting by the cup fulls I tell ya. The best part is this cake is quick and easy to make too. You can make the cake the night before your party or event and frost it the next day like I did.

I used a half sheet pan and it turned out perfect.

I’m still dreaming of that frosting. I kid you not.

Chocolate Sheet Cake


Printable recipe
Taste of Home – Prize Winning Recipes 2009
2 sticks, softened
2 cups sugar
4 eggs
2 teaspoons vanilla
2 ¼ cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
3 ounces bittersweet chocolate, melted

Frosting
¼ cup baking cocoa
1/3 cup milk (bit more if needed)
1 stick butter, cubed
1 teaspoon vanilla
3 ½ cups confectioners’ sugar

In a large bowl cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.

Combine the flour, baking soda and salt and add it to the creamed mixture alternately with buttermilk, beating well after each addition. Stir in the chocolate until combined.

Pour into a greased 15in x10in x 1in baking pan. Bake at 350 for 23 – 27 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack.

For frosting:
In a small saucepan bring the cocoa and milk to a boil over medium heat, stirring occasionally. Remove from the heat and stir in the butter and vanilla until the butter is melted. Whisk in the confectioners’ sugar until smooth. My frosting was a little too thick at this point so I just added in a bit more milk until it was the right consistency. Drizzle over cake and spread quickly. Let stand until set.







Right after I took that photo I totally licked every drop of frosting off that fork.