Simple Chocolate Sheet Cake
A classic, easy-to-make chocolate sheet cake with a rich and creamy frosting, perfect for any occasion.
Equipment
- 1 9x13 inch baking pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 2 large eggs room temperature
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
Classic Frosting
- 1/2 cup unsalted butter softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan, ensuring all corners are covered.
Making the Batter
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to blend well.
- In another bowl, whisk together the eggs, milk, oil, and vanilla extract until smooth. Gradually add the wet ingredients to the dry mixture, stirring until just combined.
- Carefully stir in the boiling water until the batter is smooth. The batter will be thin, which is normal.
Baking the Cake
- Pour the batter into the prepared baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Frosting
- Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
- For the frosting, beat the softened butter in a medium bowl until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk, beating until fluffy. Stir in vanilla.
- Spread the frosting evenly over the cooled cake. Use a spatula to create swirls for a decorative touch.
Serving and Storage
- Slice the cake into squares and serve. This cake pairs wonderfully with a scoop of vanilla ice cream.
- Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature before mixing for a smoother batter. Ingredient Substitutions: Use almond milk instead of whole milk for a dairy-free option. How to Serve: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Bake the cake a day in advance and frost just before serving.