Simple Chocolate Sheet Cake
This simple chocolate sheet cake is a quick and easy recipe perfect for any occasion. With rich chocolate flavor and a moist texture, it's sure to be a hit.
Equipment
- 1 9x13 inch baking pan greased and floured
- 1 Mixing Bowl large
- 1 Whisk
- 1 Spatula for spreading batter
- 1 cooling rack
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
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
Boiling Water
- 1 cup boiling water
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In another bowl, beat the eggs, then add the milk, oil, and vanilla extract. Mix well until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring until just combined. Avoid overmixing to ensure a light texture.
- Carefully stir in the boiling water until the batter is smooth and thin.
- Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Frosting and Decoration
- Once cooled, frost the cake with your choice of chocolate ganache, buttercream, or cream cheese frosting.
- Cut the cake into squares and serve. Enjoy your homemade treat!
Notes
Pro Tips: Use room temperature ingredients for better mixing. Avoid overbaking to keep the cake moist.
Ingredient Substitutions: Substitute almond milk for dairy milk to make it dairy-free.
How to Serve: Serve at room temperature for the best flavor.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Bake the cake a day in advance and frost it just before serving.
Ingredient Substitutions: Substitute almond milk for dairy milk to make it dairy-free.
How to Serve: Serve at room temperature for the best flavor.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Make-Ahead Tips: Bake the cake a day in advance and frost it just before serving.