Chocolate Sheet Cake

Light, ultra-moist chocolate cake topped with chocolate frosting.

Published Apr 27, 2026

This post may contain affiliate links. Please see our disclosure policy.

This is the best chocolate sheet cake. It’s rich and fudgy topped with a fluffy chocolate buttercream, and a simple one-bowl recipe everyone will love.

A rectangular baking pan filled with a chocolate cake topped with chocolate frosting and cut into even squares.

It’s so easy to make, and the best part is that it can be customized in so many ways. Enjoy it as it is or with a scoop of your favorite ice cream, chocolate sauce, fresh berries, or whipped cream.

Rows of Chocolate Sheet Cake squares closely arranged, each piece topped with smooth, swirled chocolate icing.

Also known as a Texas sheet cake this is the perfect cake for crowds, birthday parties, and picnics. Just serve it straight in the pan!

A hand holds a square piece of Chocolate Sheet Cake with chocolate frosting above a countertop.

❤️ Why You’ll Love this Chocolate Sheet Cake

Easy, one-bowl recipe.
Rich, chocolatey, and such a crowdpleaser.
Makes a large cake that’s great to enjoy on the go for potlucks, picnics, and special occasions.

Tip

This cake is easy to customize for the holidays: Top with Easter eggs for Easter, crushed candy canes for Christmas, heart candies for Valentine’s Day, or silver sprinkles for New Year’s.

Chocolate Sheet Cake Ingredients

Please be sure to scroll down to the recipe card below for the complete details!

Ingredients for the cake

Cane sugar: Or granulated.
Melted butter: I use salted butter.
Eggs: Medium or large.
Vanilla paste: (not pictured). Adds a sweet flavor.
Cocoa: Unsweetened Dutch-process cocoa powder. You can use natural cocoa powder, too.
Flour: Plain white flour or all purpose flour.
Baking powder: Make sure it’s not expired.
Boiling water: This is what makes the cake so moist. Be sure to whisk while adding so the eggs don’t cook.

Ingredients needed for a chocolate sheet cake: eggs, flour, cane sugar, cocoa powder, baking powder, melted butter, and water.

Ingredients for the icing

Butter: I like salted butter, but unsalted is fine too (you may want to add a sprinkle of sea salt to the final icing).
Powdered sugar: I don’t sieve it, as it all gets whisked together.
Milk: I use whole milk. Use what you have.
Cocoa: I use Dutch-processed cocoa for the most intense flavor.

Four bowls with baking ingredients: butter, milk, powdered sugar, and cocoa powder.

How to Make a Chocolate Sheet Cake

Prepare the batter: Mix sugar and eggs. Add flour, cocoa, vanilla paste, and cooled melted butter. Pour in the boiling water a bit at a time, and mix well until there are no lumps.
Bake: Pour the cake batter into a lined sheet pan and bake for 20 minutes at 160°C fan (320°F).
Prepare the icing: Whisk softened butter and half the powdered sugar. Add the remaining sugar, cocoa, and milk. Whisk until fluffy.
Final details: Spread the icing onto the cooled cake.

A metal whisk rests in a bowl of glossy chocolate batter, with small air bubbles visible on the surface.

Batter is being poured from a bowl into a greased rectangular baking pan.

Tips for Success

Use a scale for exact measurements.
Use Dutch-processed cocoa powder for the best, rich chocolatey taste.
Don’t overbake the cake.
Allow the cake to cool before icing.

Possible Variations

Cane sugar: Swap for granulated sugar or light brown sugar.
Icing: Top with sprinkles or shredded chocolate. Or swap icing for whipped cream and berries, icing sugar, cocoa powder, or melted chocolate.
Add-ins: Replace half of the boiling water with hot coffee. Add chocolate chips or chopped nuts (pecans, hazelnuts, or walnuts) to the batter.

Recipe Tip

This frosted cake is the perfect sweet treat to bring along for a potluck, picnic, or celebration.

Best Served with

Fresh berries.
Ice cream.
Chocolate sauce.
Whipped cream.
Shaved chocolate.
Crushed cookies.
Berry compote.
Sour cream.

How to Store Leftovers

Cover the chocolate cake with a layer of plastic wrap and keep it on the kitchen counter. If it’s very warm in your kitchen, move the cake to the fridge.

FAQs

What size pan should I use?

I use one that is 24 x 31 cm (9 x 13 inches). If you want a taller cake, use a smaller pan. You may need to bake it 1-2 minutes more in that case.

Why do I need to add boiling water?

Boiling water intensifies the chocolate flavor and adds moisture.

I iced the cake while it was still hot and now the frosting is melting. What do I do?

Remove as much of the icing as possible and add it back to the bowl. Whisk the icing till it’s fluffy again, and once the cake is cool, spread on the icing.

How long will the cake last?

About 2-3 days at room temperature, and 3-4 days in the fridge.

Can I freeze the cake?

Yes, you can cut it into squares and freeze unfrosted in an airtight container or freezer bag. The cake will last about 3 months.

How do I thaw the cake?

Leave it at room temperature for a few hours and it’ll be good to go.

Can I make the cake ahead of time?

Yes. It’s even better the next day!