Moist Chocolate Sheet Cake With Chocolate Frosting

Name: Moist Chocolate Sheet Cake With Chocolate Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 3/4 cup unsweetened cocoa powder; 1 1/2 tsp baking powder; 1 1/2 tsp baking soda; 1 tsp salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 tsp vanilla extract; 1 cup boiling water; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1 cup unsweetened cocoa powder; 1/2 cup heavy cream; 1 tsp vanilla extract

Highlighted under: Sweet Table Classics

I’ve always craved a chocolate cake that is both rich and moist, and this recipe delivers just that. The combination of cocoa powder and coffee enhances the chocolate flavor, making each bite a decadent treat. I love the frosting too, made with melted chocolate and butter for a creamy finish that is easy to spread. This cake is perfect for celebrations or a simple family dessert. Trust me, once you try this cake, it will become your go-to chocolate recipe for any occasion!

Created by

Evelyn Parker

Last updated on 2026-01-24T09:34:15.985Z

I still remember the first time I made this cake—it was for my sister's birthday. I used a simple method, combining the dry and wet ingredients separately before mixing them. This technique ensures that the batter is well combined without overmixing, which can make the cake dense. I learned that letting the batter rest for a few minutes before baking helps develop the flavors, making it even tastier.

Another great tip I discovered is that using hot water in the batter leads to a more velvety texture. I also decided to layer the cake with frosting, and the rich coating just took it to another level. Whether served plain or dressed up with candles, this cake never fails to impress!

Reasons You'll Love This Cake
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

The Importance of Quality Ingredients

Using high-quality cocoa powder is essential for achieving a deep, rich chocolate flavor in this sheet cake. Brands like Dutch-processed cocoa offer a smoother taste than regular cocoa, so choosing wisely can elevate your dessert. Similarly, fresh eggs and whole milk enhance the cake's moisture, leading to that velvety texture you crave. It's worth spending a little more on these ingredients to make your cake truly memorable.

The addition of coffee in the batter may seem unusual, but it acts as a flavor enhancer for the cocoa, bringing out the chocolate's complexity. If you prefer a non-caffeinated option, feel free to substitute hot water for coffee in equal amounts for a similar effect without the caffeine kick.

Mastering the Mixing Technique

When mixing your batter, the key is to be gentle when combining the wet and dry ingredients. Over-mixing can lead to a dense cake rather than the light, moist texture we desire. Mix until just incorporated, and then add the boiling water, which helps create a lightness in the finished cake. The hot water effectively bloats the cocoa particles, giving you that rich color and moist interior.

After pouring the batter into the sheet pan, don’t hesitate to tap it gently on the counter. This motion releases any air bubbles that could cause unsightly holes in your cake. For ideal baking, place the pan in the center of the oven and avoid opening the door during the first 20 minutes to maintain a consistent temperature.

Ingredients

For the Cake

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the Frosting

1 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 cup unsweetened cocoa powder
1/2 cup heavy cream
1 tsp vanilla extract

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 13x18 inch sheet pan.

Mix Dry Ingredients

In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together eggs, milk, oil, and vanilla.

Mix the Batter

Gradually add the wet ingredients to dry ingredients and mix until just combined. Carefully add boiling water and mix until smooth.

Bake the Cake

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Prepare the Frosting

In another bowl, beat the softened butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in heavy cream and vanilla until smooth and spreadable.

Frost the Cake

Allow the cake to cool completely before frosting it with the chocolate frosting.

Serve and Enjoy

Slice into squares and serve, enjoying each rich bite!

Pro Tips

For an extra burst of flavor, consider adding a splash of brewed coffee to the batter. It enhances the chocolate flavor beautifully.

Storing and Freezing

If you find yourself with leftover cake, storing it correctly will help maintain its moistness. Wrap individual slices or the whole cake in plastic wrap, then place it in an airtight container. Stored this way, the cake will keep well at room temperature for several days. However, for prolonged freshness, consider refrigerating it, which can extend its shelf life for up to a week.

For longer-term storage, you can freeze slices of the cake. Ensure they are wrapped securely to prevent freezer burn. When you’re ready to enjoy, thaw the cake overnight in the refrigerator. You can gently warm slices in the microwave for about 10-15 seconds to revive that fresh-baked quality.

Frosting Variations and Tips

While the chocolate frosting is rich and creamy, experimenting with it can yield exciting results! You might consider adding a splash of espresso or a pinch of sea salt to enhance the flavor profile even further. Additionally, variations like adding a few drops of peppermint extract can turn your chocolate treat into a festive dessert for the holidays.

Remember, the frosting should be spreadable but not runny. If it seems too thick, you can add more cream, a teaspoon at a time, until it reaches your desired consistency. A common mistake is to try frosting the cake too soon; ensure it is completely cool to prevent the frosting from melting away.

Questions About Recipes

→ Can I use a different pan size?

Yes, you can use a round cake pan, but adjust the baking time accordingly.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze this cake?

Absolutely! Wrap the cake in plastic wrap and freeze for up to three months.

→ What can I use instead of eggs?

You can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as an egg substitute.