18 Delicious Chocolate Sheet Cake Recipes 9×13 Decadent

Who can resist the rich, velvety allure of chocolate? Especially when it’s baked into a luscious sheet cake that’s as easy to make as it is to devour. Whether you’re whipping up a quick treat for family night or prepping for a potluck, our roundup of 18 Delicious Chocolate Sheet Cake Recipes for your 9×13 pan promises decadent delights that’ll have everyone asking for seconds. Let’s dive into the chocolatey goodness!

Classic Chocolate Sheet Cake with Fudge Frosting

Delightfully rich and irresistibly moist, this Classic Chocolate Sheet Cake with Fudge Frosting is a testament to the timeless appeal of simple, well-executed desserts. Perfect for gatherings or a quiet afternoon treat, its deep cocoa flavor and velvety frosting promise to enchant.

Ingredients

• 1 cup unsalted butter (I always use European-style for its richer flavor)
• 1 cup water (filtered makes a difference in taste)
• 1/3 cup cocoa powder (Dutch-processed for a deeper chocolate hue)
• 2 cups all-purpose flour (sifted to ensure a light texture)
• 2 cups granulated sugar (I prefer organic for a cleaner sweetness)
• 1/2 tsp salt (fine sea salt blends more evenly)
• 1 tsp baking soda (freshness is key for the perfect rise)
• 2 large eggs (room temperature integrates better)
• 1/2 cup buttermilk (full-fat for maximum tenderness)
• 1 tsp vanilla extract (pure, for the best aroma)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking sheet with butter or non-stick spray.
2. In a medium saucepan, melt 1 cup unsalted butter with 1 cup water over medium heat, stirring occasionally until fully combined.
3. Whisk in 1/3 cup cocoa powder until smooth, then remove from heat and let cool slightly.
4. In a large bowl, sift together 2 cups all-purpose flour, 2 cups granulated sugar, 1/2 tsp salt, and 1 tsp baking soda.
5. Pour the slightly cooled butter mixture into the dry ingredients, stirring until just combined.
6. Add 2 large eggs, 1/2 cup buttermilk, and 1 tsp vanilla extract to the batter, mixing until smooth and free of lumps.
7. Pour the batter into the prepared baking sheet, spreading evenly with a spatula.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
9. While the cake cools, prepare the fudge frosting by combining the remaining ingredients in a saucepan over low heat, stirring constantly until smooth.
10. Once the cake is completely cool, spread the frosting evenly over the top. Tip: For extra shine, let the frosting set for 10 minutes before serving.

Best enjoyed the day it’s made, this cake boasts a tender crumb and a frosting that’s luxuriously thick. Serve it with a dusting of cocoa powder or a side of fresh berries for a delightful contrast.

Moist Chocolate Sheet Cake with Cream Cheese Frosting

Just when you thought chocolate cake couldn’t get any better, this Moist Chocolate Sheet Cake with Cream Cheese Frosting comes along to prove you wrong. It’s the perfect blend of rich, decadent chocolate and tangy, smooth frosting that makes every bite a little piece of heaven.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 cups granulated sugar (because life’s too short for less sweetness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1 tsp baking soda (freshness is key here, so check the date)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup buttermilk (room temperature blends more smoothly)
• 1/2 cup vegetable oil (a neutral oil lets the chocolate shine)
• 2 large eggs (room temperature eggs incorporate better)
• 2 tsp vanilla extract (pure extract makes all the difference)
• 1 cup boiling water (it intensifies the chocolate flavor)
• 8 oz cream cheese, softened (for that perfectly spreadable frosting)
• 1/2 cup unsalted butter, softened (I prefer European-style for its richness)
• 4 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (yes, more vanilla for the frosting too)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. A well-greased pan ensures easy release.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can lead to a tough cake.
4. Carefully stir in the boiling water. The batter will be thin, but that’s what makes the cake so moist.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until the frosting is fluffy.
7. Once the cake is completely cool, spread the frosting evenly over the top.

Perfectly moist with a rich chocolate flavor that’s balanced by the tangy cream cheese frosting, this cake is a crowd-pleaser. Try serving it with fresh berries on the side for a beautiful and delicious contrast.

German Chocolate Sheet Cake with Coconut Pecan Frosting

Zesty and rich, the German Chocolate Sheet Cake with Coconut Pecan Frosting is a decadent dessert that marries the deep flavors of chocolate with the sweet, nutty crunch of its iconic topping. Perfect for gatherings, this cake promises to be the centerpiece of any table, offering a slice of indulgence that’s as visually appealing as it is delicious.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter cake)
• 2 cups granulated sugar (for that perfect sweetness)
• 1 cup unsalted butter, melted (I find it blends more smoothly when slightly cooled)
• 4 large eggs, room temperature (they incorporate better into the batter)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup cocoa powder (I prefer Dutch-processed for a deeper chocolate flavor)
• 1 cup buttermilk (it adds a lovely tang and tenderness)
• 1 tsp baking soda (for that essential rise)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup evaporated milk (the secret to a creamy frosting)
• 1 1/2 cups granulated sugar (for the frosting, because it’s all about balance)
• 3/4 cup unsalted butter (because frosting can never be too rich)
• 3 large egg yolks (they thicken the frosting beautifully)
• 1 1/2 cups sweetened shredded coconut (for texture and tropical flair)
• 1 1/2 cups chopped pecans (toasted, for an extra layer of flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch sheet pan. Tip: Lining the pan with parchment paper ensures easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the melted butter, eggs, vanilla extract, and buttermilk to the dry ingredients. Mix until the batter is smooth and free of lumps. Tip: Avoid overmixing to keep the cake tender.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
5. While the cake bakes, prepare the frosting. In a saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Stir constantly until the mixture thickens, about 12 minutes.
6. Remove the frosting from heat and stir in the coconut and pecans. Let it cool slightly before spreading over the warm cake.
7. Allow the cake to cool completely before slicing. This patience ensures clean cuts and perfect layers.

Yieldingly moist and rich, this cake boasts a velvety texture that contrasts delightfully with the crunchy, sweet frosting. Serve it at room temperature to appreciate the full spectrum of flavors, or pair with a scoop of vanilla ice cream for an irresistible dessert duo.

Chocolate Sheet Cake with Peanut Butter Frosting

Whisking together the rich, velvety layers of chocolate and the creamy, nutty embrace of peanut butter, this Chocolate Sheet Cake with Peanut Butter Frosting is a celebration of contrasts that come together in perfect harmony. Whether it’s the centerpiece of your next gathering or a sweet treat to savor slowly, this cake promises to delight with every forkful.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I prefer sea salt for its subtle crunch)
• 1 cup buttermilk (room temperature blends more smoothly)
• 2 large eggs (room temperature eggs incorporate better)
• 1 cup unsalted butter, melted (I find European-style butter adds richness)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup boiling water (to bloom the cocoa’s flavors)
• 1 cup creamy peanut butter (I opt for natural, no-stir varieties for consistency)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1/4 cup heavy cream (for a luxuriously smooth frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan, ensuring every corner is covered to prevent sticking.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Add the buttermilk, eggs, melted butter, and vanilla extract to the dry ingredients, mixing until just combined to avoid overworking the batter.
4. Carefully pour in the boiling water, stirring gently until the batter is smooth and slightly thin—this is normal and ensures a moist cake.
5. Pour the batter into the prepared pan, tapping it lightly on the counter to remove any air bubbles.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early to prevent sinking.
7. While the cake cools, prepare the frosting by beating together the peanut butter, powdered sugar, and heavy cream until light and fluffy—about 3 minutes on medium speed.
8. Once the cake has cooled completely, spread the frosting evenly over the top, using a spatula to create decorative swirls if desired.

Unveiling this cake reveals a moist, tender crumb that’s rich with chocolate flavor, perfectly complemented by the smooth, slightly salty peanut butter frosting. For an extra touch, garnish with chopped peanuts or a drizzle of melted chocolate before serving to elevate its visual appeal and texture contrast.

Chocolate Sheet Cake with Marshmallow Frosting

Just when you thought chocolate cake couldn’t get any more indulgent, along comes this Chocolate Sheet Cake with Marshmallow Frosting, a dessert that marries the deep, rich flavors of cocoa with the light, airy sweetness of marshmallow in a way that’s nothing short of magical.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I prefer sea salt for its subtle minerality)
• 1 cup buttermilk, room temperature (it makes the cake incredibly moist)
• 2 large eggs, room temperature (they blend more smoothly when not cold)
• 1 cup unsalted butter, melted (I find it gives a richer flavor than oil)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup mini marshmallows (for that gooey frosting top)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking sheet to ensure easy release.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the buttermilk, eggs, melted butter, and vanilla extract to the dry ingredients, mixing until just combined to avoid overworking the batter.
4. Pour the batter into the prepared baking sheet, smoothing the top with a spatula for an even bake.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cake from sinking.
6. Immediately after removing the cake from the oven, sprinkle the mini marshmallows evenly over the top. The residual heat will begin to melt them.
7. Switch the oven to broil and return the cake to the oven for 1-2 minutes, watching closely, until the marshmallows are golden and puffed. Tip: This step happens quickly, so don’t walk away!
8. Let the cake cool slightly before serving to allow the frosting to set. Tip: For clean slices, dip your knife in hot water between cuts.

Combining the fudgy richness of chocolate cake with the whimsical charm of toasted marshmallow, this dessert is a showstopper. Serve it warm for a melty, comforting treat or at room temperature where the flavors truly shine.

Chocolate Sheet Cake with Mint Chocolate Chip Frosting

Kickstarting your dessert journey with a blend of rich chocolate and refreshing mint, this Chocolate Sheet Cake with Mint Chocolate Chip Frosting is a masterpiece that balances decadence with a hint of coolness. Perfect for gatherings or a quiet evening indulgence, its layers of flavor promise to delight every palate.

Ingredients

• 1 cup unsalted butter, softened (I find that room temperature butter blends more smoothly)
• 2 cups granulated sugar (for that perfect sweetness level)
• 4 large eggs, at room temperature (they incorporate better into the batter)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 2 cups all-purpose flour (sifted for a lighter cake texture)
• 3/4 cup cocoa powder (use high-quality for a deeper chocolate flavor)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups buttermilk (adds moisture and tenderness)
• 1/2 cup boiling water (enhances the chocolate flavor)
• 1 cup mini chocolate chips (for the frosting, because who doesn’t love extra chocolate?)
• 1/2 tsp peppermint extract (for that refreshing minty kick)
• 3 cups powdered sugar (for the frosting’s sweet base)
• 1/2 cup heavy cream (makes the frosting luxuriously creamy)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch sheet pan, ensuring every corner is covered to prevent sticking.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking soda, and salt.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so stop as soon as the last streaks of flour disappear.
6. Gently stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.
7. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
8. Let the cake cool completely on a wire rack before frosting.
9. For the frosting, beat together the powdered sugar, heavy cream, and peppermint extract until smooth. Fold in the mini chocolate chips.
10. Spread the frosting evenly over the cooled cake, then slice and serve.

Silky smooth frosting meets moist, chocolatey cake in every bite, creating a harmonious blend of flavors and textures. For an extra touch, garnish with fresh mint leaves or a sprinkle of sea salt to elevate the presentation and taste.

Chocolate Sheet Cake with Salted Caramel Frosting

Just when you thought chocolate cake couldn’t get any better, this Chocolate Sheet Cake with Salted Caramel Frosting comes along to prove you wrong. It’s the perfect blend of rich, moist chocolate and a lusciously smooth caramel topping that’s balanced with just the right amount of salt.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 cups granulated sugar (for that perfect sweetness)
• 1/2 cup unsweetened cocoa powder (the darker, the better in my book)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 1 cup buttermilk (room temperature blends more smoothly)
• 2 large eggs (room temperature eggs incorporate better)
• 1 cup unsalted butter (melted, but not hot)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup boiling water (helps bloom the cocoa)
• 1/2 cup heavy cream (for the frosting, cold is best)
• 1 cup packed light brown sugar (the base of our caramel)
• 1/2 cup unsalted butter (for the frosting, softened)
• 1 tsp sea salt (for that signature salted caramel kick)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking sheet. This ensures even baking and easy release.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. A well-mixed dry base is crucial for uniformity.
3. Add the buttermilk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can lead to a tough cake.
4. Carefully stir in the boiling water. The batter will be thin, but this is normal and results in a moist cake.
5. Pour the batter into the prepared baking sheet and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. While the cake cools, make the frosting by heating the heavy cream and brown sugar in a saucepan over medium heat until the sugar dissolves. Stir constantly to prevent burning.
7. Remove from heat and whisk in the softened butter and sea salt until smooth. Let it cool slightly to thicken before spreading over the cake.
8. Once the frosting is spread evenly over the cooled cake, let it set for about 10 minutes before slicing.

Finally, this cake is a dream with its velvety texture and the perfect harmony of sweet and salty. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Chocolate Sheet Cake with Raspberry Buttercream

Exquisite in its simplicity yet decadent in flavor, this Chocolate Sheet Cake with Raspberry Buttercream is the perfect centerpiece for any gathering. Each bite offers a harmonious blend of rich cocoa and tart raspberry, a testament to the beauty of contrasting flavors.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsweetened cocoa powder (the darker, the better in my book)
• 1 tsp baking soda (a must for that ideal rise)
• 1/2 tsp salt (just a pinch to enhance all the flavors)
• 1 cup buttermilk (room temperature blends more smoothly)
• 2 large eggs (I prefer room temp eggs here for even mixing)
• 1 cup unsalted butter, melted (extra virgin olive oil is my go-to, but butter wins here)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup fresh raspberries (for the buttercream, plus extra for garnish)
• 1/2 cup unsalted butter, softened (for the buttercream)
• 4 cups powdered sugar (sifted to avoid lumps)
• 2 tbsp heavy cream (adjust for desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch sheet pan. Tip: Lining the pan with parchment paper ensures easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the buttermilk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until just combined; overmixing can lead to a dense cake.
4. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
5. While the cake cools, prepare the raspberry buttercream by pureeing the raspberries and straining to remove seeds. Tip: A fine mesh strainer works best for a smooth buttercream.
6. In a separate bowl, beat the softened butter until creamy. Gradually add the powdered sugar, raspberry puree, and heavy cream, beating until smooth and fluffy.
7. Once the cake is completely cool, spread the raspberry buttercream evenly over the top. Garnish with fresh raspberries before serving.

Gracefully tender with a moist crumb, this cake is a dreamy canvas for the vibrant raspberry buttercream. Serve it at your next brunch for a touch of elegance, or enjoy a slice as a midday treat with a cup of Earl Grey.

Chocolate Sheet Cake with Oreo Crumb Topping

Elevating the humble sheet cake to new heights, this Chocolate Sheet Cake with Oreo Crumb Topping combines rich, moist chocolate layers with a crunchy, cookie-laden finish for a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup unsalted butter, melted (I find melted butter integrates more smoothly into the batter)
• 1 cup water (for a deeper chocolate flavor, try substituting brewed coffee)
• 1/3 cup cocoa powder, unsweetened (a high-quality cocoa makes all the difference)
• 2 cups all-purpose flour (sifted to ensure a light, airy cake)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 1/2 cup buttermilk (room temperature to blend more evenly)
• 2 large eggs (room temperature eggs incorporate better into the batter)
• 1 tsp baking soda
• 1 tsp vanilla extract (pure vanilla elevates the chocolate flavor)
• 1/2 tsp salt
• 2 cups Oreo crumbs (for that irresistible crunch and visual appeal)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. A well-greased pan ensures easy release.
2. In a medium saucepan, combine the melted butter, water, and cocoa powder. Heat over medium until the mixture is smooth, stirring constantly to prevent burning.
3. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Tip: Sifting these dry ingredients together prevents lumps in your batter.
4. Pour the warm cocoa mixture into the dry ingredients and stir until just combined. Overmixing can lead to a dense cake.
5. Add the buttermilk, eggs, and vanilla extract to the batter, mixing until smooth. Room temperature ingredients blend more seamlessly.
6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should pull away slightly from the pan.
7. Immediately sprinkle the Oreo crumbs evenly over the hot cake. The heat helps them adhere, creating a perfect topping.

Nowhere does simplicity meet indulgence quite like this cake. The moist, chocolatey base paired with the crisp Oreo topping offers a delightful contrast in textures, making it a showstopper at any gathering. Serve it slightly warm with a scoop of vanilla ice cream for an extra decadent touch.

Chocolate Sheet Cake with Chocolate Ganache

Unveiling the ultimate indulgence for chocolate lovers, this Chocolate Sheet Cake with Chocolate Ganache is a masterpiece of simplicity and decadence. Perfect for gatherings or a quiet afternoon treat, its rich flavor and velvety texture promise to enchant every palate.

Ingredients

• 1 cup unsalted butter (I always opt for high-quality butter for a richer taste)
• 1 cup water (filtered water ensures the purest flavor)
• 1/3 cup cocoa powder (Dutch-processed cocoa gives a deeper chocolate hue)
• 2 cups all-purpose flour (sifted to avoid lumps)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 1/2 tsp salt (a pinch enhances all the flavors)
• 1 tsp baking soda (fresh for maximum rise)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1/2 cup sour cream (full-fat for extra moistness)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup heavy cream (the secret to a silky ganache)
• 8 oz semisweet chocolate chips (I love the melt-in-your-mouth quality of Ghirardelli)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking sheet.
2. In a medium saucepan, melt the butter with water over medium heat, then whisk in cocoa powder until smooth.
3. In a large bowl, combine flour, sugar, salt, and baking soda. Pour in the cocoa mixture and stir until just combined.
4. Beat in eggs one at a time, then fold in sour cream and vanilla extract until the batter is uniform.
5. Pour the batter into the prepared baking sheet and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
6. While the cake cools, heat heavy cream in a small saucepan until it simmers, then pour over chocolate chips in a bowl. Let sit for 2 minutes before stirring until smooth.
7. Spread the ganache over the cooled cake, allowing it to set for at least 30 minutes before serving.

Perfectly moist with a dense yet tender crumb, this cake is a chocolate lover’s dream. Serve it with a dusting of cocoa powder or a scoop of vanilla ice cream for an extra touch of elegance.

Chocolate Sheet Cake with Whipped Cream and Berries

Whisking together the rich, velvety layers of chocolate sheet cake with the lightness of whipped cream and the fresh burst of berries creates a dessert that’s as visually stunning as it is delicious. This recipe is a celebration of contrasts, perfect for those who appreciate the finer details in their culinary creations.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 3/4 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 1/2 tsp baking powder (freshness is key, so check the date)
• 1 1/2 tsp baking soda
• 1 tsp salt (I prefer sea salt for its clean taste)
• 2 large eggs (room temperature blends more smoothly)
• 1 cup whole milk (the richness makes a difference)
• 1/2 cup vegetable oil (a neutral oil lets the chocolate shine)
• 2 tsp pure vanilla extract (the real deal, no imitations)
• 1 cup boiling water (it intensifies the chocolate flavor)
• 2 cups heavy cream (chilled is best for whipping)
• 1/4 cup powdered sugar (for sweetening the whipped cream just right)
• 2 cups mixed berries (fresh, for a vibrant topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper ensures easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. Add the eggs, milk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until smooth, about 2 minutes. Tip: Scrape the bowl’s sides to incorporate all the flour.
4. Carefully stir in the boiling water. The batter will be thin; this is normal.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
6. Let the cake cool completely in the pan on a wire rack.
7. While the cake cools, whip the heavy cream and powdered sugar to stiff peaks. Chill until ready to use.
8. Once the cake is cool, spread the whipped cream evenly over the top and scatter the berries generously.

Here, the cake’s moist, dense crumb contrasts beautifully with the airy whipped cream, while the berries add a juicy, tangy freshness. Serve slices with a dusting of cocoa powder or a drizzle of melted chocolate for an extra indulgent touch.

Chocolate Sheet Cake with Espresso Glaze

Brimming with rich, decadent flavors, this Chocolate Sheet Cake with Espresso Glaze is the perfect centerpiece for any gathering, combining the deep, comforting notes of cocoa with the bold kick of espresso for a dessert that’s as sophisticated as it is satisfying.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I prefer fine sea salt for its subtlety)
• 1 cup buttermilk, room temperature (it makes the cake incredibly moist)
• 2 large eggs, room temperature (they blend more smoothly when not cold)
• 1 cup unsalted butter, melted (I find it gives a richer taste than oil)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup hot brewed espresso (for the glaze, and yes, it’s worth using freshly brewed)
• 4 cups powdered sugar (sifted to avoid lumps in the glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking sheet, ensuring every corner is covered to prevent sticking.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined and free of lumps.
3. Add the buttermilk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix on medium speed for 2 minutes until the batter is smooth and homogenous.
4. Pour the batter into the prepared baking sheet, using a spatula to spread it evenly. Tap the sheet lightly on the counter to remove any air bubbles.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should slightly pull away from the pan.
6. While the cake cools, prepare the espresso glaze by whisking together the hot espresso and powdered sugar in a medium bowl until smooth and glossy.
7. Once the cake is completely cool, drizzle the espresso glaze over the top, allowing it to drip down the sides for a beautiful finish.

Every bite of this cake offers a harmonious blend of moist, chocolatey base with the sharp, aromatic espresso glaze, creating a dessert that’s both comforting and invigorating. Serve it with a dollop of whipped cream or a side of fresh berries to elevate the experience further.

Chocolate Sheet Cake with Coconut Frosting

Yearning for a dessert that combines the rich depth of chocolate with the tropical flair of coconut? This Chocolate Sheet Cake with Coconut Frosting is a sublime choice, offering a moist, decadent base topped with a light, fluffy frosting that transports your taste buds to paradise.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 tsp baking soda (a must for that rise)
• 1/2 tsp salt (to enhance all the flavors)
• 1 cup buttermilk (room temperature blends smoother)
• 2 large eggs (room temperature eggs incorporate better)
• 1 cup unsalted butter, melted (I find unsalted lets you control the saltiness)
• 1 tsp pure vanilla extract (the real deal makes a difference)
• 1 cup boiling water (it blooms the cocoa powder beautifully)
• 1/2 cup coconut milk (full-fat for the creamiest frosting)
• 4 cups powdered sugar (sifted to avoid lumps)
• 1 cup unsalted butter, softened (soft butter is key for smooth frosting)
• 1 tsp coconut extract (for that unmistakable tropical note)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper ensures easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the buttermilk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a tough cake, so stop as soon as the batter is uniform.
4. Carefully stir in the boiling water until the batter is smooth. It will be thin, but that’s perfect for a moist cake.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. While the cake cools, make the frosting. Beat the softened butter until creamy, then gradually add the powdered sugar, coconut milk, and coconut extract, beating until light and fluffy.
7. Once the cake is completely cool, spread the frosting evenly over the top.

Just imagine slicing into this cake to reveal its tender crumb, the chocolate and coconut flavors melding in each bite. Serve it with a sprinkle of toasted coconut flakes for added texture and a nod to its tropical inspiration.

Chocolate Sheet Cake with White Chocolate Drizzle

Unveiling the perfect blend of rich chocolate and creamy white chocolate, this sheet cake is a testament to simplicity meeting sophistication. Ideal for gatherings or a quiet afternoon indulgence, its moist texture and elegant drizzle promise to delight every palate.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter cake)
• 2 cups granulated sugar (for that just-right sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 1/2 cup vegetable oil (my secret for extra moistness)
• 1 cup water (boiling to bloom the cocoa)
• 1/2 cup cocoa powder (Dutch-processed for a deeper flavor)
• 1/2 cup buttermilk (don’t skip this; it tenderizes the crumb)
• 2 large eggs (room temperature integrates better)
• 1 tsp baking soda (freshness is key for rise)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1/2 cup white chocolate chips (melted for a luxurious drizzle)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use parchment paper for easy removal.
2. In a large bowl, whisk together flour and sugar. Tip: Aerating the flour prevents lumps.
3. Add softened butter and oil to the dry ingredients, mixing until crumbly.
4. In a separate bowl, pour boiling water over cocoa powder, stirring until smooth. Tip: This step intensifies the chocolate flavor.
5. Combine the cocoa mixture with the flour mixture, stirring until just incorporated.
6. Whisk in buttermilk, eggs, baking soda, and vanilla until the batter is smooth.
7. Pour the batter into the prepared pan, smoothing the top with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Avoid opening the oven door too early to prevent sinking.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
10. Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled cake.

Here, the cake’s velvety crumb contrasts beautifully with the crisp white chocolate drizzle, offering a play of textures. Serve it slightly warm to accentuate the melty drizzle, or pair with a scoop of vanilla ice cream for an irresistible dessert duo.

Chocolate Sheet Cake with Nutella Frosting

Zesty and indulgent, this Chocolate Sheet Cake with Nutella Frosting is a celebration of rich flavors and effortless elegance, perfect for any gathering or a quiet afternoon treat. Its moist, tender crumb paired with the creamy, hazelnut-infused frosting creates a harmonious blend that’s both comforting and sophisticated.

Ingredients

• 1 3/4 cups all-purpose flour (I always sift mine for a lighter texture)
• 2 cups granulated sugar (for that perfect sweetness balance)
• 3/4 cup unsweetened cocoa powder (Dutch-processed adds a deeper flavor)
• 1 1/2 tsp baking soda (freshness is key for the best rise)
• 1/2 tsp baking powder
• 1 tsp salt (I use fine sea salt for a cleaner taste)
• 2 large eggs (room temperature blends more smoothly)
• 1 cup buttermilk (for unmatched moisture)
• 1/2 cup vegetable oil (a neutral oil lets the chocolate shine)
• 2 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup boiling water (intensifies the chocolate flavor)
• 1 cup Nutella (warmed slightly for easier spreading)
• 1/2 cup heavy cream (whipped to soft peaks for the frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper ensures easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
3. Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix on medium speed until just combined. Tip: Avoid overmixing to keep the cake tender.
4. Carefully stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. Let the cake cool completely in the pan on a wire rack.
7. For the frosting, whip the heavy cream to soft peaks, then gently fold in the warmed Nutella until smooth and spreadable.
8. Spread the Nutella frosting evenly over the cooled cake.

Absolutely divine, this cake boasts a velvety texture that melts in your mouth, with the Nutella frosting adding a luxurious depth. Serve it with a dusting of cocoa powder or fresh berries for an extra touch of elegance.

Chocolate Sheet Cake with Cherry Compote

Elevating the humble sheet cake to new heights, this Chocolate Sheet Cake with Cherry Compote combines the deep, rich flavors of cocoa with the bright, tangy sweetness of cherries, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup unsalted butter (I always use European-style for its richer flavor)
• 1 cup water (filtered makes a difference in taste)
• 1/3 cup cocoa powder (Dutch-processed for a deeper chocolate flavor)
• 2 cups all-purpose flour (I like to sift it for a lighter cake)
• 2 cups granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 2 large eggs (room temperature blends better)
• 1/2 cup buttermilk (full-fat gives the cake moisture)
• 1 tsp vanilla extract (pure, not imitation)
• 2 cups fresh cherries, pitted (or frozen, if fresh aren’t available)
• 1/4 cup granulated sugar (for the compote)
• 1 tbsp lemon juice (brightens the cherry flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Use butter for greasing to add extra flavor.
2. In a medium saucepan, combine 1 cup butter, 1 cup water, and 1/3 cup cocoa powder. Heat over medium until the butter melts, stirring occasionally.
3. Remove from heat and whisk in 2 cups flour, 2 cups sugar, 1/2 tsp salt, and 1 tsp baking soda until smooth.
4. Beat in 2 eggs, one at a time, followed by 1/2 cup buttermilk and 1 tsp vanilla extract. Tip: Adding eggs one at a time ensures a smoother batter.
5. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Tip: Don’t open the oven door too early to prevent the cake from sinking.
6. While the cake bakes, make the cherry compote by combining 2 cups cherries, 1/4 cup sugar, and 1 tbsp lemon juice in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, until the cherries break down and the sauce thickens.
7. Let the cake cool slightly before spooning the warm cherry compote over the top.

Zesty and rich, this cake pairs the moist, chocolatey base with the vibrant cherry compote for a contrast that’s both refreshing and indulgent. Serve it warm with a scoop of vanilla ice cream for an extra decadent treat.

Chocolate Sheet Cake with Almond Butter Frosting

Kickstarting your dessert journey, this Chocolate Sheet Cake with Almond Butter Frosting is a masterpiece of moist, rich layers complemented by the nutty, creamy embrace of almond butter. Perfect for gatherings or a quiet evening indulgence, it’s a recipe that promises to delight with every bite.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 1/4 cup unsweetened cocoa powder (Dutch-processed adds depth)
• 1 tsp baking soda (freshness is key here)
• 1/2 tsp salt (I prefer fine sea salt for even distribution)
• 1 cup water (room temperature to avoid shocking the ingredients)
• 1/3 cup vegetable oil (a neutral oil ensures the chocolate shines)
• 1 tbsp white vinegar (yes, vinegar! It reacts with baking soda for lift)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup almond butter (creamy and unsalted for frosting perfection)
• 2 cups powdered sugar (sifted to avoid lumps)
• 3 tbsp milk (whole milk adds richness to the frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
4. Pour the batter into the prepared pan, smoothing the top with a spatula for an even bake.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake completely on a wire rack.
6. For the frosting, beat the almond butter and powdered sugar together in a medium bowl. Gradually add milk until the frosting reaches a spreadable consistency.
7. Once the cake is cool, spread the almond butter frosting evenly over the top. For a decorative touch, use the back of a spoon to create swirls.

Decadently moist with a rich chocolate flavor that’s perfectly balanced by the creamy almond butter frosting, this cake is a showstopper. Serve it with a dusting of cocoa powder or a sprinkle of chopped almonds for an extra layer of texture and flavor.

Chocolate Sheet Cake with Dark Chocolate Shavings

Heavenly in its simplicity yet decadent in flavor, this Chocolate Sheet Cake with Dark Chocolate Shavings is the epitome of comfort meets elegance. Perfect for any occasion, its rich, moist texture and deep chocolatey taste are guaranteed to impress.

Ingredients

• 2 cups all-purpose flour (I always sift mine for a lighter cake)
• 2 cups granulated sugar (for that perfect sweetness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for depth of flavor)
• 1 tsp baking soda (a must for that rise)
• 1/2 tsp salt (to balance the sweetness)
• 1 cup buttermilk (room temperature blends smoother)
• 2 large eggs (room temperature eggs incorporate better)
• 1 cup unsalted butter (melted, for richness)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup boiling water (intensifies the chocolate flavor)
• 1/2 cup dark chocolate shavings (for garnish, because presentation matters)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Tip: Lining the pan with parchment paper ensures easy removal.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the buttermilk, eggs, melted butter, and vanilla extract to the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake.
4. Carefully stir in the boiling water until the batter is smooth. The batter will be thin; this is normal.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
6. Allow the cake to cool completely in the pan on a wire rack before garnishing with dark chocolate shavings.

Silky and rich, this cake boasts a moist crumb that pairs beautifully with the slight crunch of dark chocolate shavings. Serve it as is for a classic treat, or alongside a scoop of vanilla ice cream for an indulgent dessert experience.

Conclusion

We hope this roundup of 18 decadent chocolate sheet cake recipes inspires your next baking adventure! Each one is perfect for sharing in a 9×13 pan, making them ideal for gatherings or a sweet treat at home. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this article on Pinterest. Happy baking!