Chocolate Sheet Cake

My favourite Chocolate Sheet Cake from scratch. Made without buttermilk and super easy to make, you will never need another chocolate cake recipe.

Okay, I promise I will start making actual food sometime soon. But first, cake!

I know what you’re thinking. The internet doesn’t need another chocolate cake recipe. And I agree. But this one will be the last chocolate cake recipe you will ever make.

If I am making a cake, 9 times out of 10 I will be making a chocolate sheet cake. They are just so much easier and prettier than the layer cakes that I make.

Or at least attempt to make. I would link up some examples, but it is just too embarrassing. You will need to enter “layer cake” in the search bar if you really want to see my ugly cake attempts.

But this cake. I have been making this chocolate cake for years. And you might have been making it too. It is very similar to the one on the Hershey website. It is moist, rich and SO easy to make. Seriously. Some days I eyeball the ingredients and it still works.

It is also my go-to cake recipe when it is someone’s birthday. I mean, who doesn’t like chocolate cake? This recipe also works well when made in cupcake form. And for the last day of holidays before school starts.

Similar recipes:

Like this Chocolate Sheet Cake? Then you will love:

• Rolo Chocolate Mug Cake
• Chocolate Orange Cake with Orange Frosting
• Chocolate Cupcakes with Cookies and Cream Frosting

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Chocolate Sheet Cake

My favourite Chocolate Sheet Cake from scratch. Made without buttermilk and super easy to make, you will never need another chocolate cake recipe.

5 from 9 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Ingredients

Cake

• 2 cups granulated sugar
• 1 3/4 cup all-purpose flour
• 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 milk
• 1/2 cup canola oil
• 2 tsp vanilla extract
• 1 cup boiling water

Frosting

• 1/2 cup salted butter, softened
• 2/3 cup unsweetened cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk of choice
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 350°F. Lightly spray a 9x13 inch baking pan with cooking spray and set aside.
• In a medium bowl, mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt. Add in the eggs, milk, vegetable oil and vanilla, and mix until fully incorporated.
• Slowly mix in the boiling water. The batter will be very watery, and that is okay!
• Pour the batter into the prepared baking pan, and bake in the preheated oven for 35-40 minutes, or until a toothpick inserted comes out clean. Allow to cool.
• Meanwhile, in a medium bowl, cream together all of the frosting ingredients until smooth. Frost the cake once it is cool.

Notes

Adapted from Hershey's.

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