Print

Chocolate Sheet Cake with Rich Cocoa Frosting Recipe

Print Recipe

★★★★★

4.8 from 148 reviews

This classic Chocolate Sheet Cake recipe delivers a rich, moist, and tender cake topped with a luscious, glossy chocolate frosting. Perfect for gatherings or a simple family dessert, it bakes quickly in a jelly roll pan for easy serving and combines the deep flavor of cocoa with a perfectly balanced sweetness.

Ingredients

Scale

Cake

  • 1 cup water
  • 1 cup unsalted butter
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour milk (see notes below)

Frosting

  • 1/2 cup unsalted butter
  • 1/3 cup sour milk (see notes below)
  • 1/4 cup unsweetened cocoa powder
  • 2 2/3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup walnuts (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350º F. Grease and flour a 15 by 11 inch jelly roll pan to ensure the cake doesn’t stick.
  2. Boil Water and Butter: In a small saucepan, bring together 1 cup water and 1 cup unsalted butter to a boil, which will melt the butter and help dissolve cocoa for a smooth batter.
  3. Mix Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 2 cups granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons baking soda, and 1/2 teaspoon salt, mixing thoroughly and setting aside.
  4. Whisk Wet Ingredients: In a separate container, whisk together 1/2 cup sour milk, 2 large eggs, and 1 teaspoon vanilla extract until well blended.
  5. Combine Mixtures: Pour the boiling butter and water mixture into the dry ingredients and stir until combined. Then, add the wet egg and milk mixture and mix until the batter is smooth and homogenous.
  6. Bake the Cake: Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is done.
  7. Prepare Frosting While Warm: As soon as you remove the cake from the oven, start the frosting. This ensures it stays warm and spreadable to absorb into the cake.
  8. Make the Frosting: Heat 1/2 cup unsalted butter, 1/3 cup sour milk, and 1/4 cup unsweetened cocoa powder in a saucepan over medium heat, stirring frequently until the mixture comes to a boil.
  9. Finish Frosting: Remove from heat and stir in 1 teaspoon vanilla extract and 2 2/3 cups powdered sugar until you achieve a smooth, pourable consistency suitable for spreading.
  10. Add Nuts (Optional): If using, fold 1 cup chopped walnuts into the frosting gently or sprinkle them on top after frosting the cake.
  11. Frost the Cake: Pour the warm frosting evenly over the warm cake and spread into a thin, even layer.
  12. Set and Serve: Allow the frosting to set for about one hour before slicing and serving to enjoy optimal texture and flavor.

Notes

  • Sour milk can be made by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5-10 minutes until curdled.
  • Use a 15×11 inch jelly roll pan for even baking and appropriate thickness.
  • Walnuts are optional but add a nice crunch and flavor to the frosting.
  • Ensure to frost the cake immediately after baking while the cake and frosting are warm for better absorption and flavor.

Keywords: Chocolate sheet cake, easy chocolate cake, frosted chocolate cake, classic chocolate dessert, chocolate cake recipe

Find it online: https://thefoodrecipe.com/chocolate-sheet-cake-with-rich-cocoa-frosting-recipe/