Chocolate Sheet Cake with Chocolate Frosting

Chocolate Sheet Cake with Chocolate Frosting is rich, moist, and easy to make. The perfect dessert for parties, potlucks, and celebrations.

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Chocolate Sheet Cake with Chocolate Frosting is the ultimate easy dessert for any occasion. This rich, moist cake is baked in one pan and topped with a smooth, creamy chocolate frosting that melts right into the cake.

Perfect for parties, potlucks, birthdays, or casual gatherings, this classic chocolate dessert is simple to make, feeds a crowd, and always disappears fast.

We also love to make Chocolate Depression Cake.

Why We Love This

• One-Pan Easy – Made in a single sheet pan for simple prep and easy cleanup.
• Rich & Moist – Deep chocolate flavor with a soft, tender crumb every time.
• Creamy Chocolate Frosting – Smooth frosting that melts beautifully into the warm cake.
• Crowd-Pleaser – Perfect for parties, potlucks, birthdays, and gatherings.
• Pantry Staples – Uses simple ingredients you likely already have on hand.
• Quick to Make – Minimal prep with big flavor payoff for chocolate lovers.
• Classic Chocolate Dessert – A timeless recipe everyone loves.
• Make-Ahead Friendly – Easy to prepare in advance and store well.

Ingredients

Cake

• Butter – Adds rich flavor and moisture to the cake.
• Unsweetened Cocoa Powder – Provides deep, chocolatey flavor without added sweetness.
• All-Purpose Flour – Gives the cake structure while keeping it soft and tender.
• Granulated Sugar – Sweetens the cake and helps create a moist crumb.
• Baking Soda – Helps the cake rise and stay light in texture.
• Salt – Balances sweetness and enhances the chocolate flavor.
• Large Eggs – Bind the ingredients and add richness.
• Buttermilk – Keeps the cake extra moist and tender with a slight tang.
• Vanilla Extract – Enhances and rounds out the chocolate flavor.

Frosting

• Unsalted Butter, softened – Creates a smooth, creamy base for the frosting.
• Confectioners Sugar – Sweetens the frosting and gives it a light, fluffy texture.
• Unsweetened Cocoa Powder – Adds rich chocolate flavor without extra sweetness.
• Heavy Whipping Cream – Helps achieve a smooth, spreadable consistency.
• Vanilla Extract – Enhances and balances the chocolate flavor.
• Salt – Brings out the sweetness and deepens the chocolate taste.

Step By Step Instructions

• Step 1. First, preheat the oven to 350 degrees and prepare the baking dish.

Step 2. Get out a saucepan and add butter, cocoa powder and water. Stir constantly until mixture begins to boil. Remove from heat and set aside.

Step 3. Use a large mixing bowl to combine together flour, sugar, baking soda and salt. Then add chocolate mixture and beat well. Finally, add eggs, buttermilk and vanilla.

Step 4. Once the mixture has been combined, pour batter into the pan. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 5. Allow to cool completely before topping with the frosting.

Step 6. Make the frosting while the cake cools. Get out a mixing bowl and beat the butter on medium speed with an electric mixer. It should take about 2-3 minutes until smooth and creamy.

Step 7. Next, add the confectioner’s sugar, cocoa powder, 3 tablespoons of the heavy cream, vanilla extract and salt.  Mix on low speed until fully combined (approximately 1 minute).  Check the frosting consistency and add more heavy cream if needed.

Step 8. Once the cake is cool, spread the frosting on top.

Step 9. Slice and serve.

Pro Tips

• Use softened butter – Butter at room temperature blends smoothly and prevents lumps.
• Sift dry ingredients – Sift the confectioners’ sugar and cocoa powder for a silky-smooth frosting.
• Mix gradually – Add sugar and cocoa slowly to avoid a gritty texture.
• Add cream as needed – Adjust the amount of heavy whipping cream to reach your desired consistency.
• Scrape the bowl often – Ensures everything is fully incorporated and evenly mixed.
• Balance with salt – A small amount of salt enhances the chocolate flavor and sweetness.
• Spread on warm cake – Frosting spreads more easily and melts slightly for a smooth finish.
• Store properly – Keep frosting covered to prevent drying out.

Storage

• Room Temperature – Store the cake covered or in an airtight container for up to 2 days to keep it soft and moist.
• Refrigeration – For longer storage, refrigerate the cake for up to 4–5 days. Let it come to room temperature when removing from fridge before serving for the best texture.
• Freezing – Wrap the cake tightly in plastic wrap and foil, or place slices in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
• Frosting Storage – Extra frosting can be stored in an airtight container in the refrigerator for up to 1 week. Rewhip slightly before using.

More Chocolate Cake Recipes

• Guinness Chocolate Cake
• Chocolate Pound Cake
• Chocolate Raspberry Cake
• German Chocolate Dump Cake
• Slow Cooker Chocolate Lava Cake

Love this chocolate cake recipe with chocolate frosting? Leave a 5-star review and share your thoughts in the comments below. Tell us how it turned out, any tweaks you made, or your favorite way to serve it. Don’t forget to share this recipe with friends and family so everyone can enjoy a rich, moist, chocolatey treat!

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Chocolate Sheet Cake with Chocolate Frosting

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This Chocolate Sheet Cake with Chocolate Frosting is an easy 9×13 cake made with cocoa powder and buttermilk for a soft, moist crumb. Finished with a rich chocolate buttercream, it’s perfect for family gatherings, parties, or anytime you need a simple homemade chocolate dessert.

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 24

Cuisine American

Course Dessert

Calories 320

Author Carrie Barnard

Ingredients

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Cake:

• ▢ 1 cup Butter
• ▢ 1/3 cup Unsweetened Cocoa Powder
• ▢ 1 cup water
• ▢ 2 cups All Purpose Flour
• ▢ 2 cups Granulated Sugar
• ▢ 1 teaspoon baking soda
• ▢ 1/4 teaspoon Salt
• ▢ 2 Large Eggs
• ▢ 1/2 cup Buttermilk
• ▢ 2 teaspoons Vanilla Extract

Frosting:

• ▢ 1 cup Unsalted Butter softened
• ▢ 3 cups Confectioners Sugar
• ▢ 1/2 cup Unsweetened Cocoa Powder
• ▢ 3-4 Tablespoons Heavy Whipping Cream
• ▢ 2 teaspoon Vanilla Extract
• ▢ 1/2 teaspoon Salt

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Instructions

Cake:

• Preheat the oven to 350 degrees Fahrenheit and grease a 9×13 baking pan.
• In a saucepan, add butter, cocoa powder and water. Stir constantly until mixture begins to boil. Remove from heat and set aside.
• In a mixing bowl, mix together flour, sugar, baking soda and salt. Add chocolate mixture and beat well.
• Add eggs, buttermilk and vanilla and beat well.
• Pour into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before topping with the frosting.

Frosting:

• Beat the butter on medium speed with a hand held mixer or stand up mixer until the butter is smooth and creamy (2-3 minutes).
• Add in the confectioner’s sugar, cocoa powder, 3 tablespoons of the heavy cream, vanilla extract and salt.  Mix on low speed until fully combined (approximately 1 minute).  Check the frosting consistency and add more heavy cream if needed.
• Spread the frosting on the cooled cake.
• Then the cake is ready to slice, serve and enjoy!

Nutrition Facts

Calories 320kcal, Carbohydrates 42g, Protein 2g, Fat 17g, Saturated Fat 11g, Polyunsaturated Fat 1g, Monounsaturated Fat 4g, Trans Fat 1g, Cholesterol 57mg, Sodium 193mg, Potassium 76mg, Fiber 1g, Sugar 32g, Vitamin A 529IU, Vitamin C 0.01mg, Calcium 20mg, Iron 1mg

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