Rich & Moist Chocolate Sheet Cake – Easy, Fudgy & Crowd-Pleasing

This Rich & Moist Chocolate Sheet Cake is a true chocolate lover’s dream — soft, tender crumb with deep cocoa flavor and a fudgy, melt-in-your-mouth frosting poured on while the cake is still warm. It’s quick to make, bakes in one pan, and stays moist for days — making it ideal for birthdays, potlucks, holiday gatherings, or any occasion that calls for something comforting and deeply chocolaty.

Originally inspired by the beloved Texas sheet cake, this version skips the nuts (unless you want them) and focuses on intense chocolate flavor with a luscious, glossy frosting that soaks gently into the top layer. It’s rustic, decadent, and incredibly easy to make — no electric mixer required.

Ingredients Overview

This cake uses classic pantry staples, but with just the right ratios for maximum moisture and rich flavor.

Dry Ingredients

• All-Purpose Flour: Provides structure while keeping the crumb soft.

• Granulated Sugar: Sweetens and tenderizes the cake.

• Unsweetened Cocoa Powder: The star ingredient — use high-quality natural or Dutch-processed cocoa for best flavor.

• Baking Soda: Leavens the cake and helps it rise evenly.

• Salt: Balances sweetness and enhances the chocolate.

Wet Ingredients

• Buttermilk: Adds tang, tenderness, and depth of flavor. Key to a moist texture.

• Unsalted Butter: Melted into the batter for rich flavor and moisture.

• Eggs: Bind the batter and provide structure.

• Hot Water or Coffee: Intensifies the chocolate flavor and helps bloom the cocoa powder.

• Vanilla Extract: Adds warmth and enhances the chocolate.

Fudgy Frosting

• Butter: The base of the frosting — melted for a pourable texture.

• Cocoa Powder: Intensifies the chocolate richness.

• Milk: Thins the frosting to the right consistency.

• Powdered Sugar: Sweetens and creates a smooth, glossy texture.

• Vanilla Extract: Finishes the frosting with warmth and aroma.

Optional Add-Ins

• Chopped Pecans or Walnuts: Stir into the frosting for a classic Southern touch.

• Espresso Powder: Add a pinch to the batter or frosting to deepen the chocolate flavor.

• Mini Chocolate Chips: Sprinkle over the warm frosting for extra indulgence.

Step-by-Step Instructions

This recipe makes one 9×13-inch cake or one rimmed half sheet pan (for thinner slices).

1. Preheat & Prep

Preheat oven to 350°F (175°C). Grease a 9×13″ baking dish or sheet pan. Optional: line the bottom with parchment paper for easy removal.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 2 cups all-purpose flour

• 2 cups granulated sugar

• ½ cup unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp salt

Set aside.

3. Prepare the Wet Mix

In a medium saucepan over low heat, melt:

• 1 cup (2 sticks) unsalted butter

Stir in:

• 1 cup hot water or hot brewed coffee

• ½ cup buttermilk

Remove from heat. Let cool for 2–3 minutes, then whisk in:

• 2 large eggs

• 2 tsp vanilla extract

Whisk quickly so the eggs don’t scramble.

4. Combine & Bake

Pour the wet mixture into the bowl with dry ingredients. Whisk or stir until smooth — don’t overmix.

Pour batter into the prepared pan and bake for:

• 9×13″ pan: 30–35 minutes

• Sheet pan (10×15″): 18–22 minutes

Check with a toothpick — it should come out with a few moist crumbs.

5. Make the Fudgy Frosting (While Cake Bakes)

In a medium saucepan over medium heat, melt:

• ½ cup (1 stick) butter

Whisk in:

• ¼ cup unsweetened cocoa powder

• ¼ cup milk

Bring to a gentle simmer, then remove from heat.

Whisk in:

• 2 cups powdered sugar

• 1 tsp vanilla extract

Whisk until smooth and glossy. Stir in ½ cup chopped pecans if using.

6. Frost While Warm

Once the cake comes out of the oven, immediately pour the warm frosting over the warm cake. Spread evenly with a spatula — it will soak into the top and form a fudgy layer as it cools.

Let cool at room temperature for at least 1 hour before slicing.

Tips, Variations & Substitutions

Pro Tips

• Coffee over Water: Hot coffee enhances chocolate flavor without tasting like coffee.

• Frost Warm Cake: This creates that signature melt-in-top fudge layer.

• Don’t Overbake: Keep it tender by removing the cake when a toothpick has just a few moist crumbs.

Variations

• Double Chocolate: Add mini chocolate chips to the batter.

• Peanut Butter Swirl: Drop spoonfuls of peanut butter into the batter before baking and swirl.

• Mocha Version: Add 1 tsp espresso powder to both batter and frosting.

Substitutions

• No Buttermilk? Use ½ cup milk + ½ tbsp lemon juice or vinegar (let sit 5 min).

• Gluten-Free? Use a 1:1 gluten-free flour blend.

• Dairy-Free? Substitute plant-based butter and use almond or oat milk.

Serving Ideas & Occasions

This moist chocolate sheet cake is a go-to for all kinds of gatherings:

• Birthday Parties: Just add sprinkles or candles.

• Potlucks & Picnics: Travel-friendly and feeds a crowd.

• Holidays: Dress it up with crushed candy canes or toasted coconut.

• Weeknight Treats: Stores well for days and can be frozen.

Serve with:

• A scoop of vanilla or coffee ice cream

• Fresh berries and whipped cream

• A drizzle of caramel or chocolate sauce for extra indulgence

Nutritional & Health Notes

While definitely indulgent, this cake uses:

• Simple ingredients without preservatives or boxed mixes

• Portion control: Sheet cakes can be cut into small squares

• Rich cocoa for antioxidants

To lighten it:

• Use Greek yogurt in place of some butter

• Reduce sugar slightly

• Make a thinner layer in a sheet pan and serve with fruit

FAQs

Q1: Can I make this cake ahead?

A1: Yes! It stays moist for up to 4 days at room temperature. Cover tightly with foil or plastic wrap.

Q2: Can I freeze chocolate sheet cake?

A2: Absolutely. Freeze individual slices or the whole cake (frosted or unfrosted) tightly wrapped for up to 2 months.

Q3: What’s the difference between sheet cake and regular cake?

A3: Sheet cake is baked in a single layer, typically in a large rectangular pan, with no stacking or layers — perfect for easy serving.

Q4: Can I make this without the frosting?

A4: Yes — it’s still rich and delicious without frosting. Try a dusting of powdered sugar or a simple ganache drizzle.

Q5: Can I make this in a round cake pan?

A5: This recipe is designed for a 9×13″ or sheet pan. It can be halved for a single 9″ round, but adjustments are needed for baking time.

Q6: Why use hot water or coffee?

A6: Hot liquid helps “bloom” the cocoa powder, intensifying chocolate flavor and creating a smoother batter.

Q7: How do I store leftovers?

A7: Keep covered at room temperature for 3–4 days. Refrigeration is optional but may firm up the frosting.

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