Best Moist Chocolate Sheet Cake Recipe
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The best thing about sheet cakes is that they are an effortless way to make the most decadent cakes. This is the best moist chocolate sheet cake you will ever make. It’s dark, light, rich, and moist. Perfect to eat on its own or decorated with frosting for a celebration cake. This is a simple recipe with minimal effort.
This is one of my most popular chocolate sheet cake recipes so far. I have been making it for years; much before I became a cake decorator. The best part about this recipe is that it’s a simple, easy, and forgiving recipe. This means, that you don’t have to be so precise and perfect with your measurements. If you use a little less water, or your flour measurement is off by a few tablespoons – that’s OK. I think that’s why my mom gave it to me when I was a kid. I’d be so proud because every time people would rave about how moist and fluffy it was.
Why make this recipe
- The ingredients look like a lot, but they aren’t complicated. In recent years, as a professional cake decorator, I have made more big sheet cakes than small cakes. And I know that most people want to use sheet cakes as birthday cakes.
- The cake will be a little denser, but still delicious. So, it’s a great recipe for those of you just starting out as bakers. Also, it’s ideal for seasoned bakers like me who just want a quick recipe.
- But as you can see in the images, my cake is not big. I baked three such cakes out of one recipe. So, I could send the other two as a gift to a couple of friends. Also, it looked more aesthetic to take this picture than just a big sheet cake.
- This is a light sheet cake, which means it does not work for your novelty cake. If you need a cake for carving, use my recipe Chocolate Cake perfect for carving – the best cake for sculpting.
- Today, I simply added melted chocolate chips as frosting, but you can also top it with whipped cream (my favorite of all), Swiss Meringue Buttercream (absolute heaven), and rich dark Chocolate Ganache – recommended for chocolate lovers.
Ingredients and substitute
- All-purpose flour – I prefer to use all-purpose flour for my chocolate-based cakes. I believe it adds stability and prevents the cake from falling apart.
- Cocoa powder – I always use unsweetened Dutch-processed cocoa powder. You can find this in the regular baking aisle.
- Fat – I love the moisture in oil and the richness of butter.
- Yogurt – I like to use Greek yogurt but sour cream works just as well.
- Sugar – We are using both white granulated sugar and dark sugar in this cake. The dark adds that soft fudgy texture while the white does give us a nice crisp crust.
- Vanilla – A good quality vanilla will make a huge difference in anything you make. You can use vanilla extract, bean paste, or sugar.
Moist chocolate sheet cake
- Oven – Preheat the oven to 325°F/165°C Gas Mark 3
- Pan – Grease and dust with cocoa one 13 x 9-inch sheet pan of 2 x 8-inch round pans.
- Cocoa – In a large measuring cup combine the boiling water with cocoa powder and coffee. Set aside to cool.
- Dry ingredients – In a medium bowl sift together the flour, baking powder, baking soda, and salt.
- Wet ingredients – In a large mixing bowl combine, the melted butter and oil with both sugars. Stir until the sugars have almost dissolved. Add the eggs one at a time and combine well. Then add the cooled cocoa liquid followed by the yogurt, milk, and vanilla extract. Combine until smooth.
Pro tip – use a whisk to ensure you have no lumps. - Wet to dry – Pour the liquid ingredients into the flour mixture and combine well. Use a whisk to ensure you have no lumps.
- Bake– Pour the batter into the prepared baking pan and bake in the preheated oven for 35 to 40 minutes until a toothpick inserted into the center comes out clean.
Pro tip – if you bake in 2 x 8-inch round cake pans it should take about 25 to 30 minutes. - Glaze – As soon as the cake is out of the oven sprinkle the chocolate chips and cover it with foil for ten minutes to cool. After 10 minutes use a spatula to spread the melted chocolate. Sprinkle with more chocolate chips.
Pro tip – the heat in the cake is enough to melt the chocolate and make it spreadable.
more chocolate cake recipes
Tips for Success
- Always weigh your ingredients with a scale. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Use room-temperature ingredients, especially oil, butter, and eggs as these can cause the batter to curdle.
- Always use fresh baking soda and baking powder. These do have a long shelf life but can go bad. (read Baking Powder vs. Baking Soda
- This cake can be kept at room temperature for 2 to 3 days. Wrap the cake well to prevent drying out.
- These cakes can also be frozen in the freezer for up to a month. Personally, I like to store them in a freezer-safe storage bag.
Best Moist Chocolate Sheet Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 351kcal
Adjust Servings Here: 40 servings
Description
The best thing about sheet cakes is that they are an effortless way to make the most decadent cakes. This is the best moist chocolate sheet cake you will ever make. It’s dark, light, rich and moist make it perfect to eat on it own or decorated with frosting for a celebration cake. Simple recipe with minimal effort.
Ingredients
Makes 1 – 13x 9 sheet pan
Dry Ingredients
- 4 cups (500 g) All purpose flour ((17 oz))
- 1 tsp Baking powder
- 2 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup (226 g) Unsalted butter
- ½ cup (120 ml) Vegetable oil
- 1 ½ cup (330 g) Dark brown sugar
- 1 cup (200 g) White granulated sugar
- 4 Eggs (large)
- 1 cup (240 ml) Yogurt
- ½ cup (120 ml) Milk
- 2 tsp Vanilla extract
- ¾ cup (180 ml) Boiling Water
- 1 cup (86 g) Cocoa powder ((3 oz))
- 2 tsp Coffee
Frosting
- 10 oz (280 g) Semi-sweet chocolate chips
Instructions
- Oven – Preheat the oven to 325°F/165°C Gas Mark 3
- Pan – Grease and dust with cocoa one 13 x 9-inch sheet pan of 2 x 8-inch round pans.
- Cocoa – In a large measuring cup combine the boiling water with cocoa powder and coffee. Set aside to cool.¾ cup Boiling Water, 1 cup Cocoa powder, 2 tsp Coffee
- Dry ingredients – In a medium bowl sift together the flour, baking powder, baking soda, and salt.4 cups All purpose flour, 1 tsp Baking powder, 2 tsp Baking soda, 1 tsp Salt
- Wet ingredients – In a large mixing bowl combine, the melted butter and oil with both sugars. Stir until the sugars have almost dissolved. Add the eggs one at a time and combine well. Then add the cooled cocoa liquid followed by the yogurt, milk, and vanilla extract. Combine until smooth. Pro tip – use a whisk to ensure you have no lumps.1 cup Unsalted butter, ½ cup Vegetable oil, 1 ½ cup Dark brown sugar, 1 cup White granulated sugar, 4 Eggs, 1 cup Yogurt, ½ cup Milk, 2 tsp Vanilla extract
- Wet to dry – Pour the liquid ingredients into the flour mixture and combine well. Use a whisk to ensure you have no lumps.
- Bake– Pour the batter into the prepared baking pan and bake in the preheated oven for 35 to 40 minutes until a toothpick inserted into the center comes out clean.Pro tip – if you bake in 2 x 8-inch round cake pans it should take about 25 to 30 minutes.
- Glaze – As soon as the cake is out of the oven sprinkle the chocolate chips and cover it with foil for ten minutes to cool. After 10 minutes use a spatula to spread the melted chocolate. Sprinkle with more chocolate chips. Pro tip – the heat in the cake is enough to melt the chocolate and make it spreadable.10 oz Semi-sweet chocolate chips
Recipe Notes & Tips
- Always weigh your ingredients with a scale. A scale measurement is a more reliable method for baking. If you are using a volume measure fluff the flour well before scooping.
- Use room-temperature ingredients, especially oil, butter, and eggs as these can cause the batter to curdle.
- Always use fresh baking soda and baking powder. These do have a long shelf life but can go bad. (read Baking Powder vs. Baking Soda
- This cake can be kept at room temperature for 2 to 3 days. Wrap the cake well to prevent drying out.
- These cakes can also be frozen in the freezer for up to a month. Personally, I like to store them in a freezer-safe storage bag.
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Nutrition Information
Serving: 100– gCalories: 351– kcalCarbohydrates: 43.6– gProtein: 5.2– gFat: 18.5– gSaturated Fat: 12.6– gPolyunsaturated Fat: 5.9– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 38– mgSodium: 208– mgPotassium: 0– mgFiber: 2.8– gSugar: 25.3– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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I’m very confused as to what size pan this recipe is for. In the beginning it says “13 x 9”, then under Prepare is says “13 x 19”, then under Bake it says “13 x 11”, then at the top of the Recipe is says “9 x 13” then in the Prepare part of the recipe it says “13 x 19” and then in the recipe under Bake it says “13 x 11”.
Whew! Can you see my confusion? lol
Well, all that aside, I really need this recipe in a 12 x 18 size, but I’d settle for knowing what this recipe is for or how many cups this recipe makes.
Thanks so much!!
Hey Michelle. It makes one 13 x 9-inch sheet pan. Thanks
Will this hold up with a lot of decorations on top? My son wants a sheet cake but it will have a train track with train chocolates, a volcano with dinosaur chocolates etc. so quite a bit of decorations added on top (in addition to frosting). Can it stand up to that or will it sink? The largest chocolate is 4 1/2″ x 2 1/4″ x 1/2″ but there are 10 on top the cake plus a small volcano. I have previously make your carving cake which was good but was hoping for something a bit lighter/moister (but not if it’ll collapse once decorated).
Hey Sherry, this is a moist and delicious cake. And, you should treat it like any other cake. If necessary add the required suppose. The chocolate train does not sound heavy to me but it looks like you have a lot going on. If they are spread over the sheet cake then they might be ok. But if they are piled on top of each other then you may need support.
Veena, as always, you’re recipes look amazing! This one is perfect for me … I’ll be trying it soon! I’m not a great baker and yet this is simple enough I can make it look good.
Meanwhile, you decorate it up and make it look fabulous!
Thank you, Noel. I think you will love this one. It’s so super simple and easy.
Wow! How moist and yummy this looks! I need to make this cake tonight!
THanks Patty. It sure it moist.
I used to make elaborate birthday cakes for my kids when they were younger – but I’ve grown out of that phase, LOL Now I’m all about sheet cakes and bundt cakes – especially chocolate. This looks like a great recipe.
Aww I love making elaborate cakes, which is why I got into it professionally. That way I always have an opportunity to make these. But sheet cakes and bundt cakes are truly the homey cakes – love them very much too