Best Moist Chocolate Sheet Cake Recipe

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.

Table of Content

• Using this sheet cake
• Step by step instructions
• You may also like
• Printable Recipe
• Join the conversation

---

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 recipes is that it's simple, easy, and forgiving recipe. Which 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. 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 that just want a quick 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. So, I'm giving you the measurements for a 13 x 9 inch sheet cake.

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.

Using this sheet cake

As I said, 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. The less you do with this cake the better. You can frost it with buttercream and even cover it with fondant, but do not try carving it as it can be messy.

• Today, I simply added melted chocolate chips as frosting, but there is so much more you can do. (my kids favorite)
• If you like a lightly frosted chocolate cake - top it with whipped cream (my favorite of all).
• A rich frosting would be a good Swiss Meringue Buttercream (absolute heaven).
• And, an indulgent chocolate heaven would be to go with rich dark Chocolate Ganache - (only recommended for chocolate lovers).

A full recipe makes this size of a sheet cake. This is the same recipe used for this birthday cake. It's frosted with my Velvet American Buttercream and covered in my Homemade Sugar Paste fondant recipe. I have shared the progress pictures on how I hand painted the image on the cake in this tutorial. Hand Painted Bakugan Cake.

Step by step instructions

Prepare

• Preheat the oven to 170 C/340 F.
• Grease and line one 13 x 19 inch sheet pan or two 8 x 10 inch rectangular pans.
• Have all your ingredients ready at room temperature.
• Add the boiling water into the coffee and cocoa powder - set aside to cool.
• Combine the yogurt and the mix - use to whisk to ensure no lumps.

Mix dry ingredients

• Sift the flour, baking powder, baking soda, and salt.

Mix wet ingredients

• In another bowl - add melted butter and oil.
• Add both the sugars.
• Using a whisk whip until the sugars are almost melted.
• Add eggs, one at a time, until each is well combined.
• Next, add the cooled cocoa mixture into the sugar mixture - mix well.
• Followed by the yogurt/milk mixture - stir well.
• Lastly, add the vanilla.

Combine the wet and dry ingredients

• Add the wet ingredients to the dry ingredients.
• Use a whisk to ensure no lumps or dry flour remains behind.
• This is a very liquid batter and that's normal.

Bake

• Pour into your baking pan and bake in the preheated oven until a skewer inserted into the center comes out clean.
• A single 13 x 11 sheet pan will take about 30 to 40 minutes.
• Two small rectangular pans will take 20 to 30 minutes each.

Chocolate topping

• As soon as you take the hot cake out of the oven.
• Sprinkle the chocolate chips on the cake surface and cover with a foil for ten minutes to cool.
• The heat in the chocolate will melt the chocolate chips.
• After 10 minutes remove foil.
• Use a spatula to smear the melted chocolate.
• Decorate when completely cold.

You may also like

---

Printable Recipe