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Chocolate Sheet Cake

Chocolate Sheet Cake – A deliciously moist and fluffy chocolate cake spiced with cinnamon and topped with chocolate buttercream frosting!

Chocolate Sheet Cake topped with piped swirls and sliced in a rectangle baking pan.

Chocolate Sheet Cake

Chocolate cake. One of the best desserts ever, and is a lot of people’s favourite – including mine. Today, I bring you my Chocolate Sheet Cake.

A deliciously moist and fluffy chocolate cake baked in a rectangle baking tray and generously topped with a creamy chocolate buttercream frosting.

I’ve spiced this cake with a little cinnamon to give it an ‘autumn’ taste, and it really does pair well with the chocolate flavour!

Overhead shot of Chocolate Sheet Cake topped with piped swirls and sliced in a rectangle baking pan.

Ingredients for Chocolate Sheet Cake:

  • cake flour (see recipe notes on how to make your own!)
  • cocoa powder
  • baking soda
  • baking powder
  • salt
  • ground cinnamon
  • eggs
  • light or dark brown sugar
  • vanilla extract
  • unsalted butter
  • greek-style yogurt

For the chocolate frosting, you’ll need:

  • icing/powdered sugar
  • unsalted butter
  • cocoa powder
  • milk
  • vanilla extract

For the chocolate buttercream, I topped the cake with a thin layer, then I piped swirls onto each slice. Leave about 1/2 – 1 cup of frosting for the swirls, and spread the rest on the cake.

Want a slice? 😉

Chocolate Sheet Cake topped with piped swirls with some slices removed in rectangle baking pan.
A slice of Chocolate Sheet Cake topped with a piped swirl and served on a white plate.
A slice of Chocolate Sheet Cake topped with a piped swirl and served on a white plate with a fork.
Chocolate Sheet Cake - A deliciously moist and fluffy chocolate cake spiced with cinnamon and topped with chocolate buttercream frosting! #chocolate #sheetcake #chocolaterecipes #cakerecipes

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Chocolate Sheet Cake

Chocolate Sheet Cake

Yield: 16 slices
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

A deliciously moist and fluffy chocolate cake spiced with cinnamon and topped with chocolate buttercream frosting!

Ingredients

For the Cake

  • 2 cups (250g) cake flour*
  • 1/2 cup (50g) cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 large eggs, room temperature
  • 1 and 1/4 cups (250g) light brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (180g) greek yoghurt

For the Frosting

  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter, softened
  • 1/2 cup (50g) cocoa powder
  • 3 - 4 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

For the Cake

  1. Preheat the oven to 180C/350F/Gas 4. Grease a 13x9-inch pan, and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yoghurt and whisk until combined. Gradually fold in the dry ingredients.
  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 18 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  5. Allow to cool completely in the pan on a wire rack.

For the Frosting

  1. Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy. Beat in the cocoa powder, milk and vanilla until smooth, and spreadable. Add more milk if needed.
  2. Spread the frosting evenly over the cooled cake (leaving about 1/2 - 1 cup for piping). Transfer the remaining frosting to a piping bag and pipe swirls on each slice of cake. Garnish with sprinkles.

Notes

*Make your own cake flour! Measure out 2 cups (250g) of plain/all-purpose flour, remove 4 tablespoons, and replace with 4 tablespoons of cornflour/cornstarch. Sift well.

Leftovers can be stored, covered, in the fridge for up to 2 - 3 days.

After the cake has cooled completely, it can be wrapped in clingfilm and refrigerated/frozen overnight, ready to be frosted the next day. The frosting can also be refrigerated overnight.

Frosted or unfrosted cake freezes well for up to 2 months.

Nutrition Information:
Yield: 16 slices Serving Size: 1 slice
Amount Per Serving: Calories: 465Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 187mgCarbohydrates: 71gFiber: 1gSugar: 54gProtein: 4g

Nutrition information isn’t always accurate.

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