Birthday/ Cakes

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

Want more chocolate? See these recipes!

Enjoy!

3 from 2 votes
Chocolate Sheet Cake
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Yields: 16 slices
Calories: 445 kcal
A deliciously moist and fluffy chocolate cake spiced with cinnamon and topped with chocolate buttercream frosting!
Print
Ingredients
For the Cake
  • 2 cups cake flour* 200g
  • 1/2 cup cocoa powder 50g
  • 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 light brown sugar 250g
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter 115g, melted
  • 3/4 cup greek yoghurt 175g
For the Frosting
  • 4 cups icing/powdered sugar 500g
  • 1 cup unsalted butter 226g, softened
  • 1/2 cup cocoa powder 50g
  • 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. 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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26 Comments

  • Reply
    Felesha Bell
    5th September 2016 at 1:26 pm

    If I could just get my fork through this screen!!! Looks so moist!!

  • Reply
    sue | theviewfromgreatisland
    5th September 2016 at 1:41 pm

    This is a chocoholic’s DREAM 🙂

  • Reply
    Amy
    5th September 2016 at 2:13 pm

    I haven’t had a chocolate sheet cake in ages! This looks delicious! Thanks for sharing the recipe!

  • Reply
    Demeter | Beaming Baker
    5th September 2016 at 4:01 pm

    There’s always so much to love whenever I stop by your blog, Marsha. 🙂 I was just craving chocolate cake in sheet cake form–and poof! Here it is, like magic. Your cake is so beautiful and amazing! Love that you added a bit of autumn flavors in this too. Hope you’re having a fantastic start to the week my friend. Sharing of course! xo

    • Reply
      Marsha
      5th September 2016 at 6:57 pm

      Thank you, Demeter! Hope you have a great week, too! 🙂

  • Reply
    April J Harris
    5th September 2016 at 3:39 pm

    What a gorgeous sheet cake – it looks absolutely luscious! I like cinnamon and chocolate together too – they really compliment each other. This is definitely fall comfort food!

  • Reply
    Maria
    5th September 2016 at 6:30 pm

    I love the use of greek yogurt in the batter …definitely on my to do list. Thanks for sharing.

  • Reply
    Shelby @ Go Eat and Repeat
    6th September 2016 at 11:30 am

    These cake looks amazing! I’m ashamed I never made a sheet tray cake before- that definitely needs to change!

    • Reply
      Marsha
      6th September 2016 at 9:07 pm

      Thanks, Shelby! You totally need to make one! 🙂

  • Reply
    Rahul @samosastreet.com
    8th September 2016 at 7:12 pm

    This looks amazing! I love anything chocolate!

  • Reply
    Vanessa @Vanessa Baked
    9th September 2016 at 11:15 pm

    Great pictures! Mmm… I’ll take a huge slice! 🙂

    • Reply
      Marsha
      10th September 2016 at 6:07 pm

      Thanks, Vanessa! 🙂

  • Reply
    Pat C.Wilson
    19th September 2016 at 6:16 pm

    i wish i could take them out from my screen lol they look so sweettt….
    i’m a big fan of chocolate. can’t wait to try this out.
    thanks for sharing, Marsha.

  • Reply
    Sabrina Zaragoza
    9th October 2016 at 7:38 am

    Could not get my eyes out of the picture. Great design. Bet this delicious, too. Thanks for sharing, Marsha.

    • Reply
      Marsha
      9th October 2016 at 10:29 am

      Thank you, Sabrina!

  • Reply
    Salome
    20th April 2017 at 9:12 pm

    What are the measurements of thr baking dish you used?

    • Reply
      Marsha
      20th April 2017 at 9:58 pm

      I used a 9″ x 13″ pan.

  • Reply
    Stacey Sevelowitz
    17th June 2017 at 1:29 am

    This batter is REALLY thick. Am I missing something?!

    • Reply
      Marsha
      17th June 2017 at 10:38 pm

      It shouldn’t be too thick, but definitely not too runny.

    • Reply
      Claudia G.
      31st December 2017 at 2:06 am

      Mine was thick also. It’s in the oven. I’ll find out how it tastes later. I made my own cake flour. I bet if I would’ve used cake mix from a box it would’ve been runny.

      • Reply
        Marsha
        31st December 2017 at 11:39 am

        My cake batters aren’t too runny, and are slightly thick.

  • Reply
    evelyn
    16th July 2017 at 9:38 am

    hi Marsha,
    Just saw this lovely chocolate cake recipe after your vanilla sheet cake. can i know will this cake rise up high like your vanilla sheet cake recipe. I needed to bake for my son’s birthday as a soccer pitch( did wrote in your other comments too) Can I use this cake to frost it as a soccer field cake?
    I don’t like the taste of cinnamon, is there any other ingredient to replace it?
    Thanks again…looking forward to your reply.

    • Reply
      Marsha
      16th July 2017 at 11:16 am

      Hi Evelyn! This chocolate cake isn’t the same thickness as the vanilla one, so I would make the vanilla one and replace half cup of flour with cocoa powder, and just make the frosting as instructed on the chocolate cake recipe. Cinnamon is optional, so you can totally leave it out! 🙂

  • Reply
    Lily
    11th October 2017 at 12:18 am

    Hey Marsha, I’m making this tomorrow. Did you use regular cocoa powder or dutch-processed in this cake?

  • Reply
    Verna
    9th February 2018 at 12:46 am

    My batter was really thick. The cake is only about 2 inches high.
    Doesn’t look anything like the picture, although I followed the recipe to a T.

    • Reply
      Marsha
      9th February 2018 at 7:54 am

      I’m so sorry this cake didn’t turn out for you! I’m afraid I can’t really let you know what went wrong without being there. All my cake batters are quite thick.

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