Chocolate Sheet Cake – A deliciously moist and fluffy chocolate cake spiced with cinnamon and topped with chocolate buttercream frosting!
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!
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? 😉
Want more chocolate? See these recipes!
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Chocolate Sheet Cake
A deliciously moist and fluffy chocolate cake spiced with cinnamon and topped with chocolate buttercream frosting!
Ingredients
For the Cake
- 2 cups (200g) 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
- Preheat the oven to 180C/350F/Gas 4. Grease a 13x9-inch pan, and set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. Set aside.
- 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.
- 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
- 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.
- 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 sliceAmount Per Serving: Calories: 465Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 82mgSodium: 187mgCarbohydrates: 71gFiber: 1gSugar: 54gProtein: 4g
Nutrition information isn’t always accurate.
30 comments
If I could just get my fork through this screen!!! Looks so moist!!
This is a chocoholic’s DREAM 🙂
I haven’t had a chocolate sheet cake in ages! This looks delicious! Thanks for sharing the recipe!
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
Thank you, Demeter! Hope you have a great week, too! 🙂
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!
I love the use of greek yogurt in the batter …definitely on my to do list. Thanks for sharing.
These cake looks amazing! I’m ashamed I never made a sheet tray cake before- that definitely needs to change!
Thanks, Shelby! You totally need to make one! 🙂
This looks amazing! I love anything chocolate!
Great pictures! Mmm… I’ll take a huge slice! 🙂
Thanks, Vanessa! 🙂
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.
Could not get my eyes out of the picture. Great design. Bet this delicious, too. Thanks for sharing, Marsha.
Thank you, Sabrina!
I have to bake a cake that will yield about 48 pieces for our Choir after they perform the Brahms Requiem this week in Beirut. Would this be a good one or do you have another suggestion? How many sheets do I have to make to get enough for the choir to each have a small piece? Thanks for your help!!
This recipe yields 16 generous slices, so to serve 48, you would need to make this cake 3 times in separate pans, or triple the recipe to fit a much larger pan. Hope that helped! 🙂
What are the measurements of thr baking dish you used?
I used a 9″ x 13″ pan.
This batter is REALLY thick. Am I missing something?!
It shouldn’t be too thick, but definitely not too runny.
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.
My cake batters aren’t too runny, and are slightly thick.
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.
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! 🙂
Hey Marsha, I’m making this tomorrow. Did you use regular cocoa powder or dutch-processed in this cake?
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.
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.
Hello!
I am excited to make this cake, but was wondering if you use unsweetened cocoa powder or sweetened cocoa powder.
Thank you!
I use unsweetened. My favourites are Dr. Oetker Fine Dark Cocoa Powder, and Hershey’s Natural Unsweetened Cocoa Powder. Enjoy! 🙂