Chocolate Sheet Cake
This chocolate sheet cake is so rich and a little unexpected. Instead of buttercream frosting, it’s topped with a fudgy chocolate pudding. It’s an absolute game changer because it doesn’t harden when chilled, meaning this pudding frosting stays perfectly soft at any temperature! After this, I think I’ll be topping all of my sheet cakes with pudding. Plus, the cake itself is just as moist and delicious!
What makes this the BEST chocolate sheet cake?
I am SO picky when it comes to chocolate cake. It has to have just the right amount of sweet chocolatey flavor with a ridiculously moist texture. This cake checks all the boxes and more.
Starting with the cake, it’s so rich and moist that each bite just melts in your mouth. This is done by using a combination of both butter and oil (so that the cake doesn’t taste too oily), and we’re using powdered sugar instead of granulated sugar. This light and airy sugar allows this cake to be both delicate and decadent at the same time.
As for the frosting, it’s actually not frosting at all! We’re making a simple chocolate pudding to spread on top. It always drives me crazy when chocolate frosting hardens when chilled. I want it to be silky smooth at any temperature and pudding is just the fix for that.
It’s also not nearly as sweet as buttercream frosting and is SO easy to make. Just heat up some sugar, cornstarch, and cocoa powder with milk. Allow it to bubble and thicken then remove from heat and whisk in chocolate chips and vanilla. Once chilled, it sets into the perfectly silky spreadable consistency that will maintain its shape both chilled or at room temperature. It’s basically two delicious chocolate desserts in one!
Chocolate Sheet Cake Baking Tips
This chocolate sheet cake recipe is so simple, but here are a few tips to ensure it turns out just right:
- Flour – I always recommend weighing the flour for accuracy (also the cocoa powder and powdered sugar in this recipe). If you don’t have a food scale, spoon the dry ingredients into your measuring cup and level it off with a flat edge. Scooping directly into the ingredient can pack it down into the cup and create a dry cake.
- Cocoa Powder – We’re using basic unsweetened cocoa powder for this recipe. Don’t opt for dutch process as this can alter the lift of the cake.
- Cold Ingredients – Anything that’s stored in the refrigerator should be brought up to room temperature for the batter. This creates the smoothest batter and a better overall bake.
- Mixing – Over mixing is very easy to do here since the batter is so thin, so mix just until combined. Then, when pouring into the baking pan, don’t be tempted to mix out the little bubbles beforehand. The batter will be very thin and bubbly which is what we want.
- Baking Pan – For the best results, use a light colored metal 9×13 baking dish. My favorite is from Williams Sonoma but this one is also great. This will provide the BEST bake as this material conducts heat much better than glass or ceramic.
Chocolate Pudding Frosting Tips
Honestly, this frosting is so easy that not many tips are needed! Overall, don’t step away from the pan as it will thicken quickly. So keep whisking throughout to prevent any lumps. For a very seamless process, I love this nonstick pot as I use it for all my candy making and baking!
As for the chocolate chips, go for a brand that’s just a step above Nestle (which isn’t my favorite as far as flavor). I absolutely love Trader Joe’s chocolate chips, but Ghirardelli and Guittard are two others that I’m constantly reaching for.
To store, make sure you press the plastic wrap up against the surface of the pudding to prevent a skin from forming. Once chilled, give the pudding a good stir to revive that silky smooth texture. When the cake has cooled, enjoy the magic of spreading on this pudding frosting!
Chocolate Sheet Cake FAQs
Yes! Just substitute a cup for cup gluten-free baking flour. I like Bob’s Red Mill (the blue bag) or King Arthur measure for measure.
This can happen if your cake pan is slightly too small or if the batter is over mixed. Glass 9×13 pans tend to be a smidge smaller, so I always suggest using a light colored aluminum baking pan. Also don’t mix out those bubbles before pouring the batter into the pan! The batter should be very thin and bubbly.
Sure! Use the vanilla frosting from my small vanilla cake recipe or the peanut butter chocolate frosting from my banana cake recipe. I recommend only using half that frosting recipe.
This cake does well for about a day at room temperature as long as it’s inside a container. Otherwise, store in the refrigerator in a container where it will keep for about 5 days.
I suggest only a day in advance for optimal moistness!
Use my moist chocolate cake recipe instead! Unfortunately, pudding frosting it’s strong enough to stack between layers.
I have a chocolate cupcake recipe already! But you could definitely dollop this pudding frosting on top.
For more delicious chocolate dessert recipes, check out my:
- Moist Chocolate Cake
- Better Than Boxed Brownies
- Chocolate Mousse Cake
- Moist Chocolate Cupcakes
- Double Chocolate Chip Cookies
- Dark Chocolate Banana Bread
Make sure to tag me @butternutbakery on Instagram or leave a comment below if you make this Chocolate Sheet Cake. I love seeing my recipes come to life in YOUR kitchen! To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!
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Chocolate Sheet Cake
- Total Time: 2 hours 30 minutes
- Yield: 12 slices
Description
This is hands down the best chocolate sheet cake recipe! It was tested over and over again to get just the right level of moisture and softness. Not to mention the chocolate pudding frosting! Yes, you can use PUDDING instead of buttercream. It’s even better because it stays soft and creamy even after it’s chilled. You’ll never go back to regular frosting after this.
Ingredients
Chocolate Pudding Frosting
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 tsp kosher salt
- 2 cups (480g) whole milk
- 1 cup (170g) semisweet chocolate chips
- 1 tsp vanilla extract
Chocolate Cake
- 2 cups (256g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 3 1/2 cups (385g) powdered sugar, spooned and leveled
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (112g) unsalted butter, melted and cooled (can be warm but not hot)
- 1/2 cup (110g) vegetable oil
- 1/2 cup (120g) whole milk, room temperature
- 3 large eggs, room temperature
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup (240g) hot water or coffee
- Chocolate or rainbow sprinkles, for decorating
Instructions
Chocolate Pudding Frosting
- In a medium saucepan, whisk together the sugar, cornstarch, cocoa powder, and salt. While whisking, slowly trickle in the milk. Once the mixture is combined with no lumps, dump in all of the remaining milk and whisk to incorporate.
- Place over medium heat and whisk continuously. It will steam after about 5 to 8 minutes so keep whisking as it quickly goes to bubbling. It will thicken fast at this stage so keep whisking for about a minute or until it reaches a soft pudding consistency.
- Remove from heat and whisk in the chocolate chips and vanilla.
- Pour into a medium dish and press some plastic wrap up against the surface to completely cover. Chill while we make the cake.
Chocolate Cake
- Preheat the oven to 350F and grease and line a 9×13 baking dish with parchment paper.
- In a large bowl, whisk together the flour, powdered sugar, cocoa powder, baking soda, and salt.
- In a medium bowl, use a fork to beat together the butter, oil, milk, eggs, vinegar, and vanilla.
- Pour the wet mixture into the bowl of dry ingredients and whisk until about halfway combined. Then pour in the hot water or coffee and fully whisk until smooth. The batter will be liquid and bubbly.
- Pour the bubbling batter into the pan and bake for 25 to 30 minutes or until a toothpick in the center comes out clean with a few moist crumbs.
- Allow to cool in the pan at room temperature for about 20 minutes. Then lift out onto a cooling rack and cool completely either remaining at room temperature or in the refrigerator.
- Once cooled, remove the pudding frosting from the refrigerator and give it a good mix to smooth it out. Then spread it on top of the cake and add your favorite sprinkles.
- Slice into 12 pieces, running a knife under the slices to help remove from the paper. Enjoy!
- Prep Time: 30 minutes
- Chill Time: 90 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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Meet Jenna
I’m the creator, baker, and photographer behind Butternut Bakery. Here I share desserts for every diet because I believe everyone should have a chance to indulge!
