June 29, 2022

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Cooking is a hobby

Chocolate Sheet Cake – Spoon Fork Bacon

The best Chocolate Sheet Cake with creamy peanut butter frosting, you’ll ever have. Our recipe is so simple and results in a rich, chocolatey, perfectly moist cake. We can’t resist a classic combo, so we topped our cake with a super creamy and fluffy peanut butter frosting! The perfect special occasion (or really any occasion, to be honest) sheet cake!

Chocolate sheet cake on a board with slices on the side.

A grocery store chocolate sheet cake is the first cake I ever remember eating. I was in first grade and it was my birthday cake, finished with a decorative Little Mermaid theme on top. After my birthday party, we still had half the cake left and my sister and I ate our way through it for the next week. It was GLORIOUS. I’m pretty sure that’s what kicked off my love of chocolate sheet cakes!

Our recipe today is so easy and there’s no need for a hand mixer or stand mixer, which is always my favorite kind of cake to make (or any baked good, for that matter). Our cake has a rich chocolatey flavor and a velvety texture. We topped our cake with an ultra creamy peanut butter frosting, but it also tastes amazing topped with a cream cheese frosting or even whipped chocolate ganache.

Chocolate sheet cake on a board.

How to Make Our Chocolate Sheet Cake Recipe

Ingredients in a chocolate sheet cake recipe.

Process

  1. Preheat oven to 350˚F. In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  2. In a large measuring cup or another mixing bowl, combine eggs, buttermilk, coffee (or water), oil, and extract (or paste) and whisk together.
  1. Pour buttermilk mixture into flour mixture and whisk together until you have a smooth batter.
  2. Line a 9”x 13” baking pan with parchment paper, with a 2 inch overhang on each long side of the pan. Pour batter into prepared baking pan.
  1. Bake for 28 to 32 minutes or until a toothpick comes out clean (or with just a couple crumbs) when inserted into the center of cake. Allow cake to cool completely (either in the pan or on a cooling rack).
  2. Turn cake over onto a large platter or cutting board. Peel away the parchment.
  1. Evenly spread frosting over cooled cake. Finish chocolate sheet cake with a sprinkle of chocolate shavings. Slice and serve.
Chocolate sheet cake with peanut butter frosting on a board.

Substitutions for Buttermilk

I love using buttermilk for this recipe, but don’t always have it on hand. Whenever that’s the case I do one of two things:

  • Use buttermilk powder! Each brand is a little different, but for this recipe I generally use 3 tbsp + 1 tsp of buttermilk powder mixed with 1 2/3 cups water.
  • Combine 1 2/3 cups whole milk with 1 tbsp + 2 tsp of lemon juice or white vinegar. Stir together. Let mixture sit for 5 minutes, stir once more and use.

Tips and Tricks for Success

  • If you don’t have buttermilk use buttermilk powder and water or whole milk with some lemon juice (or vinegar), using the measurements from above.
  • If you don’t want to use coffee, hot water will work just fine.
  • Properly measure out your flour (so you’re not adding too much!). Scoop spoonfuls of flour into the measuring cup, then use a knife to level it out.
Slices of chocolate sheet cake with peanut butter frosting.

Freezing Instructions

Chocolate Sheet Cake

To freeze: Place cake on a parchment lined baking sheet and freeze until completely frozen. Once cake is frozen, tightly wrap in several layers of plastic wrap. Store in the freezer for up to 3 months.

To thaw: Transfer wrapped cake to refrigerator and thaw overnight. Alternatively, unwrap frozen cake and transfer to a clean platter or cutting board. Leave cake at room temperature until completely thawed.

Peanut Butter Frosting

To freeze: Transfer frosting to an airtight (and freezer-proof) container and freeze for up to 3 months.

To Thaw: Transfer container of frosting to the refrigerator and thaw completely overnight. Once frosting has thawed. Scoop frosting into a mixing bowl and whip with a hand mixer for about 1 minute.

A slice of chocolate sheet cake with peanut butter frosting and a bite taken out.

More Delicious Chocolate Recipes You Will Love

Chocolate sheet cake with peanut butter frosting on a board.

Chocolate Sheet Cake

The best Chocolate Sheet Cake with creamy peanut butter frosting, you’ll ever have. Our recipe is so simple and results in a rich, chocolatey, perfectly moist cake. We can’t resist a classic combo, so we topped our cake with a super creamy and fluffy peanut butter frosting! The perfect special occasion (or really any occasion, to be honest) sheet cake!

PRINT RECIPE

Prep Time: 10 mins

Cook Time: 32 mins

Total Time: 42 mins

Servings: 16

  INGREDIENTS  

1 recipe creamy peanut butter frosting

  INSTRUCTIONS  

  • Preheat oven to 350˚F. Line a 9”x 13” baking pan with parchment paper, with a 2 inch overhang on each long side of the pan, and set aside.

  • In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.

  • In a large measuring cup or another mixing bowl, combine eggs, buttermilk, coffee (or water), oil, and extract (or paste) and whisk together.

  • Pour buttermilk mixture into flour mixture and whisk together until you have a smooth batter.

  • Pour batter into prepared baking pan and bake for 28 to 32 minutes or until a toothpick comes out clean (or with just a couple crumbs) when inserted into the center of cake.

  • Allow cake to cool completely (either in the pan or on a cooling rack) before turning it over onto a large platter or cutting board.

  • Peel away the parchment and evenly spread frosting over cooled cake.

  • Finish cake with a sprinkle of chocolate shavings. Slice and serve.

  NOTES  

**Makes 1 (9”x13”) sheet cake** **Nutritional information only reflects the chocolate sheet cake (without the frosting)** Substitutions for Buttermilk I love using buttermilk for this recipe, but don’t always have it on hand. Whenever that’s the case I do one of two things:
  • Use buttermilk powder! Each brand is a little different, but for this recipe I generally use 3 tbsp + 1 tsp of buttermilk powder mixed with 1 2/3 cups water.
  • Combine 1 2/3 cups whole milk with 1 tbsp + 2 tsp of lemon juice or white vinegar. Stir together. Let mixture sit for 5 minutes, stir once more and use.
Tips and Tricks for Success
  • If you don’t have buttermilk use buttermilk powder and water or whole milk with some lemon juice (or vinegar), using the measurements from above.
  • If you don’t want to use coffee, hot water will work just fine.
  • Properly measure out your flour (so you’re not adding too much!). Scoop spoonfuls of flour into the measuring cup, then use a knife to level it out.

Calories: 260kcal Carbohydrates: 40g Protein: 4g Fat: 10g Saturated Fat: 3g Polyunsaturated Fat: 4g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 34mg Sodium: 208mg Potassium: 146mg Fiber: 2g Sugar: 27g Vitamin A: 87IU Calcium: 58mg Iron: 2mg

CUISINE: American

KEYWORD: birthday cake recipe, chocolate dessert recipe, dessert recipe, peanut butter frosting

COURSE: Dessert