This chocolate sheet cake is everything a good chocolate cake should be, and more. It’s deliciously chocolatey, fudgy and most importantly, very quick and easy to make.
All you need to make this chocolate cake are two mixing bowls; no stand mixer required! It’s as simple as combining the dry ingredients in one bowl, the wet ingredients in another, then combining the dry and wet ingredients to get the deliciously chocolatey batter.
What makes a chocolate cake even better? A layer of thick and sweet chocolate icing. I recommend topping this chocolate sheet cake with my amazingly fluffy whipped chocolate buttercream. This part you will need a stand mixer for, but it’s well worth the few minutes of beating. This recipe makes a generous amount of buttercream, so if you find you have some leftover just place in the fridge in an airtight container for another day. Bring the buttercream to room temperature and it’s good to go.
Once you have spread a generous layer of buttercream over the cake, decorate the cake with plenty of colourful sprinkles. No-one is going to say no to a slice of chocolate cake topped with sprinkles!
Ingredients for chocolate sheet cake
Before diving into this recipe, these are the ingredients you will need to make this delicious chocolate sheet cake:
- Plain flour
- White sugar
- Cocoa powder
- Bi carb soda
- Baking powder
- Vegetable oil
- Vanilla extract
- Hot water
Chocolate Sheet Cake recipe
- 1 3/4 cups plain flour
- 1 cup white sugar
- 3/4 cup cocoa powder
- 2 1/2 teaspoons bi carb soda
- 1/2 teaspoon baking powder
- 1 cup milk
- 1/2 cup vegetable oil
- 1 eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
- Preheat the oven to 180c. Line a slice tin or similar sized baking tray with baking paper and set aside.
- Add the plain flour, sugar, cocoa powder, bi carb soda and baking powder to a large mixing bowl and stir until well combined.
- In a seperate bowl, whisk together the milk, vegetable oil, eggs and vanilla extract. Pour this mixture into the bowl containing the flour mixture and stir until well combined.
- Pour the hot water into the bowl containing the cake batter and stir once again until the water is well combined with the batter.
- Transfer the cake batter to the lined tin or tray. Bake for around 30 minutes, or until cooked through. The cooking time may differ depending on the depth of your baking tin or tray.
- Allow the cake to cool in the tin completely before removing and icing.
- Decorate the cake with your favourite icing. I highly recommend trying my whipped chocolate buttercream.