Name: Chocolate Sheet Cake with Rich Chocolate Fudge Frosting Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 150 g Granulated sugar; 150 g Brown sugar; 110 g Vegetable oil; 240 g Whole Milk (at room temperature); 180 g Coffee (freshly brewed strong coffee at room temperature); 3 Eggs (at room temperature); ½ teaspoon Vanilla extract; 280 g All purpose flour (or any low protein content flour e.g. cake flour); 75 g Cocoa powder (unsweetened, Dutch processed); 1½ teaspoon Baking soda; 1½ teaspoon Baking powder; 1 teaspoon Salt; 226 g Unsalted butter (room temperature); 240 g Powdered sugar (sifted); 50 g Cocoa powder (unsweetened, Dutch processed); 1 tablespoon Vanilla extract; ¼ teaspoon Salt; 3 tablespoons Heavy cream (36% fat content); 170 g Semi-sweet Chocolate (good quality eg. Callebaut, Lindt)

Jump to Recipe· 4.1 from 88 reviews

If you are looking for a dessert that effortlessly combines deep chocolate flavor with a moist, tender crumb, then this Chocolate Sheet Cake with Rich Chocolate Fudge Frosting Recipe is an absolute winner. It’s a nostalgic classic that delivers a luscious, fudgy frosting atop a perfectly baked, tender chocolate base that’s light yet satisfyingly rich. Whether you’re celebrating an occasion, craving an indulgent treat, or simply want to wow your friends at your next gathering, this recipe brings warmth and joy with every bite.

Ingredients You’ll Need

A thick, square slice of chocolate cake with one visible layer of dark, moist cake topped by a thick layer of swirled, light brown chocolate frosting with a smooth yet slightly textured look. The frosting is decorated with small swirled peaks evenly spaced on top, along with some thin chocolate sprinkles on one side. The cake sits on a wooden board with a soft white cloth and a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

Don’t be intimidated by the list! These ingredients are wonderfully straightforward and each plays an indispensable role in building the cake’s texture, flavor, and vibrant chocolate color. From the balance of sugars to the blend of cocoa powders and the magic of coffee enhancing chocolate’s depth, everything works in harmony.

Granulated sugar: Adds sweetness and helps create a tender crumb texture.
Brown sugar: Contributes moisture and a subtle caramel richness.
Vegetable oil: Keeps the cake moist and soft, avoiding any dryness.
Whole milk (room temperature): Provides creaminess and activates leavening agents.
Strong brewed coffee (room temperature): Intensifies the chocolate flavor without adding coffee taste.
Eggs (room temperature): Bind ingredients and add structure to the cake.
Vanilla extract: Enhances the overall flavor depth and sweetness perception.
All-purpose flour: The base structure of the cake; low protein flours like cake flour can make it tenderer.
Dutch-processed cocoa powder: Offers a smooth, slightly mellow chocolate flavor essential in both cake and frosting.
Baking soda and baking powder: Provide lift, making the cake light but rich.
Salt: Balances and enhances the sweetness and chocolate notes.
Unsalted butter: Central to the rich, creamy chocolate fudge frosting.
Powdered sugar (sifted): For smooth texture in frosting and sweetness.
Heavy cream (36% fat): Adds silkiness and helps achieve the perfect consistency for frosting.
Semi-sweet chocolate: Melted into the frosting, this is where the ‘rich fudge’ magic happens.

How to Make Chocolate Sheet Cake with Rich Chocolate Fudge Frosting Recipe

Step 1: Prepare and Preheat

Start by preheating your oven to 180°C (355°F) without the fan setting to ensure even baking. Line a 9×13-inch (22×33 cm) baking pan with parchment paper for easy removal. This simple prep step streamlines your baking and ensures your cake won’t stick.

Step 2: Combine Wet Ingredients

Using an electric hand mixer, whip together room temperature eggs, vegetable oil, granulated sugar, brown sugar, brewed coffee, whole milk, and vanilla extract for about 1 to 2 minutes. This creates a uniform, luscious base that will make your cake unbelievably tender while enhancing the chocolate flavors with liquid ingredients.

Step 3: Incorporate Dry Ingredients

Sift the flour, baking powder, baking soda, Dutch-processed cocoa powder, and salt directly into your wet mixture. Then fold gently with a rubber spatula just until combined. Be gentle here — overmixing can create a dense cake rather than the soft, moist texture we want.

Step 4: Bake the Cake

Pour the rather liquid batter into your prepared pan, then place it in the oven. Bake at 180°C (356°F) for approximately 40 minutes, or until a toothpick inserted in the center comes out clean. The batter might look thin, but it will transform into an airy, moist sheet cake that’s simply irresistible.

Step 5: Cool Before Frosting

Once baked, give your cake ample time to cool completely in the pan. This step is essential to ensure your frosting doesn’t melt upon contact, and the cake sets nicely for slicing.

Step 6: Make the Rich Chocolate Fudge Frosting

Begin by bringing unsalted butter to room temperature, then cream it in a stand or hand mixer until light and fluffy — about 3 minutes. Melt quality semi-sweet chocolate carefully (microwave gently), letting it cool to room temperature but not harden. Gradually add sifted powdered sugar and cocoa powder to the creamed butter, mixing until fluffy and increased in volume. Whip in vanilla, salt, and heavy cream for a silky smooth texture, then slowly incorporate the melted chocolate while continuing to mix. Adjust thickness with cream or powdered sugar as needed. Freshly whipped, this frosting is a dream — fluffy, rich, and decadently smooth.

Step 7: Frost the Cake

Spread the luscious chocolate fudge frosting evenly over your cooled cake or use a piping bag for elegant decoration. This frosting’s texture makes it incredibly versatile — thick but pipeable, it melts softly on the tongue and intensifies every bite of the cake.

How to Serve Chocolate Sheet Cake with Rich Chocolate Fudge Frosting Recipe

A close-up view of a single square piece of chocolate cake placed on white parchment paper over a white marbled surface. The cake has two layers: the bottom layer is a thick, dark brown moist chocolate sponge with a slightly crumbly texture; the top layer is a thick, light brown chocolate frosting with smooth, piped peaks covering the entire surface. Around the cake, scattered chocolate sprinkles add detail to the image. Other pieces of the same cake are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, sprinkle finely chopped nuts like toasted pecans or walnuts, or add delicate chocolate shavings or curls atop the frosting. Fresh berries like raspberries can bring a pop of color and subtle tartness that contrasts beautifully with the rich chocolate.

Side Dishes

Serve this decadent chocolate sheet cake alongside a scoop of vanilla bean ice cream, a dollop of freshly whipped cream, or even a drizzle of salted caramel sauce for complimentary flavors that elevate the experience. A strong cup of coffee or a creamy latte also pairs splendidly, highlighting the chocolate notes.

Creative Ways to Present

Cut the cake into neat squares and serve on elegant plates garnished with dusted cocoa powder or edible gold leaf for a festive look. Alternatively, cut into bite-sized portions and serve on a dessert platter for parties. Wrapping individual slices in parchment paper tied with a ribbon makes a charming gift for friends or neighbors.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover cake tightly with plastic wrap or place in an airtight container and store it in the refrigerator. It will stay fresh and moist for 1 to 2 days. Let it come to room temperature before enjoying to experience the frosting’s full creamy texture.

Freezing

You can freeze the cake without frosting for up to 3 months. Wrap it well in plastic and aluminum foil. When ready to eat, thaw it overnight in the refrigerator and then add freshly made frosting for best results. If freezing with frosting, expect slight changes in texture, but it still makes a tasty treat.

Reheating

Warm slices gently in the microwave for about 15 seconds or until just warmed through before serving. This can help slightly soften the frosting and bring the flavors alive again, especially after refrigeration or freezing.

FAQs

Can I substitute brewed coffee in this Chocolate Sheet Cake with Rich Chocolate Fudge Frosting Recipe?

Absolutely! The coffee enhances the richness of the cocoa without adding a pronounced coffee flavor, but it can be replaced with hot water if you prefer. Just remember that coffee really does deepen the chocolate taste.

What type of cocoa powder is best for this recipe?

This recipe calls for Dutch-processed cocoa powder, which has a smoother, less acidic flavor than natural cocoa. It’s key for achieving that rich, velvety chocolate impression in both the cake and frosting.

Can I make the frosting ahead of time?

Yes, you can prepare the frosting a day in advance and keep it refrigerated in an airtight container. Bring it back to room temperature and re-whip before spreading to restore its fluffiness and smooth texture.

Is this cake suitable for a sheet pan size other than 9×13 inches?

The 9×13 inch pan is ideal for this recipe, but if you use a different size, keep an eye on baking times—thinner batter may bake faster. Adjust baking time accordingly and test with a toothpick.

How should I store leftover cake if I want to keep the frosting perfectly fresh?

Cover the cake tightly with plastic wrap or place it in an airtight container to prevent the frosting from drying out. Store in the refrigerator and always let it warm slightly before serving for best texture.

Final Thoughts

This Chocolate Sheet Cake with Rich Chocolate Fudge Frosting Recipe has become one of my favorite go-to chocolate cakes for any occasion. It’s a perfect balance of moist, tender cake and indulgent frosting that delights every chocolate lover. I can’t wait for you to try it yourself and share the joy this cake brings to every table.