Easy Chocolate Sheet Cake
You can make an easy chocolate sheet cake using simple pantry staples. Start by preheating your oven to 350°F (175°C) and prepare a 9×13 inch pan. Combine flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Mix sugar and butter, then add milk, eggs, and sparkling water. Combine both mixtures, then bake for 28-32 minutes. Once cooled, frost with chocolate frosting. This cake is perfect for gatherings, and you might find more helpful tips ahead.
Why You’ll Love this Recipe
You’ll love this Easy Chocolate Sheet Cake because it’s not only simple to make, but it also delivers a rich chocolate flavor that everyone will enjoy.
This recipe is perfect for large gatherings, as it serves many people without requiring complicated techniques. You won’t need fancy ingredients; it uses pantry staples, making it convenient.
The cake’s moist texture combined with creamy frosting adds to its appeal. It’s versatile enough for birthdays, holidays, or any celebration.
Plus, you can make it ahead of time, ensuring you have a delicious dessert ready when you need it. Enjoy the ease and satisfaction of this cake!
Recipe
Indulge in the rich and moist goodness of Easy Chocolate Sheet Cake, the perfect dessert for any gathering. This recipe is straightforward, making it a breeze to whip up for birthdays, holidays, or simply to satisfy your chocolate cravings.
With pantry-staple ingredients like flour, cocoa powder, and eggs, you can create a delightful treat that everyone will love. The addition of sparkling water gives the cake a light and airy texture, guaranteeing that each bite is as enjoyable as the last.
Once baked and cooled, this chocolate sheet cake is topped with a velvety chocolate frosting that elevates its flavor profile. It’s versatile enough to serve on its own or paired with a scoop of vanilla ice cream or a dollop of whipped cream.
Whether you’re feeding a crowd or enjoying a quiet night in, this cake is sure to impress and satisfy.
Ingredients
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Kosher salt
- Granulated sugar or light brown sugar
- Unsalted butter (or vegetable/coconut oil)
- Whole milk (or dairy-free alternatives)
- Room temperature eggs
- Sparkling water (or regular water)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper for easy removal.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and kosher salt. Whisk together until well blended.
- In another bowl, mix the granulated or brown sugar with the unsalted butter until creamy. Add in the whole milk, room temperature eggs, and sparkling water, mixing until fully incorporated.
- Gradually add the wet ingredients to the dry mixture, stirring until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan, spreading it evenly. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- While the cake is cooling, prepare your chocolate frosting. Once the cake is completely cool, spread the frosting evenly over the top. Garnish with chocolate sprinkles if desired.
Extra Tips
For the best results, make sure your cake has cooled completely before frosting to avoid melting. You can also prepare the cake a day in advance and store it tightly wrapped at room temperature.
If you’re looking to freeze any leftovers, it’s best to do so without frosting. Just ascertain the cake is completely cool before placing it in a freezer-safe bag or container; it can be frozen for up to 2 months. Thaw before adding fresh frosting when you’re ready to serve!
Final Thoughts
After enjoying the delicious Easy Chocolate Sheet Cake, it’s helpful to think about how to make the most of your baking experience.
Remember to measure ingredients accurately for the best results. Always let the cake cool completely before frosting to avoid melting.
If you have leftovers, store them in an airtight container at room temperature or refrigerate for up to three days. You can also freeze the unfrosted cake for up to two months.
Finally, don’t hesitate to share this recipe with friends or try it at gatherings. Enjoy your baking journey and experiment with flavors!
Frequently Asked Questions
Can I Use Dark Chocolate Cocoa Powder Instead of Unsweetened Cocoa Powder?
Imagine a painter choosing between two shades of brown. You can absolutely use dark chocolate cocoa powder instead of unsweetened. Just know it’ll deepen the flavor, adding richness to your creation without compromising texture.
How Can I Make This Cake Vegan-Friendly?
You can make this cake vegan-friendly by substituting eggs with flaxseed meal or applesauce, using plant-based milk, and replacing butter with coconut oil or vegan butter. Adjust baking times slightly for best results.
What Type of Frosting Pairs Best With This Chocolate Cake?
Did you know that 70% of people prefer chocolate frosting with chocolate cake? You can’t go wrong with rich buttercream or a fluffy whipped ganache. Both enhance the cake’s flavor and create a delightful dessert experience!
Can I Add Nuts or Other Mix-Ins to the Batter?
Yes, you can definitely add nuts or other mix-ins to the batter! Just fold them in gently before pouring into the pan. It’ll enhance the flavor and add a delightful texture to your cake.
How Do I Adjust the Recipe for High Altitude Baking?
At high altitudes, baking can be tricky; you might need to decrease sugar by 1 tablespoon and increase liquid by 1-2 tablespoons. Keep an eye on baking time, as it may require adjustments too.
