35 Delicious Chocolate Sheet Cake Masterpieces

Satisfy your sweet tooth with these incredible chocolate sheet cake creations! Whether you’re craving classic comfort desserts or impressive party centerpieces, this collection has something for every baker. From rich fudgy layers to creative toppings and decorations, these masterpieces prove that amazing chocolate desserts don’t have to be complicated. Get ready to discover your new favorite treat—let’s dive into these deliciously simple showstoppers!

Classic Chocolate Sheet Cake with Fudge Frosting

Picture this: you’re craving something chocolatey and comforting, but you don’t want to fuss with fancy layer cakes. This classic sheet cake is your answer—it’s simple, foolproof, and always a crowd-pleaser.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 2 cups granulated sugar
• 1/2 cup unsalted butter (or use salted and reduce salt slightly)
• 1/2 cup vegetable oil (or any neutral oil like canola)
• 1/4 cup unsweetened cocoa powder (natural works best here)
• 1 cup water
• 1/2 cup buttermilk (or make your own with milk + 1 1/2 tsp vinegar)
• 2 large eggs, room temperature
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 tsp salt
• For frosting: 1/2 cup butter, 1/4 cup cocoa powder, 6 tbsp milk, 1 tsp vanilla, 3 1/2 cups powdered sugar

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together flour, sugar, baking soda, and salt in a large bowl until well combined.
3. Combine butter, oil, cocoa powder, and water in a saucepan over medium heat.
4. Stir constantly until butter melts and mixture just begins to simmer, about 3-4 minutes.
5. Pour the hot chocolate mixture into the dry ingredients and stir until smooth.
6. Add buttermilk, eggs, and vanilla to the batter, mixing just until incorporated.
7. Pour batter into prepared pan and spread evenly with a spatula.
8. Bake for 25-30 minutes until a toothpick inserted in center comes out clean.
9. While cake bakes, melt butter for frosting in a saucepan over medium heat.
10. Whisk in cocoa powder and milk, heating just until smooth and bubbly.
11. Remove from heat and beat in powdered sugar and vanilla until smooth.
12. Pour warm frosting over the hot cake straight from the oven, spreading evenly.
13. Let cake cool completely in pan on a wire rack, about 2 hours.

Rich and fudgy with a tender crumb, this cake stays incredibly moist thanks to the oil in the batter. The frosting sets up with a slight crackle on top while remaining creamy underneath. Try serving it slightly warm with a scoop of vanilla ice cream for the ultimate comfort dessert.

Decadent Dark Chocolate Sheet Cake with Ganache

Wondering what to bake when you need a crowd-pleasing dessert that’s surprisingly simple? This dark chocolate sheet cake is your answer. It’s rich, fudgy, and topped with a silky ganache that makes it feel extra special.

Ingredients

• 1 ¾ cups all-purpose flour (spooned and leveled for accuracy)
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder (use natural, not Dutch-process)
• 1 ½ tsp baking soda
• ¾ tsp baking powder
• 1 tsp salt
• 2 large eggs, at room temperature (they incorporate better)
• 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
• ½ cup vegetable oil (or any neutral oil)
• 2 tsp vanilla extract
• 1 cup boiling water (helps bloom the cocoa)
• 1 cup heavy cream
• 8 oz semisweet chocolate chips (or chopped bar chocolate)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no lumps remain.
3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients.
4. Mix on medium speed with an electric mixer for 2 minutes until the batter is smooth and well combined.
5. Carefully pour in the boiling water and stir by hand until the batter is thin but uniform. Tip: The batter will be runny—this is normal and ensures a moist cake.
6. Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack, about 1 hour. Tip: Don’t frost a warm cake or the ganache will melt.
9. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3–4 minutes.
10. Pour the hot cream over the chocolate chips in a heatproof bowl and let it sit undisturbed for 2 minutes.
11. Stir the mixture slowly from the center outward until the chocolate is fully melted and the ganache is glossy. Tip: If lumps remain, microwave in 10-second bursts, stirring between each.
12. Pour the ganache over the cooled cake and spread it evenly with an offset spatula.
13. Let the ganache set at room temperature for about 20 minutes before slicing.

Slice into squares and enjoy the tender, moist crumb that practically melts in your mouth. Serve it slightly chilled for a firmer texture, or top with fresh berries to cut through the richness. Seriously, this cake disappears fast—so grab a piece before it’s gone!

Gluten-Free Chocolate Sheet Cake with Almond Flour

Finally, a gluten-free chocolate cake that doesn’t taste like compromise! You get that rich, fudgy texture you crave, and nobody will guess it’s made with almond flour. This sheet cake comes together in one bowl and is perfect for birthdays, potlucks, or just because you deserve chocolate.

Ingredients

– 2 cups almond flour (pack it lightly)
– 1 ½ cups granulated sugar (or coconut sugar for less refined option)
– ¾ cup unsweetened cocoa powder (use natural, not Dutch-process)
– 1 tsp baking soda
– ½ tsp salt
– 2 large eggs, room temperature
– 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
– ½ cup vegetable oil (or any neutral oil)
– 2 tsp vanilla extract
– 1 cup boiling water

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together almond flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. Add eggs, buttermilk, oil, and vanilla to the dry ingredients.
4. Mix with a spatula until the batter is smooth and fully combined.
5. Carefully pour in the boiling water and stir until the batter becomes thin and glossy.
6. Pour the batter into your prepared pan and spread it evenly with the spatula.
7. Bake for 30-35 minutes until the center springs back when lightly pressed.
8. Let the cake cool completely in the pan on a wire rack before frosting.

Ultra-moist and deeply chocolatey, this cake stays tender for days thanks to the almond flour. The crumb is dense yet soft, perfect for stacking with whipped cream or simply dusting with powdered sugar. Try it warm with a scoop of vanilla ice cream for the ultimate gluten-free dessert experience.

Moist Chocolate Sheet Cake with Cream Cheese Icing

Ugh, is there anything better than a classic chocolate cake that comes together in one pan? You know the kind—moist, fudgy, and topped with that tangy cream cheese icing that makes it impossible to stop at just one piece. This sheet cake is your new go-to for potlucks, birthdays, or just because you deserve a slice (or three).

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder (natural works best here)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/2 cup vegetable oil (or any neutral oil)
• 1/2 cup unsalted butter
• 2 large eggs, room temperature
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar stirred in)
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
3. Combine the water, vegetable oil, and 1/2 cup butter in a saucepan and heat over medium until the butter melts and the mixture just begins to simmer.
4. Pour the hot liquid into the dry ingredients and stir with a spatula until fully combined—the batter will be thick.
5. Tip: Scrape the sides and bottom of the bowl to incorporate any pockets of dry flour.
6. Whisk the eggs, buttermilk, and 1 tsp vanilla in a small bowl until smooth.
7. Stir the buttermilk mixture into the batter until just blended and no streaks remain.
8. Pour the batter into the prepared pan and spread it evenly with the spatula.
9. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Avoid opening the oven door during the first 20 minutes to prevent the cake from sinking.
11. Let the cake cool completely in the pan on a wire rack, about 1 hour.
12. Beat the softened cream cheese and 1/4 cup butter with a hand mixer on medium speed until creamy and lump-free, about 2 minutes.
13. Gradually add the powdered sugar and 1 tsp vanilla, mixing on low until combined, then increase speed to medium-high and beat for 1 minute until fluffy.
14. Tip: If the icing is too thick, add 1 tbsp of milk; if too thin, add 2 tbsp more powdered sugar.
15. Spread the icing evenly over the cooled cake.

Buttery, fudgy crumbs melt against the sharp cream cheese icing—each bite is a perfect balance of sweet and tangy. Serve it straight from the pan with a cold glass of milk, or dress it up with a sprinkle of sea salt for a grown-up twist. Either way, you’ll be slicing seconds before the first piece is gone.

Rich Chocolate Sheet Cake with Espresso Infusion

Craving something chocolatey that’s easy to whip up for a crowd? This rich chocolate sheet cake gets a delicious boost from espresso, making it extra deep and irresistible. You’ll love how simple it is to make and how everyone asks for seconds.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 2 cups granulated sugar
– 1/2 cup unsweetened cocoa powder (use natural for best flavor)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar as substitute)
– 1/2 cup vegetable oil (or any neutral oil like canola)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1 cup hot brewed espresso (or strong coffee if you prefer)
– 1/2 cup unsalted butter
– 1/4 cup whole milk
– 3 tbsp unsweetened cocoa powder
– 3 cups powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
4. Use an electric mixer on medium speed to beat the mixture for 2 minutes until smooth.
5. Gradually pour in the hot brewed espresso while mixing on low speed; tip: adding it slowly prevents curdling.
6. Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack for about 1 hour.
9. For the frosting, melt the unsalted butter in a saucepan over medium heat.
10. Whisk in the whole milk and cocoa powder until smooth and bubbly, about 2 minutes.
11. Remove from heat and stir in the powdered sugar and vanilla extract until glossy; tip: sift powdered sugar to avoid lumps.
12. Spread the warm frosting over the cooled cake immediately for a smooth finish.
13. Allow the frosting to set for 20 minutes before slicing; tip: use a warm knife for clean cuts.

What a treat! The cake is wonderfully moist with a tender crumb, and the espresso deepens the chocolate flavor without overpowering it. Serve it with a dusting of cocoa powder or a scoop of vanilla ice cream for an extra-indulgent dessert that’s perfect for potlucks or cozy nights in.

Vegan Chocolate Sheet Cake with Avocado Frosting

Mmm, you know those days when you’re craving something rich and chocolatey but want to keep it plant-based? This vegan chocolate sheet cake with avocado frosting is your new go-to. It’s surprisingly easy to make and delivers that classic comfort food vibe without any dairy or eggs.

Ingredients

– 2 cups all-purpose flour (or gluten-free blend)
– 1 ½ cups granulated sugar
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup cold water
– ½ cup vegetable oil (or any neutral oil)
– 1 tbsp white vinegar
– 1 tsp vanilla extract
– 2 ripe avocados, pitted and peeled
– ¼ cup maple syrup (adjust to taste)
– ¼ cup cocoa powder
– 1 tsp vanilla extract
– Pinch of salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. Pour in the cold water, vegetable oil, vinegar, and vanilla extract all at once.
4. Stir the wet and dry ingredients together just until combined—don’t overmix.
5. Tip: A few small lumps in the batter are fine; overmixing can make the cake tough.
6. Spread the batter evenly into the prepared pan using a spatula.
7. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
8. Tip: Rotate the pan halfway through baking for even browning.
9. Let the cake cool completely in the pan on a wire rack, about 1 hour.
10. Scoop the avocado flesh into a food processor or blender.
11. Add the maple syrup, cocoa powder, vanilla extract, and salt to the avocados.
12. Blend on high until the frosting is completely smooth and creamy, scraping down the sides as needed.
13. Tip: If the frosting is too thick, add a teaspoon of water or plant-based milk to reach your desired consistency.
14. Spread the avocado frosting evenly over the cooled cake with an offset spatula.
15. Slice and serve immediately, or refrigerate for up to 2 days.

Keep it simple and enjoy this cake chilled—the frosting firms up nicely in the fridge, giving it a mousse-like texture. The rich cocoa pairs perfectly with the subtle creaminess of the avocado, making each slice feel indulgent yet light. Try topping it with fresh berries or a sprinkle of sea salt for an extra flavor boost.

Chocolate Sheet Cake with Salted Caramel Drizzle

Remember that feeling when you bite into something so perfectly balanced between sweet and salty? You’re about to create that magic with this chocolate sheet cake. It’s the kind of dessert that disappears fast at gatherings, and honestly, you’ll want to keep it all to yourself.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 2 cups granulated sugar
– 1/2 cup unsweetened cocoa powder (Dutch-processed for richer flavor)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
– 2 large eggs, room temperature
– 1 cup vegetable oil (or any neutral oil)
– 1 cup hot water
– 1 cup heavy cream
– 1 cup light brown sugar, packed
– 4 tbsp unsalted butter
– 1 tsp vanilla extract
– 1 tsp flaky sea salt

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl.
3. Add buttermilk, eggs, and vegetable oil to the dry ingredients.
4. Mix on medium speed until just combined, about 1 minute.
5. Slowly pour in hot water while mixing on low speed.
6. Scrape down the sides of the bowl to ensure no dry pockets remain.
7. Pour batter into prepared pan and spread evenly with a spatula.
8. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
9. Cool cake completely in pan on a wire rack, about 1 hour.
10. Combine heavy cream and brown sugar in a saucepan over medium heat.
11. Stir constantly with a whisk until sugar dissolves completely, about 3 minutes.
12. Add butter and continue stirring until mixture thickens slightly, about 5 more minutes.
13. Remove from heat and stir in vanilla extract.
14. Drizzle warm caramel over cooled cake using a spoon or squeeze bottle.
15. Sprinkle flaky sea salt evenly across the caramel drizzle.

Perfectly moist cake meets that irresistible salted caramel in every bite. The tender crumb practically melts while the salty-sweet topping keeps you coming back for just one more piece. Try serving it warm with vanilla ice cream for the ultimate indulgence.

Triple Chocolate Sheet Cake with Cocoa Buttercream

You know those days when only chocolate will do? This triple chocolate sheet cake is your ultimate solution—rich, fudgy, and perfect for feeding a crowd without any fuss. Just one bowl and a few simple steps stand between you and chocolate heaven.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 2 cups granulated sugar
– 3/4 cup unsweetened cocoa powder, divided (use 1/2 cup for cake, 1/4 cup for frosting)
– 2 tsp baking soda
– 1 tsp salt
– 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tbsp vinegar, rested 5 minutes)
– 1/2 cup vegetable oil (or any neutral oil like canola)
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1 cup boiling water
– 1/2 cup unsalted butter, softened (for frosting)
– 4 cups powdered sugar, sifted (to avoid lumps)
– 1/4 cup whole milk, plus more if needed (for frosting consistency)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with nonstick spray.
2. Whisk together the flour, sugar, 1/2 cup cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. Pour in the buttermilk, vegetable oil, eggs, and vanilla extract all at once.
4. Use an electric mixer on medium speed to blend the wet and dry ingredients for 2 minutes, scraping the bowl halfway through.
5. Carefully stream in the boiling water while mixing on low speed—the batter will be thin, which is normal for a moist cake.
6. Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
8. Let the cake cool completely in the pan on a wire rack, about 1 hour, to avoid melting the frosting.
9. For the buttercream, beat the softened butter in a clean bowl with an electric mixer on medium-high for 2 minutes until pale and fluffy.
10. Gradually add the sifted powdered sugar, 1 cup at a time, mixing on low speed to prevent a sugar cloud.
11. Blend in the remaining 1/4 cup cocoa powder, 1/4 cup milk, and vanilla extract until smooth.
12. If the frosting is too thick, add more milk, 1 tablespoon at a time, until it reaches a spreadable consistency.
13. Frost the cooled cake directly in the pan using an offset spatula for smooth, even coverage.

Nothing beats the tender crumb and deep chocolate flavor that comes from that boiling water trick—it keeps every bite incredibly moist. Serve it straight from the pan for a casual gathering, or dress it up with a sprinkle of sea salt and fresh berries for a stunning dessert table centerpiece.

Mexican Hot Chocolate Sheet Cake with Cinnamon Hint

Warm up your kitchen with this cozy Mexican hot chocolate sheet cake that brings all the comforting flavors of traditional Mexican hot chocolate in an easy-to-make dessert. You’ll love how the rich chocolate pairs with that subtle cinnamon hint throughout every bite. It’s the perfect treat for potlucks, family gatherings, or just when you need a little chocolate pick-me-up.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 2 cups granulated sugar
– 1/2 cup unsweetened cocoa powder (use high-quality for best flavor)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar as substitute)
– 1/2 cup vegetable oil (or any neutral oil)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1 cup boiling water
– 1 tsp ground cinnamon
– 1/2 cup unsalted butter
– 1/4 cup whole milk
– 3 cups powdered sugar
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, salt, and cinnamon in a large bowl.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
4. Mix on medium speed for 2 minutes until the batter is smooth and well-combined.
5. Carefully pour in the boiling water and stir until the batter becomes thin and liquid.
6. Pour the batter into your prepared pan and spread it evenly with a spatula.
7. Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
9. Melt butter in a saucepan over medium heat until bubbly but not browned.
10. Whisk in milk and vanilla extract until the mixture is smooth and heated through.
11. Remove from heat and gradually whisk in powdered sugar until the frosting is thick and spreadable.
12. Spread the warm frosting evenly over the cooled cake.
13. Let the frosting set for 15 minutes before slicing and serving.
Crumbly yet moist, this cake delivers deep chocolate flavor with that signature cinnamon warmth in every forkful. Serve it slightly warm with a scoop of vanilla ice cream for the ultimate comfort dessert, or cut into squares for easy sharing at your next gathering.

Chocolate Sheet Cake with Peanut Butter Swirl

Let’s be real – sometimes you just need a dessert that’s easy to make but feels totally special. This chocolate sheet cake with peanut butter swirl hits all the right notes, and the best part is you probably have most ingredients in your pantry already.

Ingredients

• 2 cups all-purpose flour (spoon and level for accuracy)
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder (Dutch-processed works great)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 2 large eggs, room temperature
• 1/2 cup vegetable oil (or any neutral oil)
• 1 tsp vanilla extract
• 1 cup boiling water
• 1/2 cup creamy peanut butter (not natural style)

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. Add buttermilk, eggs, oil, and vanilla to the dry ingredients and mix until just combined.
4. Carefully pour in boiling water and stir until the batter becomes thin and smooth.
5. Pour the batter into your prepared pan and spread it evenly with a spatula.
6. Drop spoonfuls of peanut butter evenly across the top of the batter.
7. Use a knife to swirl the peanut butter through the chocolate batter in figure-eight patterns.
8. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
9. Let the cake cool completely in the pan on a wire rack before serving.

Zesty chocolate flavor gets an amazing boost from that creamy peanut butter swirl, creating pockets of nutty goodness throughout. The cake stays incredibly moist thanks to that hot water trick, and it’s perfect for serving straight from the pan at potlucks or cutting into squares for afternoon snacks.

Fluffy Chocolate Sheet Cake with Raspberry Layer

Craving something decadent but easy to share? This fluffy chocolate sheet cake with a surprise raspberry layer is your new go-to dessert. It’s perfect for potlucks, birthdays, or just because you deserve a treat.

Ingredients

• 2 cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk, at room temperature
• ½ cup vegetable oil (or any neutral oil)
• 2 large eggs, at room temperature
• 1 cup hot coffee (or hot water)
• 1 tsp vanilla extract
• 10 oz frozen raspberries, thawed
• ¼ cup seedless raspberry jam
• 1 cup heavy cream
• 8 oz cream cheese, softened
• ½ cup powdered sugar
• Fresh raspberries for garnish (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl until no lumps remain.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
4. Mix on medium speed until the batter is just combined, about 1 minute.
5. Carefully pour in the hot coffee and stir by hand until the batter is smooth and thin.
6. Pour the batter into the prepared pan and tap it gently on the counter to release air bubbles.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack, about 1 hour.
9. While the cake cools, mash the thawed raspberries with a fork until broken down.
10. Stir the raspberry jam into the mashed raspberries until well combined.
11. Spread the raspberry mixture evenly over the cooled cake layer.
12. In a separate bowl, beat the softened cream cheese with an electric mixer until smooth.
13. Gradually add the powdered sugar to the cream cheese, beating until fully incorporated.
14. In another bowl, whip the heavy cream to stiff peaks, about 3-4 minutes.
15. Fold the whipped cream into the cream cheese mixture until no white streaks remain.
16. Spread the cream cheese frosting over the raspberry layer, covering it completely.
17. Chill the cake in the refrigerator for at least 2 hours before serving to set the layers.

Oh, the magic happens when you slice into it—the rich, moist chocolate base, tangy raspberry middle, and creamy topping create a perfect bite every time. Try serving squares with extra fresh raspberries on top for a pop of color, or enjoy it straight from the pan with a big glass of cold milk.

Chocolate Sheet Cake with Mint Chocolate Glaze

Zesty chocolate cravings just got easier with this crowd-pleasing sheet cake. You’ll love how the rich chocolate base pairs with that refreshing mint glaze—it’s the perfect dessert for potlucks, birthdays, or just because you deserve something sweet. Let’s get baking!

Ingredients

• 1 ½ cups all-purpose flour (spoon and level for accuracy)
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder (natural works best)
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil (or any neutral oil)
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 2 cups powdered sugar
• 3 tbsp milk (any percentage)
• 2 tbsp unsalted butter, melted
• ½ tsp peppermint extract (adjust to preference)
• 2 drops green food coloring (optional for festive look)
• ½ cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together 1 ½ cups flour, 1 cup sugar, ¼ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. Make a well in the center of the dry ingredients and pour in 1 cup water, ⅓ cup oil, 1 tbsp vinegar, and 1 tsp vanilla.
4. Stir the batter just until no flour streaks remain—overmixing can make the cake tough.
5. Pour the batter into your prepared pan and spread it evenly with a spatula.
6. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.
7. Cool the cake completely in the pan on a wire rack for 1 hour.
8. While the cake cools, whisk 2 cups powdered sugar, 3 tbsp milk, 2 tbsp melted butter, ½ tsp peppermint extract, and 2 drops food coloring in a medium bowl until smooth.
9. Pour the mint glaze over the cooled cake and spread it to the edges with an offset spatula.
10. Sprinkle ½ cup chocolate chips evenly over the glaze while it’s still wet so they stick.
11. Let the glaze set at room temperature for 20 minutes before slicing.

That tender, moist crumb with the cool mint finish is pure magic. Try serving squares with a scoop of vanilla ice cream for contrast, or crumble leftovers over yogurt for breakfast—we won’t tell!

Orange-Infused Chocolate Sheet Cake with Zest

Perfect for when you want something impressive but don’t have all day. This orange-infused chocolate sheet cake comes together quickly and fills your kitchen with the most amazing citrus-chocolate aroma. You’ll love how the bright zest cuts through the rich cocoa.

Ingredients

– 2 cups all-purpose flour (spoon and level for accuracy)
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder (Dutch-process works great here)
– 2 tsp baking soda
– 1 tsp baking powder
– 1 tsp salt
– 2 large eggs, room temperature
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
– ½ cup vegetable oil (or any neutral oil)
– 1 cup hot coffee (enhances chocolate flavor)
– 2 tbsp fresh orange zest (from about 2 medium oranges)
– ½ cup fresh orange juice
– 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
3. Add eggs, buttermilk, oil, and vanilla to the dry ingredients.
4. Mix on medium speed until just combined, about 2 minutes.
5. Slowly pour in hot coffee while mixing on low speed.
6. Fold in orange zest and orange juice until fully incorporated.
7. Pour batter into prepared pan and spread evenly.
8. Bake for 30-35 minutes until a toothpick inserted in center comes out clean.
9. Cool cake in pan on wire rack for at least 1 hour before serving.

Keep this cake simple with just a dusting of powdered sugar, or go all out with orange buttercream. The crumb stays incredibly moist thanks to the coffee, while the orange zest provides little bursts of brightness against the deep chocolate flavor. Try serving it warm with vanilla ice cream for the ultimate dessert experience.

Chocolate Sheet Cake with Marshmallow Topping

Perfect for when you need a crowd-pleasing dessert that comes together fast. You’ll love how the rich chocolate base pairs with that fluffy marshmallow topping. It’s the kind of cake that disappears quickly at parties.

Ingredients

• 1 ½ cups all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil (or any neutral oil)
• 1 tbsp white vinegar
• 1 tsp vanilla extract
• 10 oz jar marshmallow creme
• ½ cup semi-sweet chocolate chips
• ¼ cup heavy cream

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking pan thoroughly.
3. Whisk together 1 ½ cups flour, 1 cup sugar, ¼ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
4. Pour 1 cup water, ⅓ cup vegetable oil, 1 tbsp vinegar, and 1 tsp vanilla into the dry ingredients.
5. Mix until just combined and no dry streaks remain. (Tip: Don’t overmix—a few small lumps are fine.)
6. Spread the batter evenly into the prepared pan.
7. Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack.
9. Spoon the entire 10 oz jar of marshmallow creme over the cooled cake.
10. Use an offset spatula to spread the marshmallow creme evenly to the edges. (Tip: Lightly wet the spatula to prevent sticking.)
11. Combine ½ cup chocolate chips and ¼ cup heavy cream in a microwave-safe bowl.
12. Microwave in 30-second intervals, stirring between each, until smooth and glossy.
13. Drizzle the chocolate ganache over the marshmallow layer in a zigzag pattern.
14. Let the ganache set for at least 15 minutes before slicing. (Tip: For clean slices, wipe your knife between cuts.)

So soft and fudgy underneath that cloud of marshmallow. The chocolate ganache adds just enough richness without being overwhelming. Serve it straight from the pan with a big glass of cold milk for the ultimate treat.

Protein-Packed Chocolate Sheet Cake with Whey

Dreading that post-workout sweet craving but want something actually nutritious? This protein-packed chocolate sheet cake is your new best friend. It’s moist, fudgy, and secretly loaded with whey protein so you can indulge guilt-free.

Ingredients

• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• 1/2 cup unsweetened cocoa powder
• 1/2 cup vanilla whey protein powder
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup boiling water

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together flour, cocoa powder, whey protein, sugar, baking soda, and salt in a large bowl until no lumps remain.
3. Pour in buttermilk, oil, eggs, and vanilla extract, then mix just until combined—don’t overmix.
4. Carefully stir in the boiling water until the batter is smooth and thin.
5. Tip: The batter will be runny—this is normal and ensures a moist cake!
6. Pour the batter into your prepared pan and spread it evenly with a spatula.
7. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
8. Tip: Rotate the pan halfway through baking for even browning.
9. Let the cake cool completely in the pan on a wire rack before slicing.
10. Tip: For extra fudginess, cover the cooled cake and let it sit overnight.

Very moist and deeply chocolatey, this cake stays soft for days thanks to the whey protein. You’ll love how it satisfies your sweet tooth without the sugar crash. Try topping slices with Greek yogurt and berries for a balanced breakfast, or crumble it over ice cream for a next-level dessert.

Chocolate Sheet Cake with Hazelnut Crunch

Tired of complicated desserts that take forever? This chocolate sheet cake with hazelnut crunch is your new go-to. It comes together quickly and delivers that perfect balance of rich chocolate and satisfying crunch you crave.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 ¾ cups granulated sugar
– ¾ cup unsweetened cocoa powder (use Dutch-process for deeper flavor)
– 2 tsp baking soda
– 1 tsp salt
– 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar as substitute)
– ½ cup vegetable oil (or any neutral oil)
– 2 large eggs, room temperature
– 1 tsp vanilla extract
– 1 cup boiling water
– 1 cup chopped hazelnuts (toasted for better flavor)
– ½ cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no lumps remain.
3. Add buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients.
4. Use an electric mixer on medium speed to combine the wet and dry ingredients for 2 minutes until smooth.
5. Carefully pour in 1 cup of boiling water while mixing on low speed; the batter will be thin.
6. Tip: Scrape the bowl’s sides with a spatula to ensure all flour is incorporated.
7. Pour the batter into your prepared pan and spread it evenly.
8. Sprinkle chopped hazelnuts and chocolate chips evenly over the batter.
9. Bake at 350°F for 30-35 minutes until a toothpick inserted in the center comes out clean.
10. Tip: Rotate the pan halfway through baking for even browning.
11. Cool the cake in the pan on a wire rack for 1 hour before slicing.
12. Tip: For clean slices, use a sharp knife wiped between cuts.

Craving something that feels both indulgent and effortless? The cake stays incredibly moist thanks to the boiling water, while the hazelnuts add a toasty crunch against the deep chocolate base. Try serving warm squares with a scoop of vanilla ice cream for the ultimate comfort dessert.

Low-Sugar Chocolate Sheet Cake with Almond Milk

Just when you thought chocolate cake was off the table for healthier eating, this low-sugar version comes to the rescue. You’ll love how moist and chocolatey it turns out, and nobody will guess it’s made with almond milk. It’s the perfect treat when you want something sweet without all the guilt.

Ingredients

– 1 ½ cups all-purpose flour
– 1 cup granulated erythritol (or your preferred sugar substitute)
– ½ cup unsweetened cocoa powder
– 1 tsp baking soda
– ½ tsp salt
– 1 cup unsweetened almond milk (any plant-based milk works)
– ½ cup vegetable oil (or any neutral oil)
– 2 large eggs
– 1 tsp vanilla extract
– ½ cup boiling water

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together the flour, erythritol, cocoa powder, baking soda, and salt in a large bowl until well combined.
3. Pour in the almond milk, vegetable oil, eggs, and vanilla extract.
4. Mix everything together with a spatula until just combined—don’t overmix.
5. Carefully stir in the boiling water until the batter is smooth and thin.
6. Tip: The hot water helps bloom the cocoa powder for richer chocolate flavor.
7. Pour the batter into your prepared pan and spread it evenly.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Tip: Rotate the pan halfway through baking for even cooking.
10. Let the cake cool completely in the pan on a wire rack.
11. Tip: For extra moisture, you can poke small holes in the warm cake and brush with a little almond milk.

This cake stays incredibly moist with a tender crumb that melts in your mouth. The deep chocolate flavor shines through without being overly sweet. Try serving it with fresh berries or a dollop of whipped coconut cream for an elegant dessert.

Chocolate Sheet Cake with Bourbon Pecan Layer

Kind of craving something that feels fancy but is secretly simple? This chocolate sheet cake with a bourbon pecan layer is your new go-to. It’s rich, a little boozy, and perfect for sharing with friends.

Ingredients

• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder (use natural, not Dutch-process)
• 1/2 cup buttermilk (or 1/2 cup milk mixed with 1 1/2 tsp lemon juice)
• 1/2 cup unsalted butter, melted (or vegetable oil for a lighter texture)
• 2 large eggs, at room temperature
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped pecans
• 1/4 cup bourbon
• 1/2 cup heavy cream
• 4 oz semisweet chocolate, chopped (or chocolate chips)

Instructions

1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. Whisk together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
3. Pour in the buttermilk, melted butter, and eggs, then stir just until the batter is smooth and no dry pockets remain.
4. Spread the batter evenly into the prepared pan using a spatula.
5. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely in the pan on a wire rack, about 1 hour.
7. Sprinkle the chopped pecans evenly over the cooled cake.
8. Drizzle the bourbon slowly over the pecans, allowing it to soak in.
9. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, about 3–4 minutes.
10. Pour the hot cream over the chopped chocolate in a heatproof bowl and let it sit for 2 minutes without stirring.
11. Whisk the chocolate and cream together until smooth and glossy.
12. Pour the chocolate ganache over the bourbon-soaked pecans, spreading it gently to the edges.
13. Refrigerate the cake for at least 30 minutes to set the ganache before slicing.

So moist and fudgy, with a nutty crunch and that warm bourbon kick. Serve it slightly chilled with a dollop of whipped cream or alongside a scoop of vanilla ice cream for the ultimate treat.

Conclusion

Versatile chocolate sheet cakes offer endless possibilities for every occasion! From classic favorites to creative twists, these 35 recipes provide something special for every baker. We hope you’ll try a few, share your favorites in the comments below, and pin your top picks to Pinterest. Happy baking!