This is the best ever chocolate sheet pan cake with perfect chocolate ganache frosting! It is a quick dessert for after dinner or to serve up for a special birthday. It is the easiest Texas sheet cake you'll ever make!
For the past couple of weeks, I've been in the test kitchen trying out new recipes like sheet pan steak fajitas and pan-roasted chicken and potatoes. It's been really fun and I'm feeling all Mad Scientist with a dash here and a smidge there creating delicious eats. One such recipe I made was a chocolate sheet cake and let me tell you, it is the Best EVER!
This dessert is so incredibly easy and fast!
Tools needed for sheet cake recipes
To make this easy sheet cake recipe you need a few things and one important item is a sheet pan! To make this big slab cake, you need a big pan and also these kitchen tools:
- Sheet pan also called a sheet tray or even a cookie sheet. For this recipe, make sure your baking pan has 1-inch high edge and is at least 17 inches by 11 inches. I used this USA sheet pan and it was perfect.
- Mixing Bowl Set is good to have on hand as you'll need more than one bowl for this chocolate sheet cake recipe.
- Saucepan a medium saucepan is the perfect size to make the chocolate ganache frosting if you choose to frost your sheet pan cake.
What I love most about this easy sheet cake recipe is that it is simple, and I know exactly what ingredients are going into the recipe. A homemade chocolate cake from scratch is just what was needed for a special after-dinner treat.
Ingredients for chocolate sheet pan cake
- Flour- all-purpose flour is perfect and is probably what is in your pantry. If you want to try making this a gluten-free sheet cake, try King Arthur gluten-free flour.
- Sugar- use granulated sugar for baking, and powdered sugar to make the frosting!
- Butter salted or unsalted butter is fine to use. Whatever you have on hand will taste great.
- Cold water– straight from the tap!
- Cocoa– powdered cocoa is the reason chocolate cake tastes so chocolatey! I've always used Hershey's cocoa, but if you have a favorite brand, use it.
- Canola oil
- Eggs, beaten
- Baking soda
- Vanilla If I'm using store-bought vanilla, I always use Nielsen-Massey, like in our yummy cinnamon swirl bread! Did you know it's also really easy to make homemade vanilla extract?! Homemade extract makes a thoughtful gift too!
- Butter can be salted or unsalted
- Powdered sugar
- Pecans, chopped (optional)
How to make chocolate sheet cake
Preheat oven to 400 degrees. Meanwhile, in a large bowl, combine flour and sugar.
Combine butter, water, cocoa, and oil in a saucepan and bring to a boil.
Remove from heat and pour into the flour mixture.
Stir carefully until completely mixed.
Add in buttermilk, eggs, baking soda, and vanilla. Stir well.
Pour into a well-greased jelly roll pan (17×11) and smooth out over the entire pan.
Bake 20 minutes.
While the cake is baking, you can make the frosting if you choose to frost the cake and I would say yes, frost the cake!
Combine butter, cocoa, and milk in a saucepan. Bring to a boil and then remove from heat. Add powdered sugar, vanilla. If you want to add nuts, you can do so at this point. Mix well. Pour the frosting over the hot cake.
Be careful; if poured too quickly or all at once, it will definitely drip over the sides! 🙂
So, so good!
This dessert is also known as a Texas chocolate sheet cake because the pan is big, the cake is big, and it's big on sweet flavor! Here are some serving suggestions to try:
- This sheet cake recipe is perfect for parties or cookouts because it can serve a crowd! Cut in small squares so guests can help themselves.
- Cut the cake in half and place one half on top of the other to create a layered masterpiece.
- For fun Halloween treats, cut personal bites with cookie cutters shaped like pumpkins, bats, or cats.
Any way you slice up this chocolate sheet cake recipe it is bound to please all!
- 2 cups flour
- 2 cups of sugar
- 1 stick butter
- 1 cup of cold water
- 4 Tbsp. cocoa
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 eggs, beaten
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1 stick butter
- 4 Tbsp. cocoa
- 6-7 Tbsp. milk
- 1 lb. powdered sugar
- 1 tsp. vanilla
- 1 cup pecans, chopped (optional)
- Preheat oven to 400 degrees.
- Meanwhile, in a large bowl, combine flour and sugar.
- In a saucepan, combine butter, water, cocoa, and oil. Bring to a boil.
- Remove from heat and pour into the flour mixture.
- Stir carefully until completely mixed.
- Add in buttermilk, eggs, baking soda, and vanilla. Stir well.
- Pour into a well-greased jelly roll pan (17×11) and smooth out over the entire pan.
- Bake 20 minutes.
- TO MAKE FROSTING:
- Combine butter, cocoa, and milk in a saucepan.
- Bring to a boil and then remove from heat. Add powdered sugar, vanilla (and nuts). Mix well.
- Pour over hot cake.
- Be careful; if poured too quickly or all at once, will definitely drip over the sides!
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Amount Per Serving: Calories: 343Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 38mgSodium: 144mgCarbohydrates: 47gFiber: 1gSugar: 36gProtein: 4g
Original Post: 2/27/13
Updated Post: 8/7/20