Chocolate Sheet Cake Recipe
Chocolate Sheet Cake Recipe photo by Taste of Home

Chocolate Sheet Cake Recipe

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Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min. + cooling
MAKES: 16-20 servings


  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1 cup water
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • ICING:
  • 1/2 cup butter, cubed
  • 1/4 cup baking cocoa
  • 1/3 cup milk
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts

Nutritional Facts

1 piece: 307 calories, 14g fat (6g saturated fat), 47mg cholesterol, 230mg sodium, 44g carbohydrate (31g sugars, 1g fiber), 4g protein


  1. In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well.
  2. In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted near the center comes out clean.
  3. Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack. Yield: 16-20 servings.
Originally published as Chocolate Sheet Cake in Country Woman May/June 1996, p31

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Reviewed May. 20, 2015

"Nice moist cake. I used 1/3 whole wheat flour, used only about one and a half cups of sugar (partly brown), and added about a teaspoon of instant coffee granules and more cocoa powder to enhance the chocolate flavour. I could not tell there was whole wheat flour in it. It was still sweet enough, and the flavour was very good.

I did not make the icing, but sprinkled on some mini M&M's. That didn't work out, they sank down into the cake. Live & learn, right?
Great recipe, in terms of tast, texture, and nutrition (especially with WW flour and reduced amount of sugar). This recipe is a keeper.
rsa744, nutrition info is typically calculated on the first number listed when a range so offered. Ie., for this recipe the nutritional values should be based on 16 servings."

Reviewed Jan. 26, 2015

"Great cake, moist and delicious ! everyone loved it , I followed the directions to the letter,will be making it again for my daughters birthday!"

Reviewed Jan. 18, 2015

"Really great cake, I made whipped cream icing instead of the one directed. My question is the cake says serves 16-20, but the natritional facts dont say how many servings that is calculated on."

Reviewed Nov. 22, 2014

"It was to die for!!! Chocolate lover's dream cake!!! It was a big hit!!"

Reviewed May. 4, 2012

"I make this often. It's very moist and always a hit!!"

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