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Ultimate Indulgent Chocolate Sheet Cake Recipe with Fudgy Frosting

This indulgent chocolate sheet cake is the perfect crowd-pleasing dessert that's both impressive and incredibly easy to make. With a rich, moist chocolate base and decadent fudgy icing, it cooks faster than traditional layer cakes using just one bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup unsalted butter
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1/2 cup chopped nuts (optional)

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  2. Add eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined - be careful not to overmix. Finally, stir in the boiling water. The batter will be thin, which is perfect for creating that moist texture.
  3. Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
  4. In a medium saucepan, melt the butter over medium heat. Whisk in cocoa powder until smooth. Add milk and vanilla extract, then bring to a gentle boil. Remove from heat and gradually whisk in powdered sugar until the icing is smooth and glossy.
  5. Pour the warm icing over the cooled cake, spreading it evenly with a spatula. If using nuts, sprinkle them over the top immediately. Allow the icing to set for about 15 minutes before cutting into squares.

Notes

Don't overmix the batter to maintain a light texture. Use quality cocoa powder for best flavor. Ensure cake is completely cooled before frosting. Can be stored covered at room temperature for up to 3 days or frozen for up to 3 months.