Chocolate sheet cake that’s rich, moist, and deeply chocolatey, topped with light whipped ganache for an easy cake everyone will love.
Chocolate sheet cake is my go-to when I want a rich, moist chocolate cake without the extra step of making a layer cake.
This version uses my buttermilk chocolate cake for a soft crumb, topped with a light whipped ganache that’s smooth, creamy, and deeply chocolatey.
Why you’ll love it
- Rich and chocolatey - A moist chocolate cake with a soft, airy ganache that melts in your mouth.
- Easy one-layer cake - No stacking or complicated decorating, just bake and spread.
- Great for a crowd - Bakes in a rectangle pan and slices neatly for birthdays or family gatherings.
Ingredients you need
- All-purpose flour: standard plain flour
- Unsweetened cocoa powder: natural cocoa powder
- Granulated sugar: white sugar
- Baking powder and baking soda
- Vanilla and salt
- Eggs: large, room temperature
- Buttermilk: full-fat preferred
- Vegetable oil: neutral oil
- Hot water or coffee: enhances chocolate flavor
- Dark or semi-sweet chocolate: 55 to 70 percent cocoa
- Heavy whipping cream: full-fat, very cold for whipping
- Chocolate sprinkles: for topping
Tips for the Best Chocolate Sheet Cake
- Use room temperature ingredients - Eggs and buttermilk blend better and give a softer crumb.
- Sift the dry ingredients - Cocoa powder and flour should be lump-free for a smooth chocolate batter.
- Do not overmix - Mix just until combined to keep the cake moist and tender.
- Chill the ganache well - Cold ganache whips up light and fluffy without turning grainy.
- Frost on a fully cooled cake - This keeps the whipped ganache smooth and stable.
How to Make This Chocolate Sheet Cake
This sheet cake is made with my classic chocolate buttermilk cake, the base I use for most of my chocolate recipes.
Mix the wet ingredients. In a large bowl, whisk together oil, sugars, eggs, and vanilla until smooth.
Add the dry ingredients. Sift flour, cocoa powder, baking powder, baking soda, and salt. Add alternately with the buttermilk mixed with hot coffee, mixing just until combined.
Bake the cake. Pour the batter into a lined 9x13-inch (23x33 cm) sheet cake pan and bake at 165°C for 35 to 40 minutes. Let cool completely.
Place chopped chocolate in a bowl, pour over hot cream, and stir until smooth.
Add the cold cream and chill. Mix in the cold cream, cover, and refrigerate overnight.
Whip the ganache until firm and fluffy, spread over the cooled cake, add chocolate sprinkles, and slice into 12 squares or more.
Serving Suggestions
- Serve this chocolate sheet cake slightly chilled for clean slices and a firmer whipped ganache.
- Add fresh raspberries or strawberries for contrast.
- Pair with vanilla ice cream for a richer dessert.
- Dust lightly with cocoa powder for a more elegant finish.
Storage
- Store covered in the fridge for up to 3 days.
- Let sit at room temperature 15 to 20 minutes before serving for the best texture.
Variations
- Chocolate coffee cake: increase the coffee for a deeper flavor.
- Milk chocolate ganache: use milk chocolate for a softer sweetness.
- Chocolate chip version: fold mini chocolate chips into the batter.
- Birthday sheet cake: add colorful sprinkles inside the batter.
If you prefer a taller dessert, you can also try my chocolate cake version for a more traditional stacked cake.
Recipe Questions
Can I make this chocolate sheet cake ahead of time?
Yes, bake the cake one day in advance and frost the next day.
Can I freeze the cake?
Freeze the unfrosted cake tightly wrapped for up to 2 months.
Why is my ganache not whipping?
It needs to be fully chilled and firm before whipping.
Can I use Dutch-process cocoa powder?
Yes, but keep baking powder and baking soda balanced as written.
More Chocolate Cakes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Chocolate Sheet Cake
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
Description
A soft and deeply chocolatey sheet cake made in a 9x13-inch (23x33 cm) pan, topped with light whipped ganache and chocolate sprinkles. Serves about 12 slices.
Ingredients
Chocolate Cake
- 225 g cake flour
- 80 g unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 eggs - room temperature
- 1½ teaspoons vanilla extract
- 345 g granulated sugar
- 160 ml neutral oil
- 190 ml buttermilk
- 170 ml warm coffee or warm water
Whipped Ganache
- 200 g semi-sweet or dark chocolate
- 540 ml heavy cream 30–35% fat, divided
Instructions
Ganache
- Finely chop the chocolate and place it in a heatproof bowl.Heat 270 ml of the cream in a saucepan over medium heat until it just begins to simmer around the edges without boiling.
- Pour the hot cream over the chocolate and let sit for 1 to 2 minutes.
- Stir slowly from the center outward until the chocolate is fully melted and smooth.
- Add the remaining 270 ml cold cream and mix until completely smooth.
- Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 6 hours or overnight until very cold and set.
Chocolate Cake
- Preheat the oven to 165°C. Line the bottom of a 9x13-inch (23x33 cm) pan with parchment paper and lightly grease the sides.
- In a large bowl, whisk together the sugar, oil, eggs, and vanilla for 1 to 2 minutes until smooth and slightly thickened.
- In another bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In a jug, mix the buttermilk with the warm coffee or warm water.
- Add one third of the dry ingredients to the wet mixture and whisk gently. Add one third of the buttermilk mixture and whisk again. Continue alternating dry ingredients and buttermilk until everything is incorporated. Mix just until smooth with no visible streaks of flour. The batter will be fairly fluid.
- Pour the batter into the prepared pan and gently tap the pan on the counter to release air bubbles.
- Bake for 35 to 40 minutes, until the cake springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let the cake cool completely in the pan on a wire rack before frosting.
Assembly
- Place the fully chilled ganache in the bowl of a stand mixer fitted with the whisk attachment, or use a hand mixer.
- Whip on medium speed until the ganache becomes lighter in color, thick, and holds medium to firm peaks. Stop as soon as it is fluffy and spreadable to avoid overwhipping.
- Spread the whipped ganache evenly over the completely cooled chocolate sheet cake, going all the way to the edges. Finish with chocolate sprinkles and cut into about 12 squares or more before serving.
Notes
Storage: Store the chocolate sheet cake covered in the refrigerator for up to 3 days.
For longer storage, freeze the unfrosted cake tightly wrapped for up to 2 months. You can also freeze individual frosted slices in an airtight container. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Tips:
- Do not overmix the batter to keep the cake tender.
- Use room temperature eggs for a smoother texture.
- Chill the ganache fully before whipping.
- Let the cake cool completely before frosting.
- Slice with a clean warm knife for neat squares.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: cake,
- Method: Bakind
- Cuisine: American
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