How to Make the Best Classic Chocolate Sheet Cake

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: Dutch-processed cocoa powder

Carob powder provides a unique flavor while being caffeine-free.

chocolate frosting

🥗Healthier: Greek yogurt with cocoa

💰Cheaper: store-bought frosting

Greek yogurt adds creaminess with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips offer more antioxidants.

Whisk together 1.5 cups sugar, 1.25 cups all-purpose flour, 0.5 teaspoons salt, and 0.5 teaspoons baking soda until evenly combined.

In a saucepan, add 1 cup milk, 8 ounces chopped bittersweet chocolate, and 0.75 cups Dutch processed cocoa powder.

Place the saucepan over low heat and whisk until the mixture melts and becomes smooth and homogeneous. Remove from heat and let sit for 5 minutes.

Add 0.67 cups vegetable oil, 4 eggs, and 1 teaspoon vanilla to the cooled chocolate mixture and whisk until combined.

Add the dry ingredients to the chocolate mixture and whisk until nicely combined.

Pour the batter into a 9x13 pan that has been lightly sprayed with vegetable oil.

Bake in a 325°F oven for 30 to 35 minutes, rotating halfway through for even baking.

To make the frosting, melt 1 pound of milk chocolate over a double boiler, ensuring the bowl does not touch the simmering water.

Add 0.67 cups heavy cream to the melted chocolate and whisk until smooth, which should take about 10 to 15 minutes.

Once melted, add 16 tablespoons of room temperature butter to the chocolate mixture and let sit for 5 minutes.

Whisk the frosting until it lightens in color and becomes smooth.

Scoop the frosting into the center of the cooled cake and spread it out to the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens