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Home » Recipes » Chocolate Cake Recipes

Chocolate Sheet Cake

Published: Apr 6, 2022 Last Updated: May 12, 2023 by Marye 1370 words. | About 7 minutes to read this article.

Jump to Recipe Pin Recipe
40 minutes mins
This moist, chocolate sheet cake is easy to make for birthdays, potlucks, and any time you want a quick dessert. The whipped chocolate frosting takes it over the top!
Chocolate cake with whipped frosting with title text overlay for Pinterest.
A square of chocolate cake with whipped frosting. Title text overlay for Pinterest.

Dessert doesn't get better than this vintage recipe!

A square of chocolate cake with thick chocolate frosting with a title text overlay.
Jump to:
  • ❤️ Why you'll love this recipe
  • 🧾 Ingredients
  • 🎂 How to make a layer cake from this recipe
  • 🥄 Equipment
  • 🥫 Storage
  • 💭 Tips for success
  • 👩🏻‍🍳 Frequently asked questions
  • 📚 Related recipes
  • 📞 The last word
  • Old Fashioned Chocolate Sheet Cake
  • 💬 Comments

❤️ Why you'll love this recipe

  • Quick and easy.
  • Super moist!
  • Addictively delicious whipped frosting.
  • Feeds a lot of people.

This amazing chocolate cake recipe is moist and full of classic fudgy flavor and is topped with a thick layer of easy chocolate frosting. It's an awesome birthday cake, perfect for a church potluck dinner, or a great way to end a family meal.

Single layer cakes are the perfect cake for anyone who is new to cake baking because you can just bake them, frost them, and serve them all in the same baking pan!

Try it once and I am sure you'll have a new favorite! Tender, fudgy, and miles of whipped frosting make it the perfect bite!

Best part?

Licking the cake batter off beaters!

🧾 Ingredients

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need:

  • cocoa powder
  • all-purpose flour
  • baking powder
  • butter
  • eggs
  • vanilla extract
  • sour cream
  • heavy whipping cream
  • chocolate pudding mix
  • confectioners' sugar

🎂 How to make a layer cake from this recipe

You can make a chocolate layer cake out of this sheet cake recipe. Just use 2 greased and floured 8-inch round cake pans and bake at 350F for about 20 minutes.

🥄 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You'll need the following items to make this recipe successfully.

  • 9 x 13-inch cake pan
  • Large mixing bowl (I like this set of nesting bowls from Pyrex! I have 2 sets.)
  • Stand mixer

🥫 Storage

This moist chocolate cake will be fine at (cool) room temperature for a couple of hours after it's frosted but for longer storage should be kept in the refrigerator for up to four days.

You can freeze it unfrosted for up to 4 months or freeze it frosted for up to 2 months.

💭 Tips for success

Expert tip: Cream the butter and sugar thoroughly. It will get fluffy and lighter in color. It could take 5 minutes or more.

  • Don't over-bake the cake. It's ready when a toothpick comes out clean with a couple of crumbs hanging on for dear life.
  • I use dark cocoa for more dark chocolate flavor because I think it makes the best chocolate cake ever. You can use regular cocoa for more of a classic chocolate sheet cake flavor.
  • Don't use margarine. Not now. Not ever.
  • Use room temperature ingredients.
  • Stop and scrape the mixing bowl a couple of times.
  • Don't overbeat - it will make the cake tough.
  • The frosting will melt on a hot day or in a hot room. It's basically stabilized whipped cream. Keep the cake cool.
  • Substituting a cup of brown sugar for one cup of the white sugar gives it a deeper flavor and I think makes it a little more moist.
  • Need to adjust for high altitude? Check out the instructions from Utah State University.
  • Please don't call this an old fashioned Texas Sheet Cake. That's completely different and it makes Texans twitch a little.

👩🏻‍🍳 Frequently asked questions

Here are the questions I am most frequently asked about this recipe.

How many people does a sheet cake feed?

Officially a 13 x 9-inch sheet cake (pretty standard size) makes 30 2-inch squares. Let me tell you, if I tried to hand one of my kids a 2-inch square of cake they'd look at me like I'd suddenly developed a taste for :::shudder::: unsweet tea. I'd say you'll get about 16 good sized cake servings... maybe 12 if your kids are related to mine.

Can you freeze a sheet cake?

Yes, you can freeze this recipe either frosted or unfrosted.

Can I substitute Greek yogurt for the sour cream?

Sure. That works really well. It's not exactly the same but close enough to be kissin' cousins, for sure.

Closeup of a square of chocolate sheet cake with chocolate sprinkles.

📚 Related recipes

I love a good dessert and if you've been reading Restless Chipotle very long you know that I make them a lot. Here are some of my favorite cake recipes!

  • Lemon Cream Cake is a lot like this dark chocolate sheet cake but with tangy lemon flavor and a matching whipped frosting. Lemon lovers rejoice!
  • Pig Pickin' Cake has orange and pineapple flavors. It's a favorite at potlucks and such.
  • White Chocolate and Lime Tres Leches Cake takes some planning ahead but the result is totally worth it.
  • Holy Cow Cake is for you if you love Butterfingers bars. It's absolutely the easiest thing ever.
  • Chocolate Upside Down Cake is from one of my old cookbooks. The frosting cooks right on it.
  • Cracker Barrel Copycat Double Chocolate Fudge Coca Cola cake takes longer to type than it does to make. SO good.
  • A slice of the cake on a white plate.
    Burnt Sugar Fudge Cake with Peanut Butter Mousse
  • Overhead view of cake being sliced for feature image.
    Chocolate Spice Cake
  • A whole chocolate layer cake with a dark chocolate drizzle.
    Chocolate Shadow Cake
  • Close up of cake for featured image.
    Double Chocolate Fudge Coca Cola Cake

📞 The last word

This classic cake is tender and springy with deep chocolate flavor in every bite. The chocolate icing is light, creamy, and literally melts away on your tongue – almost like French Silk.

Make it when someone has had a bad day or someone has gotten an A in a hard class, or a promotion, or anytime a family celebration or cheering up session is needed.

This is my favorite cake for birthdays and other events.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

4.71 from 17 votes

Old Fashioned Chocolate Sheet Cake

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This moist, chocolate sheet cake is easy to make for birthdays, potlucks, and any time you want a quick dessert. The whipped chocolate frosting takes it over the top!
Course Dessert
Cuisine Amercian Heritage
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings:16
Calories:556
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand mixer
  • 13x9-inch pan

Ingredients

  • 1 ½ cups dark cocoa powder, I used Hershey's extra dark
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ cup butter, room temperature
  • 2 cups sugar
  • 6 eggs, room temperature
  • 2 teaspoons vanilla
  • 1 cup sour cream, room temperature

Frosting

  • 1 quart heavy cream, cold
  • 1 package chocolate instant pudding mix, 4 serving size
  • 3 tablespoons powdered sugar

I earn a commission from Instacart from qualifying purchases.

Instructions

Cake

  • Preheat the oven to 350F.
  • Grease a 13x9-inch pan and dust with cocoa. Set aside.
  • Combine the cocoa, flour, baking powder, and salt in a bowl and set aside.
  • Beat the butter and sugar until light and fluffy - about 2 minutes
  • Add eggs, one at a time, and beat well after each.
  • Stir in the vanilla.
  • With mixer on low blend in ⅓ of the flour mixture.
  • Add ½ the sour cream.
  • Blend in ⅓ of the flour mixture.
  • Add the rest of the sour cream.
  • Stir in the remaining flour mixture.
  • Spoon batter into the prepared pan.
  • Bake for 30 to 35 minutes, or until done.
  • Cool.

Frosting

  • Add the cream, pudding mix, and powdered sugar to the bowl of a mixer.
  • Whip until light and fluffy.
  • Spread thickly on cooled cake.

Notes

Storage:
This moist chocolate cake will be fine at (cool) room temperature for a couple of hours after it's frosted but for longer storage should be kept in the refrigerator for up to four days.
You can freeze it unfrosted for up to 4 months or freeze it frosted for up to 2 months.
Tips:
Expert tip: Cream the butter and sugar thoroughly. It will get fluffy and lighter in color. It could take 2 to 5 minutes.
  • Don't over-bake the cake. It's ready when a toothpick comes out clean with a couple of crumbs hanging on for dear life.
  • I use dark cocoa for more dark chocolate flavor. You can use regular cocoa for more of a classic chocolate sheet cake flavor.
  • Don't use margarine. Not now. Not ever.
  • Use room temperature ingredients.
  • Stop and scrape the mixing bowl a couple of times.
  • Don't overbeat - it will make the cake tough.
  • Need to adjust for high altitude? Check out the instructions from Utah State University.
  • Please don't call this a Texas Sheet Cake. That's completely different and it makes Texans twitch a little.

Nutrition Facts

Calories: 556kcal | Carbohydrates: 42g | Protein: 6g | Fat: 43g | Saturated Fat: 27g | Cholesterol: 134mg | Sodium: 354mg | Potassium: 249mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1490IU | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 1.7mg

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    First published April 12, 2016. Last updated for better readability and user experience April 6, 2022.

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    About Marye

    With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

    Reader Interactions

    Comments

    1. Dee

      April 18, 2019 at 2:18 pm

      5 stars
      I used Hershey special dark cocoa.

      Reply
    2. Valerie L.

      June 06, 2018 at 7:37 pm

      5 stars
      Hi Marye, This cake both looks and sounds delicious. However, I don't think that I have ever seen a recipe that called for a 1 1/2 cup of cocoa. Is that correct? If so, it must really taste chocolaty -- YUM!!!

      Reply
      • Marye Audet

        June 07, 2018 at 10:55 am

        I am sure it's right but I am going to try to make it again this weekend to double check..

        Reply
    3. Julie @ Back To My Southern Roots

      June 01, 2018 at 12:58 pm

      I don't think I'd want to share this cake if I had some! It looks sooooo good!

      Reply
    4. Janet

      February 28, 2017 at 11:21 pm

      Am I reading it right...6 eggs?

      Reply
      • Marye Audet

        March 04, 2017 at 3:30 pm

        yes. 🙂 6 eggs - super moist and yummy!

        Reply
    5. Cynthia/What A Girl Eats

      April 13, 2016 at 10:33 pm

      That frosting looks completely decadent! So light and fluffy, the perfect accompaniment for that gorgeous cake!

      Reply
      • Marye Audet

        April 14, 2016 at 9:33 am

        It is super light and fluffy!

        Reply
    6. Alisa Fleming

      April 13, 2016 at 9:03 pm

      You seriously won me over with that thick layer of frosting. To me, cake is just a vessel for the sweet topping.

      Reply
      • Marye Audet

        April 14, 2016 at 9:34 am

        I have to agree, the frosting is my favorite part!

        Reply
    7. Maria

      April 13, 2016 at 9:03 pm

      This is awesome! I love the generous amount of frosting on top:)

      Reply
      • Marye Audet

        April 14, 2016 at 9:35 am

        You can never have too much frosting!

        Reply
    8. Jennifer Stewart

      April 13, 2016 at 8:42 pm

      That's so funny because I don't lock my doors now, except when I am home. Weird huh?!? This chocolate cake looks like pure comfort food to me!! I could eat the whole thing!

      Reply
    9. Kristy @ Southern In Law

      April 13, 2016 at 7:18 pm

      You can never ever go wrong with chocolate cake, in my opinion! This looks peeeeerfect! xo

      Reply
    10. laura@motherwouldknow

      April 13, 2016 at 6:18 pm

      I need this cake. Enough said.

      Reply
    11. Heather Kinnaird

      April 13, 2016 at 8:28 am

      LOVE your kitchen door analogy 🙂 growing up we didn't have a kitchen door, but my grandparents did, and NO one ever used the front door unless you were going to sit on the porch swing. and my grandmother always had a sheet cake on the counter. my kids would LOVE to come home to this every day

      Reply
    12. Citra Kale @Citra's Home Diary

      April 13, 2016 at 7:56 am

      it looks great cake recipe to try..

      Reply
    13. Dorothy at Shockingly Delicious

      April 13, 2016 at 7:55 am

      That is old-fashioned goodness on a plate. I so agree with you that a sheet cake spells home. And I wish I lived next door to you, because I could do some serious damage to that cake. 🙂

      Reply
    14. Kristen

      April 13, 2016 at 7:02 am

      This is pure comfort--the perfect recipe for any occassion!

      Reply
      • Marye Audet

        April 13, 2016 at 10:01 am

        Thanks Kristen! It really is!

        Reply
    15. Rebecca @ Strength and Sunshine

      April 13, 2016 at 6:39 am

      We all need a good classic CHOCOLATE cake recipe!

      Reply
      • Marye Audet

        April 13, 2016 at 9:59 am

        I totally agree!

        Reply

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