Description
This Chocolate Sheet Cake is incredibly moist, rich, and fudgy, topped with a smooth chocolate pudding frosting that stays creamy even when chilled. Perfect for birthdays, holidays, or any time you crave a decadent chocolate dessert.
Ingredients
Scale
- 2 cups (256g) all-purpose flour or gluten-free flour
- 3 1/2 cups (385g) powdered sugar
- 3/4 cup (75g) unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (112g) unsalted butter, melted and cooled
- 1/2 cup (110g) vegetable oil
- 1/2 cup (120g) whole milk, room temperature
- 3 large eggs, room temperature
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 cup (240g) hot water or coffee
- 3/4 cup (150g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 cup (25g) unsweetened cocoa powder
- 1/4 tsp kosher salt
- 2 cups (480g) whole milk
- 1 cup (170g) semisweet chocolate chips
- 1 tsp vanilla extract (for pudding)
- Chocolate or rainbow sprinkles for topping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish with parchment paper.
- Whisk flour, powdered sugar, cocoa powder, baking soda, and salt in a large bowl.
- In another bowl, whisk butter, oil, milk, eggs, vinegar, and vanilla until smooth.
- Combine wet and dry ingredients, then add hot water or coffee and whisk until batter is thin and bubbly.
- Pour batter into pan and bake 25–30 minutes or until a toothpick inserted comes out with moist crumbs.
- Cool cake in pan for 20 minutes, then transfer to a rack to cool completely.
- To make pudding frosting: whisk sugar, cornstarch, cocoa, and salt in a saucepan. Gradually whisk in milk until smooth.
- Cook over medium heat, whisking constantly until mixture thickens (about 8 minutes).
- Remove from heat and stir in chocolate chips and vanilla until glossy and smooth.
- Press plastic wrap against the surface and chill until firm.
- Whisk chilled pudding to smooth it, then spread evenly over cooled cake.
- Decorate with sprinkles, slice, and enjoy.
Notes
- Weigh your dry ingredients for best accuracy.
- Do not overmix; the batter should remain slightly bubbly.
- Use room-temperature ingredients for even baking.
- Pudding frosting stays soft even when refrigerated.
- Store cake in an airtight container for up to 5 days in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Chocolate Sheet Cake, moist chocolate cake, pudding frosting, easy chocolate dessert, fudgy cake recipe