If you’re searching for the chocolate sheet cake—the one that stops conversations, disappears in minutes, and gets requested again and again—you’ve just found it. This Chocolate Sheet Cake with Milk Chocolate Frosting is absolutely, without a doubt, one of the best chocolate cakes you’ll ever bake. It’s deeply chocolatey, impossibly moist, and finished with a silky milk chocolate frosting that melts into the cake like a dream.
This is the kind of cake that works for everything: birthdays, potlucks, holidays, bake sales, casual weeknight cravings, and those moments when only chocolate will do. It’s unfussy, reliable, and generous in size—exactly what a great sheet cake should be.
In this post, I’ll walk you through everything you need to know to make this cake flawlessly, including tips for perfect texture, smart ingredient swaps, storage advice, and answers to common questions. Whether you’re a confident baker or just getting started, this recipe is here to make you look like a pro.
Why You’ll Love This Chocolate Sheet Cake
This recipe is designed for people who love real chocolate flavor and a soft, tender crumb. Thanks to Dutch-processed cocoa, bittersweet chocolate, oil instead of butter, and whole milk, the cake stays moist for days and never tastes dry or crumbly.
This recipe is perfect for:
- Chocolate lovers who want bold, rich flavor
- Beginner bakers looking for a foolproof cake
- Anyone baking for a crowd
- Busy home cooks who want bakery-quality results without complicated steps
Unlike layer cakes, sheet cakes are low-stress and high-reward. No stacking, no sliding layers, no complicated decorating—just pure chocolate bliss baked in one pan and topped with glossy milk chocolate frosting.
Ingredients Overview
Chocolate Sheet Cake Ingredients
- 1 ½ cups (10½ ounces) granulated sugar
- 1 ¼ cups (6¼ ounces) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup whole milk
- 8 ounces bittersweet chocolate, finely chopped
- ¾ cup (2¼ ounces) Dutch-processed cocoa powder
- ⅔ cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
Milk Chocolate Frosting Ingredients
- 1 pound milk chocolate, chopped
- ⅔ cup heavy cream
- 16 tablespoons unsalted butter, softened and cut into pieces
Kitchen Equipment You’ll Need
Having the right tools makes baking smoother and more enjoyable. Here’s what you’ll want on hand:
- 9×13-inch or 10×15-inch sheet pan
- Parchment paper or nonstick spray
- Medium saucepan
- Heatproof mixing bowl
- Whisk
- Rubber spatula
- Electric mixer (hand or stand)
- Measuring cups and spoons
- Fine-mesh sieve (for cocoa powder)
- Offset spatula (optional, for frosting)
How to Make Chocolate Sheet Cake with Milk Chocolate Frosting
Step 1: Prep the Pan and Oven
Preheat your oven to 350°F (175°C). Grease your sheet pan generously or line it with parchment paper for easy removal later.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the sugar, flour, baking soda, salt, and Dutch-processed cocoa powder. Sifting the cocoa powder helps prevent lumps and ensures an even chocolate flavor throughout the cake.
Step 3: Heat the Milk and Chocolate
In a medium saucepan over low heat, warm the milk until steaming but not boiling. Add the finely chopped bittersweet chocolate and stir until completely melted and smooth. Remove from heat.
Step 4: Build the Batter
Whisk the vegetable oil into the warm chocolate mixture, followed by the eggs (one at a time), and then the vanilla extract. Slowly pour this mixture into the dry ingredients, whisking until the batter is glossy and smooth.
Step 5: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
Let the cake cool completely in the pan before frosting.
How to Make Milk Chocolate Frosting
Step 1: Heat Cream
In a small saucepan, gently heat the heavy cream until it just begins to simmer.
Step 2: Melt the Chocolate
Place the chopped milk chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then stir until smooth.
Step 3: Add Butter
Add the softened butter pieces and whisk until fully incorporated. Let the frosting cool slightly until thick but spreadable.
Step 4: Frost the Cake
Spread the frosting evenly over the cooled cake using an offset spatula. Let it set for about 20–30 minutes before slicing.
Pro Tips for the Best Chocolate Sheet Cake
- Use Dutch-processed cocoa for the richest, smoothest chocolate flavor.
- Don’t overbake. This cake is meant to be moist—pull it as soon as it’s set.
- Chop chocolate finely so it melts quickly and evenly.
- Let the cake cool completely before frosting to avoid melting the frosting.
Recipe Variations and Swaps
- Dairy-free: Use full-fat coconut milk and dairy-free chocolate.
- Espresso boost: Add 1–2 teaspoons instant espresso powder to deepen the chocolate flavor.
- Dark chocolate frosting: Swap milk chocolate for semisweet or dark chocolate.
- Nutty crunch: Sprinkle chopped toasted hazelnuts or almonds on top of the frosting.
- Holiday twist: Add a pinch of cinnamon or chili powder for warmth.
How to Store Leftovers
- Room temperature: Cover tightly and store for up to 2 days.
- Refrigerator: Keeps well for up to 5 days. Bring to room temp before serving.
- Freezer: Freeze individual slices wrapped tightly for up to 2 months.
What to Serve with Chocolate Sheet Cake
This cake pairs beautifully with:
- Fresh berries
- Vanilla ice cream
- Whipped cream
- Hot coffee or espresso
- Cold milk
- Red wine or port for adults
Frequently Asked QuestionsCan I make this cake ahead of time?
Yes! The cake actually improves in flavor after a day. Bake and frost, then store covered until serving.
Can I use natural cocoa powder?
Dutch-processed cocoa is best here, but if needed, use natural cocoa and add an extra pinch of baking soda.
What size pan works best?
A 9×13-inch pan gives thicker slices; a 10×15-inch pan yields thinner, bakery-style squares.
Is this cake overly sweet?
No—the bittersweet chocolate balances the sweetness of the milk chocolate frosting perfectly.
Final Thoughts
This Chocolate Sheet Cake with Milk Chocolate Frosting is everything a chocolate cake should be: rich, moist, deeply flavorful, and easy to make. It’s a reliable go-to recipe you’ll come back to again and again, whether you’re baking for a celebration or just because it’s been that kind of week.
If you give this recipe a try, don’t keep it to yourself—share it with friends and family, and be sure to subscribe to the blog for more high-end, foolproof recipes that always deliver. Happy baking!
Chocolate Sheet Cake with Milk Chocolate Frosting
