Chocolate Sheet Cake Recipe
This is my tried-and-true recipe for chocolate sheet cake! My recipe posts are short and sweet, because I know what you’re after. We can chat later, it’s time to bake!
- 2 cups all purpose flour; more for pan
- 4 oz. unsalted butter, softened
- 1 1/4 cups dark brown sugar
- 3/4 cups granulated sugar
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 4 large eggs
- 3/4 cups Dutch-process cocoa powder
- 1 cups warm water
- 1/2 cup whole milk
- Position a rack in the center of the oven and heat the oven to 350°F. Spray your 9x13-inch sheet pan with cooking spray and flour them.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric hand mixer), beat the butter, dark brown sugar, granulated sugar, baking soda, and salt together at medium speed until fluffy and lighter in color, stopping to scrape down the sides of the bowl with a rubber spatula to make sure there are no butter lumps, about 5 minutes.
- Add the eggs one at a time until completely combined. Stop and scrape down the sides of the bowl half way through and after the last egg.
- In a medium bowl, whisk together the cocoa powder and warm water until combined. Add the milk to the mixture once the cocoa has dissolved.
- With the mixer on low, add half of the flour to the butter mixture until it’s just incorporated. Slowly add half of the milk mixture until combined. Stop and scrape down the sides of the bowl with a rubber spatula. Add the remaining flour and mix until until just incorporated. Add the last of the milk and mix until combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean or with a few crumbs clinging to it, 15-20 minutes.
- Transfer the cake to a rack to cool in the pan for about 30 minutes. Let the cake cool completely before frosting, filling, or storing.
- For a Black Velvet Sheet Cake substitute black cocoa powder (cocoa noir) for the Dutch-process cocoa powder.