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Easy Chocolate Sheet Cake with Fudgy Chocolate Frosting

This easy chocolate sheet cake recipe delivers bakery-quality results with minimal effort, featuring a moist chocolate cake topped with decadent fudgy frosting that comes together in one pan for easy cleanup. Perfect for busy weeknights, potlucks, or family gatherings, this crowd-pleasing dessert requires no special baking skills.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, cooled
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • ½ cup unsalted butter
  • ¼ cup unsweetened cocoa powder
  • ⅓ cup milk
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

Instructions
  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined
  3. In a separate bowl, beat eggs lightly, then add buttermilk, cooled coffee, vegetable oil, and vanilla extract - mix until smooth
  4. Gradually add wet ingredients to dry ingredients, stirring until just combined (do not overmix)
  5. Pour batter into prepared pan and spread evenly
  6. Bake for 30-35 minutes or until toothpick inserted into center comes out clean
  7. Allow cake to cool completely in pan before frosting
  8. While cake cools, melt butter in medium saucepan over medium heat
  9. Whisk in cocoa powder until smooth, then remove from heat
  10. Stir in milk, then gradually beat in powdered sugar until frosting is smooth and glossy
  11. Stir in vanilla extract and pinch of salt
  12. Pour warm frosting over cooled cake and spread evenly with spatula

Notes

For extra moist cake, don't substitute buttermilk. If frosting is too thin, add more powdered sugar; if too thick, add milk teaspoon by teaspoon. Cake tastes better the next day as flavors develop. Store covered at room temperature up to 3 days or refrigerate up to a week.