Chocolate Sheet Cake with Milk Chocolate Frosting is a delightful treat that will bring smiles to everyone’s faces! This cake is rich, moist, and incredibly easy to make. The combination of bittersweet chocolate in the cake and creamy milk chocolate in the frosting creates a flavor that’s out of this world. Whether it’s for a birthday, a family gathering, or just because you love chocolate, this sheet cake will be a hit.

What You’ll Need for Chocolate Sheet Cake

Gather your ingredients for a delicious Chocolate Sheet Cake with Milk Chocolate Frosting:

1 1⁄2 cups granulated sugar (300 g)
1 1⁄4 cups all-purpose flour (160 g)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk (240 ml)
8 ounces bittersweet chocolate, chopped fine (225 g)
3/4 cup Dutch-processed cocoa powder (75 g)
2/3 cup vegetable oil (160 ml)
4 large eggs
1 teaspoon vanilla extract
1 pound milk chocolate, chopped (450 g)
2/3 cup heavy cream (160 ml)
16 tablespoons unsalted butter, softened (228 g)

Step-by-Step Chocolate Sheet Cake Recipe

Creating this chocolatey masterpiece is simpler than it seems! Just follow these easy steps:

Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
In a large bowl, mix together the granulated sugar, flour, baking soda, and salt until well combined.
In a saucepan, heat the whole milk and bittersweet chocolate over medium heat. Stir until melted and smooth, then allow it to cool slightly.
Pour the chocolate mixture and vegetable oil into the dry ingredients. Mix until everything is well combined.
Add the eggs and vanilla extract to the batter, and mix until everything is fully incorporated.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
For the frosting, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped milk chocolate and butter. Stir until melted and smooth.
Allow the cake to cool completely before frosting it with the milk chocolate frosting. Enjoy!

Serve & Enjoy Your Chocolate Sheet Cake

When you’re ready to serve your delightful creation, cut the cake into squares and place them on a lovely platter. This cake is perfect on its own, but you can add some whipped cream and fresh berries for an elegant touch. Pair it with a scoop of vanilla ice cream for an extra special dessert. Everyone will love this scrumptious chocolatey treat!

Expert Tips for Chocolate Sheet Cake

Use Quality Chocolate: The flavor of your cake depends heavily on the quality of chocolate you use. Choose a good quality bittersweet chocolate for the best taste.
Let it Cool Completely: It’s crucial to let the cake cool completely before frosting it. This will prevent the frosting from melting and ensure a nice, smooth layer.
Add a Touch of Coffee: For an added depth of flavor, consider adding a tablespoon of instant coffee to the batter. It enhances the chocolate taste beautifully!

Chocolate Sheet Cake FAQs

Can I use semi-sweet chocolate instead of bittersweet?

Yes, you can! Semi-sweet chocolate will work well and provide a slightly different flavor profile.

How do I store leftover cake?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Can I freeze the cake?

Absolutely! Wrap the cake tightly in plastic wrap and aluminum foil, and freeze for up to three months. Thaw in the refrigerator before serving.

Give this Chocolate Sheet Cake with Milk Chocolate Frosting a try, and enjoy the deliciousness that comes with every bite! It’s a treat you and your loved ones will savor and remember.

Chocolate Sheet Cake with Milk Chocolate Frosting

A rich and moist chocolate sheet cake topped with creamy milk chocolate frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the cake

1.5 cups granulated sugar
1.25 cups all-purpose flour
0.5 teaspoon baking soda
0.5 teaspoon salt
1 cup whole milk
8 ounces bittersweet chocolate, chopped fine
0.75 cups Dutch-processed cocoa powder
2/3 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract

For the frosting

1 pound milk chocolate, chopped
2/3 cup heavy cream
16 tablespoons unsalted butter, softened

Method

Preparation

Preheat your oven to 350°F (175°C) and grease a sheet cake pan.
In a large bowl, mix together the granulated sugar, flour, baking soda, and salt until well combined.
In a saucepan, heat the whole milk and bittersweet chocolate over medium heat. Stir until melted and smooth, then allow it to cool slightly.
Pour the chocolate mixture and vegetable oil into the dry ingredients. Mix until everything is well combined.
Add the eggs and vanilla extract to the batter, and mix until everything is fully incorporated.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Frosting

For the frosting, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add the chopped milk chocolate and butter. Stir until melted and smooth.

Serving

Allow the cake to cool completely before frosting it with the milk chocolate frosting.
Cut the cake into squares and place them on a lovely platter.
Serve as is or add some whipped cream and fresh berries for an elegant touch.

Notes

Use Quality Chocolate: Choose a good quality bittersweet chocolate for the best taste. Let it Cool Completely: It’s crucial to let the cake cool completely before frosting it to prevent the frosting from melting. Add a Touch of Coffee: Consider adding a tablespoon of instant coffee to the batter for added depth of flavor.