A decadent and moist chocolate sheet cake that is incredibly straightforward to make, perfect for any occasion.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup (1 stick) unsalted butter, softened
2/3 cup unsweetened cocoa powder (for frosting)
3 cups powdered sugar
1/3 cup whole milk (for frosting)
1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and prepare a 13x18-inch baking sheet by greasing it lightly or lining it with parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until thoroughly combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for about 2 minutes until well blended.
Carefully stir in the boiling water. The batter will be thin but that's okay for a moist cake.
Pour the batter into the prepared baking sheet and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
To prepare the frosting, beat the softened butter until creamy. Gradually add the cocoa powder and powdered sugar, mixing on low speed. Add milk and vanilla extract, mixing until smooth and fluffy.
Once the cake is completely cooled, spread the frosting evenly over the top.
Cut the cake into squares and serve. Enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.
