The Best Decadent Chocolate Sheet Cake with Milk Chocolate Frosting (Super Moist & Irresistible!)

Oh my goodness, friend… I am so grateful you’re here today because I get to share something truly special with you: this Chocolate Sheet Cake with Milk Chocolate Frosting. And let me tell you right now — this isn’t just any chocolate cake. This is the kind of cake that makes people close their eyes after the first bite.

This cake is absolutely, without a doubt, the best chocolate sheet cake ever. It’s moist beyond imagination, deeply chocolatey, rich without being heavy, and topped with the smoothest, creamiest milk chocolate frosting that melts right into the crumb. Your cake should be sturdy but moist with a deep, dark chocolate flavor — and this recipe delivers every single time.

If you love classic, no-fuss American desserts with big flavor, make sure you subscribe to get my recipes by email. I promise, your kitchen will never be boring again!

Overview of Recipe Content

This Chocolate Sheet Cake with Milk Chocolate Frosting is a classic American-style sheet cake — baked in a simple pan, sliced into generous squares, and perfect for birthdays, potlucks, Sunday dinners, or just because it’s Tuesday and you deserve chocolate.

Why You’ll Love This Recipe

• Incredibly moist texture
• Deep, rich chocolate flavor
• Smooth and creamy milk chocolate frosting
• Simple pantry ingredients
• Feeds a crowd
• Stays soft for days

It’s the kind of cake my nonna would call “honest baking.” Nothing fancy. Just good ingredients treated right.

What It Tastes Like

The cake itself has a bold cocoa flavor — not too sweet, beautifully balanced with a tender crumb. Then comes that milk chocolate frosting… silky, slightly sweet, and just creamy enough to contrast the darker cake beneath it. Together? Pure magic.

Health & Seasonal Notes

While this is definitely an indulgent dessert, cocoa powder is rich in antioxidants. And honestly? Food feeds the soul too. This cake shines during the holidays, birthday parties, and cozy fall evenings — but I make it year-round because chocolate doesn’t wait for seasons.

Ingredients

PIN IT

For the Chocolate Sheet Cake:

• 1 ½ cups (10½ oz) granulated sugar
• 1 ¼ cups (6¼ oz) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup whole milk
• ½ cup unsalted butter, melted
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup unsweetened cocoa powder
• ½ cup hot water or hot coffee

For the Milk Chocolate Frosting:

• 1 cup unsalted butter, softened
• 2 ½ cups powdered sugar
• ½ cup milk chocolate, melted and slightly cooled
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Tools You’ll Need

• 9×13-inch baking pan
• Mixing bowls
• Whisk
• Electric mixer
• Offset spatula
• Cooling rack

Substitutions & Additions

• Swap whole milk for buttermilk for extra tenderness.
• Add mini chocolate chips to the batter.
• Use dark chocolate in the frosting for a deeper flavor.
• Add espresso powder for enhanced richness.

I promised you versatile — and here’s proof!

How to Make Chocolate Sheet Cake with Milk Chocolate Frosting

PIN IT

Step 1: Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease and line your 9×13 pan with parchment paper. Trust me — this makes removal effortless.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together sugar, flour, baking soda, salt, and cocoa powder. The cocoa should look rich and dark — that’s where your flavor starts.

Step 3: Combine the Wet Ingredients

In another bowl, whisk together milk, melted butter, oil, eggs, and vanilla. Slowly pour this into your dry mixture. Stir gently — don’t overmix. We want tender, not tough.

Step 4: Add the Hot Liquid

Pour in the hot water or coffee. The batter will thin out — that’s perfect! This step blooms the cocoa and intensifies the chocolate flavor.

Step 5: Bake

Pour the batter into your prepared pan. Bake for 30–35 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

The smell at this point? Pure chocolate heaven.

Let cool completely before frosting.

Step 6: Make the Milk Chocolate Frosting

Beat the softened butter until fluffy. Add powdered sugar gradually. Mix in melted milk chocolate, vanilla, salt, and milk. Beat until smooth and creamy.

Spread generously over the cooled cake. Don’t be shy — that frosting is half the joy!

What to Serve with Chocolate Sheet Cake

This cake pairs beautifully with:

• Fresh berries
• Vanilla ice cream
• A hot cup of coffee
• Cold milk
• Salted caramel drizzle

For more chocolate inspiration, you’ll love my

• Chocolate Chip Banana Bread: https://poulef.com/chocolate-chip-banana-bread/
• Best Fudgy Brownies: https://poulef.com/best-fudgy-brownies/
• Classic Chocolate Cupcakes: https://poulef.com/classic-chocolate-cupcakes/
• Moist Devil’s Food Cake: https://poulef.com/moist-devils-food-cake/
• Easy Texas Sheet Cake: https://poulef.com/easy-texas-sheet-cake/

And don’t forget to check out my Pinterest for more delicious ideas: https://www.pinterest.com/poulefrecipe/

Tips for Making It Perfect

• Don’t overmix the batter.
• Use hot coffee instead of water for deeper flavor.
• Frost only when completely cool.
• Use room temperature butter for smooth frosting.
• For extra shine, warm your spatula before smoothing frosting.

Storage Instructions

Store covered at room temperature for up to 3 days.
Refrigerate for up to 5 days.
Freeze unfrosted cake tightly wrapped for up to 2 months.
To reheat: Microwave slices for 10–15 seconds for that fresh-baked softness.

General Information

Sheet cakes are a staple in American kitchens. They’re practical, easy to transport, and perfect for gatherings. Unlike layered cakes, they’re less fussy — but just as impressive.

This style became especially popular in Southern kitchens, where practicality meets indulgence. And honestly? Sometimes simple really is best.

Frequently Asked Questions

Can I make this cake ahead of time?

Yes! Bake it a day in advance and frost before serving.

Can I use Dutch-process cocoa?

Yes, but ensure your baking soda is active. It may slightly alter the rise.

Why is my cake dry?

Overbaking is usually the culprit. Check at 30 minutes.

Can I double the recipe?

Absolutely — use a larger sheet pan and adjust baking time slightly.

Can I make it into cupcakes?

Yes! Bake 18–22 minutes at 350°F.

Conclusion

This Chocolate Sheet Cake with Milk Chocolate Frosting is everything a chocolate lover dreams of: rich, moist, comforting, and crowd-pleasing. It’s dependable, deeply flavorful, and just feels like home.

If you love chocolate, you might also enjoy my Easy Texas Sheet Cake or Best Fudgy Brownies. Both bring that same deep cocoa joy.

Bake it once, and I promise — it’ll become your forever chocolate cake.

Interactive Elements

If you make this cake, I would absolutely love to hear from you. Leave a comment and a star review below! Your feedback means the world to me.

Snap a photo and share it on Pinterest — tag me at https://www.pinterest.com/poulefrecipe/ so I can see your beautiful creation!

Nutritional Information (Per Serving – Approximate)

Nutrient	Amount
Calories	420 kcal
Carbohydrates	58g
Protein	5g
Fat	19g
Saturated Fat	10g
Sugar	42g
Fiber	3g
Sodium	210mg

Print