This one-bowl chocolate sheet cake recipe is perfect for anyone new to baking. You’ll create a moist, rich chocolate cake with minimal fuss, making it one of the easiest cake recipes for beginners. Get ready to impress yourself with this simple yet delicious dessert.
Key Ingredients & Substitutions
- All-Purpose Flour: Use gluten-free all-purpose flour blend for a gluten-free option.
- Granulated Sugar: Brown sugar can add a slightly deeper caramel note.
- Unsweetened Cocoa Powder: Dutch-processed cocoa powder will give a darker color and milder chocolate flavor.
- Baking Soda & Baking Powder: Essential for a light and airy texture; do not substitute.
- Salt: Balances the sweetness.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) works well.
- Vegetable Oil: Can substitute with another neutral-flavored oil like canola or sunflower oil.
- Eggs: Crucial for structure; flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) can be used as a vegan alternative.
- Vanilla Extract: Essential for flavor.
Ingredients
For the Cake:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- ¾ cup (65g) unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) boiling water
For the Chocolate Frosting:
- ½ cup (113g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- ½ cup (45g) unsweetened cocoa powder
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Servings: 12
- Calories per serving (approximate): 350
- Tools Needed: 9×13 inch baking pan, large mixing bowl, whisk, spatula, electric mixer (optional, for frosting).
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking. This simple step is vital for any of your cake recipes for beginners.
2. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps; this ensures a smooth batter.
3. Add Wet Ingredients
Pour in the milk, vegetable oil, eggs, and vanilla extract into the dry mixture. Mix until just combined. Overmixing can lead to a tough cake, so stop as soon as the streaks of flour disappear.
4. Incorporate Boiling Water
Carefully pour the boiling water into the batter and stir until it’s smooth and thin. Don’t be alarmed by the thin consistency; this is what makes the cake so moist.
5. Bake the Cake
Pour the batter into your prepared baking pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.
6. Make the Frosting
In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, mixing until combined. Stir in the milk and vanilla extract, then beat until the frosting is light and fluffy.
7. Frost and Serve
Once the cake is completely cool, spread the chocolate frosting evenly over the top. Slice and serve your delicious chocolate sheet cake. You’ve successfully made one of the best cake recipes for beginners!
Variation Ideas
- Mint Chocolate: Add ½ teaspoon of peppermint extract to the frosting for a refreshing twist.
- Coffee Infusion: Replace ½ cup of the milk with strong brewed coffee in the cake batter to deepen the chocolate flavor.
- Nutty Topping: Sprinkle chopped walnuts or pecans over the frosting for added texture.
- Cream Cheese Frosting: Use your favorite cream cheese frosting recipe instead of the chocolate frosting.
Storage Instructions
Store leftover chocolate sheet cake covered tightly at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. Ensure it’s in an airtight container to keep it fresh and moist.
Frequently Asked Questions
Q: Can I make this cake in advance?
A: Yes, you can bake the cake one day ahead and frost it just before serving for the best results.
Q: Why is my cake dry?
A: A dry cake is usually due to overbaking. Ensure you don’t bake it longer than recommended, and check for doneness with a skewer.
Q: Can I use butter instead of oil in the cake?
A: While possible, oil contributes to a moister cake texture, especially for cake recipes for beginners. Melted butter can be used, but the texture might be slightly different.
Q: How do I prevent the cake from sticking to the pan?
A: Always grease your pan thoroughly with butter or cooking spray, then dust it with flour or cocoa powder before adding the batter.
Q: My frosting is too thin/thick. What should I do?
A: If it’s too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, add more milk, a teaspoon at a time, until it reaches the desired consistency.
Q: Can I add chocolate chips to the batter?
A: Absolutely! Fold in ½ to 1 cup of chocolate chips to the batter before baking for an extra chocolatey treat.