Name: Chocolate Cocoa Sheet Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: ¾ cup butter; 3 large eggs; 2.33 cups all-purpose flour; ¾ cup unsweetened cocoa powder; 1 teaspoon baking soda; ¾ teaspoon baking powder; ½ teaspoon salt; 1 cup granulated sugar; 1 cup brown sugar, packed; 2.5 teaspoon vanilla extract; 1.5 cups buttermilk; 4 ounces cream cheese, at room temperature; ½ cup butter (1 stick), softened; ⅓ cup unsweetened cocoa powder; 2 tablespoon milk; 2.5 teaspoon vanilla extract; 4.5 cups powdered sugar, plus more if needed

If you’re craving a chocolate dessert that’s both rich and tender, this Chocolate Cocoa Sheet Cake Recipe is the way to go. Moist with a luscious cream cheese frosting, it's one of those easy recipes that quickly becomes a family favorite!

A close-up view of a rectangular cake with one thick layer covered in smooth, creamy chocolate frosting spread unevenly with visible swirls and texture. The top is decorated with small, round, colorful sprinkles scattered unevenly across the surface. The cake sits in a metal baking tray, and the background shows a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Cocoa Sheet Cake Recipe
Top Tip
How to Serve Chocolate Cocoa Sheet Cake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Cocoa Sheet Cake Recipe

Why You'll Love This Recipe

I remember the first time I made this cake — the chocolate aroma filled the kitchen and the frosting was so creamy it practically melted in my mouth. It’s one of those recipes that’s simple but feels like a special treat.

Perfectly Moist Texture: The combination of cocoa and buttermilk creates a tender crumb that stays soft for days.
Rich Chocolate Flavor: Deep, chocolatey cocoa powder balances sweetness without overpowering.
Luscious Cream Cheese Frosting: The creamy frosting adds a tangy richness that pairs beautifully with the cake.
Great for Gatherings: This 13x9-inch sheet cake yields 18 slices, making it ideal for parties or potlucks.

Ingredients & Why They Work

This recipe uses everyday ingredients you might already have, but a few thoughtful choices make all the difference. For example, I always use fresh buttermilk — or make my own — to get that perfect tang and tender crumb.

Flat lay of fresh whole butter sticks with smooth creamy texture, three large brown eggs with clean uncracked shells, a small mound of fine all-purpose flour, a shallow white bowl of rich dark unsweetened cocoa powder, a neat pile of light brown granulated sugar, a compact mound of packed dark brown sugar, a small white bowl filled with pale buttermilk, a small white bowl containing creamy off-white cream cheese, a small white bowl of softened pale yellow butter, a small white bowl of fresh milk, a small white bowl of powdery white powdered sugar, and a small white bowl with golden vanilla extract, all ingredients arranged in perfect symmetry on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Adds richness and helps create a smooth, fluffy batter when creamed properly.
Eggs: Bring structure and moisture; using them at room temperature improves emulsification.
All-purpose Flour: Provides the cake's body; sifted and combined well with leaveners for a tender bite.
Unsweetened Cocoa Powder: Delivers the rich chocolate flavor—make sure to use a good quality one for best results.
Baking Soda and Baking Powder: Work together as leavening agents for the perfect rise and texture.
Salt: Enhances flavor and balances the sweetness.
Granulated Sugar and Brown Sugar: The brown sugar adds a subtle molasses depth and moisture.
Vanilla Extract: Brings warmth and enhances overall flavor.
Buttermilk: Adds acidity which tenderizes the cake and reacts with baking soda for lift.
Cream Cheese: Makes the frosting tangy and creamy, a perfect counterbalance to the chocolate.
Milk: Adjusts the frosting consistency for easy spreading.
Powdered Sugar: Sweetens and thickens the cream cheese frosting.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Chocolate Cocoa Sheet Cake Recipe is how adaptable it is — you can easily customize it to suit your taste or occasion. Whether you want to turn it into a fun birthday treat or tweak it for dietary needs, there are lots of delicious ways to make it your own!

Variation: For a nutty twist, I like folding in ½ cup chopped toasted pecans or walnuts into the batter before baking. It adds great texture and a lovely contrast to the rich chocolate.
Dairy-Free Version: Substitute the butter and cream cheese with your favorite vegan alternatives and use a plant-based milk in place of buttermilk. It still turns out wonderfully moist and creamy.
Seasonal Twist: Mix in 1 teaspoon of cinnamon or a pinch of cayenne for a subtle warmth that's perfect during colder months. You could also top the frosted cake with fresh raspberries or candied orange peel for a festive touch.
Chocolate Lovers’ Dream: Swirl in mini chocolate chips into the batter right before baking, or add a drizzle of melted chocolate on top of the cream cheese frosting for extra indulgence.

Step-by-Step: How I Make Chocolate Cocoa Sheet Cake Recipe

A square piece of chocolate cake with one thick layer of smooth, light brown chocolate frosting on top, sprinkled with small round colorful candy sprinkles in red, blue, yellow, green, white, and purple. The cake looks soft and moist with a dark brown color and a porous texture. It sits on a white plate with a two-tone fork beside it, the fork is wooden with a pink handle. The background shows a blurred white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Bring Ingredients to Room Temperature

Start by taking the butter and eggs out of the fridge about 30 to 45 minutes before you plan to bake. Having them at room temperature makes mixing so much easier and really helps create that wonderfully smooth, tender texture in your cake. You’ll notice the butter softens just enough to beat perfectly fluffy with the sugars.

Step 2: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C) and lightly grease a 13x9x2-inch baking pan. Getting your pan ready early means you won't waste any time once the batter is mixed, and your cake won’t stick after baking.

Step 3: Combine Dry Ingredients

In a medium-sized bowl, whisk together 2.33 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, ¾ teaspoon baking powder, and ½ teaspoon salt. This ensures the leavening and cocoa are evenly distributed, which is key to achieving that perfect rise and chocolaty flavor.

Step 4: Cream Butter and Sugars

Using an electric mixer on medium speed, beat the ¾ cup butter until smooth. Then crank it up to high and beat for about 30 seconds more to get it extra fluffy. Separately, whisk together 1 cup granulated sugar and 1 cup packed brown sugar. Slowly add this sugar mix to the butter on medium speed, and continue beating for 4-5 minutes until the mixture is light and airy. This step sets the stage for a tender, moist crumb.

Step 5: Add Eggs and Vanilla

Scrape down the bowl’s sides so everything is incorporated perfectly. Add the 3 large eggs one at a time, beating well after each addition to keep the batter light. Finish by blending in 2.5 teaspoons of vanilla extract. This adds that classic warmth and depth to your chocolate cake.

Step 6: Alternate Flour Mixture with Buttermilk

Begin alternating: start with a portion of the flour mixture, then add some of the 1.5 cups buttermilk, and keep alternating—flour, buttermilk, flour—until all is incorporated. Beat just until combined after each addition to avoid overmixing. After the final addition, beat on medium for 15 seconds more, making sure to scrape down the sides. This technique keeps the batter tender but well blended, and the buttermilk adds a wonderful moistness with a subtle tanginess.

Step 7: Bake to Perfection

Spread the batter evenly into your prepared pan to ensure uniform baking. Place in the preheated oven and bake for 45 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Remove it from the oven and let the cake cool completely—this is crucial before frosting to prevent melting or sliding.

Step 8: Prepare Luscious Cream Cheese Frosting

In a large bowl, beat together 4 ounces of room temperature cream cheese, ½ cup softened butter, ⅓ cup unsweetened cocoa powder, 2 tablespoons milk, and 2.5 teaspoons vanilla extract until silky smooth. Gradually add 4.5 cups powdered sugar, beating well each time. If the frosting feels too thick, add milk a teaspoon at a time until you reach your preferred consistency. This recipe yields approximately 3 cups of frosting—enough to generously cover the cake and save some for later.

Step 9: Frost and Decorate

Once the cake is completely cool, spread about two-thirds of the cream cheese frosting evenly over the top. Resist the urge to frost while warm — patience pays off! Sprinkle with rainbow sprinkles, chocolate shavings, or your favorite candy pieces for a fun touch, or simply enjoy as is. Slice into 18 servings and get ready for compliments!

Top Tip

Getting this Chocolate Cocoa Sheet Cake Recipe just right comes down to a few simple tricks that I've learned over time—these tips will help you achieve that perfect moist, tender crumb and luscious frosting every time.

Room Temperature Ingredients: Bringing your butter and eggs to room temperature before starting makes all the difference in creating a smooth, well-emulsified batter that bakes up tender and even.
Beat Butter and Sugars Well: Take your time creaming the butter with the granulated and brown sugars until the mixture is light and fluffy—this adds airiness that gives the cake its amazing texture.
Alternate Flour and Buttermilk: Add the dry ingredients and buttermilk alternately to avoid overmixing and to keep the batter silky and smooth without toughness.
Cool Completely Before Frosting: Patience here is key—frost the cake only after it’s fully cooled to prevent the cream cheese frosting from melting or sliding off.

How to Serve Chocolate Cocoa Sheet Cake Recipe

A clear glass bowl on a white marbled surface holds a mix of dark brown chocolate batter and white flour. The batter is thick and shiny, partially covering patches of dry white flour scattered unevenly on top. A woman's hand is stirring the mixture with a wooden spoon, which is partly submerged in the batter. The scene shows the moment of combining ingredients before they fully blend. photo taken with an iphone --ar 2:3 --v 7

Garnishes

This cake is a beautiful canvas for fun garnishes! I love topping it with colorful rainbow sprinkles for a festive look, or you can keep it elegant with some rich chocolate shavings. Crushed candy pieces or toasted nuts also add a lovely texture contrast and extra flavor.

Side Dishes

Serve this Chocolate Cocoa Sheet Cake alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream for an indulgent dessert experience. For a fruity balance, fresh berries or a simple berry compote complement the rich chocolate beautifully.

Make Ahead and Storage

Storing Leftovers

Once frosted, store any leftover cake covered at room temperature for up to 2 days. If you want it to last longer, refrigerate the cake covered, and it should stay delicious for up to 5 days. The cream cheese frosting keeps it wonderfully moist during this time.

Freezing

You can freeze the unfrosted cake wrapped tightly in plastic wrap and then in foil for up to 3 months. Thaw it overnight in the refrigerator before frosting and serving. For the frosting, freeze it separately in an airtight container, and thaw in the fridge when ready to use.

Reheating

If you like your cake slightly warm, gently reheat individual slices in the microwave for 10-15 seconds. Avoid reheating the whole cake to preserve the cream cheese frosting’s texture and prevent it from melting too much.

Frequently Asked Questions:

Can I substitute the buttermilk in this Chocolate Cocoa Sheet Cake Recipe?

Yes! If you don’t have buttermilk on hand, you can make a simple substitute by adding 1 tablespoon of lemon juice or vinegar to 1.5 cups of milk. Let it sit for 5 minutes before using it in the recipe.

How do I prevent the cake from drying out?

Bringing your eggs and butter to room temperature and properly creaming the butter with sugars ensures a moist texture. Also, avoid overbaking — check for doneness with a toothpick around the 40-minute mark.

Can I make this cake dairy-free?

Absolutely! Substitute the butter and cream cheese with vegan alternatives, and use a plant-based milk instead of regular milk or buttermilk. The recipe will still yield a delicious moist cake.

How thick should I make the cream cheese frosting?

The frosting should be creamy and spreadable but not runny. If it’s too thick, add milk one teaspoon at a time until you reach a smooth but still slightly thick consistency perfect for spreading.

Final Thoughts

There’s something truly comforting about a homemade Chocolate Cocoa Sheet Cake Recipe that’s moist, rich, and topped with that smooth cream cheese frosting. Whether you’re baking for a crowd or a cozy night in, this cake promises to deliver smiles and satisfied chocolate cravings with every bite. So go ahead—grab your mixer, gather your ingredients, and treat yourself to a slice (or two) of this timeless dessert. Happy baking!