Description
This rich and tender chocolate sheet cake is a nostalgic favorite made with semi-sweet chocolate chips and vegetable oil for a perfectly moist crumb. It’s simple, satisfying, and ideal for any occasion—from casual get-togethers to birthdays and beyond.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup warm water
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk eggs, buttermilk, warm water, oil, and vanilla until combined.
- Gradually add wet ingredients to dry ingredients and mix until smooth. Fold in chocolate chips.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in pan on a wire rack before frosting or serving.
Notes
- For extra richness, add a teaspoon of instant espresso powder.
- Use Dutch-process cocoa for a milder chocolate flavor.
- Store at room temperature for up to 3 days or refrigerate for a longer shelf life.
- This cake freezes beautifully—wrap tightly and freeze for up to 3 months.
- Recommended Tools (affiliate links):
- 9×13 Sheet Pan
- Offset Spatula
- Cooling Rack
- Mixing Bowl Set
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: chocolate sheet cake, easy chocolate cake, moist chocolate cake, potluck dessert, party cake