Chocolate Sheet Cake – Quick & Simple Baking Idea

This moist chocolate brownie sheet cake is a beloved classic in German home baking, often known as Saftiger Schokokuchen vom Blech. It’s a rich, tender, and ultra-chocolatey cake that brings together the best of both worlds: the deep flavor of a brownie with the light fluffiness of a sheet cake.

Perfect for birthdays, potlucks, bake sales, or a casual weekend treat, this cake is designed to feed a crowd. It’s easy to make in one bowl, comes together quickly, and bakes on a sheet pan (or Backblech), making it ideal for slicing into generous squares.

Whether dusted with powdered sugar, topped with a glossy chocolate glaze, or simply enjoyed as-is, this cake is sure to become a go-to favorite.

Ingredients Overview

This brownie-style sheet cake uses pantry staples that deliver bold flavor and melt-in-your-mouth texture. Here’s a closer look at the essentials:

All-Purpose Flour

Provides structure and softness. For a more tender crumb, you can substitute part of the flour with finely ground almonds.

Tip: Sift the flour to avoid lumps and ensure even mixing.

Unsweetened Cocoa Powder

This is where the rich chocolate flavor begins. Use high-quality unsweetened cocoa powder for an intense, deep flavor.

Dutch-processed cocoa will give the cake a darker color and smoother taste, while natural cocoa gives a lighter color and slightly tangier profile.

Dark Chocolate (Optional)

Adding melted dark chocolate makes the cake fudgier and more brownie-like. Choose 70% cocoa or higher for a less-sweet, richer result.

Sugar

Granulated sugar provides sweetness and moisture. You can also use a mix of white and brown sugar for deeper flavor and a chewier bite.

Lower-sugar option: Replace some sugar with erythritol or another baking-friendly sweetener.

Butter or Oil

Butter gives the cake a full, rich flavor. Oil adds extra moisture and helps the cake stay tender even after a day or two.

Best of both: Use a combination of melted butter and neutral oil (like sunflower or canola).

Eggs

Eggs bind the ingredients and help the cake rise slightly while staying dense enough to feel like a brownie.

Tip: Room-temperature eggs incorporate more evenly for a smoother batter.

Milk or Buttermilk

A splash of liquid keeps the batter pourable and adds tenderness. Buttermilk brings slight acidity, which reacts well with cocoa powder for a fluffier texture.

Dairy-free option: Use almond or oat milk with a teaspoon of apple cider vinegar stirred in.

Baking Powder (or Baking Soda)

Gives the cake just the right amount of lift without making it too airy. Use fresh baking powder for the best results.

Vanilla Extract

Essential for warmth and depth, vanilla rounds out the cocoa flavor.

Optional Add-ins

• Chopped walnuts or hazelnuts for crunch

• Chocolate chips or chunks for melty bites

• Espresso powder to intensify chocolate flavor

Step-by-Step Instructions

This sheet cake is incredibly easy to prepare — ideal even for beginners. Here’s how to get perfect results every time.

1. Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a standard baking sheet (roughly 11×17 inches / 30×40 cm). Line it with parchment paper if you prefer easier cleanup and release.

2. Melt Chocolate and Butter (if using)

In a heatproof bowl, melt 100 g dark chocolate with 200 g unsalted butter over a double boiler or in the microwave. Let it cool slightly.

Tip: If you’re skipping the melted chocolate, just use 200 ml neutral oil instead of butter.

3. Whisk the Wet Ingredients

In a large bowl, whisk together:

• 4 large eggs

• 200 g sugar (about 1 cup)

• 1 tsp vanilla extract

• 200 ml milk or buttermilk

Mix until smooth and slightly frothy.

4. Combine Dry Ingredients

In a separate bowl, sift together:

• 250 g all-purpose flour (about 2 cups)

• 50 g cocoa powder (½ cup)

• 1½ tsp baking powder

• Pinch of salt

5. Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture. Once just combined, fold in the cooled chocolate-butter mixture or oil. Mix until smooth and glossy.

6. Pour and Bake

Pour the batter onto the prepared sheet pan. Spread evenly with a spatula.

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

Don’t overbake! The key to a moist cake is slightly underbaking — it continues to set as it cools.

7. Cool and Finish

Let the cake cool in the pan. Then either:

• Dust with powdered sugar

• Drizzle with chocolate glaze

• Top with chocolate ganache and sprinkles

Slice into squares or rectangles and serve at room temperature.

Tips, Variations & Substitutions

Pro Tips

• Measure ingredients carefully — especially flour and cocoa. Too much can dry out the cake.

• Don’t overmix the batter once the dry ingredients are added — it can make the cake tough.

• Cool fully before cutting to avoid crumbly edges.

Flavor Variations

• Nutty Brownie Cake: Fold in chopped walnuts or pecans.

• Cherry Chocolate: Add halved pitted cherries or swirl in cherry jam before baking.

• Mocha Sheet Cake: Stir in 1 tsp espresso powder to intensify the chocolate.

Dietary Substitutions

• Dairy-Free: Use oil instead of butter and a plant-based milk alternative.

• Gluten-Free: Replace flour with a 1:1 gluten-free baking blend.

• Egg-Free: Substitute each egg with ¼ cup applesauce or use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).

Serving Ideas & Occasions

This chocolate sheet cake fits almost any occasion:

• Birthdays: Serve with a chocolate glaze, sprinkles, or candles.

• School Parties: Easy to transport, slice, and share.

• Coffee Breaks: Pair with an espresso or cappuccino for a rich afternoon treat.

• Holidays: Add festive toppings like crushed candy canes or a drizzle of white chocolate.

It also freezes beautifully — just wrap individual pieces tightly and freeze for up to 2 months.

Nutritional & Health Notes

While this is an indulgent dessert, using dark chocolate, less sugar, and quality fats gives it a more wholesome profile than many processed alternatives.

• Dark chocolate and cocoa offer antioxidants and mood-boosting compounds.

• Homemade means control — reduce sugar or swap for coconut sugar or erythritol.

• Add-ins like nuts provide healthy fats and a satisfying crunch.

If you’re looking to lighten it up, opt for oil instead of butter, reduce the sugar slightly, and skip any heavy frostings.

FAQs

Q1: Can I make this cake in advance?

Yes! It stays moist for several days if wrapped well. You can also freeze it — just thaw at room temperature and dust with sugar or glaze before serving.

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Q2: What size pan should I use?

A standard rimmed baking sheet (approx. 11×17 inches or 30×40 cm) is ideal. You can also divide the batter into two smaller pans for a thicker cake.

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Q3: Can I use chocolate chips instead of chopped chocolate?

Yes, chocolate chips work well in both the batter and as a topping. Use high-quality dark chocolate chips for best flavor.

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Q4: Why is my cake dry?

Overbaking or using too much flour can lead to dryness. Always spoon and level your flour and check for doneness a few minutes early.

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Q5: Can I make this gluten-free?

Absolutely. Use a reliable 1:1 gluten-free flour substitute and check your baking powder is gluten-free.

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Q6: Can I double this recipe?

Yes, you can double it for a crowd — just use a deeper roasting tray or two baking sheets. Increase the baking time slightly and test for doneness.

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Q7: How do I make it more brownie-like?

Use more butter or oil and slightly less flour. You can also underbake it slightly for a denser, fudgy center.

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