Moist Chocolate Sheet Cake with Whipped Cream and Ganache
Indulging in a slice of Moist Chocolate Sheet Cake is like wrapping yourself in a warm, delicious hug. This cake is not just any dessert; it’s a celebration of rich chocolatey goodness paired with fluffy whipped cream and a luscious chocolate ganache that takes it to the next level. Perfect for any occasion — whether it’s a birthday party, a family gathering, or simply an afternoon treat — this cake promises to be a crowd-pleaser.
Every bite is a delightful experience, with a soft, moist texture that keeps you coming back for more. You’ll love how easily it comes together, making it accessible for both novice bakers and seasoned chefs alike. Everyone will be asking for seconds, and you just might want to keep the recipe to yourself!
This is what the finished dish looks like when perfectly baked.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Whipped cream (for topping)
- Chocolate ganache (for drizzling)
The preparation ingredients ready for mixing.
Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 13×18-inch sheet pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- Add Wet Ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix on medium speed until well combined.
- Incorporate Water: Carefully stir in the boiling water. The batter will be thin; this is okay and helps keep the cake moist.
- Pour and Bake: Pour the batter into the prepared sheet pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.
- Top with Whipped Cream and Ganache: Once the cake is cool, generously spread whipped cream on top and drizzle with chocolate ganache before slicing and serving.
Tips & Variations
- Ingredient substitutions: You can substitute the all-purpose flour for gluten-free flour if needed. For a dairy-free version, try using almond milk and a dairy-free whipped topping.
- Optional variations: Add chocolate chips or nuts to the batter for added texture or sprinkle some sea salt over the ganache for a sweet-salty flavor.
- Storage or reheating tips: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate for longer freshness. Reheat individual slices in the microwave for a quick snack.
Recipe Information
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
- Servings: 12-16 slices
- Difficulty level: Easy
{image_template}
Moist Chocolate Sheet Cake
300kcal
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 1.75 cups granulated sugar
- 0.75 cups unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup whole milk
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water Carefully stir in
Topping
- Whipped cream for topping
- Chocolate ganache for drizzling
Method
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 13x18-inch sheet pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Mix on medium speed until well combined.
- Carefully stir in the boiling water. The batter will be thin; this is okay and helps keep the cake moist.
- Pour the batter into the prepared sheet pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.
- Once the cake is cool, generously spread whipped cream on top and drizzle with chocolate ganache before slicing and serving.
Nutrition
Serving1gCalories300kcalCarbohydrates48gProtein4gFat10gSaturated Fat2gSodium250mgFiber2gSugar28g
Notes
Ingredient substitutions: You can substitute the all-purpose flour for gluten-free flour if needed. For a dairy-free version, try using almond milk and a dairy-free whipped topping. Optional variations: Add chocolate chips or nuts to the batter for added texture or sprinkle some sea salt over the ganache for a sweet-salty flavor. Store any leftovers in an airtight container at room temperature for up to 3 days.
