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chocolate sheet cake on a plate
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5 from 3 votes

Milk Chocolate Sheet Cake

This Milk Chocolate Sheet Cake is perfect for any occasion. It mixes up and bakes fast, meaning you can get it decorated in time for a birthday or any kind of holiday (mix up the sprinkles!). This is the great recipe for bringing to family parties, and is the go-to chocolate cake I use for everything!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: buttercream, cake, chocolate, milk chocolate, sheet cake
Servings: 18
Calories: 459kcal
Author: Tara Noland

Equipment

Ingredients

CAKE

  • 1 cup dark brown sugar packed
  • 1 cup white sugar
  • 3/4 cup cocoa powder
  • 1 3/4 cup all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup butter melted
  • 1 tsp vanilla extract
  • 1 cup hot water

FROSTING

  • 7 oz milk chocolate
  • 3.5 cups powdered sugar
  • 1 cup butter softened
  • ½ tsp instant coffee powder
  • pinch of salt
  • ¼ cup milk
  • ½ tsp vanilla extract

Instructions

CAKE

  • Preheat the oven to 350 degrees F.
  • Add the dry ingredients: flour white and brown sugar, baking soda, baking powder, cocoa powder and salt to a large bowl, combine well.
  • Whisk together the wet ingredients - the milk, eggs, melted butter, and vanilla.
  • In a stand mixer or using a hand mixer - mix the batter until well combined, but don't overdo it!
  • Add boiling water to the mix, and carefully blend. 
  • Add to a greased 9x13 cake pan and bake in the oven for 25-30 minutes (a toothpick should come out clean when inserted in the center).
  • Remove from the oven, and cool in the pan on a wire rack for 5 minutes, then carefully remove and cool completely.
  • Frost as desired.

FROSTING

  • Melt the chocolate in a microwave-safe bowl, in 30-second increments at 60% power, stirring until smooth.
  • Add the powdered sugar, coffee powder, salt, and butter to a large bowl and gently combine.
  • Add the milk, vanilla, and melted chocolate.
  • Whip until smooth.
  • Frost the cooled cake.

Notes

You may wish to use more or less powdered sugar in the frosting, depending on the consistency you prefer. For more solid frosting, use about a cup more. For silky, creamy frosting, use the amount in the recipe.
The coffee powder intensifies the chocolate flavor, but if you don't have it - leave it out!

Nutrition

Serving: 1 | Calories: 459kcal | Carbohydrates: 65g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 469mg | Fiber: 1g | Sugar: 51g