Dining and Cooking
American Recipes

How to Make the Best Classic Chocolate Sheet Cake



Erin shows Bridget how to make the most chocolatey sheet cake.

Get the recipe for Chocolate Sheet Cake: https://cooks.io/2CeZYxd
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43 Comments

  1. Jon Harmil

    Bridget, shame on you for eating that cake…. you need to drop some fat… a taste would have been enough for you.. Make 2020 a fat loss year for yourself – We love you..

  5. Sophie G

    By how much can we reduce the amount of sugar and not alter the texture of the cake? I ask because I have a feeling that sugar isn't only for flavour, but also for texture/moisture. Thank you in advance.

  6. anemated20

    How would you make a vanilla version of this? Would it be simply withholding the cocoa powder, or is it an entirely different recipe?

  7. Koko Stormy

    I’m thinking to make this I sall this in there book 📖 looks yummy 😋 and so mouthwatering 🤤

  9. Lesley Goodman

    Sorry guys, but this is not a Texas Sheet Cake at all. Not even close. It is a delicious Devil’s Food sheet cake, but not a Texas Sheet Cake. I appreciate that you want to ramp up the chocolatey flavor, however, that is not what a Texas sheet cake is all about. We put a teaspoon of cinnamon in our sheet cake and it more resembles Mexican chocolate with a much milder chocolate flavor. We Texans treasure our sheet cake, as it conjures up memories of our childhood, our mothers and grandmothers, family get togethers and birthdays. It’s a comfort food that cannot be tampered with or you take away it’s nostalgic properties. One bite of a Texas Sheet Cake and I am transported to my mother’s kitchen, swim parties after a swim meet, church gatherings, etc… After one bite of the above recipe – I was transported nowhere.😢

    If you like chocolate, this is the cake for you! My 14-year-old son and I made it together and it packed a chocolatey punch. It feeds a crowd! We were giving it away to neighbors and they loved it. -Lesley (Houston, Texas – Texas Proud)

  12. Daniel Dumas

    Though I do own the COOK'S Illustrated Baking Book, I had to watch this for comparison. They're identical, so here goes!

  13. imelda kins

    Can i use another type of oil? And can i divide the batter into 2 round inch pans will the time baking time change?

  16. Melba Bunch

    This cake was so easy to make, but I did not like the cake itself. That dark chocolate taste is just not for me. The frosting was delicious though!

  18. Sonia Clarkson

    This def is a keeper! I wanted to make this cake but as a layer cake so want to bake it in a flat baking sheet ( 1 inch or 1.5 inch deep), what temp and time do you suggest?

  20. J G

    I made this with exact same ingredients, weighed for accuracy, & after the cake part was done, I couldn't fathom the thought of topping it with MORE chocolate. I decided to make their vanilla frosting/icing recipe instead. Surprisingly, it's still a bit too chocolatey for my taste. I love every recipe I've tried with dutch process cocoa, but adding tons of bar chocolate in this recipe made it way too chocolatey IMO. Loved the texture of the cake. I'm not a huge chocolate fan to begin with, so maybe that's part of the problem.

  21. Bobby

    Recipe

    Cake
    1 1/2 cup sugar
    1 1/4 cup flour
    1/2 tsp salt
    1/2 tsp baking soda
    1 cup milk
    8 oz bittersweet chocolate
    3/4 cocoa powder
    2/3 vegetable oil
    4 eggs
    1 tsp vanilla

    Frosting
    1 pound milk chocolate
    2/3 heavy cream
    16 tbs room temperature butter

  22. Richard Lara

    I tried to get the recipe as instructed above, but I can't get it without giving you my credit card information – BIG NO-NO! It's a shame, I would've loved to try it.

  24. Karen Hilbert

    Made this and it is awesome! I'll have to make this chocolate cake from.now on. It's not really sweet and it's a rich chocolate. The frosting or Gamache is very light and satisfying mouth feel

  26. George Reigle

    This cake is like eating a cake like brownie with all the chocolate. I couldn't find dutch cocoa, so I used regular cocoa powder. I iced mine with whipped peanut butter icing. It took a little longer to finish, but the results were satisfying. This is the second sheet cake I have made using your recipes. Outstanding!

  27. D'Ken

    This cake was ok but a little too bitter because of the bitter chocolate they put in it. It definitely tasted better the 2nd day though. Only change I would make is swap the bitter chocolate with semi sweet, and I think this cake would be great. I actually loved the crumb of the cake, just not the bitter flavor.

  35. Heather

    1) What percent chocolate is considered bittersweet?
    2) What kind of milk chocolate bar do you use for the frosting?

  36. David F.

    A couple of critcisms: She specifies Dutch processed cocoa powder which has been alkalinized, which would then require a neutral leavening such as baking powder, not baking soda as in this recipe. Also, why is ATK still baking with volumetric measurements? Ask ten people to measure a cup of flour and you will get ten different quantities ranging from 130 to 170 grams. That lack of precision can make or break a recipe, especially in baking.

  37. Lord Bacon

    Not sure what I did wrong but I made this following exactly all ingredients, amounts, techniques/instructions, but the cake turned out dry. I had to throw it out since it was too dry to be eaten.

  38. Kerri P

    Look first don’t laugh at me or bash me wish I could afford it but with the Old Fashioned Chocolate Cake – which I cannot ask my question under because it’s a paid subscription 😢. But I’ve seen the cooks do this a lot, I’m wondering how they’re adding water to melted chocolate. I’ve always been told not to do that. And I’ve made the mistake before where it has ruined it. I mean I’m sitting here watching it work (one of the episodes is on right now and I’ve seen them do other recipes making it work). Is this because they use other ingredients too? Puzzles me!

  40. Mark Alan Cirino

    OK, I made this tonight and it turned out great, but . . . the ingredients set me back nearly $40! I probably won't be making it again any time soon, unless there's a really great sale on chocolate, eggs and butter.

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