Classic Chocolate Sheet Cake Squares
A rich and moist chocolate sheet cake baked in a rectangular pan, cut into perfect squares. This easy-to-make dessert is topped with a creamy chocolate frosting, making it ideal for parties, gatherings, or a simple family treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 24 squares 1x
Ingredients
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup boiling water
1/2 cup unsalted butter, softened
2 2/3 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/3 cup whole milk
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan.
In a large mixing bowl, sift together the granulated sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, whole milk, vegetable oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for 2 minutes until well combined.
Carefully stir in the boiling water. The batter will be thin; this is normal.
Pour the batter evenly into the prepared sheet pan.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake cools, prepare the frosting: In a medium bowl, beat the softened butter until creamy.
Gradually add powdered sugar and cocoa powder, alternating with whole milk, beating on low speed until smooth and spreadable.
Stir in the vanilla extract and beat on medium speed for 1-2 minutes until fluffy.
Spread the frosting evenly over the cooled cake.
Cut the cake into 24 equal squares and serve.