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This traditional Easy Frosted Chocolate Sheet Cake is a super soft one layer chocolate cake with a rich chocolate taste and all made in one bowl. It is then topped with fudgy chocolate frosting and garnished with finely shredded coconut on top. I hope you enjoy!
”Traditional chocolate sheet cake in Iceland is garnished with finely shredded coconut. You can also skip the coconut or use another type of garnish such as sprinkles or chocolate swirls.”
Make This Easy Frosted Chocolate Sheet Cake
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
1. You start by preheating the oven and greasing a 9×13 inch baking dish with cooking spray.
2. Then you whisk together the dry ingredients in a large bowl.
3. Add in the wet ingredients and mix together until combined.
4. Whisk in the hot water until smooth and lump free.
5. Pour into the prepared baking dish and bake for 25-35 minutes.
6. Take out of the oven and cool down before frosting.
7. Make the frosting by beating together butter and cocoa powder.
8. Whisk in the powdered sugar, vanilla and milk.
9. Spread the frosting on top of the cake and garnish with shredded coconut.
Store This Easy Frosted Chocolate Sheet Cake
Store any leftovers of this cake covered at room temperature for up to 4-5 days.
Notes & Substitutions
Notes & Substitutions
Granulated Sugar: Instead of granulated sugar you can use brown sugar or 50/50 granulated sugar + brown sugar.
Buttermilk: I find that using full fat buttermilk in this recipe results in a unbelievably soft chocolate cake but you could substitute it with sour cream or yogurt.
Vegetable Oil: Instead of vegetable oil you can use any other type of oil or same amount of butter.
Boiling Hot Water: Instead of using boiling hot water you can use hot coffee. It enhances the flavor of the cake without tasting the coffee much.
Shredded Coconut: Traditional chocolate sheet cake in Iceland is garnished with finely shredded coconut. You can also skip the coconut or use another type of garnish such as sprinkles or chocolate swirls.
Other Recipes You Might Like
5 Minute Double Chocolate Mug Cake
Double Chocolate Molten Lava Cakes
Classic Chocolate Chip Muffins
I hope you enjoy this easy frosted chocolate sheet cake as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
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PrintEasy Frosted Chocolate Sheet Cake
This traditional Easy Frosted Chocolate Sheet Cake is a super soft one layer chocolate cake with a rich chocolate taste and all made in one bowl. It is then topped with fudgy chocolate frosting and garnished with finely shredded coconut on top.
- Prep Time: 30 minutes
- Cooling: 1-2 hours
- Cook Time: 30 minutes
- Total Time: 2-3 hours
- Yield: 12
- Category: Dessert
Ingredients
Chocolate Cake:
250 gr / 2 cups all purpose flour
300 gr / 1 ½ cup granulated sugar
75 gr / ¾ cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon fine salt
225 ml / 1 cup full fat buttermilk
120 ml / ½ cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
240 gr / 1 cup boiling hot water, or coffee
Chocolate Frosting:
225 gr / 1 cup unsalted butter, softened
75 gr / ¾ cup cocoa powder
520 gr / 4 cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons milk, or cream
Finely shredded coconut, for garnish
Instructions
Preheat oven to 175C / 350F and grease a 9×13 inch baking dish with cooking spray. Or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt until combined.
Add the buttermilk, vegetable oil, eggs, vanilla extract and mix together until combined and then whisk in the hot water until everything is combined.
Pour the batter into the prepared baking dish and bake for 25-35 minutes or until a toothpick/cake tester inserted into the center of the cake comes out clean.
Once cooked, take out of the oven and let cool for 3-5 minutes in the baking pan before removing to a wire cooling rack to cool completely. Make sure to cool the cake completely before frosting.
Chocolate Frosting:
In the bowl of a stand mixer or with a handheld mixer, beat together butter and cocoa powder until smooth and creamy.
In a few additions, whisk in the powdered sugar, vanilla and milk until the frosting is light and fluffy. Scrape down the sides of the bowl as needed in between additions.
Spread the chocolate frosting on top of the chocolate cake and sprinkle with shredded coconut for garnish.
