Moist Chocolate Sheet Cake with Whipped Cream and Ganache

This Moist Chocolate Sheet Cake is a true celebration of flavors and textures, combining rich chocolate with a velvety whipped cream topping and a glossy ganache drizzle. Perfect for birthdays, potlucks, or just a delightful family dessert, this cake is bound to be a hit for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this sheet cake offers a simple yet indulgent treat that everyone will rave about.

What makes this cake truly special is how it stays moist and tender while still delivering on that deep chocolate flavor we all crave. With every bite, you’ll experience a luscious mix of creamy, chocolatey goodness that feels like a warm hug. As you whip up the ganache and fold in the whipped cream, you’ll create a homemade dessert that showcases love and attention to detail—one that your friends and family will remember long after the last crumb is gone.

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 powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

For the Whipped Cream:

• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

For the Ganache:

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream

Prepare your ingredients for a seamless baking experience.

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 13×18-inch baking sheet or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Combine wet ingredients: Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
4. Add boiling water: Carefully stir in the boiling water. The batter will be thin, but that’s what keeps the cake moist!
5. Bake the cake: Pour the batter into the prepared baking sheet and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
6. Make the whipped cream: In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
7. Prepare the ganache: In a small saucepan, heat the heavy cream until simmering, then pour it over the chocolate chips in a bowl. Let sit for a few minutes, then stir until smooth.
8. Assemble the cake: Once the cake is completely cool, spread an even layer of whipped cream over the top. Drizzle the ganache over the whipped cream in a decorative pattern. Let it set for about 30 minutes before slicing.

Tips & Variations

• Ingredient substitutions: You can replace the all-purpose flour with gluten-free flour for a gluten-free option. Use coconut oil instead of vegetable oil if you prefer a different flavor.
• Optional variations: Add a layer of sliced strawberries or raspberries between the whipped cream and ganache for a fruity twist!
• Storage or reheating tips: Store any leftovers covered in the refrigerator for up to 3 days. For best results, enjoy cold or at room temperature; no need to reheat.

Recipe Information

• Prep time: 20 minutes
• Cook time: 35 minutes
• Total time: 55 minutes
• Servings: 12
• Difficulty level: Easy

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Moist Chocolate Sheet Cake

400kcal

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Prep 20 minutes mins

Cook 35 minutes mins

Total 55 minutes mins

A rich and moist chocolate sheet cake topped with velvety whipped cream and glossy ganache, perfect for any celebration.

Servings 12 servings

Course Dessert, Snack

Cuisine American

Ingredients

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For the cake

• ▢ 1.75 cups all-purpose flour
• ▢ 1.75 cups granulated sugar
• ▢ 0.75 cups unsweetened cocoa powder
• ▢ 1.5 teaspoons baking powder
• ▢ 1.5 teaspoons baking soda
• ▢ 1 teaspoon salt
• ▢ 2 large eggs
• ▢ 1 cup whole milk
• ▢ 0.5 cups vegetable oil
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup boiling water This makes the batter thin and keeps the cake moist.

For the whipped cream

• ▢ 1 cup heavy whipping cream
• ▢ 0.25 cups powdered sugar
• ▢ 1 teaspoon vanilla extract

For the ganache

• ▢ 1 cup semi-sweet chocolate chips
• ▢ 0.5 cups heavy cream Heated until simmering.

Method

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Preparation

1. Preheat your oven to 350°F (175°C) and grease a 13×18-inch baking sheet or line it with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until well combined.
4. Carefully stir in the boiling water. The batter will be thin.

Baking

1. Pour the batter into the prepared baking sheet and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.

Topping

1. In a medium bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. In a small saucepan, heat the heavy cream until simmering, then pour it over the chocolate chips in a bowl. Let sit for a few minutes, then stir until smooth.
3. Once the cake is completely cool, spread an even layer of whipped cream over the top and drizzle the ganache over the whipped cream. Let it set for about 30 minutes before slicing.

Nutrition

Serving1gCalories400kcalCarbohydrates55gProtein5gFat20gSaturated Fat10gSodium300mgFiber2gSugar35g

Notes

You can replace the all-purpose flour with gluten-free flour for a gluten-free option. Use coconut oil instead of vegetable oil for a different flavor. Optional: Add a layer of sliced strawberries or raspberries between the whipped cream and ganache.

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