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Chocolate Sheet Cake

Milk Chocolate Sheet Cake

Milk Chocolate Frosted Sheet Cake Makes about 16 servings From “Complete Cookbook for Young Chefs” by America’s Test Kitchen.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author Cookie Madness


  • Vegetable oil spray
  • 1 1/2 cups sugar 290 grams
  • 1 1/4 cups all-purpose flour 175 grams
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups bittersweet chocolate chips
  • 1 cup whole milk
  • 3/4 cup Dutch-processed cocoa powder
  • 2/3 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract

Milk Chocolate Frosting

  • 1 1/3 cups milk chocolate chips or 8 oz chopped milk chocolate
  • 1/3 cup heavy cream
  • 8 tablespoons unsalted butter cut into eight pieces and softened


  • To make cake: Adjust oven rack to middle position and heat oven to 325 degrees. Spray a 13-by-9-inch metal baking pan with vegetable oil spray.
  • In medium bowl, whisk together sugar, flour, baking soda and salt.
  • In large saucepan, combine chocolate chips, milk and cocoa. Place saucepan over low heat and cook, whisking often, until chocolate chips are melted and mixture is smooth, about 5 minutes.
  • Remove saucepan from heat and let mixture cool slightly, about 5 minutes.
  • Add oil, eggs and vanilla to saucepan with chocolate mixture and whisk until smooth, about 30 seconds.
  • Add flour mixture and whisk until smooth, making sure to scrape corners of saucepan.
  • Use rubber spatula to scrape batter into greased baking pan and smooth top.
  • Place baking pan in oven. Bake until toothpick inserted in center comes out with few crumbs attached, 30 to 35 minutes.
  • Remove baking pan from oven and place on cooling rack. Allow cake to cool completely in pan, about 2 hours.
  • To make frosting: In a large microwave-safe bowl (I used a Pampered Chef batter bowl for this), combine chocolate and cream. Heat in microwave at 50 percent power for 1 minute. Take out and stir with rubber spatula. Heat in microwave at 50 percent power until melted, 1 to 2 minutes. Remove bowl from microwave.
  • Add softened butter to chocolate mixture and use whisk to stir and break up large butter pieces. Let sit until butter is fully melted, about 5 minutes. Whisk until completely smooth.
  • Refrigerate frosting until cooled and thickened, about 1 hour.
  • Use electric mixer to beat frosting on medium-high speed until frosting is light and fluffy, 30 seconds.
  • Use icing spatula to spread frosting evenly over cooled cake. Cut cake into pieces and serve.


Recipe adapted from America’s Test Kitchen, the home of Cook’s Illustrated and Cook’s Country magazines, is also a cookbook publisher, a TV show, an online cooking school and a subscription website. Visit www.americastestkitchen.com.