Kick back and get ready for some serious baking bliss! Whether you’re craving rich chocolate indulgence or need a crowd-pleasing dessert, these 33 delectable sheet cake recipes are your ticket to 9×13-inch heaven. From classic comfort to modern twists, there’s a perfect cake waiting to wow your taste buds. Let’s dive in and find your next sweet masterpiece!
Classic Chocolate Fudge 9×13 Sheet Cake
Back when I needed a foolproof dessert for potlucks, this chocolate fudge sheet cake became my go-to. It’s rich, moist, and always disappears fast. You’ll love how simple it is to whip up.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 2 cups
– Unsweetened cocoa powder – ¾ cup
– Baking soda – 2 tsp
– Salt – 1 tsp
– Eggs – 2
– Buttermilk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 2 tsp
– Boiling water – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.
4. Use an electric mixer on medium speed to beat the mixture for 2 minutes, scraping down the sides of the bowl to ensure everything is incorporated.
5. Gradually pour in the boiling water while mixing on low speed until the batter is smooth and thin.
6. Pour the batter into the prepared pan and spread it evenly with a spatula.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 1 hour before serving.
For the best texture, avoid overmixing the batter to keep the cake tender. Frosting adds a creamy contrast, but it’s delicious plain too—try it warm with a scoop of ice cream for an indulgent treat.
Rich Chocolate Ganache-Topped 9×13 Cake
Even if you’re not a baking pro, this rich chocolate ganache-topped cake is totally doable. You’ll love how simple it comes together for any occasion. Let’s get started!
Ingredients
Flour – 2 cups
Sugar – 1 ½ cups
Cocoa powder – ¾ cup
Baking soda – 1 tsp
Salt – ½ tsp
Eggs – 2
Milk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Boiling water – 1 cup
Heavy cream – 1 cup
Semi-sweet chocolate chips – 2 cups
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking pan with butter or cooking spray.
3. Whisk together 2 cups flour, 1 ½ cups sugar, ¾ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
4. Add 2 eggs, 1 cup milk, ½ cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients.
5. Mix on medium speed with an electric mixer for 2 minutes until smooth.
6. Gradually pour in 1 cup boiling water and stir until the batter is thin and combined.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
10. Heat 1 cup heavy cream in a small saucepan over medium heat until it just begins to simmer.
11. Pour the hot cream over 2 cups semi-sweet chocolate chips in a heatproof bowl.
12. Let it sit for 2 minutes without stirring to allow the chocolate to melt.
13. Whisk the ganache gently until smooth and glossy.
14. Pour the ganache over the cooled cake, spreading it evenly with a spatula.
15. Allow the ganache to set at room temperature for about 30 minutes before serving.
Cool and slice this beauty to reveal its moist, fudgy layers beneath that glossy chocolate top. The ganache adds a decadent richness that pairs perfectly with a scoop of vanilla ice cream or a dusting of powdered sugar for an extra touch.
Moist Chocolate Sheet Cake with Vanilla Frosting
Zesty and oh-so-simple, this chocolate sheet cake is your new go-to dessert for any occasion. You’ll love how moist it stays, and that vanilla frosting is pure perfection.
Ingredients
Flour – 2 cups
Sugar – 2 cups
Cocoa powder – ¾ cup
Baking soda – 2 tsp
Salt – 1 tsp
Eggs – 2
Buttermilk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 2 tsp
Boiling water – 1 cup
Butter – ½ cup
Powdered sugar – 4 cups
Milk – 3 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking pan with butter or cooking spray.
3. In a large bowl, whisk together 2 cups flour, 2 cups sugar, ¾ cup cocoa powder, 2 tsp baking soda, and 1 tsp salt until well combined.
4. Add 2 eggs, 1 cup buttermilk, ½ cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients.
5. Mix with an electric mixer on medium speed for 2 minutes until smooth.
6. Gradually pour in 1 cup boiling water while mixing on low speed; the batter will be thin.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan on a wire rack for at least 1 hour.
10. While the cake cools, make the frosting: beat ½ cup softened butter with an electric mixer until creamy.
11. Gradually add 4 cups powdered sugar, mixing on low speed to avoid a mess.
12. Add 3 tbsp milk and 2 tsp vanilla extract, then beat on high speed for 3 minutes until fluffy and smooth.
13. Spread the frosting evenly over the cooled cake.
Buttery and rich, this cake stays incredibly moist thanks to the boiling water trick. Serve it chilled for a firmer texture or at room temperature for that melt-in-your-mouth feel—either way, it’s a crowd-pleaser every time.
Gluten-Free Chocolate Almond 9×13 Cake
Gluten-free chocolate almond 9×13 cake is the perfect dessert for when you want something indulgent but still feel good about what you’re eating. You’ll love how rich and moist it turns out, and nobody will guess it’s gluten-free!
Ingredients
– Gluten-free flour blend – 2 cups
– Almond flour – 1 cup
– Cocoa powder – ¾ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Eggs – 3 large
– Granulated sugar – 1½ cups
– Vegetable oil – ¾ cup
– Almond milk – 1 cup
– Vanilla extract – 2 tsp
– Sliced almonds – ½ cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together the gluten-free flour blend, almond flour, cocoa powder, baking soda, and salt in a medium bowl until well combined.
3. In a large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed for 2 minutes until pale and slightly thickened.
4. Slowly pour in the vegetable oil while continuing to mix on low speed.
5. Add the almond milk and vanilla extract, mixing just until incorporated.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until no streaks of flour remain—be careful not to overmix.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Sprinkle the sliced almonds evenly over the top of the batter.
9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool completely in the pan on a wire rack for at least 1 hour before slicing.
Perfectly moist and fudgy, this cake has a deep chocolate flavor with a delightful crunch from the almonds on top. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat, or enjoy it plain with your afternoon coffee.
Triple Chocolate Chip 9×13 Sheet Cake
Very few desserts hit the spot like a rich, fudgy sheet cake loaded with chocolate. You’re going to love how easy this one is to whip up, and it’s perfect for feeding a crowd or just treating yourself. Let’s get baking!
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 ½ cups
– Unsweetened cocoa powder – ¾ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Vegetable oil – ½ cup
– Buttermilk – 1 cup
– Large eggs – 2
– Vanilla extract – 1 tsp
– Boiling water – 1 cup
– Semi-sweet chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
3. Add the vegetable oil, buttermilk, eggs, and vanilla extract to the dry ingredients, and mix with a spatula until just incorporated.
4. Carefully pour in the boiling water and stir until the batter is smooth and thin.
5. Fold in the chocolate chips evenly throughout the batter.
6. Pour the batter into the prepared pan and spread it into an even layer.
7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
8. Let the cake cool completely in the pan on a wire rack before slicing.
Just out of the oven, this cake is incredibly moist with a deep chocolate flavor that’s not too sweet. The melty chocolate chips add little pockets of richness in every bite. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it plain—it’s fantastic either way!
Dark Chocolate Sea Salt 9×13 Cake
Buckle up, because this dark chocolate sea salt cake is about to become your new go-to dessert. You’re going to love how rich and fudgy it turns out, with that perfect salty-sweet kick that makes it impossible to stop at just one slice.
Ingredients
Flour – 2 cups
Cocoa powder – ¾ cup
Baking soda – 1 tsp
Salt – 1 tsp
Sugar – 2 cups
Eggs – 2
Butter – 1 cup
Milk – 1 cup
Vanilla extract – 1 tsp
Dark chocolate chips – 1 cup
Sea salt flakes – 1 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking pan with butter or cooking spray. Tip: Lining the pan with parchment paper makes removal easier.
3. Whisk together 2 cups flour, ¾ cup cocoa powder, 1 tsp baking soda, and 1 tsp salt in a medium bowl.
4. In a large bowl, cream 1 cup softened butter and 2 cups sugar until light and fluffy, about 3 minutes.
5. Beat in 2 eggs one at a time, then mix in 1 tsp vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry mix. Tip: Don’t overmix—stop as soon as the flour disappears to keep the cake tender.
7. Fold in 1 cup dark chocolate chips.
8. Pour the batter into the prepared pan and spread it evenly.
9. Sprinkle 1 tbsp sea salt flakes evenly over the top.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: Check at 30 minutes to avoid overbaking, as ovens vary.
11. Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing. Ultimate indulgence—this cake is dense, moist, and packed with deep chocolate flavor, balanced by the crunch of sea salt. Serve it warm with a scoop of vanilla ice cream for an extra-decadent treat, or enjoy it plain as the perfect afternoon snack.
Vegan Chocolate Espresso 9×13 Delight
Tired of complicated vegan desserts? You’ll love how easy this rich chocolate espresso treat comes together. It’s perfect for sharing at gatherings or enjoying with your afternoon coffee.
Ingredients
Flour – 2 cups
Cocoa powder – ¾ cup
Espresso powder – 2 tbsp
Sugar – 1 ½ cups
Baking soda – 1 tsp
Salt – ½ tsp
Vegetable oil – ½ cup
Vanilla extract – 2 tsp
Vinegar – 1 tbsp
Water – 1 ½ cups
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13 inch baking pan.
2. Whisk together the flour, cocoa powder, espresso powder, sugar, baking soda, and salt in a large bowl until no lumps remain.
3. Pour the vegetable oil, vanilla extract, vinegar, and water into the dry ingredients.
4. Mix everything with a spatula until just combined—be careful not to overmix for a tender crumb.
5. Spread the batter evenly into the prepared pan using the back of a spoon or offset spatula.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the dessert cool completely in the pan on a wire rack before slicing to avoid crumbling.
8. Cut into squares and serve at room temperature for the best texture.
Keep this delight simple as is, or top it with a dusting of powdered sugar for extra sweetness. The espresso deepens the chocolate flavor, making each bite rich and moist without being overly sweet. It’s fantastic with a scoop of vegan ice cream or a drizzle of caramel sauce for a special treat.
Mint Chocolate Chip 9×13 Cake
Oh, you’re going to love this easy, crowd-pleasing dessert! It’s perfect for potlucks or a sweet treat at home. Let’s get baking.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 ½ cups
– Unsweetened cocoa powder – ¾ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Eggs – 2
– Buttermilk – 1 cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Boiling water – 1 cup
– Mint extract – 1 tsp
– Green food coloring – 10 drops
– Semi-sweet chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until fully combined.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients, and mix with a spatula until just incorporated—tip: avoid overmixing to keep the cake tender.
4. Carefully pour in the boiling water and stir until the batter is smooth and thin.
5. Stir in the mint extract and green food coloring until evenly distributed.
6. Fold in the semi-sweet chocolate chips gently to avoid breaking them.
7. Pour the batter into the prepared pan and spread it evenly with the spatula.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean—tip: check at 30 minutes to prevent overbaking.
9. Remove the cake from the oven and let it cool completely in the pan on a wire rack for at least 1 hour—tip: cooling fully helps with slicing and prevents crumbling.
10. Slice into squares and serve.
Ultra-moist and fudgy, this cake has a refreshing mint kick that pairs perfectly with the rich chocolate chips. Try it topped with a scoop of vanilla ice cream for an extra indulgent dessert that’ll have everyone asking for seconds.
Chewy Peanut Butter Chocolate Sheet Cake
Craving something sweet and satisfying? You’re going to love this chewy peanut butter chocolate sheet cake—it’s the perfect treat for any occasion and so easy to make.
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 ½ cups
– Unsalted butter – ½ cup
– Creamy peanut butter – 1 cup
– Eggs – 2 large
– Milk – 1 cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Semi-sweet chocolate chips – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan with butter or non-stick spray.
2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt, whisking them together until well blended.
3. Melt the unsalted butter in a microwave-safe bowl for 30 seconds or until fully liquid, then stir in the creamy peanut butter until smooth.
4. Tip: If the peanut butter is thick, warm it slightly for easier mixing.
5. Add the eggs and milk to the peanut butter mixture, beating with a whisk until fully incorporated and no streaks remain.
6. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined to avoid overmixing.
7. Fold in the semi-sweet chocolate chips evenly throughout the batter.
8. Spread the batter into the prepared pan, using a spatula to smooth it into an even layer.
9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Check for doneness at 25 minutes to prevent overbaking and ensure a chewy texture.
11. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes before slicing.
12. Tip: For cleaner slices, use a sharp knife and wipe it clean between cuts.
Let this cake cool completely to enjoy its fudgy, chewy texture that pairs peanut butter richness with melty chocolate bits. Serve it warm with a scoop of ice cream for an indulgent dessert, or cut into squares for a quick snack—it’s always a crowd-pleaser!
German Chocolate Sheet Cake with Coconut Frosting
Even if you’ve never baked a German chocolate cake before, this sheet cake version makes it totally approachable. You’ll love how the rich chocolate base pairs with that dreamy coconut frosting—it’s a crowd-pleaser every time.
Ingredients
Flour – 2 cups
Sugar – 2 cups
Cocoa powder – ½ cup
Baking soda – 1 tsp
Salt – 1 tsp
Eggs – 2
Buttermilk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Boiling water – 1 cup
Evaporated milk – 1 can (12 oz)
Butter – ½ cup
Brown sugar – 1 cup
Shredded coconut – 1 ½ cups
Chopped pecans – 1 cup
Instructions
1. Preheat your oven to 350°F.
2. Grease a 9×13 inch baking pan with butter or cooking spray.
3. Whisk together 2 cups flour, 2 cups sugar, ½ cup cocoa powder, 1 tsp baking soda, and 1 tsp salt in a large bowl.
4. Add 2 eggs, 1 cup buttermilk, ½ cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients.
5. Mix on medium speed until just combined, about 2 minutes.
6. Carefully pour in 1 cup boiling water and stir until the batter is smooth.
7. Pour the batter into the prepared pan and spread it evenly.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool completely in the pan on a wire rack, about 1 hour.
10. Combine 1 can evaporated milk, ½ cup butter, and 1 cup brown sugar in a saucepan over medium heat.
11. Bring to a simmer, stirring constantly, and cook for 5 minutes until slightly thickened.
12. Remove from heat and stir in 1 ½ cups shredded coconut and 1 cup chopped pecans.
13. Spread the frosting evenly over the cooled cake.
14. Let the frosting set for at least 30 minutes before slicing.
Really, the cake is moist and fudgy, while the frosting adds a sweet, chewy texture with a nutty crunch. Serve it slightly warm for an extra gooey treat, or chill it if you prefer a firmer slice—either way, it’s irresistible.
No-Bake Chocolate Mousse 9×13 Cake
Zesty and effortless, this no-bake chocolate mousse cake is your new go-to dessert for any occasion. You’ll love how simple it is to whip up without ever turning on the oven. Let’s get straight to making this creamy, dreamy treat.
Ingredients
Chocolate wafer cookies – 1 package (9 oz)
Unsalted butter – ½ cup, melted
Heavy cream – 2 cups
Powdered sugar – ½ cup
Cocoa powder – ¼ cup
Vanilla extract – 1 tsp
Instructions
1. Crush the chocolate wafer cookies into fine crumbs using a food processor or rolling pin.
2. Combine the cookie crumbs with melted unsalted butter in a medium bowl until evenly moistened.
3. Press the mixture firmly into the bottom of a 9×13 inch baking dish to form an even crust layer.
4. Chill the crust in the refrigerator for 15 minutes to set while preparing the mousse.
5. Whip the heavy cream in a large mixing bowl on medium-high speed until soft peaks form, about 3-4 minutes.
6. Sift in the powdered sugar and cocoa powder to avoid lumps in the mousse.
7. Add the vanilla extract to the whipped cream mixture.
8. Gently fold all ingredients together with a spatula until fully combined and no streaks remain.
9. Spread the chocolate mousse evenly over the chilled crust using an offset spatula.
10. Refrigerate the cake for at least 4 hours, or until the mousse is firm and set.
11. Slice into squares and serve chilled directly from the refrigerator.
Keep it cool for the best texture—this cake slices cleanly when well-chilled. The rich cocoa flavor pairs perfectly with the crunchy cookie base, making it a crowd-pleaser. Try topping with fresh berries or a drizzle of caramel for an extra special touch.
Orange Infused Chocolate 9×13 Sheet Cake
Who says you can’t have it all? This orange-infused chocolate sheet cake combines two classic flavors in one easy-to-make dessert that’s perfect for any occasion. You’ll love how the citrus brightens up the rich chocolate base.
Ingredients
Flour – 2 cups
Sugar – 1½ cups
Cocoa powder – ¾ cup
Baking soda – 1 tsp
Salt – 1 tsp
Eggs – 2
Buttermilk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Orange zest – 2 tbsp
Boiling water – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. Whisk together 2 cups flour, 1½ cups sugar, ¾ cup cocoa powder, 1 tsp baking soda, and 1 tsp salt in a large bowl.
3. Add 2 eggs, 1 cup buttermilk, ½ cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients.
4. Mix on medium speed with an electric mixer for 2 minutes until fully combined.
5. Stir in 2 tbsp orange zest and 1 cup boiling water until the batter is smooth. (Tip: The hot water helps bloom the cocoa for deeper flavor.)
6. Pour the batter into the prepared pan and spread it evenly.
7. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean. (Tip: Avoid opening the oven during the first 25 minutes to prevent sinking.)
8. Let the cake cool completely in the pan on a wire rack for 1 hour before serving. (Tip: For extra moisture, brush the warm cake with a simple orange syrup.)
Unbelievably moist and fudgy, this cake has a bold chocolate flavor with just a hint of citrus that cuts through the sweetness. Serve it dusted with powdered sugar or topped with a dollop of whipped cream for an extra special treat.
Decadent Raspberry Chocolate 9×13 Cake
Sometimes you just need a dessert that feels fancy but comes together without fuss. This raspberry chocolate cake is exactly that—rich, fruity, and perfect for any occasion.
Ingredients
Flour – 2 cups
Cocoa powder – ¾ cup
Baking soda – 1 tsp
Salt – ½ tsp
Sugar – 1½ cups
Eggs – 2
Buttermilk – 1 cup
Vegetable oil – ½ cup
Vanilla extract – 1 tsp
Boiling water – 1 cup
Frozen raspberries – 2 cups
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar until fully combined.
3. Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients.
4. Use an electric mixer on medium speed to beat the mixture for 2 minutes, scraping down the sides of the bowl halfway through to ensure even mixing.
5. Gradually pour in the boiling water while mixing on low speed until the batter is smooth and thin.
6. Gently fold in the frozen raspberries with a spatula to distribute them evenly without overmixing.
7. Pour the batter into the prepared pan and spread it into an even layer.
8. Bake at 350°F for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing.
Let this cake cool completely for the best texture—it’s moist and fudgy with bursts of tart raspberry. Serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or enjoy it plain for a simple yet decadent dessert.
Conclusion
Zesty and satisfying, these 33 chocolate sheet cakes offer endless inspiration for any occasion. We hope you find your new favorite and bake up some joy! Don’t forget to share which recipe you loved in the comments and pin this roundup to your Pinterest boards for easy reference. Happy baking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
