Quick and Easy Iced Chocolate Sheet Cake Recipe

This Iced Chocolate Sheet Cake is rich, moist, and topped with a glossy chocolate glaze that melts in your mouth.

When I’m craving something chocolaty, this Iced Chocolate Sheet Cake is my go-to recipe. It’s easy to make, and the combination of moist chocolate cake and smooth icing is hard to beat. The apricot jam gives the cake a subtle sweetness that pairs perfectly with the rich chocolate flavor. Plus, the chocolate curls on top make it look fancy without much effort. It’s great for birthdays, gatherings, or just a casual dessert at home.

Ingredients

For the cake:

• 1 cup + 2 tablespoons (230g) granulated sugar
• 1 cup + 1 tablespoon (230g) butter, straight from the fridge
• 1 ¾ cups (230g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 4 extra-large eggs
• 1 tablespoon milk
• 5 tablespoons cocoa powder
• 5 tablespoons boiling water

For the icing and decoration:

• 5 tablespoons apricot jam
• 6 ounces (170g) dark chocolate, broken into pieces
• 7 tablespoons water
• 3 cups (360g) confectioners’ sugar, sifted
• 1 teaspoon sunflower oil
• Chocolate curls for garnish

Instructions

1. Heat the oven to 350°F (180°C). Grease a 9×13-inch baking pan, then line the bottom with parchment paper to make it easier to remove the cake later.
   
2. In a large mixing bowl, stir together the cocoa powder and boiling water until smooth. Let it sit for a minute or two to cool slightly.
   
3. Add the butter, sugar, eggs, flour, baking powder, salt, and milk to the cocoa mixture. Use an electric mixer to blend everything until you have a smooth batter.
   
4. Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 35–40 minutes or until the edges pull away from the sides of the pan and the top springs back when you lightly press it with your finger.
   
5. Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack. Peel off the parchment paper and let it cool completely.
   
6. Warm the apricot jam in a small saucepan over low heat until it’s thin and easy to spread. Brush it evenly over the cooled cake.
   
7. To make the icing, melt the chocolate and water together in a saucepan over low heat. Stir until smooth and glossy. Let it cool for a couple of minutes, then mix in the confectioners’ sugar and sunflower oil until the icing is silky and spreadable.
   
8. Pour the icing over the cake and spread it gently with an offset spatula. Let it set for about 30 minutes until firm.
   
9. Finish by decorating with chocolate curls, then slice into 16 pieces and enjoy!
   

Iced Chocolate Sheet Cake

This Iced Chocolate Sheet Cake is rich, moist, and topped with a glossy chocolate glaze that melts in your mouth.

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Prep Time 15 minutes mins

Cook Time 34 minutes mins

Servings: 15

Course: Dessert

Cuisine: British

Calories: 350

Ingredients Method Notes

Ingredients

  

For the cake:

• 1 cup + 2 tablespoons 230g granulated sugar
• 1 cup + 1 tablespoon 230g butter, straight from the fridge
• 1 ¾ cups 230g all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 4 extra-large eggs
• 1 tablespoon milk
• 5 tablespoons cocoa powder
• 5 tablespoons boiling water

For the icing and decoration:

• 5 tablespoons apricot jam
• 6 ounces 170g dark chocolate, broken into pieces
• 7 tablespoons water
• 3 cups 360g confectioners’ sugar, sifted
• 1 teaspoon sunflower oil
• Chocolate curls for garnish

Method

 

1. Heat the oven to 350°F (180°C). Grease a 9×13-inch baking pan, then line the bottom with parchment paper to make it easier to remove the cake later.
2. In a large mixing bowl, stir together the cocoa powder and boiling water until smooth. Let it sit for a minute or two to cool slightly.
3. Add the butter, sugar, eggs, flour, baking powder, salt, and milk to the cocoa mixture. Use an electric mixer to blend everything until you have a smooth batter.
4. Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for 35–40 minutes or until the edges pull away from the sides of the pan and the top springs back when you lightly press it with your finger.
5. Let the cake cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack. Peel off the parchment paper and let it cool completely.
6. Warm the apricot jam in a small saucepan over low heat until it’s thin and easy to spread. Brush it evenly over the cooled cake.
7. To make the icing, melt the chocolate and water together in a saucepan over low heat. Stir until smooth and glossy. Let it cool for a couple of minutes, then mix in the confectioners’ sugar and sunflower oil until the icing is silky and spreadable.
8. Pour the icing over the cake and spread it gently with an offset spatula. Let it set for about 30 minutes until firm.
9. Finish by decorating with chocolate curls, then slice into 16 pieces and enjoy!

Notes

Pro Tips

• Brush with apricot jam – Brushing the cooled cake with apricot jam before adding the icing gives it a subtle fruity flavor and creates a smooth surface, preventing crumbs from mixing into the icing.
• Use room temperature ingredients – Let the butter, eggs, and milk sit at room temperature before baking. This helps create a smoother batter and even texture.
• Don’t overmix – Overmixing can make the cake dense instead of light and fluffy. Mix just until the ingredients are combined.
• Melt the chocolate gently – When melting the chocolate, use low heat and stir constantly to avoid burning or seizing.
• Let the icing set – Allow the icing to set for at least 20 minutes before slicing. This helps it firm up and makes cleaner cuts.

If you’re a chocolate lover, you’ll also enjoy Chocolatines — buttery pastries filled with rich chocolate that make the perfect sweet treat.

Pro Tips

• Brush with apricot jam – Brushing the cooled cake with apricot jam before adding the icing gives it a subtle fruity flavor and creates a smooth surface, preventing crumbs from mixing into the icing.
• Use room temperature ingredients – Let the butter, eggs, and milk sit at room temperature before baking. This helps create a smoother batter and even texture.
• Don’t overmix – Overmixing can make the cake dense instead of light and fluffy. Mix just until the ingredients are combined.
• Melt the chocolate gently – When melting the chocolate, use low heat and stir constantly to avoid burning or seizing.
• Let the icing set – Allow the icing to set for at least 20 minutes before slicing. This helps it firm up and makes cleaner cuts.

Nutritional Value (per serving estimate)

• Calories: Approximately 350 kcal
• Protein: 6 g
• Fat: 16 g
• Carbs: 45 g
• Sugar: 28 g
• Fiber: 2 g
• Sodium: 180 mg

Conclusion

This Iced Chocolate Sheet Cake is rich, moist, and full of chocolate flavor. The apricot jam adds a sweet touch, while the glossy chocolate icing takes it to the next level. It’s easy to make and always a hit at parties and family gatherings. Give it a try and enjoy a slice of chocolate heaven!