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Retro-Style Chocolate Sheet Cake. I’m taking us back a bit in time with this delicious fudgy chocolate sheet cake. Picture a flavorful, light, and fluffy chocolate sheet cake with rich chocolate flavor. Then add the most delectable, roll your eyes back good, chocolate frosting that’s sweet and fudgy. This cake is naturally gluten-free and takes so little effort to make. It’s extra chocolatey and every last bite is truly delicious.
I’ve always wanted to make a simple chocolate sheet cake. But that was just it, it felt too simple and basic to share with you all. I know that sounds kind of silly, but I like to share more unique recipes with you guys. My hopes are that I will inspire you to create something fun to cook up for dinner or dessert.
To this day, I haven’t shared a super classic chocolate sheet cake. Maybe someday I will, but honestly, I love this cake even more. It’s classic…but better.
I’ve been thinking back to the recipes our moms and grandmas would bake up and the sweets we enjoyed as kids. Rich chocolate peanut butter bars and sweet sheet cakes for birthday parties. To me, the peanut bars were delicious, but the sheet cakes always lacked a bit in flavor. Probably because most of them were store bought or box cakes.
I got to thinking about how I could still make a retro-inspired sheet cake, but still improve upon it a bit. I wanted to give the cake more flavor, make it less sweet, and figure out a better frosting that didn’t just taste like lots of sugar.
So then I played around with this cake, using almond flour, and maple to sweet things. And adding coffee to really pull out and highlight the chocolate. It ended up being so wonderful, and I love that it’s a bit more wholesome too.
The cake details
Nothing fancy here, just mix the wet ingredients with the dry and simply bake the cake in a baking dish. One bowl – nothing complicated. As mentioned, I used almond flour for this cake, so it’s naturally gluten-free.
And then, I used maple syrup as the sweetener, which I really love. Cakes are, of course, delicious, but I hate the “sugar” headache you can get when they’re overly sweet. Don’t worry though, this is still plenty sweet!
The frosting
While the cake itself is on the more wholesome side, the frosting is a tried and true retro-style classic.
The frosting needed to be thick and fudgy, but yet soft and almost runny. Think of a just set top that has glazed over and stiffened, but underneath is fudgy, loose frosting.
Very old school, very vintage, which is exactly what I was going for. Just like the kind of frosting your grandma would make.
Once the cake has cooled, simply spread the frosting over top and that’s it, easy.
You can let the frosting set up or just cut in and enjoy!
Looking for easy old-school-style desserts? Here are a few ideas:
Chocolate Peanut Butter Pretzel Blondies
Giant Salted Espresso Hot Fudge Cookies
Lunchroom Chocolate Peanut Butter Bars
Lastly, if you make this Retro-Style Chocolate Sheet Cake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Retro-Style Chocolate Sheet Cake
Servings: 12
Calories Per Serving: 569 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1/2 cup melted coconut oil
- 1/2 cup whole milk
- 1/2 – 3/4 cup maple syrup
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups almond flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup brewed coffee
- 1/2 cup semi-sweet mini chocolate chips (optional)
Chocolate Icing
- 1 stick (1/2 cup) salted butter, at room temperature
- 2-3 cups powdered sugar
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 1/4 cup warmed milk
Instructions
- 1. Preheat oven to 350° F. Line a 9×13 inch baking dish with parchment paper.2. In a large bowl, beat together the coconut oil, milk, maple syrup, eggs, and vanilla. Add the almond flour, cocoa powder, baking soda, and salt. Mix until just combined, then slowly beat in the coffee until combined. It will be thin. If using, stir in mini-chocolate chips.3. Pour the batter into the prepared pan. Bake 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool completely before frosting 4. To make the frosting. Add the butter, 2 cups powdered sugar, cocoa powder, vanilla, and 1/4 cup warm milk to the bowl of a stand mixer. Beat until smooth, adding additional warm milk until the frosting becomes thicker, but still drizzly. Taste, adding more sugar if needed. Spread the frosting over the cake. Let sit for 1-ish hour to set. Slice and enjoy!
Notes
Storing: this cake will keep well for 3-4 days at room temperature or in the fridge.
To Bring Eggs to Room Temperature: place the eggs in a bowl and fill with warm water. Let sit 5 minutes.
This post was originally published on February 18, 2022
This looks delightful! What size/type of baking pan works best?
Grounds or brewed coffee? My son will love this cake!
FYI…it is never a good idea to use coffee grounds in a chocolate recipe that calls for coffee. The coffee in chocolate recipes is there to intensify the chocolate flavor. It does not impart a coffee flavor into the cake. I always add a little espresso powder to any chocolate recipe. Here I would mix 1 to 1 1/2 teaspoons of espresso power with 3/4 cups of water in place of brewed coffee.
Hey Kate,
You will want to use brewed coffee. Please let me know if you give the recipe a try, I hope you love it! xTieghan
It says 9×13 pan and in the photos she used a metal pan lined with parchment paper.
Hi Jennifer,
The recipe calls for using a 9×13 pan. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Can you tell me what altitude you work in? Do I need to make adjustments for 6800 ft?
Hi Kay,
No adjustments are needed, you can follow the recipe as is. Please let me know if you have any other questions! xTieghan
Yes, I noticed the baking powder mentioned in the directions but not on the list of ingredients, was that a typo?
Also, can I use regular all purpose flour instead ? And if so, will it be equal ratio?
Hi Violet,
The recipe has been fixed, there is no baking powder in the cake. Yes, all purpose flour will work for you. I hope this recipe turns out amazing, let me know if you give it a try! xTieghan
How much baking powder? It doesn’t list in the ingredients but then you say add baking soda, baking powder and salt . Thanks
Hi Mary,
Sorry for the confusion, there is no baking powder in the recipe. Please let me know if you have any other questions:) xTieghan
What could you substitute for the milk if you’re dairy free?
Hi Bev,
You can use any dairy free milk that you enjoy. I hope you love the recipe, please let me know if you give it a try! xTieghan
T
Do I need to use almond flour? I’m gluten tolerant.
Thanks,
Ann
Hi Ann,
I found the almond flour made this cake nice and light, I would give it a try if you can! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would this work with AP flour and vegetable oil…….. and how much baking powder? Looks Great who doesn’t like a Chocolate Cake?
Hi Annie,
Yes, all purpose flour and vegetable oil will work. There is no baking powder in the recipe:) Please let me know if you give it a try! xTieghan
Looks and sounds delicious! Do you think I could I successfully substitute regular all-purpose flour for the almond flour? (I do not need the cake to be gluten free.)
Hi Cathy,
Yes, I think that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Looks delish so I will have to try it. The recipe mentions baking powder and baking soda but I don’t see how much baking powder in the ingredients list.
Hi Linda,
Sorry for the confusion, there is no baking powder in the recipe. Please let me know if you have any other questions! xTieghan
OMG THIS LOOKS SO GOOD! Brewed coffee or coffee grounds???♀️
Hey Jennifer,
For this recipe you will want to use 3/4 cup of brewed coffee. Please let me know if you give the recipe a try, I hope you love it! xTieghan
The pictures look like you used a half-sheet cake pan but the directions say to use a 13 x 9 pan. Can you please clarify? Thanks!
Could it be a quarter sheet pan? Instructions say 9×13, but it looks like a sheet pan to me…
It’s a 9×13 baking pan:)
I would love to make this for son’s birthday but don’t want the caffeine from coffee. I tried reading all the questions and replies but I didn’t see and answer to a sub for the coffee, just warm water maybe? Thanks!
Hi Jordan,
You could use decaf coffee or water. Please let me know how the recipe turns out and happy birthday to your son! xTieghan
Hi Kathy,
I used a 9×13 pan:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Can I substitute regular flour for almond flour?
Hey Molly,
Yes, that will be okay for you to do. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Can we use almond or soy milk to keep it non-dairy?
Hey Cheryl,
Yes, any milk you like will work here. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This sheet cake looks delicious & we can’t wait to devour it!
The instructions mention baking powder & baking soda – do I need both & if so how much baking powder do I add, as it isn’t listed in the ingredients? Thanks 🙂
Hey Michelle,
So sorry for any confusion, there is no baking powder in the recipe. Please let me know if you have any other questions! xTieghan
Oh my goodness! Making this one soon! It looks just gorgeous ?xx
Hi There
When do you put the chips in .after the coffee ..thanks
Hi Carole,
Yes, if you are adding the chocolate chips, you will add that into the batter at the end of step 2. Please let me know if you have any other questions:) xTieghan
I hope you love the recipe Kelly-Jane!!