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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
I just got a msg directly from the chef-I might be a celebrity now. 😉 there is no baking powder. Skip it. YW. ❤️?
I hope you love the recipe Sarah!!
Are there any non nut flours that would work in this cake?
Hey Carolyn,
Yes, GF flour will work for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
AH! My sweet tween daughter is into making this and needs the qty. of baking powder. Please HELP?! Thanks. 🙂
The recipe does not seem to have baking powder. I am guessing it is because of the almond flour.
Hi Sarah,
There is no baking powder in this recipe:) Please let me know if you have any other questions! xTieghan
Oh no making it now and it doesn’t say how much baking powder
There is no baking powder in this recipe. She calls for baking soda, 1 teaspoon
Hi Nina,
There is no baking powder in the recipe:) xTieghan
Looks delicious!
Would love to make this weekend.
Measurement for baking powder is needed.
Hi Vickie,
There is no baking powder in the recipe:) Please let me know if you give the cake a try, I hope you love it! xTieghan
What can i sun for almond flour. life threatening tree nut allergies in this house. Thanks
Hi Beth,
GF flour will work well for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
What can I use to replace the coffee. I recognize the flavor will change
Hi Jo Anne,
You can use 3/4 cup of water. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Hi, what can I use instead of the coconut oil? Canola oil? Butter?
Thanks!
Hey Fernanda,
Sure, either of those will work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Sounds yummy. Love your site – thanks for creating so many amazing recipes.
Coffee is typically “made coffee” in chocolate cake recipes. 3/4 cups of grounds would likely send us all to the moon lol!!
Hi Margaret,
Yes, the recipe calls for brewed coffee, not coffee grounds:) Let me know if you give the cake a try, I hope you love it! xTieghan
Could this be made in a 1/4 sheet pan? Or would it rise too high?
Hey Joyce,
I would stick with a 9×13 baking pan. Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Can I use melted butter instead of coconut oil?
Hey Coleen,
Yes, that will work for you! I hope this recipe turns out amazing, let me know if you give it a try! xTieghan
It’s there a way to make this with t
he 1:1 flour instead? Thank you.
Hi Larece,
Yes, that will work. I hope this recipe turns out amazing for you:) xT
When you say coffee do you mean liquid coffee or ground coffee?
It looks like liquid coffee to me, though you could probably substitute with instant coffee or espresso + water.
Hi Eva,
For this recipe, you will want to use brewed coffee. Please let me know if you have any other questions:) xTieghan
Pan size, please as well as the baking powder info!!!
It states 9X13.
Hi Michelle,
The recipe calls for a 9×13 pan and no baking powder. I hope you love the cake, let me know if you give it a try! xTieghan
In the detailed instructions you reference baking powder fyi
Nina, it says cocoa powder, not baking powder.
No baking powder, just baking soda:)
Please answer the question…how much baking powder…it’s listed in the directions but not the ingredients list?
Hi Joanna,
There is no baking powder in the recipe:) Please let me know if you have any other questions! xTieghan
Can this cake be made with gluten free flour instead of almond flour?
Thanks in advance!
Hi Laura,
You bet, that will work well for you! I hope you enjoy the recipe:) xTieghan