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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
So excited for this – reminds me of one my granny used to make! Quick question – should I wait until the cake is completely cooled before putting on the icing or does it matter? Many thanks! Love all of your recipes! 🙂
Oops – saw the ‘cool completely’ note in the step before the icing – sorry! My bad I just want to get this done too fast so I can eat it 😉
Hey Kerry,
Yes, you will want to wait until the cake is cooled completely. I hope you love the recipe!! xTieghan
Scored again! This time for a simple and so satisfying cake enjoyed mid-afternoon in the middle of a winter day. I particularly liked the proportions for making the icing allowing for an icing that is not too sweet from the icing sugar.
Hey Eleanor,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Hi! I have everything in my pantry except the coconut oil, is there anything I can sub for this item, to avoid going to the store right now LOL
Hi Laurie,
You can use butter in place of the coconut oil. Let me know if you give the recipe a try, I hope you love it! xTieghan
Can you make this egg free,dairyfree,glutenfree?
Hi Shari,
This recipe is already gluten free. You can use another milk that you like to make it dairy free, but I have not tested this without the egg. Please let me know if you have any other questions. xTieghan
If everyone would read through the comments all your questions will be answered instead of everyone asking the same question 30 times ?
hi, is the coffee instant coffee?
In the original I have from 20 years ago that’s brewed coffee or mix 1-2 Tbs instant or espresso and 3/4 cup hot water
Hi Sue,
You will want to use brewed coffee in this recipe. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hi! This looks so good! Do you think I can substitute whole milk for oat milk?
What can you sub for the butter in the frosting to make it dairy free? Also for the coffee it is the coffee granules and not brewed coffee correct?
That brewed coffee or mix 1-2 Tbs instant or expresso in 3/4 cup hot water…I have this recipe for over 20 years
Hi Cheryl,
Sorry, you really want to butter for the frosting, you could try ghee and see how that works. Also, the recipe calls for brewed coffee. Please let me know if you have any other questions! xTieghan
Hey Cheryl, there is a country crock avocado oil butter that is dairy free that you can buy 🙂 I used it and it turned out great! Hope this helps.
Hey Aline,
Yes, that will work well for you! Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Made this yesterday because I had a chocolate cake craving. Super easy to make and sooo delicious. My boyfriend said it was one of the best cake he has ever eaten in a long while. Another amazing recipe by HFH!!
Hey there,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
What if you can’t use almond flour ??
I made it with all purpose flour and it turned out great!
Hi Rebecca,
You can use any other flour that you enjoy. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I’m diabetic and would like to know the nutrition facts please?
Hi Jacki,
Sorry, I do not have those, just the estimated calorie count. Please let me know if you have any other questions! xTieghan
Does the maple syrup infuse any maple taste? Or purely substitute sugar?
This looked too delicious not to make, glad I caved during the early morning. Love love love
Hey Raven,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
Hey Dorian,
It really just is a natural substitute for the sugar, you shouldn’t get any maple flavor in the cake. Let me know if you give the recipe a try, I hope you love it! xTieghan
Can I use regular sugar to substitute the maple syrup? If so, how much & would it change the texture?
Hey there,
You could use an equal amount of sugar. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this today. It’s delicious!
Also – I used coconut milk!
Hey Kristin,
Awesome!! I love to hear that this recipe was a winner, thanks a bunch for giving it a go! Have the best weekend! xxT
This looks like a Texas cake… I would love to know if I used half Almond Flour and half All purpose if the texture will be WAy OFF ? What are your thoughts? And would a fresh made expresso coffee work or is this a drip coffee ingredient? Thanks.. can’t want to make this soon. BTW I love all your chicken spicy recipes!!
Hey Josie,
Sure, half almond and half all purpose flour would be fine for you to use. You will want to use 3/4 cup of brew coffee. Please let me know if you give the recipe a try, I hope you love it! xTieghan
I am loving these refined sugar free recipes! Thank you, Tieghan!
Happy to share!! I hope you love the recipe Alyssa!