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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
If I were to half this recipe, what size of pan would you recommend?
I was planning on halving the recipe as well. I am thinking 8×8 is the proper size.
Yes, that will work well:)
Hey Alyssa,
I would use an 8 inch square cake pan. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Loved this cake. So easy to make and delicious. Love that the actual cake is not too sweet and the icing just makes it perfect and not overly sweet like most frosted chocolate cakes.
Hey Ines,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Is there anything I could use as an almond-flour substitute? Thanks! Can’t wait to try this recipe!
Hey Emma,
GF flour or all purpose flour will work well for you. If you give the recipe a try, let me know how it turns out! xTieghan
The directions say eggs .. how many ?
Thanks !
Agh! Just found them!
Hey Melissa,
2 eggs:) I hope you love the recipe!!
What are the pink stuff you got on top of the frosting (along with the shaved chocolate)?
Hey there,
Those are dried flowers:) Please let me know if you have any other questions, I hope you love the recipe! xT
I made this last night and it was truly delicious! I used 1 cup of almond milk and 1 cup of all purpose flour just because I didn’t have enough almond flour and it came out great. The frosting was so wonderful and creamy and the perfect addition to this cake. Not too sweet. I loved using maple syrup instead of white sugar to sweeten the cake too. I cannot say enough about this recipe!
Hey Valerie,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
This has to be the nicest tastest chocolate cake we have made, super quick and easy to make too. Just divine!
Hey Vicki,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
I made this tonight. Delicious!
Hey Jody,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
Looks like my ex girlfriends mom’s cake. If it’s as good as her’s I’ll be having flashbacks to 1976 and (Karen G )
Great recipe and out of this world frosting! Just a heads up, the metric conversion for the maple syrup is way, way off.
Hey Roory,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! Thanks for letting me know! xTieghan
I hope you love the recipe Mark!!
This looks amazing!!! I can’t wait to try it!!! I know you said the coffee brought it together, but if I am not a coffee fan, is there something I can use to replace it?
Oh I found my answer in an earlier comment from someone else! Thank you!
Hey Maddie,
You could use water in place of the coffee:) xT
This looks so yummy! I want to make this for my family but my mom is allergic to nuts. Can I substitute regular flour for the almond flour? And if so do I need to change the amount of oil? Thank you!!!
Nevermind I didn’t see the comments below. Thank you again!!
Hey Angelina,
You can use an equal amount of all purpose flour or GF flour. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Not sure why you call this “retro-style?” I am from the retro. There is no way they used coconut oil or almond flour. That just was not used. I also back then never heard of coffee or maple syrup in this recipe back “in the day.” This needs to be called retro to 2010.
Hi Tieghan,
I also live in Colorado at 6800’ elevation. This Retro-style Chocolate Sheet Cake looks like a really yummy recipe that I plan on trying. Are there any high altitude adjustments that I need to make?
Hey Bonnie,
No adjustments needed, you can follow the recipe as is:) Please let me know if you have any other questions! xTieghan
paula you can go kick rocks and comment something somewhere else. get a life 😉
hahaha this YES
Hey Paula,
If you actually take the time to read through the blog post I explain why I called them “retro”. I hope you have the best day! xTieghan
Can you taste the coffee?
no. the coffee enhances the chocolate flavor. as to whether this is “retro” – i was born in 1976 and my grandmother put coffee in her chocolate cake, went easy on the sugar, and subbed maple syrup.
Hey Betsy,
The coffee really just enhances the chocolate flavor, if you are worried you could just use water. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Coffee hater over here, I know, I know. Can you taste the coffee? If so, what would be a good substitute?
Hey Jen,
You really can’t taste the coffee, it just enhances the chocolate flavor, but you could also just use water. I hope you love this recipe, please let me know if you give it a try! xTieghan
You have a pretty little garnish that is red. What is that?
Hi Cari,
I used dried flowers. Please let me know if you have any other questions! xTieghan