Double Chocolate Sheet Cake

A quick, no-fuss cake that looks and tastes amazing like this Double Chocolate Sheet Cake is always right up my alley!

It took me 5 minutes to prep this cake and pop it in the oven to bake and another 5 minutes to whip up the frosting that I slathered on top of it.

Who said baking has to be hard?

Using a gluten-free Chocolate Cake Mix from Bob’s Red Mill made it look like I worked hard on making this Double Chocolate Sheet Cake. I was seriously patting myself on the back after I’ve made this!

You see, this is an extra special cake because I made it for Will’s birthday!

He loves all things chocolate so decided that a double dose of chocolate goodness in a sheet pan would be a delicious way to celebrate.

His son, my buddy Diego is also a chocolate lover so I asked him to be my taste tester for this recipe. He was more than happy to give this Double Chocolate Sheet Cake a try (and even waited patiently while I took a few photos!). He crushed a couple of slices in about 2 minutes and told me he liked it and it was “very chocolatey”. Kids never lie and I always value his opinion! I froze half of this cake so that he can enjoy some whenever he comes over.

The creamy, fluffy frosting had a good amount of melted semi-sweet chocolate chips to make it decadent. Using a stand mixer with a paddle attachment creates this fluffy texture that spreads like a dream but a hand mixer will work as well!

5 from 2 votes

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Chocolate Sheet Pan Cake

Course Dessert

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 12

Author Jenny Castaneda

Ingredients

For the Cake:

• Olive oil spray
• 1 pack Bob’s Red Mill gluten-free Cake Mix
• 2 eggs lightly beaten
• 2/3 cup coconut milk
• 1/3 cup olive oil
• 2/3 cup boiling water

For the Frosting:

• 6 tbsp ghee or butter softened
• 1 cup semi sweet chocolate chips melted
• 2 tsp vanilla extract
• 1 tbsp cocoa powder
• 2 cups powdered sugar
• 3 tbsp coconut milk

Instructions

To bake the cake:

1. Preheat oven to 350F.
2. Lightly spray a 15” baking sheet pan with olive oil spray.
3. In a large bowl, add cake mix, eggs, coconut milk and olive oil. Mix well.
4. Add water and mix well. (It will seem watery but that’s ok! It will bake up into a nice, fluffy cake.)
5. Pour the batter on the sheet pan. Bake for 20 minutes.
6. Insert a toothpick in the center of the cake. It will come out clean if its done!
7. Let it cool for 30 minutes before frosting.

To make the frosting:

1. Add softened ghee or butter, melted semi sweet chocolate chips and vanilla extract in a stand mixer with a paddle attachment.
2. Mix on low for 10-15 seconds.
3. Add cocoa powder and powdered sugar in 1/2 cup increments. Continue mixing on low. About 1 minute.
4. Add coconut milk. Mix for 10 - 15 more seconds.
5. Transfer the frosting on top of the cooled cake and spread it evenly on top with a spatula.
6. Cut and serve or refrigerate for 15 minutes to slightly firm up the frosting.

Thank you to Bob’s Red Mill for sponsoring this post! All reviews and opinions are based on my personal view. Check out my other recipe using their products – Brownie Stuffed Chocolate Chip Cookies, Sheet Pan Pizza, Pepper Steak, Goat Cheese and Green Chile Cornbread Muffins and Cinnamon Roll Pancakes.