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Calling all chocolate lovers, this cake is for you! It is the best chocolate sheet cake ever and we have lightened it up! The cake is super fluffy with a burst of chocolate in every bite. Also, it’s topped with the ultimate creamy and rich chocolate frosting.
Also, it’s super easy to make because it is baked in a sheet pan. Then, you can frost it and dig into this decadent chocolate cake! It is absolutely perfect. You can even refrigerate it and warm some up for breakfast! Ella had some leftovers this morning with a glass of milk. In addition, we show you how to make this cake sugar-free and give you some great topping options!
This cake was inspired by Liz from our Healthy Foodie Girl community. Her recipe inspired me because once I saw it I knew that I could definitely make a healthier version of her favorite cake. Thank you for sharing your recipe with me and for all of the inspiration!!
This is such a classic sheet cake lightened up with options we know you will love. We can’t wait to see you make this recipe your own!
How To Make Chocolate Sheet Cake
To make this chocolate sheet cake, combine the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and monk fruit or sugar in a bowl. Next, in a large bowl, combine the unsweetened applesauce, 0 fat Greek yogurt, vanilla extract, and eggs. Make sure the ingredients are thoroughly combined, especially the 0 fat Greek yogurt.
After that, add the dry ingredients to the large bowl with the wet ingredients and thoroughly combine the cake batter. Then, fold in the mini chocolate chips. Lightly spray a baking sheet with oil and evenly spread the batter.
Next, bake the cake. Once the cake is done, remove it from the oven and make the amazing chocolate frosting.
How To Make Chocolate Frosting
To make the chocolate frosting, fill a saucepan with 1-2 inches of water and bring it to a boil. Also, chop the dark chocolate bar so it melts quickly and evenly. Place a heat-resistant bowl on top of the saucepan and reduce the water to a simmer.
After that, pour the chopped chocolate into the bowl and mix it the entire time so that it doesn’t burn. Make sure to remove the bowl from the stove when there are a few small chunks of chocolate left and finish stirring the chocolate in the bowl on a towel. Then, add the 0 fat Greek yogurt to the bowl with the melted chocolate and combine.
Next, immediately frost your cake. If you would like to add toppings, add them after you have frosted the cake while it cools so they stick. Cut the cake and enjoy!
Toppings For Chocolate Sheet Cake
This chocolate cake is delicious as is, but feel free to add toppings! Just make sure to add them after frosting the cake so they stick. Some of our favorite toppings include chopped walnuts, sprinkles, shredded coconut, freeze-dried fruit, and fresh fruit. Also, we like adding some crushed peppermint around the holidays!
Notes & Tips For Chocolate Sheet Cake
What Is Sheet Cake?
Sheet cake gets its name because it is baked on a baking sheet. Sheet cake is rectangular in shape and usually one layer. Also, sheet cake is often topped with frosting. It’s super easy to make and delicious!
The Best Chocolate For Chocolate Cake
For the chocolate frosting, we used 62% semisweet dark chocolate. Milk, dark, white chocolate, or even chocolate with coconut will work well for the frosting. Have fun with it! We don’t recommend going over 62% for dark chocolate because it becomes too intense and bitter. If you want to make the chocolate frosting sugar-free you can use a Lily’s sugar-free chocolate bar. Also, you can make the cake sugar-free by using sugar-free mini chocolate chips. The key is to use a high-quality chocolate bar. We love using two Trader Joe’s chocolate bars that are 1.65 oz each. Also, Ghirardelli and Scharffen Berger chocolate bars work well. We recommend using a large chocolate bar that is around 3-3.5 ounces.
How Long Does Sheet Cake Last In The Fridge?
We love storing our chocolate sheet cake in the refrigerator. Make sure to store the sheet cake in an air-tight container. It will last 3-5 days in the fridge. Then, you can heat it up in the oven when you want to eat it again!
How Long Can Sheet Cake Sit Out?
Sheet cake will last 2-3 days in an airtight container or a cake-keeper in a dry place. Any longer than this may cause the cake to dry out.
How Long To Bake Sheet Cake
This homemade chocolate sheet cake takes 20 minutes to bake at 400 degrees F. Also, this sheet cake is made with a 10x15x1 baking sheet. In addition, make sure to evenly spread the batter in the sheet pan so it cooks evenly. You will know your sheet cake is done when a toothpick comes out clean.
How To Reheat Sheet Cake
To reheat this sheet cake, wrap it in tinfoil. Then, place it in the oven at 350 degrees F for about 10 minutes. We love doing this so we can enjoy the cake warm!
Other Chocolate Recipes You Will Love!
- Oatmeal Chocolate Cookies
- Ultimate Healthy Chocolate Banana Bread
- How to Make Homemade Chocolate Bars
- Healthy Hot Chocolate That You Will Love
- Join us on our YouTube channel for recipe videos!
Helpful Tools & Ingredients For Chocolate Sheet Cake
- 10x15x1 Baking Sheet
- Ghirardelli Chocolate Bar
- Scharffen Berger 62% Cacao Semisweet Dark Chocolate Bar
- Lily’s Sugar-Free Milk Chocolate Bar
- Mini Chocolate Chips
- Lily’s Sugar-Free Chocolate Chips
- Cocoa Powder
- Saucepan
- Freeze-Dried Strawberries
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BEST CHOCOLATE SHEET CAKE
Equipment
Ingredients
For The Cake
- 2 cups all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sugar or monk fruit
- 1 cup unsweetened applesauce
- 1 cup 0-fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup mini chocolate chips
For The Frosting
- 3-3.5 ounce chocolate bar
- 1/4 cup 0-fat Greek yogurt
Instructions
- Add the all-purpose flour, unsweetened cocoa powder, baking soda, salt, and monk fruit or sugar to a bowl. Then, thoroughly mix the ingredients.
- In a large bowl, combine the unsweetened applesauce, 0-fat Greek yogurt, vanilla extract, and eggs. Make sure the ingredients are thoroughly combined, especially the 0-fat Greek yogurt. You don’t want any lumps of yogurt in the batter.
- Add the dry ingredients to the large bowl with the wet ingredients and combine the batter. Once thoroughly combined, fold in the mini chocolate chips.
- Lightly spray a 10x15x1 inch baking sheet with oil. Pour the cake batter into the sheet pan. Make sure to evenly spread the batter around the baking sheet so the cake cooks evenly. Bake the cake at 400℉ for 20 minutes.
- Once the cake is done, remove it from the oven and make the delicious chocolate frosting. To make the frosting, fill a saucepan with 1-2 inches of water and bring it to a boil. Also, chop the chocolate bar so it melts quickly and evenly.
- Once boiling, place a heat-resistant bowl on top of the saucepan and reduce the water to a simmer. Pour the chopped chocolate into the bowl and mix it the entire time so that it doesn’t burn. Also, make sure not to get any water in the chocolate so it doesn’t seize. Remove the bowl from the stove when there are a few small chunks of chocolate left and finish stirring the chocolate in the bowl on a towel. This will assure the chocolate won’t overcook or burn.
- Add the 1/4 cup of 0-fat Greek yogurt to the bowl with the melted chocolate and thoroughly combine. Next, immediately frost your cake. This chocolate sheet cake is amazing as is, but if you would like to add toppings, add them after you have frosted the cake while it cools so they stick. Cut the cake into 21 pieces and enjoy! This was 3 even horizontal slices and then 7 vertical slices to get 21 pieces.
Video
Notes
- Optional Toppings: Some of our favorite toppings include chopped walnuts, sprinkles, freeze-dried fruit, and fresh fruit. Also, we like adding some crushed peppermint on the cake around the holidays!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
