All-purpose chocolate sheet cake from Sweet Enough (page 112) by Alison Roman

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Ingredients

unsweetened cocoa powder
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all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
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Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salty vanilla frosting

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

fultre on April 20, 2026

Made for K’s 19th birthday and it was delicious. The flavor is moderately chocolately and the texture is fluffy and moist. Made 3 9” layers and used milk chocolate frosting recipe from ATK’s Everything Chocolate since he’s a chocoholic. I think it would be great with Salty Vanilla Frosting, tho.
rachel_ywqstg on April 11, 2026

An easy, no fuss chocolate cake! I used this to make a 3 layer 9 inch round cake, and paired it with the salty vanilla frosting. I recieved many compliments!
Myzadim3andGLA on April 06, 2026

Made this as a sheet cake. A really great moist, flavorful chocolate cake! Very easy to make. No mixer required. Iced with the Salty Vanilla Frosting which complemented the cake beautifully. This made a huge cake and would halve the recipe next time I make it. A big hit with everyone!
dakota_dqnii0 on March 18, 2026

Tastes like a better boxed cake and is always a hit. Non fussy.
Running_with_Wools on May 08, 2025

My twins requested a chocolate mint cake for their birthday cake this year. I decided to use this recipe and I'm glad I did. Turned out great, and I didn't even have to pull my mixer out. I added about a teaspoon of peppermint flavor to the cake mix. I baked it in three 9" circles instead of a big sheet cake. Took about 25 minutes. It came out light, moist, and chocolatey - without being too rich. I made a cream cheese, vanilla frosting and added more peppermint flavor between the layers, then I drizzled some dark chocolate ganache over the top and let it drip down the sides. I was going for a York-peppermint-patty style flavor profile and it worked. Feeds a crowd. I've still got some on the counter four days later and it's still not stale. One of my boys' friends said it is the best cake he's every eaten in his life! I'll definitely use this recipe next time I'm baking a chocolate cake!