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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.
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.
Ooooh Mmmmy….. this is one AMAZING CAKE! It made me realize why I don’t usually like cake! This is dense, SO “chocolatey” (put in the chips/chunks), creamy and the cake is not too sweet. It’s so delish it’s stupid!!!! We . Just. Couldn’t. Stop. Eating. It. And that is from someone who doesn’t like cake! It was so easy to make and so so damn good!!!! I want to make it every week but that would be a problem!!! This will be my go to when I need to bring THE BEST CHOCOLATE CAKE. I may try making it a layer cake…just to get more per bite! Hahaha
Hi Lori,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have a great week:) xx
So full disclosure — I am a stay-at home mom to a busy little guy and as much as I enjoy baking, I don’t enjoy the clean-up and how much time it can take. So I made the cake (easy to follow, quickly came together) and let it cook overnight. The next day, I just could not bring myself to want to clean my stand mixer all over again so I decided to swap the frosting for straight-up Nutella. I am sure it would have been much better with the actual intended frosting but my version was still pretty good!
whoops, let it cool* not cook haha that would’ve been one very burnt cake!
Hi Joanna,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
What can I use in place of coffee or can I leave it out?
Hi Sharon,
You can use water in place of coffee. Please let me know if you give the recipe a try, I hope you love it!! xx
I made this with some adjustments that I wanted to share in case it helps anyone else. I only had about half the amount of almond flour so I subbed regular flour for the rest. I also made this as cupcakes and my baking time was 20 min. Turned out great!
Hi Lindsay,
Fantastic!! I am thrilled to hear that this recipe was enjoyed, thanks for making it! Thanks for sharing what worked well for you. Have the best weekend:) xT
If I use almond milk instead of whole milk will it come out right?
Hi Maggie,
Yes, that will work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xTieghan
It turned out so good and my family loved it!
Awesome!!
This is probably one of my favorite dessert recipes of yours and will be adding in to my regular rotation! Many reasons to love this recipe: 1) Simple and quick to bake and used ingredients staple to my pantry, 2) delicious, chocolatey and moist, 3) the ingredients are way better for you. For the chocolate I used raw cacao and it was perfect. I also halved the recipe and used a 9×9 pan.. came out great and just the right amount for 2 people. Another hit! Thank you for sharing
Hey Judy,
Happy Wednesday!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed!! xT
My GF cousin was in town when you posted this recipe. It turned out amazing and the only special ingredient was almond flour which we keep around anyways. So so good!
Hi Michele,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
2 questions! Can I sub all purpose flour for the almond flour? And can I half the recipe and it will still bake okay in an 8×8? Thanks!
Hi Michelle,
Yes, you can use all purpose flour and then cut the recipe in half to bake in an 8 inch pan. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This cake was fudgy and absolutely delicious! I love trying recipes for desserts without refined sugar and do try to use almond flour when possible, but I’m often left thinking I wish I had the ‘real’ thing – not the case here!! This was amazing exactly as written – this one will be made again!
Hi Lindsay,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Can I use AP flour instead of Almond?
Thanks
Hi Deanna,
Yes, that will work well for you. I hope you love the recipe, let me know if you give it a try! xx
I made this last night for my family. After one bite everyone was raving. I used butter instead of coconut oil because that is what I had and didn’t change anything else. After reading comments about the frosting not turning out I was a little apprehensive, but it turned out great. My mom asked to take another piece home!!!
I am not sure how long it will last in our kitchen.
Hey Jennifer,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
I’ll be honest I’ve never made a dessert using maple syrup as a sweetener , coconut oil as fat, and I rarely use almond flour. I made this cake and I’m BLOWN away at how delicious this is . Wow wow wow. Thanks so much for this incredible recipe Teighan! This will definitely be made again and again. I noticed a lot of your recipes on IG have maple syrup and coconut oil . Is this just a preference? Either way I’m ALL about it 🙂 your amazing I love what you do
Hey Regina,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Just trying to use less refined sugar and healthier fats when I can. Have a great week:) xx
Made this for my daughters “two wild” birthday and popped some animals on top! We haven’t introduced a ton of processed sugar to her yet so when I see you posted a chocolate sheet cake with maple syrup I was so excited. We all loved it! Especially my toddler!!
Hey Annie,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
So delicious and not too complicated to make. Placed it on my patio table in the snow to get it to cool down fast 🙂 Subbed butter for coconut oil and everything went okay!
Hey Kate,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
I couldn’t stop eating this it was amazing !
Hey Sarah,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
This cake was simply delicious! Perfect chocolate cake. Me and my family devoured it 🙂
Hi Sonia,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! xTieghan