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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
So the recipe says room temp butter, but in the video it looks melted. When I’ve made the recipe I used room temp and have need to add nearly another 1/2 cup milk to get it pourable……..should I be melting it?
By the way it is super delicious!!
Hey Amy,
Thanks so much for making this recipe!! Melted butter also works well so you could give that a try next time! Please let me know if you have any other questions! xTieghan
I’ve been on a roll with your recipes! All of them so good. I made this cake last night & frosting this morning. A couple of things I noticed for anyone wondering. I used bob red mill one for one gf flour mixture. I saw another commenter ask and T said it was ok to replace. So that is probably why my cake batter was so thick. A lot thicker than the video batter. I’m guessing that is why. I also just added 1/2 of maple syrup (which i use for sweetener a lot so no problem for me) but i think i would go with the 3/4 cup option. I don’t mind a little less sweet but most when they have cake expect it to be. Made the frosting which is delicious. But it wasn’t drizzly like the recipe indicated. But when i watched the video the butter looks like it is melted. The recipe said room temp which i did. So it resembles a buttercream frosting. But that is my two cents. delicious cake!
Hi Francesca,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! Thanks for sharing your feedback! ?xx
Ewwww this was gross and soggy
Hi Ana,
Sorry to hear the recipe was not enjoyed, please let me know if I can help in anyway! xTieghan
What would you recommend substituting for the almond flour (my son has an almond allergy)?
Thanks!
Hi Stacy,
You can use an equal amount of gluten free flour. Please let me know if you give the recipe a try, I hope you love it! xTieghan
My 10 yo son loves to bake. He and I have marked this as our best chocolate cake and best chocolate icing recipe ever!!! Thank you for sharing a little piece of your knowledge and passion with us non professional chefs.
Hi Susan,
Awesome!! Thanks so much for sharing your feedback, I love to hear that this recipe was enjoyed! So awesome that your son was able to make it:) xx
This cake is SO good! I have a family of chocolate cake lovers and this cake is GOOD. You wouldn’t even know it’s gluten free. I might do 3/4 cup cocoa powder next time because it’s pretty chocolate, but the cake is delicious. Moist, doesn’t take like almond flour. With the frosting it’s perfect!
Hey Emily,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
This cake was just the right amount of sweet! The frosting is phenomenal!
Hi Becca,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
Disappointed. frosting was delicious and cake texture was perfect, but the flavor was very bitter. wont make again, and wouldnt recommend.
Hi Kim,
Thanks for trying the recipe, so sorry to hear it was bitter. Please let me know if I can help in anyway. xTieghan
Hi Tiegan!
Would 1 for 1 GF flour work as a substitute for almond flour? My MIL has micro-colitis & SIL has celiac so I’m trying to make a dessert both can enjoy…Thank you!
Hi there,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
This was so good! My husband doesn’t like cake or frosting generally and he tried it and loved it. He was shocked it was GF too!
Hi Jen,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
This cake is amazing. It is so delicious. I can’t believe how rich and decadent love all the “non traditional” ingredients. This cake tastes superb. This will be my new go to chocolate cake! Thanks so much!
Hi there,
Wonderful!! Thanks a lot for giving this recipe a try, I love to hear that it was a winner! xTieghan
Can you use vegetable oil? Coconut oil is very high in saturated fat.
Hi Cindy,
Sure, that will work for you. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This cake was so delicious! One of the best chocolate cakes I’ve ever had.
Hi Sandra,
Happy Sunday!! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
very similar to a torte (which i love) – literally melts in your mouth!
cant wait to make for my GF friends – thankyou.
Hi there,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan
Made this with AP flour and 2% milk as it’s what I had on hand— came out very dense, more brownie-like in consistency. It’ll still be enjoyed over here as it tastes good, icing is excellent… just wasn’t what I expected.
Hey Samantha,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! Sorry to hear it was dense for you, I think that’s from the all purpose flour. ?xTieghan