Super moist, chocolatey sheet cake with a whipped chocolate fudge frosting and loaded with sprinkles. It's easy, delicious, and it's the perfect sprinkle cake for any occasion.
A sheet cake is a great way to bake an easy cake without the fuss of layers.
This chocolate cake is incredibly moist, and chocolatey but still really easy to assemble.
The frosting is light and whipped, using just three ingredients. It spreads on easy and is the perfect texture for decorating with sprinkles.
Use any variety, color, size or shape of sprinkles you like. Consider making your own homemade sprinkles to make this chocolate sprinkle cake extra special.
Cocoa powder- A combination of unsweetened cocoa powder and Dutch processed black cocoa.
Chocolate chips- Semi sweet or milk chocolate.
Oil- Vegetable oil, or canola oil.
Heavy cream- also known as heavy whipping cream.
Preheat oven to 350 degrees F.
Grease and flour or line parchment paper into a 13x9 inch baking pan.
In a large bowl combine the flour, baking powder and baking soda, sugar, cocoa powder, and salt.
In another bowl combine the oil, milk, eggs and vanilla.
Gently fold the wet oil and milk mixture into the flour mixture until just combined.
Bake for 26-31 minutes until cake is fully done. Let cool completely at room temperature.
For the frosting, place the chocolate chips in a bowl and sprinkle in a pinch of salt.
Heat the heavy cream on the stove top in a small sauce pan or in the microwave until just simmering.
Pour the hot cream over the chocolate chips, and allow to sit for 5 minutes. Then stir until smooth.
Refrigerate for one hour minimum to overnight.
Once refrigerated, you can whip the chocolate and cream mixture until light and fluffy, then frost the fully cooled cake.
Use an offset spatula or a knife to smooth the frosting onto the cooled cake.
Sprinkle on any variety of sprinkles you choose, cut into slices with a sharp knife and serve.
To store, cover and store at room temperature for one day or in the fridge for 1-3 days.
Yes! You can put sprinkles directly into cake batter for a funfetti cake of any flavor, including chocolate funfetti cake.
The key to getting sprinkles to stick to a cake is to apply them when the cake is freshly frosted, before the frosting sets.
Chocolate Sprinkle Cake
- 2 cups cake flour or all purpose
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 cup vegetable oil
- 2 eggs large
- 1 cup milk any variety
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup chocolate chips semi sweet or dark chocolate, use 2 cups for ganache icing
- 2 cups heavy whipping cream
- pinch salt optional, for flavor to balance the sweetness
For the cake batter
- Preheat oven to 350 degrees.
- Grease and flour a 13x9 inch baking pan.
- In a large bowl, combine sugar (2 cups), cocoa powder (1 cup), flour (2cups), salt (1 tsp.), baking powder (1 ½ tsp), baking soda (1 tsp).
- In another bowl combine the oil (1 cup), milk (1 cup), 2 eggs and two teaspoons vanilla, then combine with the flour mixture.
- Scrape batter into prepared pan and bake for about 26-31 minutes, until top is springy or toothpick inserted in center comes out with a few moist (not wet) crumbs.
For the icing/frosting
- Pour chocolate chips (1 cup) into a heat safe bowl.
- Heat heavy cream (2 cups), either in a small sauce pan or microwave safe container until just before simmering.
- Pour hot cream over the chocolate chips and allow them to melt completely. Add pinch of salt and stir to mix completely.
- Cover the mixture, chill in the refrigerator for a minimum of 60 minutes, or overnight.
- Whip with a stand mixer and whisk attachment or with electric beaters on high speed until stiff peaks form.
- Frost 13x9 inch cake in a single layer, 2, round cakes layered with frosting; decorate with sprinkles directly after frosting, so they stick.
- Sprinkle on any variety of sprinkles you like, cut and serve or cover and store on the counter top for 1 day, or fridge for up to 3 days.
- A chocolate bar can be used in place of chocolate chips at about 6 oz. in weight of bar per cup of chips.
- Do not overheating the cream.
- Don't over whip the ganache frosting past stiff peaks, because it will form a grainy texture.
- For a layered chocolate sprinkle cake, divide cake batter in half into two round 9 inch or 8 inch greased and floured cake pans and bake them together for 24-28 minutes.