• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Subscribe

The Frozen Biscuit

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Desserts » Chocolate Sprinkle Cake

    Published: Oct 20, 2022 by Erin · This post may contain affiliate links

    Chocolate Sprinkle Cake

    Jump to Recipe Print Recipe

    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.

    Chocolate cake with sprinkles.

    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.

    Ingredients

    Flour, cocoa powder, sprinkles, sugar, eggs, baking powder, baking soda, oil, milk, chocolate chips, vanilla, and salt.

    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.

    Instructions

    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.

    Flour, cocoa powder, sugar, baking powder, baking soda and salt mixed in a bowl.

    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.

    Eggs, oil, vanilla and milk in a bowl.

    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.

    Chocolate chips and heavy cream in a bowl.

    Pour the hot cream over the chocolate chips, and allow to sit for 5 minutes. Then stir until smooth.

    Heavy cream and chocolate chips with salt mixed up in a bowl.

    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.

    Whipped chocolate frosting in a mixing bowl.

    Use an offset spatula or a knife to smooth the frosting onto the cooled cake.

    Chocolate frosting being spread on a chocolate sheet cake.

    Sprinkle on any variety of sprinkles you choose, cut into slices with a sharp knife and serve.

    A chocolate cake with chocolate frosting and colorful sprinkles.

    To store, cover and store at room temperature for one day or in the fridge for 1-3 days.

    Can you put sprinkles directly into the cake batter?

    Yes! You can put sprinkles directly into cake batter for a funfetti cake of any flavor, including chocolate funfetti cake.

    How do you get sprinkles to stick?

    The key to getting sprinkles to stick to a cake is to apply them when the cake is freshly frosted, before the frosting sets.

    Similar recipes...

    • Cherry Cupcakes
    • How to Make Sprinkles
    • Black Magic Cake
    • Lemon Raspberry Cake
    Chocolate sheet cake decorated with colorful sprinkles.

    Chocolate Sprinkle Cake

    Easy and moist chocolate sprinkle cake with whipped chocolate ganache frosting and sprinkles.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: chocolate cake with sprinkles, chocolate sprinkle cake
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Chilling Frosting: 1 hour
    Total Time: 1 hour 45 minutes
    Servings: 12 servings
    Calories: 615kcal
    Author: Erin
    Cost: $1.10

    Ingredients

    Cake Batter

    • 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

    Ganache Frosting

    • 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

    Instructions

    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.

    Notes

     
    • 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. 

    Nutrition

    Serving: 1piece | Calories: 615kcal | Carbohydrates: 64g | Protein: 7g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 369mg | Potassium: 253mg | Fiber: 3g | Sugar: 44g | Vitamin A: 656IU | Vitamin C: 0.2mg | Calcium: 108mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @TheFrozenBiscuit or tag #thefrozenbiscuit!
    « Honey Roasted Carrots and Parsnips
    How To Dry Citrus »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Click for more rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

    Seasonal Recipes

    Roasted carrots and parsnips in a balsamic honey glaze.

    Honey Roasted Carrots and Parsnips

    Chocolate chip cookies baked without brown sugar on a baking rack.

    How To Make Chocolate Chip Cookies Without Brown Sugar

    How to Dry Cranberries

    Cheddar and Pomegranate holiday biscuits drizzled with honey butter on a baking sheet.

    Cheddar Pomegranate Holiday Biscuits With Honey Butter

    Whole, roasted chicken on a bed of sliced apples with sprigs of thyme in a cast iron skillet.

    Roast Chicken with Apples

    Salad bowl of baby spinach, goat cheese crumbles, dried cranberries, and walnuts with bowl of dressing.

    Cranberry Goat Cheese Salad with Walnuts

    Decorated gingerbread cookies with ribbon and icing on a table.

    How To Make Gingerbread Cookies Without Molasses

    Apple crumb bars arranged on a rack with a knife.

    Apple Crumb Bars with Cinnamon Streusel Topping

    A large bowl of red skin mashed potatoes with butter and herbs.

    Red Skin Mashed Potatoes

    Rolling pin rolling out Crisco pie crust dough.

    Crisco Pie Crust

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Tossed kale salad with apples and walnuts.

    Balsamic Pear and Walnut Kale Salad

    Razzleberry Pie

    Chocolate holiday shaped cookies on wax paper with a gold cup of melted drizzling chocolate and antique knife with ganache on a wooden surface

    Chocolate Mint Sandwich Cookies

    This Month's Top Recipes

    How to Dry Cranberries

    Spiral macaroni noodles in a smooth cheese sauce

    How to Melt Cheese for Mac and Cheese

    Oven baked butternut squash halves on a baking sheet.

    How to Bake Butternut Squash in the Oven

    Round casserole dish filled with cheesy, browned casserole.

    Sausage Gravy Breakfast Casserole

    Copycat Arby's beef and cheddar sandwich with homemade Arby's cheese sauce and red ranch sauce on an onion poppy seed bun.

    Copycat Arby's Beef and Cheddar

    Stovetop Chili

    Footer

    Copyright © 2020 The Frozen Biscuit on the Brunch Pro Theme

    Privacy Policy

    Disclaimer

    Accessibility Statement

    • Facebook
    • Pinterest
    • Twitter
    • Email