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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.
Sorry but I really did not like this recipe. It was a thin, wet and not very tasty.
Hi Linda,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed. If there is anything that I can help with, please let me know! Happy New Year!🥳🥂 xx
Thank you Tieghan,
This has become a staple in my family to bake for special celebrations. It is absolutely delicious and incredibly nostalgic.
Hey Ally,
Awesome! Thank you so much for making this recipe so often, love to hear that it is always enjoyed! x
This is a staple for me and my friends. They always ask for “the cake” and no one ever guesses it’s gluten and dairy free 🙂
Hey Lauren,
Lol love to hear this! Thanks for making this recipe so often and sharing your feedback! Happy 4th! xT
Quelle réussite !!! Une Merveille, ce dessert est Géant, mes invités ont adorés, et sont repartis avec la recette … avec ton adresse de site, pour faire un tour chez toi …
Gros succès pour ce dessert fait de manière végan, une tuerie, Mille Mercis
Il a tout pour lui : facile et rapide à réaliser et le résultat en fait un champion toute catégorie,
Je le refais aujourd’hui pour l’offrir à une amie, c’est un plaisir à réaliser, Tu es une Reine !
Merci beaucoup!! Je suis tellement heureuse de savoir que cette recette a été appréciée !
I was excited to make this with the cleaner ingredients, but it was a flop. It didn’t cut like a cake at all. It was just a sloppy mess in the pan. Full disclosure, it may have been my oven temperature?
Hi! Why do the eggs need to be room temperature?
Hi Christina,
Room temp eggs are best to use when baking because they will better incorporate air creating a lighter and fluffier texture. I hope this helps! xT
Hi!
With what can I replace the coconut oil? Canola? Sunflower? Melted butter?
Hi Magda,
Any other neutral oil will work well for you here:) Please let me know if you have any other questions! xT
Hi, Did you try this recipe with another oil? Just curious. I made it with coconut oil and while everything else about the cake was delicious, it was just super coconutty. I was thinking I’d try it again for a baby shower this weekend but was planning to use vegetable oil. TIA!
I’m excited to try this as it looks like a cake made for generations in my family. I’d love to have a “cleaner” version. Thank you.
I hope you love the recipe Leigh Ann!
Hi, is there a way to make this recipe without coffee?
Hi Liz,
You can use water in place of the coffee:) Please let me know if you have any other questions! xT
Can I use all purpose flour instead of almond flour?
Hi Diana! I haven’t personally tried this recipe with all purpose flour so I can’t say for sure! So sorry! xT
Yes, thank YOU! For sure!!
I made this recipe into cupcakes and turned out so delicious!! This does not taste gluten-free, it’s too yummy to be gf, definitely making this recipe again!
Thanks for giving the recipe a try! Happy to hear that it was enjoyed! xT
If you don’t add the coffee, would you need to add another substitute or can you simple leave it out?