Moist Chocolate Sheet Cake with Fudge Glaze is a rich and indulgent dessert made from a tender chocolate cake base covered in a glossy, velvety chocolate glaze. Baked in a single pan, this classic treat is perfect for serving a crowd at birthdays, potlucks, or any celebration that calls for something deeply chocolatey.

Why You’ll Love This Recipe

Incredibly moist and tender texture
Simple ingredients and one-pan preparation
Rich chocolate flavor in both cake and glaze
Easy to slice and serve for large groups
Perfect for birthdays, gatherings, or weekday desserts

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

All-purpose flour
Granulated sugar
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Eggs
Buttermilk or sour cream
Vegetable oil
Vanilla extract
Hot water or brewed coffee (enhances chocolate flavor)

For the fudge glaze:

Unsalted butter
Unsweetened cocoa powder
Milk or heavy cream
Powdered sugar
Vanilla extract
Optional: pinch of salt

directions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Add eggs, buttermilk, oil, and vanilla. Mix until smooth.
Stir in hot water or coffee carefully—the batter will be thin.
Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
While the cake bakes, prepare the glaze: melt butter in a saucepan over low heat, stir in cocoa, and cook for 1 minute.
Add milk, powdered sugar, vanilla, and a pinch of salt. Whisk until smooth and slightly thickened.
Pour the warm glaze over the warm cake and spread evenly.
Allow to cool before slicing and serving.

Servings and timing

Servings: 15–18
Prep time: 20 minutes
Bake time: 30–35 minutes
Total time: 55 minutes

Variations

Nutty finish: Top with chopped walnuts or pecans before the glaze sets.
Mint chocolate: Add a touch of peppermint extract to the glaze.
Spicy version: Mix a pinch of cayenne or cinnamon into the batter for depth.
Layered option: Slice the cake horizontally and add chocolate mousse or whipped cream between layers.
Frosting swap: Use a whipped ganache or cream cheese frosting instead of glaze.

storage/reheating

Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Freeze tightly wrapped slices or the whole cake for up to 2 months. Thaw overnight in the fridge.
Reheating: Briefly microwave individual slices to refresh the texture.

FAQs

Can I use a different pan size?

Yes, adjust the baking time for smaller or larger pans—watch closely to avoid overbaking.

Why use hot water or coffee?

It helps bloom the cocoa powder and intensify the chocolate flavor.

Can I make this cake without buttermilk?

Yes, use sour cream or make a substitute with milk and lemon juice or vinegar.

What’s the difference between this and Texas sheet cake?

This version has a richer, thicker crumb and a glossier fudge glaze, while Texas sheet cake is usually thinner with a poured icing.

Can I skip the glaze?

You can, but the glaze enhances both texture and flavor—highly recommended.

Should I cool the cake before glazing?

No, pour the glaze while the cake is still warm for best absorption and finish.

Can I make this cake in advance?

Yes, it stays moist for days and is great for make-ahead baking.

How do I get clean slices?

Chill the cake before slicing or use a hot knife wiped clean between cuts.

Can I make it dairy-free?

Use plant-based milk, dairy-free butter, and a suitable glaze substitute.

Is this cake freezer-friendly?

Yes, it freezes well with or without glaze. Just wrap tightly and freeze in portions.

Conclusion

Moist Chocolate Sheet Cake with Fudge Glaze is a tried-and-true dessert that delivers rich chocolate flavor in every bite. Whether you’re baking for a birthday, a potluck, or just because, this cake is sure to satisfy cravings and impress guests with its glossy finish and soft crumb.