A chocolate lovers favorite, this Chocolate Frosted Party Cake calls for a festive celebration. Perfect for birthdays, anniversaries, and other special occasions, this crowd-pleasing Chocolate Frosted Party Cake is a simple and delicious way to celebrate.
In this dressed-up version of a Texas sheet cake, moist vanilla cake is generously frosted with fluffy chocolate fudge frosting. Top with colorful candies or sprinkles to make this Chocolate Frosted Party Cake simply divine. This cake can be baked ahead of time and frosted right before a party.
It all starts with an irresistibly good yellow sheet cake, and this Chocolate Frosted Party Cake recipe is one-bowl easy. Gather your ingredients and mix them all up in a GoodCook Touch Mixing Bowl. Pour the batter in a GoodCook 13×9 Bake and Roast Pan, bake and cool.
This cake is frosted right in the pan, and you’ll need a GoodCook Touch Spreader Spatula to evenly spread the chocolate buttercream. Decorate with a sprinkling of colored candies, and your cake will be the star of the party!
Happy Chocolate Frosted Party Cake Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcomPrint
Chocolate Frosted Party Cake
Perfect vanilla sheet cake topped with creamy chocolate buttercream frosting and your favorite colored sprinkles is perfect for any birthday or get-together.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12-16
- Cooking spray
- 3 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 4 large eggs
- 3/4 cup canola oil or vegetable oil
- 1 cup whole milk
- 1 Tbsp vanilla extract
- 1 stick ( 1/2 cup) unsalted butter, at room temperature
- 3 cups powdered sugar, SIFTED
- 3/4 cup cocoa powder
- 1 Tbsp vanilla extract
- 5-6 Tbsp half-and-half or whole milk
- Sprinkles (optional)
Cake: Heat oven to 350°F. Spray a 13×9-inch cake pan with cooking spray; set aside.
In a large bowl combine your dry ingredients; flour, sugar, baking powder, and salt together. Add the eggs, oil, milk, and vanilla and mix with a mixer on medium speed for about 2-3 minutes or until smooth.
Pour the batter into the sprayed baking sheet. Place in center rack of oven and bake for 30-35 minutes or until the cake is lightly browned and toothpick comes out clear or when it springs back when pressed with a finger. Cool the cake on a wire rack while preparing the frosting.
Frosting: In a large bowl beat with mixer room temperature butter until lightly fluffy. Add the powdered sugar a little bit at a time and mix well. You will notice it will get fluffy and lighter in color. Add cocoa, half and half (or milk), and vanilla. Be sure to scrape down the sides of the bowl as you work. Turn mixer on medium high. Beat frosting until light, fluffy and of spreading consistency.
If you notice that the frosting is too thick, slowly add more milk or half and half, one tablespoon at a time, until it reaches the desired consistency.
Once cake is completely cooled, spread the frosting on top of the cake with a frosting spatula or the back of a spoon. Decorate with your favorite colored sprinkles.
- Store cooled cake wrapped in plastic wrap at room temperature for 2 days, in refrigerator 5-7 days.
Recipe Inspired by: The Kitchn