Photo of Chocolate Sheet Cake by WW

Chocolate Sheet Cake

Total Time
45 min
15 min
30 min
So much tastier than a cake made from a boxed mix, this moist chocolate cake is perfect on its own and it is also ready for decorating. You can add icing, or plan to keep it light by topping each serving with fresh fruit like strawberries, raspberries or cherries if you’d like. A dollop of whipped topping would lend a nice touch too. Or, get adventurous and mix up the flavor and substitute mint or almond extract for the vanilla variety. Wrap any leftover cake tightly in plastic wrap and store leftover at room temperature for 3 to 4 days.


Cooking spray

4 spray(s)

All-purpose flour

1¾ cup(s)

Packed light brown sugar

1¼ cup(s)

Unsweetened cocoa powder

¾ cup(s), powder


½ cup(s), granulated

Baking powder

1½ tsp

Baking soda

1½ tsp

Table salt

¼ tsp

Fat free skim milk

1¼ cup(s)

Egg whites

3 large

Unsalted butter

2 Tbsp, melted

Vanilla extract

1½ tsp


1 cup(s), boiling

Powdered sugar (confectioner's)

1 Tbsp


  1. Preheat oven to 350ºF. Coat a 9- X 13-inch baking pan with cooking spray.
  2. In a large bowl, combine flour, brown sugar, cocoa powder, granulated sugar, baking powder, baking soda and salt; mix well with a fork to combine.
  3. In another large mixing bowl, combine milk, egg whites, melted butter and vanilla. Using an electric mixer, mix on low speed until blended; gradually beat in boiling water.
  4. Gradually add flour mixture to milk mixture and mix on low speed until blended. Pour batter into prepared pan and bake until a wooden toothpick inserted in center comes out clean, about 25 to 30 minutes. Cool cake in pan, on a wire rack.
  5. Sift powdered sugar over cooled cake before cutting into 16 pieces.
  6. Yields 1 piece per serving.


This cake tastes great plain but you can ice it and decorate it as desired.