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Stacked squares of glazed chocolate cake on metal square pan

Gooey Chocolate Sheet Cake

  • Author: Paula Montenegro
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 12 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


Easy to make, and with a great chocolate flavor, this cake is amazing! The top layer remains gooey and rather soft,  so I prefer to serve the cake directly from the pan.



For the cake:

  • 1 cup butter
  • ½ cup cocoa powder, unsweetened
  • 1 cup of water
  • 2 cups all-purpose or cake flour
  • 1 ½ cups firmly packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 14-oz can condensed milk, divided 
  • 2 eggs, at room t°
  • 1 teaspoon vanilla extract

For the frosting:

  • 1/4 cup butter
  • 2 tablespoons cocoa powder, unsweetened
  • 1 cup powdered sugar


  1. Preheat oven to 350º.
  2. Grease a 13x18-inch pan. If you want, you can line the bottom and the two long sides with a piece of foil or parchment.

For the cake:

  1. Melt 1 cup butter in a small saucepan.
  2. Add cocoa and water and bring to a boil. Remove from heat.
  3. In a large bowl mix flour, brown sugar, baking soda, cinnamon, and salt.
  4. Make a well in the center and add cocoa mixture, 1/3 can (eyeball it) of the condensed milk, eggs and vanilla. Mix until the batter is smooth.
  5. Pour into prepared pan and bake for about 15 to 20 minutes, until cake springs back. Don't overbake it.

For the frosting:

  1. In a small saucepan (I use the same one without cleaning it) melt the remaining ¼ cup butter.
  2. Remove from heat and add 2 tablespoons cocoa, and the rest of the condensed milk. Mix well.
  3. Add powdered sugar and mix until smooth.
  4. Spread over warm chocolate cake. Let cool completely.
  5. If adding some chopped walnuts do so before the frosting cools and develops the top crust.


  • Cake pan: I use a rectangular pan without a removable bottom. This is because when you pour the frosting some of it goes to the sides. If it had a removable bottom it would probably seep through it.
  • Variation - you can make a poke cake, piercing the surface when the cake comes out of the oven with a brochette stick or similar. When you pour the chocolate icing some of it will seep into it making the cake moister.
  • Fudgier cake: if you slightly underbake the cake it will be fudgier. And it will be even more amazing!
  • Walnuts: sometimes I sprinkle chopped walnuts on top of the icing before it sets.

Keywords: chocolate sheet cake