The Best Chocolate Sheet Cake is this Zoës Kitchen Copycat Recipe
Your search for the best chocolate sheet cake ends here with this rich, fudgy decadent chocolate cake! This recipe is a “copycat” for the famous Zoës Kitchen chocolate cake recipe.
What is the Difference Between Chocolate Sheet Cake and Regular Cake?
A chocolate sheet cake is similar to a regular chocolate cake but is baked in a jelly roll or sheet pan rather than a traditional cake pan. You might know it as Texas sheet cake or jelly roll cake. It is typically made with ingredients such as buttermilk and pecans.
What is Zoës Chocolate Sheet Cake?
Zoës Kitchen, a restaurant chain, has always been well-known for its chocolate cakes! While there is only one location in Birmingham now, they still sell their famous “ZaZa’s Chocolate Cake.” This cake has an incredibly rich chocolate flavor and is wonderfully moist. But the real star? The frosting—gooey, fudgy, and downright addictive!
The Icing on the Cake
The icing on the Zoës Kitchen chocolate cake has a very glossy, smooth consistency that literally drips down the sides of the cake. If you want a thicker icing, simply add more confectioner’s sugar. The more you add, the firmer and more intact the icing will be. To see the beautiful consistency of the icing, check out the video below of me frosting this sheet cake.
What Ingredients are in this Chocolate Sheet Cake?
To make this delicious cake and frosting, you need the following ingredients:
For the cake:
- 1 cup water
- 1/2 cup butter
- 1/2 cup vegetable oil
- 3 TB cocoa
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 cups sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
For the icing:
- 1/2 cup butter
- 4 TB unsweetened cocoa powder (rounded, almost heaping)
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1 lb (box) powdered sugar
- 1/2 cup chopped pecans (optional)
How Do I Make this Recipe?
To make the cake, start by preheating your oven to 350°F and spraying a jelly roll or sheet pan with Baker’s Joy or nonstick spray. In a large pot over medium heat, whisk together your water, butter, vegetable oil and cocoa powder. Stirring constantly, bring this mixture to a boil and then remove it from the heat. In a large mixing bowl, combine your all-purpose flour, salt, and sugar. Add the flour mixture to your cocoa mixture. In another large bowl, whisk together your eggs, buttermilk, and baking soda. Add these wet ingredients to the cocoa mixture, and stir well to combine. Next, pour the cake batter into your greased pan and bake for about 30 minutes, or just until the cake sets. Check if the cake is done by inserting a toothpick into the center. If it comes out clean, the cake is ready to be removed from the oven.
While it is baking, get started on the frosting. In a large saucepan, combine the butter, cocoa powder, and milk. Next, bring this mixture to a boil and then remove it from the heat. Stir in your vanilla and powdered sugar and mix until smooth. If you’d like to add pecans, stir them in. Spread the frosting over the cake while it’s still warm, and enjoy!
Can I Freeze this Chocolate Sheet Cake?
This cake is incredibly easy to make, stays moist for days, and freezes beautifully! To thaw a frozen slice, simply leave at room temperature for about an hour. You can also microwave a piece for about 45 seconds on 60% power for warm cake that tastes like it was just pulled from the oven!
Helpful Tools for this Sheet Cake
A good sheet pan is key to making this yummy cake. You can find these pans in most kitchen and home goods stores. This mini brownie spatula is flexible and perfect for neatly cutting and lifting this cake.
The Best Chocolate Sheet Cake
This chocolate sheet cake recipe is the best I've ever tasted!
Ingredients
- CAKE:
- 1 cup water
- 1/2 cup butter
- 1/2 cup vegetable oil
- 3 TB cocoa
- 2 cups flour
- 1/2 tsp salt
- 2 cups sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 tsp baking soda
- ICING:
- 1/2 cup butter
- 4 TB unsweetened cocoa powder (rounded, almost heaping)
- 6 TB milk
- 1 tsp vanilla
- 1 lb (box) powdered sugar
- 1/2 cup chopped pecans (optional)
Instructions
CAKE:
- Preheat oven to 350 degrees.
- Spray 9 x 13 jellyroll pan generously with Baker's Joy.
- Bring first 4 ingredients to a boil; stirring constantly.
- Remove from heat.
- In large mixing bowl, combine flour, salt, and sugar. Add in the cocoa mixture.
- In separate bowl, mix eggs, buttermilk & soda. Mix well. Add to cocoa mixture.
- Spread in jelly roll pan. Bake for 30 minutes or until just set.
- Frost while still slightly warm.
ICING:
- Bring first 3 ingredients to a boil; remove from heat.
- Add vanilla & powdered sugar, mixing until smooth.
- Stir in pecans if using.
- Spread evenly over cake.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 365Total Fat 22gSaturated Fat 8gTrans Fat 1gUnsaturated Fat 12gCholesterol 55mgSodium 270mgCarbohydrates 40gFiber 1gSugar 26gProtein 4g
If you try this fabulous chocolate sheet cake, I’d love to know how it turns out in the comments below. I always love hearing your thoughts!
If you like this chocolate sheet cake, be sure to check out my other cake recipes:
Hi Isabella! I don’t refrigerate mine, but you can if you want it to keep a bit longer.
does this need to be refrigerated?
Oh no….yes, big difference between condensed and evaporated:-)
Judy don’t know! It’s not condensed milk…grrrr
Hi Kaye! I have not tried it yet but would love to!!!! I am curious as well!!!! LMK if you try it and what you think!!!
Have you tried altering the recipe the way that Judy mentioned below in the comments? I’m just curious to see how it was!
Hi Brooke! I only buy unsalted butter!!!! I use it for everything!!!
Do you use unsalted butter for this recipe?
Karen, I would not be surprised. They stopped selling the Zoe’s spice of life….my favorite seasoning. I’ve heard they may have changed hands…….Glad I have the copycat recipe on the blog. XoXo
Has anyone had the chocolate cake from Zoe’s recently? I had a slice today for the first time in years and it seems different to me. Not at all like what they served before they sold out and started changing up the menu. Is it just me or does anyone else think this?
Leashaun, I am so happy that you like it! It is definitely a favorite at our house!!! Thank you for leaving feedback!!!
OMG….I have been hunting this recipe for a while and it is yummy!! So, so good! Perfectly chocolaty and perfectly sinful!! Thank u, thank u, thank u for sharing!!
Hi Gena, I am so glad you left this comment. When I checked, the nutrition was not calculated correctly, but I fixed it. Thank you so much for bringing this to my attention. I hope you enjoy the Zoe’s cake!!!
On your nutrition on Zoe’s chocolate cake, how many servings are you calculating with these numbers? Thank you, I’m tracking and need to know the serving size. A-
Hi Elizabeth Ann! I am so happy the cake turned out well! It is one of our faves:-) Thank you for leaving a comment. I love reader feedback!! XoXo
The cake turned out really well ! Thanks so much sharing.
Hi Lauren! I am SO happy it turned out yummy and perfect!!! And thanks for sharing all your tips….folks love hearing from others besides just me:-)
If you haven’t tried my quadruple chocolate bundt cake you must. It is my fave cake in the world and as easy as pie to make.
Happy baking!!!!
XoXo~Jamie
Hey again! Thank you so much for your quick reply!! So I ended up using my half sheet pan and it was wonderful! I usually make layer cakes, but have been trying out sheet cakes (my kids call them flat cakes, ha!) as a large-family mom trying to find more time-efficient recipes that can still feed a crowd. Our family of 9 ate about half the pan for dessert after Sunday lunch today.
(For anyone curious, I made this whole cake, start to finish, including frosting and washing all the dishes used for it in under an hour!!)
We loved the cake and I’ll definitely be making it again! I may even experiment with some different add-ins that will make it similar to some of my children’s favorite layer cakes. Thanks for a great recipe and being responsive to my question!! :)
Hi Lauren!
Jellyroll pans can vary a few inches. Mine is 11 x 16 (inside measurements) and is what I use for this cake. But you can use a pan similar but off a few inches either side and get great results. All you need to do is watch the cake and remove it when you see if firm up and start pulling away from the sides. Overbaking will ruin it. Please let me hear how it turns out!!!! XoXo
Hi, I am so excited to try this!! I am addicted to ZK Yaya’s cake (may or may not – but definitely yes – have gone there JUST to get cake a time or two…)
I just have a quick question about the pan size to clarify! The instructions say 9×13 jelly roll pan, but I always thought a jelly roll pan was more like 10×14…? Should I use a 9×13, slightly deeper, cake pan? Or a shallower, half-sheet type pan that is slightly larger?
Hi Judy! It sounds like you have the inside scoop to the real Zoe’s cake! Thanks for the tidbits…..I’ll try the condensed milk in the icing and omitting the vanilla. Appreciate your comments!!!
That’s pretty close. We don’t add salt. And it’s condensed milk in the icing. No vanilla in the icing. But that’s a good idea.
Oh that is fantastic!! I am so glad it turned out well; thanks for letting me know!!!
I made this cake today and it was fantastic!!!!