Dessert

Chocolate Sprinkle Sheet Cake Recipe

ByRita Bennet February 25, 2026February 25, 2026

Introduction

This Chocolate Sprinkle Sheet Cake is a rich, moist dessert perfect for any occasion. Topped with a creamy cocoa frosting and festive chocolate sprinkles, it’s a crowd-pleaser that’s easy to make at home.

The image shows a chocolate cake cut into long rectangular slices placed on a white marbled surface. Each slice has two main layers: a bottom layer of dark brown, moist chocolate cake with a crumbly texture, and a thick, smooth top layer of light brown chocolate mousse with a creamy texture. The mousse layer is decorated with dark and milk chocolate sprinkles spread unevenly on its surface. Chocolate crumbs and sprinkles are scattered around the slices on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 stick unsalted butter, melted and cooled, plus more, softened, for pan
1 ⅓ cups unbleached all-purpose flour

½ cup Dutch-process cocoa powder, sifted
2 teaspoons baking powder

1 teaspoon kosher salt (such as Diamond Crystal)
4 large eggs, room temperature

1 ½ cups granulated sugar
2 teaspoons pure vanilla paste or extract
1 cup sour cream, room temperature

2 sticks unsalted butter, softened (for frosting)
2 cups confectioners’ sugar, sifted (for frosting)
½ cup Dutch-process cocoa powder, sifted (for frosting)

¼ cup whole milk, room temperature (for frosting)
2 tablespoons chocolate sprinkles, for decorating

Instructions

Step 1: Preheat the oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with softened butter. Line the pan with parchment paper, leaving a 2-inch overhang on the long sides, then butter the parchment as well.

Step 2: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 3: In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and granulated sugar. Beat on high speed until the mixture is thick and pale, about 4 minutes.
Step 4: Add the flour mixture to the eggs and sugar, mixing just until combined. Then add the melted butter and vanilla paste or extract, beating to combine.

Step 5: Add the sour cream and beat until the batter is smooth.
Step 6: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 to 35 minutes if using a 9-by-13-inch pan, or about 40 minutes if using an 8-by-12-inch pan. The cake is done when the top springs back lightly to the touch and a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan on a wire rack for 10 minutes. Use the parchment overhang to lift the cake out of the pan and allow it to cool completely on the rack. The cake can be wrapped and kept at room temperature for up to 1 day before frosting.

Step 8: To make the frosting, beat the softened butter, confectioners’ sugar, cocoa powder, and milk on medium-high speed until light and fluffy, about 5 minutes.
Step 9: Spread the frosting evenly over the cooled cake. Decorate the top with chocolate sprinkles.

Tips & Variations

For extra moisture, substitute Greek yogurt for the sour cream in equal amounts.

If you prefer a more intense chocolate flavor, add an extra tablespoon of cocoa powder to the batter.
Use chocolate chips or chopped nuts instead of sprinkles for a different texture on top.

Storage

Store the frosted cake wrapped in plastic wrap in the refrigerator for up to 1 day. Before serving, let it return to room temperature for the best flavor and texture. The unfrosted cake can be kept at room temperature, wrapped tightly, for up to 1 day as well.

How to Serve

A close-up view of several rectangular slices of chocolate cake placed on a white marbled surface. Each slice has two layers: a thick dark brown chocolate cake base and a top layer of light brown chocolate frosting with a smooth, creamy texture. The frosting is evenly spread with vertical ridges and is sprinkled with small dark and light brown chocolate sprinkles scattered on top and around the slices. The cake crumbs and sprinkles are visible on the white marbled surface around the slices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can replace the all-purpose flour with a gluten-free flour blend that is suitable for baking. Make sure the blend includes xanthan gum for the best texture.

Can this cake be frozen?

It’s best to freeze the unfrosted cake wrapped tightly in plastic and foil. Thaw it in the refrigerator overnight, then bring to room temperature before frosting and serving.