How to Make Chocolate Sheet Cake with Milk Chocolate Frosting

There’s something incredibly nostalgic about a good chocolate sheet cake. It’s the kind of dessert that feels like home—simple, comforting, and universally loved. This version offers all the rich, chocolatey satisfaction of the classic, but with a lighter touch that makes it perfect for those who want to enjoy a treat without going overboard. Whether you’re baking for a party, potluck, or just because, this cake is bound to be a crowd-pleaser.

Why You’ll Love This Recipe

Rich Flavor – Deep chocolate notes in both cake and frosting.
Lighter Option – Made with ingredients that balance indulgence and mindfulness.
Easy to Make – No special equipment, just a sheet pan and a whisk.
Party-Perfect – Feeds a crowd and travels well.

Ingredients

For the Cake:

• 1 cup unsweetened applesauce
• ¾ cup sugar substitute or light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup unsweetened cocoa powder
• 1 cup all-purpose flour (or white whole wheat flour)
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsweetened almond milk (or skim milk)

For the Milk Chocolate Frosting:

• ½ cup light cream cheese (softened)
• 2 tbsp unsweetened cocoa powder
• ¼ cup powdered sugar substitute
• 2 tbsp melted milk chocolate (use a lighter version if preferred)
• 1 tsp vanilla extract
• 1–2 tbsp almond milk, as needed for consistency

Instructions

Preheat and Prep:

Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch sheet pan with non-stick spray.

Mix the Cake Batter:

In a large bowl, whisk together applesauce, sugar, eggs, and vanilla. Stir in cocoa powder, then add flour, baking soda, and salt. Mix until just combined. Slowly stir in almond milk.

Bake the Cake:

Pour batter into the prepared pan and spread evenly. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Make the Frosting:

In a bowl, beat cream cheese until smooth. Add cocoa powder, powdered sugar, melted chocolate, and vanilla. Beat until creamy. Thin with almond milk if needed for spreadability.

Frost the Cake:

Spread frosting over the cooled cake and slice into 16 squares.

Nutritional Information (Per Serving – Approximate)

• Calories: 160
• Carbs: 22g
• Fat: 6g
• Protein: 3g
• Sugar: 10g (less with substitutes)
• Fiber: 2g

Tips for Success

• Use room temperature eggs for smoother mixing.
• Cool completely before frosting to prevent melting.
• Add a dusting of cocoa powder or a few berries for a decorative touch.
• Store covered in the fridge for up to 5 days; great served chilled!

Why This Recipe Works

This cake delivers everything you want from a chocolate dessert—moist texture, rich flavor, creamy frosting—without the heaviness. Smart swaps like applesauce and almond milk lighten it up, while still keeping the indulgence factor high. It’s a delicious compromise that doesn’t feel like one.

This Chocolate Sheet Cake with Milk Chocolate Frosting is proof that you can have your cake and eat it too. It’s easy to make, easy to love, and easy to fit into your lifestyle—no guilt required. Whether you’re making it for a celebration or a midweek mood boost, it’s guaranteed to satisfy every chocolate lover’s craving.