Description
This Gooey Chocolate Sheet Cake with Condensed Milk is a rich, fudgy dessert perfect for chocolate lovers. Featuring a moist cocoa-flavored base baked to perfection and topped with a luscious chocolate frosting made with sweetened condensed milk, this cake offers an irresistible melt-in-your-mouth texture. Easy to prepare and ideal for serving at gatherings, it combines cinnamon and cocoa for a deep, warm flavor profile, and can be served directly from the pan or chilled for a firmer slice.
Ingredients
Cake
- 1 cup unsalted butter
- ½ cup unsweetened cocoa powder
- 1 cup water
- 2 cups all-purpose flour (or cake flour)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups brown sugar (light or dark, firmly packed)
- 1 can sweetened condensed milk (14 ounces or 397g, divided)
- 2 eggs (at room temperature)
- 1 teaspoon vanilla extract
Frosting
- ¼ cup unsalted butter
- 2 tablespoons unsweetened cocoa powder
- Remainder of sweetened condensed milk from the can (approximately 9 ounces or 260g)
- 1 cup powdered sugar (icing sugar or confectioners' sugar)
Instructions
- Preheat Oven: Preheat your oven to 350ºF (180°C) and prepare a 13x18-inch (33x45cm) pan by greasing it well. For easy removal, lining a cake pan with a removable bottom with parchment paper is recommended.
- Melt Butter and Make Cocoa Mixture: In a small saucepan, melt 1 cup of unsalted butter. Add ½ cup unsweetened cocoa powder and 1 cup water, then bring the mixture to a boil. Remove from heat once boiling.
- Mix Dry Ingredients: Sift together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt in a large mixing bowl. Stir in 1 ½ cups brown sugar to combine.
- Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Add the cocoa butter mixture, about 1/3 of the sweetened condensed milk, 2 room temperature eggs, and 1 teaspoon vanilla extract. Mix thoroughly until the batter is smooth and uniform.
- Bake the Cake: Pour the batter into the prepared pan and place it in the oven. Bake for approximately 20 minutes, checking doneness by pressing the cake lightly or inserting a toothpick or cake tester. It should come out with moist crumbs, not wet. Avoid overbaking as the cake is not tall and cooks quickly.
- Prepare Frosting: While the cake bakes, melt ¼ cup unsalted butter in a small saucepan—using the same pan if possible. Remove from heat, then add 2 tablespoons unsweetened cocoa powder and the remaining sweetened condensed milk. Mix well.
- Add Powdered Sugar to Frosting: Add 1 cup powdered sugar to the cocoa mixture and stir until the frosting is smooth and fully combined.
- Frost the Cake: Once the cake comes out of the oven, spread the frosting over the warm surface. For a fudgier effect, you can poke holes in the cake with a toothpick and pour the frosting over to seep into the cake.
- Cool and Serve: Allow the cake to cool completely. If you need to remove it from the pan, refrigerate until firm. Store leftovers covered in plastic wrap or an airtight container in the refrigerator.
Notes
- Using a cake pan with a removable bottom lined with parchment helps in easily removing the cake for serving.
- Do not overbake the cake; it is meant to be moist and gooey inside.
- Room temperature eggs ensure better batter consistency.
- For an extra fudgy cake, poke holes right after baking and pour frosting over immediately so it seeps in.
- Refrigerate leftovers to maintain freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
