Name: Ina Garten Birthday Chocolate Sheet Cake
Total time: 45 min
Ingredients: 18 tbsp unsalted butter, room temperature; 3 cups sugar; 6 large eggs, room temperature; 8 oz sour cream, room temperature; 1 1/2 tsp vanilla extract; 1 lemon, zested; 3 cups all-purpose flour; 1/3 cup cornstarch; 1 tsp kosher salt; 1 tsp baking soda; 24 oz semisweet chocolate chips; 1 1/2 cups heavy cream; 2 tbsp light corn syrup; 1/2 tsp vanilla extract; 4 tbsp unsalted butter, room temperature; Chocolate candies (like M&M’s) for decorating

This Ina Garten Chocolate Sheet Cake is a Texas-style sheet cake made with rich ingredients like unsalted butter, sour cream, and lemon zest, and frosted with a decadent chocolate frosting made with semisweet chocolate chips and heavy cream. This cake is baked in a 12x18x1.5-inch sheet pan, making it a flat cake that’s easy to decorate and serve.

In this double chocolate sheet cake, Ina uses semisweet chocolate chips and chocolate candies like M&M’s, making it really full of chocolate flavor in every bite. You can rank this cake in the top 3 of Ina’s chocolate cakes, right after Beatty’s Chocolate Cake and Chocolate Ganache Cake.

I found this Ina Garten Birthday Chocolate Sheet Cake recipe from her cookbook, Barefoot Contessa Family Style.

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Ina Garten Chocolate Sheet Cake Ingredients

18 tbsp unsalted butter, room temperature
3 cups sugar
6 large eggs, room temperature
8 oz sour cream, room temperature
1 1/2 tsp vanilla extract
1 lemon, zested
3 cups all-purpose flour
1/3 cup cornstarch
1 tsp kosher salt
1 tsp baking soda

For the Frosting Ingredients:

24 oz semisweet chocolate chips
1 1/2 cups heavy cream
2 tbsp light corn syrup
1/2 tsp vanilla extract
4 tbsp unsalted butter, room temperature
Chocolate candies (like M&M’s) for decorating

Ina Garten Birthday Chocolate Sheet Cake

How To Make Ina Garten Chocolate Sheet Cake

Preheat and Prepare Pan: Turn your oven to 350°F. Grease a 12×18-inch sheet pan with butter and dust it with flour.
Mix Wet Ingredients: In a mixing bowl, beat together the butter and sugar until fluffy. Add eggs two at a time, followed by sour cream, vanilla, and lemon zest. Make sure to scrape the sides of the bowl.
Combine Dry Ingredients: In a separate bowl, sift together the flour, cornstarch, salt, and baking soda.
Combine All Ingredients: Slowly add the dry mixture to the wet mixture while mixing on low speed. Stir until just combined. Use a spatula to spread the batter evenly in the prepared pan.
Bake and Cool: Place the pan in the center of the oven and bake for 25-30 minutes. Check with a toothpick; if it comes out clean, the cake is done. Let it cool down.

How To Frost And Decorate This Sheet Cake

In a bowl over simmering water, melt the chocolate chips with the heavy cream. Stir occasionally.
Remove from heat, add corn syrup and vanilla. Let it cool down.
In a mixing bowl, whisk the cooled chocolate mixture and butter until it thickens.
Spread the frosting evenly over the cooled cake. Let the kids decorate with chocolate candies.

How Long To Bake A Sheet Cake At 350

Remember, you should bake the sheet cake in the oven at 350°F for about 25 to 30 minutes. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean.

I highly recommend starting to check for doneness at the 20-minute mark and then every 5 minutes thereafter. Since ovens can vary, this early check will help you avoid overbaking or underbaking your cake.

How To Store Chocolate Sheet Cake

In the Fridge: Wrap the cooled, frosted cake in plastic wrap. Keep it in the fridge for up to 5 days. Take it out 30 minutes before eating.
In the Freezer: Wrap the cooled cake in plastic, then in foil. Freeze for up to 3 months. Thaw in the fridge and let it sit out before serving.

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