This Condensed Milk Chocolate Sheet Cake covered in a silky, frosting makes an irresistibly delicious dessert.

If you like chocolate desserts then you are definitely going to love this recipe. A soft chocolate sponge cake topped with a condensed milk chocolate frosting, I bet you are loving it already right?

Whenever I write a post about sheet cakes or traybakes, I always rave about how convenient these bakes are. That is because they really are the best.

They are quick easy and perfect for bake sales, parties or just for afternoon tea.

Really portable, these treats can be baked sliced and served from the same tray as well. With this Condensed Milk Chocolate Sheet Cake, it is no different. Perfect for parties and feeding a crowd ( though you might just want to save a couple of pieces for yourself first)

A whole can of condensed milk is used in this cake, with the majority of it being used in the frosting. So no, there is not going to be any leftover condensed milk for you to eat from the can 🙁

Sorry. Don’t worry though, adding it all to the recipe is going to be worth it. This cake is truly amazing.

MAKING THE CONDENSED MILK CHOCOLATE SHEET CAKE

Chocolate cake

Start by greasing and lining a 9 x 13 inch / 23 x 33 cm cake pan with parchment/baking paper.

Melt the butter and then stir in the cocoa powder and water with 1 teaspoon of coffee dissolved in it. Coffee enhances the taste of the chocolate, and there is no taste of the coffee in the cake at all. However, if you do not want to use coffee, then just leave it out and add the plain water instead. Bring this mixture to a boil, then remove from the heat.

In another bowl, combine the flour, baking soda ( bicarbonate of soda) sugar, and salt.

Beat the cocoa mixture into the flour mixture, then stir in just ⅓ cup (102g) of the condensed milk, vanilla extract and buttermilk*. Whisk until combined.

DONT HAVE BUTTERMILK? NO PROBLEM…

*If you do not have buttermilk, then substitute it by adding 2 teaspoons of lemon juice or vinegar to ½ cup (125ml) full fat / full cream milk. Let it stand for 5 minutes before using it in place of the buttermilk.

Pour the cake mixture into the prepared pan. Bake in a preheated oven of 350°F/ 170°C for 15 to 20 minutes, until the cake springs back when lightly touched. Remove from the oven and allow the cake to cool in the pan.

Chocolate frosting

In a small pan, melt the butter and stir in the cocoa powder and ¾ cup ( 230g) condensed milk. Stir in the powdered sugar/icing sugar and mix well. Pour the frosting over the cake and allow it to set before slicing.

LEFTOVER FROSTING? DELICIOUS IDEAS

If you find that you have extra frosting, don’t throw it away. This frosting makes a great chocolate sauce for your ice cream. Store any extra frosting in an airtight container and use it over ice cream or in a milkshake.

Enjoy ♥

If you like this recipe, be sure to check out my other amazing sheet cake and traybakes recipes:

• Chocolate coconut slices
• Easy Carrot Sheet Cake
• Sweet Coconut Squares
• One bowl chocolate cake recipe. No eggs, butter
• 3 ingredient condensed milk fruit squares

Still hungry for more?

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5 from 4 votes

Print

Condensed Milk Chocolate Sheet Cake

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

This Condensed Milk Chocolate Sheet Cake covered in a silky, frosting makes an irresistibly delicious dessert.

Course: cake / dessert

Ingredients

FOR THE CAKE

• 1 cup / 225g butter
• ¼ cup / 29g cocoa powder
• 1 cup / 250ml water with 1 teaspoon coffee dissolved in it SEE NOTE 1
• 2 cups / 240g all purpose / cake flour
• 1 cup / 200g brown or white sugar
• 1 teaspoon baking soda/ bicarbonate of soda
• ½ teaspoon salt
• ⅓ cup / 102g condensed milk
• ½ cup / 125ml buttermilk SEE NOTE 2
• 1 teaspoon vanilla extract

FOR THE FROSTING

• ¼ cup / 56g butter
• ¼ cup / 29g cocoa powder
• ¾ cup / 230g condensed milk
• 1 cup / 125g powdered/ icing sugar SEE NOTE 3

Instructions

TO MAKE THE CAKE

1. Grease and line a 9 x 13 inch / 23 x 33 cm cake pan with parchment/baking paper.
2. Melt the butter and then stir in the cocoa powder and water with 1 teaspoon of coffee dissolved in it. Bring this mixture to a boil, then remove from the heat.
3. In another bowl, combine the flour, baking soda ( bicarbonate of soda) sugar, and salt.
4. Beat the cocoa mixture into the flour mixture, then stir in just ⅓ cup (102g) of the condensed milk, vanilla extract and buttermilk. Whisk until combined.
5. Pour the cake mixture into the prepared pan. Bake in a preheated oven of 350°F/ 170°C for 15 to 20 minutes, until the cake springs back when lightly touched. Remove from the oven and allow the cake to cool in the pan.

CHOCOLATE FROSTING

1. In a small pan, melt the butter and stir in the cocoa powder and ¾ cup ( 230g) condensed milk. Stir in the powdered sugar/icing sugar and mix well. Pour the frosting over the cake and allow it to set before slicing.
2. If you find that you have extra frosting, don't throw it away. This frosting makes a great chocolate sauce for your ice cream. Store any extra frosting in an airtight container and use it over ice cream or in a milkshake.

Recipe Notes

1. Coffee enhances the taste of the chocolate, and there is no taste of the coffee in the cake at all. However, if you do not want to use coffee, then just leave it out and add 1 cup / 125ml plain water instead.
2. If you do not have buttermilk, then substitute it by adding 2 teaspoons of lemon juice or vinegar to ½ cup (125ml) full fat / full cream milk. Let it stand for 5 minutes before using it in place of the buttermilk.
3. Add ½ cup extra powdered / icing sugar if you want the frosting to be thicker.