This Condensed Milk Chocolate Sheet Cake covered in a silky, frosting makes an irresistibly delicious dessert.
Condensed Milk Chocolate Sheet Cake
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?
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)
The entire 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.
How to make Condensed Milk Chocolate Sheet 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.
- 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.
Buttermilk substitute
*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.
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?
Follow on Facebook, Pinterest and Instagram or Subscribe for the latest recipe updates.
Condensed Milk Chocolate Sheet Cake
Ingredients
FOR THE CAKE
- 1 cup butter
- ¼ cup cocoa powder
- 1 cup water with 1 teaspoon coffee dissolved into it See note 1
- 2 cups all purpose / cake flour
- 1 cup / 200g brown or white sugar
- 1 teaspoon baking soda/ bicarbonate of soda
- ½ teaspoon salt
- ⅓ cup sweetened condensed milk
- ½ cup buttermilk See note 2
- 1 teaspoon vanilla extract
FOR THE FROSTING
- ¼ cup butter
- ¼ cup cocoa powder
- ¾ cup condensed milk
- 1 cup powdered/ icing sugar See note 3
Instructions
TO MAKE THE CAKE
- Grease and line 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. 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.
- 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.
- 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.
Notes
- 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.
- 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.
- Add ½ cup extra powdered / icing sugar if you want the frosting to be thicker.
Etienne would be in heaven if I made this for him – he LOVES condensed milk! He also loves milk chocolate, so this cake is pretty much meant for him! Looks heavenly, Ashika!
These look seriously delightful Ashika! Rich and decadent! Thanks for sharing such a delicious recipe!
Sheet cakes are my favorite because they’re the easiest to sneak a piece from. Trust me I know this as I’m an expert at it. Such a lovely looking moist chocolate cake. I’m wanting some for my afternoon fika (think afternoon tea).
You can never go wrong with CHOCOLATE!! I have always wanted to try frosting made with SCM! Yum!!
i have found the Valentines dessert that I have been searching for. So gonna make this cake next week. So moist, easy and looks finger looking good.