Layered Chocolate and Vanilla Sheet Cake

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A moist sheet cake featuring alternating layers of rich chocolate and smooth vanilla, topped with a simple buttercream frosting. This american-inspired desserts ready in about 55 minutes layers all-purpose flour, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 3 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 cup boiling water
• 2 tsp vanilla extract
• 1 cup softened unsalted butter
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1/4 tsp salt (for frosting)

Instructions

1. Step 1: Preheat the oven to 350°F. Grease and flour two 9x13-inch baking pans.
2. Step 2: In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.
3. Step 3: In a separate bowl, whisk 3 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until combined.
5. Step 5: Carefully stir in 1 cup boiling water until the batter is smooth; it will be thin.
6. Step 6: Divide the batter evenly between the two prepared pans and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
7. Step 7: Remove cakes from oven and cool in pans for 10 minutes, then invert onto wire racks to cool completely.
8. Step 8: For frosting, beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes.
9. Step 9: Gradually add 4 cups powdered sugar, 1/4 teaspoon salt, and 1/4 cup heavy cream, beating until smooth and fluffy.
10. Step 10: Slice one cake layer horizontally to create a vanilla layer and spread frosting on it. Stack the other chocolate layers alternating with frosting.
11. Step 11: Frost the top and sides of the assembled cake evenly. Chill for 30 minutes before slicing and serving.