Eggless Chocolate Sheet cake with Chocolate cream frosting and Caramel drizzle

Sheet cake, a cake baked in a large rectangular tray and frosted to look very pretty! My original plan was to try a yule log. After i baked the cake, i found the cake too stiff to roll into a log. This is the second time i m trying to make a log and the log is turning into sheet cake. It is now Game on, Me Vs Yule log. I m not going to stop until i get to make a proper yule log, even if my family has to taste 100’s of sheet cakes 😏
So, here i m presenting my second attempt on my yule log as a delicious sheet cake covered with finger licking chocolate cream frosting. I baked this yesterday and added a white cream frosting, but kids wanted a chocolate on top and i didnt want to do ganache. So today morning i made a chocolate whipped cream and slathered all over the sheet cake. In the mean time, the cake started losing its lower-half. The two lil monsters at home, used their fingers to dig out small squares from the sheet. Today Morning when i saw the pan, it was like some squirrel has nibbled my cake. I knew i couldn’t wait for long, so quickly tried to click few decent shots. The moment they knew, i m done with the photos, they cleared half the tray. The cake has a perfect texture and the cream adds more to it. 
Sheet cakes are such a breeze, when you dont want to do any fancy decorations on your cake. Slap on that frosting, smoothen it and try adding some more accessories like crumbled oreo, chocolate syrup, M&M’s , the options are endless.  A perfect bake for parties and get togethers.

2 cups whole wheat flour
1/4 cup cocoa powder
1 tsp baking powder
1 tsp baking soda
1 can of condensed milk (400 grams tin)
1 cup warm water
3/4 cup oil
1.5 tsp vanilla extract

1 & 1/4 cup of whipping cream
5 tbsp icing sugar
2-3 tbsp cocoa powder
100 grams cream cheese

  • Take together whipping cream and cream cheese in a wide bowl, using a electric whisk, whisk until you see soft peaks. Add cocoa powder and icing sugar and continue whipping until you get stiff peaks. Cover and refrigerate until use.

Caramel sauce
8 nos fudgy caramel toffees, i used tiffany caramel fudge chocoaltes
2-3 tbsp milk/cream

  • Take the caramel toffee along with milk/cream in a microwave safe mug, microwave for a minute, remove and whisk it together into a smooth sryup, if the caramel is still lumpy, microwave again for 30 seconds and whisk it smooth. Make the syrup towards the end, as it thickens while resting.


  • Preheat the oven 180C. Prepare a sheet pan with baking paper.
  • In a large bowl, sift together flour, cocoa, baking powder and baking soda. In another bowl, add condensed milk, oil and vanilla extract, use a electric whisk and whisk them smooth. 
  • To this liquid add the flour in 3 batches, use a spatula to mix the flour into the wet ingredients. When you add the second batch, the batter would be very thick, add 1/2 cup warm water and mix.
  • Likewise when you add the final batch of flour, add another 1/2 cup of water and mix. Do not mix vigourously, mix in single direction. 
  • Pour the batter in the preared sheet pan. Spread using the spatuala. Smoothen the top, tap twice to release any air. Bake in the preheated oven for 20 minutes or until a skewer inserted in the middle comes out clean.
  • Remove from the oven, let it sit in the pan for 5 minutes. Then flip it on a wire rack and let it cool completely.
  • Once it cools down, return it to the sheet pan, level the cake by trimming the top, this is totally optional. Drizzle simple syrup all over the cake. Spread the chocolate whipping cream generously, smoothen it, drizzle caramel syrup. Slice into squares and enjoy.


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