Chocolate Sheet Cake
User Reviews
5
Chocolate Sheet Cake
Description
The Chocolate Sheet Cake combines all-purpose flour, granulated sugar, baking soda, and salt with melted butter, cocoa powder, and hot water to form a smooth batter. The addition of buttermilk, eggs, and vanilla completes the mix, lending moisture and richness. Baked at 350°F on a buttered and cocoa-dusted large rimmed sheet pan, it yields a tender crumb with a robust chocolate flavor.
While the cake is still warm, a glossy chocolate icing made from butter, cocoa powder, milk, vanilla, and powdered sugar is spread evenly over the surface, soaking slightly into the cake and enhancing moistness. The option to top with whipped cream, fresh strawberries, or brown sprinkles adds contrasting textures and flavors.
This cake serves well as a dessert for parties, potlucks, or family dinners. It slices easily due to the sheet pan format and pairs nicely with fresh fruit or cream toppings. The included whipped cream recommendation, involving cocoa and sugar, complements the cake's richness superbly.
The recipe’s note on making chocolate whipped cream suggests whipping heavy cream with cocoa, sugar, and vanilla until stiff peaks form, then chilling. This can be prepared ahead to accompany the cake at serving.
Ingredients
Cake
- 1 3/4 cups (248g) all-purpose flour (scoop and level to measure)
- 2 cups (410g) granulated sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 cup (226g) butter unsalted
- 1/2 cup (48g) cocoa powder plus more for dusting, unsweetened
- 1 cup (235ml) water very hot
- 1/2 cup (120ml) buttermilk
- 2 egg large
- 2 tsp vanilla extract
Chocolate Icing
- 1/2 cup (112g) unsalted butter diced into cubes
- 1/3 cup (33g) cocoa powder sifted, unsweetened
- 1/8 tsp salt
- 6 Tbsp milk
- 1 1/2 tsp vanilla extract
- 3 1/3 cups (430g) powdered sugar sifted
Optional Toppings
- brown sprinkles
- 20 - 24 strawberries fresh, small
- Whipped Cream see notes, chocolate
Instructions
Make the Cake
- Preheat oven to 350 degrees F. Butter a rimmed 18 by 13-inch baking sheet (average size cookie sheet) and dust lightly with cocoa powder and tilt to evenly coat, set aside.
- In a medium mixing bowl whisk together flour, sugar, baking soda and salt for 20 seconds, set aside.
- Add butter to a large microwave safe mixing bowl. Heat in microwave until melted. Whisk in cocoa powder and water.
- Pour flour mixture into butter mixture and using an electric hand mixer, blend until well combined. Add in buttermilk, eggs and vanilla and mix on low speed for about 45 seconds.
- Pour mixture into prepared baking dish. Bake in preheated oven until toothpick inserted into center of the cake comes out clean, about 20 - 25 minutes.
- Remove from oven and set on a wire rack to cool, immediately begin to make icing (you want to ice the cake while it's still really warm so it stays really moist and sort of absorbs some of the icing).
Make the Chocolate Icing
- Add butter, cocoa powder, salt and milk to a medium saucepan. Cook over medium heat, stirring constantly, until butter has melted.
- Remove from heat, whisk in vanilla and powdered sugar (if mixture is thick return to medium-low heat and warm, stirring constantly, until it has thinned. It should be a nice pourable consistency).
- Immediately pour icing over warm cake and spread into an even layer. If using sprinkles add immediately before icing begins to set.
- Allow icing to set at room temperature. Cut into squares, if using chocolate whipped cream add just before serving and a strawberry to each slice.
Notes
- For a complementary topping, whip heavy cream with cocoa powder, granulated sugar, and vanilla until stiff peaks form and chill until ready to serve.
User Reviews
Overall Rating
5
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