Chocolate Sheet Cake
User Reviews
5
Chocolate Sheet Cake
Description
This Chocolate Sheet Cake recipe begins by mixing dry ingredients including flour, sugar, cocoa powder, baking soda, and salt. Wet ingredients—eggs, buttermilk, hot water, and vegetable oil—are incorporated to create a runny batter, which is poured into a greased 11x15-inch baking dish and baked at 350°F for about 20 minutes, until a toothpick comes out clean.
The frosting combines melted butter with cocoa powder, milk, and vanilla, whisked with sifted powdered sugar into a smooth glaze. This is poured over the warm cake and spread quickly before setting. Optional toppings like chopped nuts or sprinkles can be added immediately for extra texture and decoration.
Its sheet form yields a large quantity suitable for parties. The cake is moist with a tender crumb, complemented by a rich, glossy chocolate frosting that adheres smoothly over the top. The cake pairs well with ice cream or can be served as is for chocolate lovers.
Leftover cake stores well at room temperature for a few days or freezes up to two months. The cake may be baked ahead without frosting, then frosted just before serving.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar
- ½ cup cocoa powder unsweetened
- 1 tablespoon baking soda
- 1 teaspoon salt
- 2 egg
- 1 cup buttermilk
- 1 cup water hot
- ⅔ cup vegetable oil
Frosting
- ½ cup butter unsalted
- 2 tablespoons cocoa powder unsweetened
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- 3½ cups powdered sugar sifted
- nuts for topping (optional, chopped (nuts
- Sprinkles for topping (optional, chopped (nuts
Instructions
Cake
- Preheat the oven to 350 degrees F.
- To make the cake, mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
- Add eggs, buttermilk, hot water, and oil and beat together with a hand mixer until combined and smooth (it should be runny). Pour into a greased 11x15-inch baking dish.
- Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Frosting
- To make the frosting, melt butter in a medium pot over low heat. Add cocoa powder, milk, and vanilla and whisk until smooth. Add powdered sugar and whisk until smooth.
- Remove from the heat and pour over the warm cake. Spread frosting quickly and add nuts or sprinkles right away, since frosting sets up quickly.
Notes
- The cake can be baked ahead and stored covered at room temperature for 24 hours or frozen up to two months before frosting is applied.
- After frosting, leftover cake stores covered at room temperature for 2-3 days or frozen for 1-2 months in a freezer-safe container.
- Customize toppings by adding chopped pecans or seasonal sprinkles to the frosting promptly before it sets.
- This recipe yields a large sheet cake suitable for feeding a crowd at birthdays or gatherings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 223kcal | 11% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 253mg | 11% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 160IU | 3% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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