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5.0 from 9 votes

Rocky Road Sheet Cake

Rocky Road Sheet Cake is a moist homemade chocolate sheet cake topped with melty marshmallows, rich chocolate frosting, and chopped almonds!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 24 servings
Calories: 285 kcal
Course: Dessert
Cuisine: American

Ingredients

Chocolate Cake
  • 1/2 cup butter
  • 1/4 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 1/4 cup plain greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Rocky Road Icing
  • 1/2 cup butter
  • 1/2 cup cocoa powder
  • 1/3 cup buttermilk
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 10 ounce package mini marshmallows
  • 1 cup chopped almonds

Instructions

    Cup of Yum
  1. Preheat oven to 350 F. Grease a rimmed cookie sheet (I use a 15x11-inch). Set aside.
  2. Melt butter in a large saucepan.
  3. Once butter has melted, stir in water and cocoa powder; bring to a boil.
  4. Once at a boil, add buttermilk, and stir to combine.
  5. Remove pan from heat.
  6. Add the yogurt, eggs, and vanilla, and stir until well-combined.
  7. Stir in sugar, flour, baking soda, and salt until just combined.
  8. Bake for 15-20 minutes.
  9. While the cake is baking prepare the icing.
  10. For the icing, combine the butter, cocoa, and buttermilk. Bring to a boil.
  11. Remove from heat, and add the powdered sugar, vanilla, and half of marshmallows. Stir to combine.
  12. Sprinkle remaining half marshmallows over hot cake.
  13. Pour icing over hot cake, and spread evenly over cake.
  14. Sprinkle with chopped almonds.

Notes

  • Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt in the cake to 3/4 teaspoon and add 1/4 teaspoon salt to the frosting.
  • Cocoa powder: I use unsweetened cocoa powder, not Dutch-processed cocoa powder, in this recipe. 
  • Buttermilk: Regular or low-fat will work. You can make your own buttermilk substitute with this recipe. 
  • Greek yogurt: I use fat-free. You could also use 2% or full-fat yogurt or full-fat sour cream. 
  • Powdered sugar: If your powdered sugar is lumpy, sift it before you add it to the frosting. This will help the powdered sugar to better incorporate into the frosting so that you don't end up with lumpy frosting.
  • Almonds: I use unsalted roasted almonds. 
  • Nutrition facts are estimated.

Nutrition Information

Serving 1g Calories 285kcal (14%) Carbohydrates 44g (15%) Protein 4g (8%) Fat 11g (17%) Saturated Fat 5g (25%) Cholesterol 34mg (11%) Sodium 187mg (8%) Potassium 114mg (3%) Fiber 1g (4%) Sugar 30g (60%) Vitamin A 260IU (5%) Vitamin C 0.1mg (0%) Calcium 37mg (4%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 285

% Daily Value*

Serving 1g
Calories 285kcal 14%
Carbohydrates 44g 15%
Protein 4g 8%
Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 34mg 11%
Sodium 187mg 8%
Potassium 114mg 2%
Fiber 1g 4%
Sugar 30g 60%
Vitamin A 260IU 5%
Vitamin C 0.1mg 0%
Calcium 37mg 4%
Iron 1.2mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.