Chocolate Sheet Cake
This Chocolate Sheet Cake is rich, moist, and topped with smooth cocoa frosting. It feeds 24 people and comes together in just 35 minutes.
Equipment
- large mixing bowl
- Whisk or electric mixer
- 11x15-inch baking pan
- saucepan
- spatula
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1 tbsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1 cup hot water
- 2/3 cup vegetable oil
- 1/2 cup unsalted butter (for frosting)
- 2 tbsp unsweetened cocoa powder (for frosting)
- 5 tbsp milk (for frosting)
- 1 tsp vanilla extract (for frosting)
- 3 1/2 cups powdered sugar, sifted
- Chopped nuts or sprinkles (optional)
Instructions
- Preheat oven to 350°F and grease an 11x15-inch baking pan.
- In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
- Add eggs, buttermilk, hot water, and oil. Beat until smooth and combined.
- Pour batter into prepared pan and bake for 20 minutes until a toothpick comes out clean.
- In a saucepan, melt butter over low heat. Add cocoa powder, milk, and vanilla. Whisk until smooth.
- Remove from heat and whisk in powdered sugar until smooth.
- Pour warm frosting over warm cake and spread quickly.
- Add nuts or sprinkles immediately before frosting sets.
Notes
Pour frosting over cake while warm for best results.
Store covered at room temperature for 2–3 days.
Freeze unfrosted cake up to 2 months.
Serve with vanilla ice cream for extra indulgence.
Store covered at room temperature for 2–3 days.
Freeze unfrosted cake up to 2 months.
Serve with vanilla ice cream for extra indulgence.
Nutrition
Calories: 223kcalCarbohydrates: 44gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 25mgSodium: 253mgPotassium: 110mgFiber: 1gSugar: 34gVitamin A: 180IUCalcium: 35mgIron: 1.4mg