Decadent Chocolate Sheet Cake
This chocolate sheet cake delivers rich, moist layers topped with a creamy chocolate frosting — all baked in a single pan for easy serving. It comes together in about an hour and feeds a crowd without much fuss.
Equipment
- Electric Mixer
- 9x13 inch baking pan
- Medium saucepan
- wire rack
- Spatula
Ingredients
Cake Ingredients
- 2 cups all-purpose flour preferably organic
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder Dutch-process for depth of flavor
- 1 teaspoon baking powder ensure freshness for best rise
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter melted and cooled
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract pure
- 1 cup buttermilk provides moisture and tang
Frosting Ingredients
- ½ cup unsalted butter softened
- ¼ cup unsweetened cocoa powder sifted
- ¼ cup milk whole milk preferred
- 3 cups powdered sugar sifted to avoid lumps
- 1 teaspoon vanilla extract pure
Instructions
- Preheat your oven to 350°F (177°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth.
- Add the wet ingredients to the dry ingredients, mixing until the batter is just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack.
- For the frosting: In a medium saucepan over medium heat, melt the butter. Stir in the cocoa powder and milk, bring to a boil, then remove from heat.
- Gradually stir in the powdered sugar and vanilla extract until smooth.
- Pour the warm frosting over the cooled cake, spreading evenly with a spatula.
Notes
For a deeper chocolate flavor, substitute part of the cocoa powder with dark cocoa powder. Add a pinch of espresso powder to enhance the chocolate taste. For those requiring a dairy-free option, replace butter with a quality dairy-free substitute and buttermilk with almond milk mixed with a teaspoon of lemon juice.
Nutrition
Calories: 566kcalCarbohydrates: 84gProtein: 5gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 95mgSodium: 264mgPotassium: 159mgFiber: 3gSugar: 64gVitamin A: 795IUCalcium: 71mgIron: 2mg
Tried this recipe?Rate This Recipe!
