Chocolate Sheet Cake
A rich and moist chocolate sheet cake perfect for parties and gatherings. Easy to make and sure to delight any crowd with its decadent chocolate flavor.
Equipment
- 1 9x13-inch sheet pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup unsalted butter melted
- 2 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup boiling water
Chocolate Frosting
- 1/2 cup unsalted butter softened
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup milk
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan or line it with parchment paper.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In another bowl, whisk together melted butter, eggs, buttermilk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in boiling water until the batter is smooth.
- Pour the batter into the prepared sheet pan, spreading it evenly with a spatula.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Frosting
- In a mixing bowl, beat the softened butter until creamy. Gradually add cocoa powder and powdered sugar, alternating with milk until smooth.
- Spread the frosting evenly over the cooled cake using a spatula or butter knife.
Serving and Storage
- Cut the cake into slices and serve. Pair with coffee or milk for a delightful treat.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Don't overmix to keep the cake fluffy. Allow the cake to cool before frosting.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and vinegar if needed.
How to Serve: Best served with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness. Can be made a day in advance.
Make-Ahead Tips: Bake the cake a day before and frost it on the day of serving.
Ingredient Substitutions: Substitute buttermilk with a mixture of milk and vinegar if needed.
How to Serve: Best served with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness. Can be made a day in advance.
Make-Ahead Tips: Bake the cake a day before and frost it on the day of serving.