chocolate sheet cake

Introduction

This chocolate sheet cake is often referred to as the best-ever for a reason! It’s moist, rich, and topped with a luscious chocolate frosting that sets into a fudgy layer. The magic happens when the warm icing is poured over the cake while it’s still hot, creating an indulgent, melt-in-your-mouth texture. This cake is perfect for large gatherings or when you simply crave a decadent chocolate dessert.

Ingredients

For the Cake:

• 2 cups All-purpose Flour
• 2 cups Sugar
• 1/4 tsp. Salt
• 2 sticks Salted Butter
• 4 heaping Tbsp. Cocoa Powder
• 1 cup Boiling Water
• 1/2 cup Buttermilk (or substitute by adding vinegar to regular milk to make 1/2 cup)
• 2 Beaten Eggs
• 1 tsp. Vanilla Extract
• 1 tsp. Baking Soda

For the Frosting:

• 1 3/4 sticks Salted Butter
• 4 heaping Tbsp. Cocoa Powder
• 6 Tbsp. Milk
• 1 tsp. Vanilla Extract
• 1 lb. Powdered Sugar (about 4 cups, slightly less for preference)
• 1/2 cup Chopped Pecans (optional)

Instructions

For the Cake:

1. Prepare the Chocolate Mixture: In a saucepan, melt the 2 sticks of butter over medium heat. Add 4 heaping tablespoons of cocoa powder and stir to combine. With the heat still on, pour in 1 cup of boiling water. Allow the mixture to bubble for about 30 seconds, then turn off the heat and set aside.
2. Mix the Dry Ingredients: In a large mixing bowl, combine 2 cups of flour, 2 cups of sugar, and 1/4 teaspoon of salt. Stir to combine.
3. Combine Wet and Dry: Pour the hot butter and chocolate mixture over the flour mixture and stir just enough to cool the chocolate slightly.
4. Prepare the Buttermilk Mixture: In a measuring cup, pour 1/2 cup of buttermilk. If you don’t have buttermilk, substitute by filling the cup just under the 1/2 cup mark with milk and adding vinegar to fill it up. To this, add the 2 beaten eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of baking soda. Mix well.
5. Mix the Batter: Add the buttermilk mixture to the chocolate-flour mixture. Stir everything together until smooth.
6. Bake: Pour the batter into an ungreased 18-by-13-inch sheet pan or a jelly roll pan, spreading it evenly. Bake at 350°F (175°C) for 20 minutes.

For the Frosting:

1. Prepare the Frosting: In a saucepan (reuse the same one for convenience), melt 1 3/4 sticks of butter. Add 4 heaping tablespoons of cocoa powder and stir until combined. Allow to bubble for 30 seconds, then turn off the heat.
2. Add Remaining Ingredients: Add 6 tablespoons of milk and 1 teaspoon of vanilla extract to the melted butter mixture. Stir in 1 pound of powdered sugar (you can add slightly less if you prefer a less sweet frosting). Stir until smooth, then fold in the chopped pecans if using.
3. Frost the Cake: Pour the frosting over the warm cake, spreading it gently to cover the entire surface. The warmth of the cake will help the frosting spread evenly.
4. Cool and Serve: Let the cake cool slightly to allow the frosting to set. Slice and serve!

Conclusion

This chocolate sheet cake is the perfect blend of rich, fudgy goodness and an irresistible, melt-in-your-mouth texture. Its simple ingredients and easy preparation make it an ideal choice for a large gathering, potluck, or just a casual indulgence. The addition of pecans adds a delightful crunch, but you can leave them out if you prefer a smooth, creamy frosting. Enjoy each decadent bite of this classic dessert with a scoop of ice cream, if you’re feeling extra naughty!