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Chocolate Sheet Cake

Chocolate Sheet Cake

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This Chocolate Sheet Cake recipe is ridiculously good! The chocolate cake is rich and moist while the chocolate icing is utterly fudgy and decadent.

Chocolate Sheet Cake

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Chocolate Sheet Cake

Key to Success #1 – Use a Sturdy Sheet Cake Pan

When you make a sheet cake, you’ll need a nice quality Sheet Cake Pan.

I use a half-sheet pan that is 13 X 18 X 1-inch high.

This Chocolate Sheet Cake recipe fits perfectly in a pan this size.

Your cake will bake up perfectly with just enough space for the decadent frosting on top.

Chocolate Sheet Cake

Key to Success #2 – No Mixer Required

This Chocolate Sheet Cake recipe is so easy that you can make the chocolate cake batter in one pot.

No need to mess up a bunch of dishes. Just use your favorite wooden spoon.

I use a medium-sized stainless steel saucepan like this one.

I always use stainless steel pots because they stay in good shape and last forever.

You can use any kind of utensils with them and there’s no nonstick coating to flake off into your food.

Chocolate Sheet Cake

Key to Success #3 – Don’t Wait to Make the Frosting

While your cake is baking in the oven, it’s time to start working on your rich chocolate frosting.

You’ll want to pour the frosting over the warm cake as soon as it comes out of the oven.

Frosting the cake when it’s warm will let that delicious frosting melt into the top of your cake so that it all melts together into one mega-fantastic Chocolate Sheet Cake.

Chocolate Sheet Cake

Please Pin this Chocolate Sheet Cake image below.

Chocolate Sheet Cake

Chocolate Sheet Cake

Yield: 24 pieces
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

This Chocolate Sheet Cake recipe is ridiculously good! The chocolate cake is rich and moist while the chocolate icing is utterly fudgy and decadent. 

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/4 tsp salt
  • 4 heaping Tbsp cocoa powder
  • 1 cup (2 sticks) butter
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 eggs, beaten
  • 1 tsp baking soda
  • 1 tsp vanilla

For Chocolate Frosting:

  • 1-3/4 sticks butter
  • 4 heaping Tbsp cocoa powder
  • 6 Tbsp milk
  • 1 tsp vanilla
  • 3 1/2 cups powdered sugar
  • 1/2 cup pecans, finely chopped

Instructions

  1. Preheat oven to 350 degrees F. 
  2. In medium saucepan over medium heat, melt butter and stir in cocoa powder.
  3. Add boiling water and boil for 1 minute. Remove from heat. Add flour, sugar, baking soda and salt. Stir well.
  4. In glass measuring cup, pour buttermilk and add beaten eggs and vanilla. Stir buttermilk mixture into chocolate mixture. Pour into sheet pan and bake for 20 minutes. 

For the Chocolate Frosting:

  1. Melt butter in medium saucepan over medium heat. Add cocoa and stir to combine. Turn off heat. 
  2. Add milk, vanilla and powdered sugar. Stir together. Add chopped pecans. Pour over warm cake.
Nutrition Information:
Yield: 24 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this?

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Now just sit back and watch it disappear.

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