Chocolate Sheath Cake
Indulge in the rich, nostalgic decadence of Chocolate Sheath Cake, a classic dessert known for its moist, tender crumb and melt-in-your-mouth chocolate frosting. This simple yet irresistible sheet cake is made with pantry staples like cocoa powder, buttermilk, and fresh eggs, creating a deeply chocolatey flavor that’s perfectly balanced with a touch of vanilla. The real showstopper is the warm, glossy frosting poured over the cake while it’s still warm, allowing it to seep into every bite. Optional chopped pecans add a delightful crunch, making this cake a versatile treat for any occasion, from potlucks to holiday gatherings. With just 15 minutes of prep and a quick bake time, this timeless dessert comes together effortlessly, offering a crowd-pleasing favorite your family and friends will crave.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 1 cup unsalted butter
- 1 cup water
- 0.5 cup buttermilk
- 2 pieces large eggs
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 0.5 cup unsalted butter (for frosting)
- 3 tablespoons unsweetened cocoa powder (for frosting)
- 6 tablespoons whole milk
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract (for frosting)
- 0.5 cup chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
In a large mixing bowl, combine the flour and granulated sugar. Set aside.
In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Stir in 4 tablespoons of cocoa powder and 1 cup of water. Bring to a boil, then remove from heat.
Pour the hot chocolate mixture into the bowl with the flour and sugar. Stir until well combined.
In a small bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract. Add this mixture to the chocolate-flour mixture and stir until the batter is smooth.
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a medium saucepan, melt 0.5 cup unsalted butter over medium heat. Stir in 3 tablespoons of cocoa powder, then add 6 tablespoons of milk. Bring to a simmer, then remove from heat.
Gradually whisk in the powdered sugar until the frosting is smooth and glossy. Stir in 1 teaspoon of vanilla extract and the optional chopped pecans, if desired.
Once the cake is baked, remove it from the oven and allow it to cool slightly (about 5-10 minutes).
While the cake is still warm, pour the frosting over the top, spreading it evenly to cover the entire surface.
Let the cake cool to room temperature before slicing and serving.
Nutrition Facts
Calories |
6258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.6 g | 330% | |
| Saturated Fat | 131.3 g | 656% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 990.7 g | 360% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 765.5 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 502 mg | 39% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1660 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
