Chocolate Sheet Cake
Dive into pure chocolate bliss with this decadent Chocolate Sheet Cake—your go-to dessert for any occasion! This easy-to-make recipe features a moist, tender cake with rich cocoa flavor, topped with a luscious, pour-over chocolate frosting that seeps into every bite. Ready in just under an hour, this one-pan wonder is perfect for feeding a crowd, making it a favorite for potlucks, birthdays, or weeknight cravings. The addition of tangy buttermilk ensures an ultra-moist texture, while optional chopped pecans add a delightful crunch to the fudgy topping. Whether served plain or with a scoop of ice cream, this classic chocolate sheet cake is guaranteed to impress! Perfect for searches related to "easy chocolate cake recipe," "sheet pan desserts," and "best chocolate cake for gatherings."
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter
- 1 cup Water
- 0.5 cup Buttermilk
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 3.5 cups Powdered sugar
- 0.25 cup Additional cocoa powder (for frosting)
- 0.33 cup Milk
- 0.5 cup Chopped pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
In a small saucepan, melt the butter over medium heat. Stir in the water and bring the mixture to a gentle boil. Remove from heat.
Gradually pour the butter and water mixture into the dry ingredients, stirring until smooth and well combined.
Add the buttermilk, eggs, and vanilla extract to the batter. Mix until everything is fully incorporated and no lumps remain.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is baked, remove it from the oven and let it cool completely in the pan on a wire rack.
While the cake is cooling, prepare the frosting. In a medium saucepan, combine the powdered sugar, additional cocoa powder, and milk. Stir over low heat until smooth and warmed through.
Pour the frosting over the cooled cake, spreading it evenly. If using chopped pecans, sprinkle them over the frosting before it sets.
Allow the frosting to set for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.0 g | 28% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 214 mg | 9% | |
| Total Carbohydrate | 90.4 g | 33% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 69.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 180 mg | 4% | |
*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.
