Old Fashion Sheet Cake
Indulge in the rich, nostalgic flavors of this Old Fashion Sheet Cake, a timeless dessert perfect for any occasion. Made with a simple yet decadent blend of pantry staples like all-purpose flour, cocoa powder, and buttermilk, this moist chocolate cake is baked to perfection in just 20 minutes. Its crowning glory is the velvety, pour-over cocoa frosting that soaks into the warm cake, creating an irresistibly fudgy layer. Add chopped pecans for an optional nutty crunch, balancing the sweetness with earthy depth. Perfect for potlucks, family gatherings, or weeknight treats, this easy-to-make, crowd-pleasing sheet cake is a classic recipe you'll want to bake again and again.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.5 teaspoons salt
- 1 cup unsalted butter
- 1 cup water
- 4 tablespoons unsweetened cocoa powder
- 0.5 cups buttermilk
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.5 cups unsalted butter (for frosting)
- 3 tablespoons unsweetened cocoa powder (for frosting)
- 6 tablespoons whole milk
- 1 teaspoon vanilla extract (for frosting)
- 3.5 cups powdered sugar
- 1 cup chopped pecans (optional)
Instructions
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, sift together the all-purpose flour, granulated sugar, and salt. Set aside.
In a medium saucepan, combine 1 cup unsalted butter, 1 cup water, and 4 tablespoons cocoa powder. Heat over medium heat until the butter melts and the mixture is smooth. Bring it just to a boil and then immediately remove it from heat.
Pour the hot cocoa mixture into the dry ingredients and stir until well combined.
In another bowl, whisk together the buttermilk, eggs, vanilla extract, and baking soda. Add this mixture to the batter and stir until smooth.
Pour the batter into the prepared sheet pan and spread evenly. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting. In a medium saucepan, melt 1/2 cup butter over medium heat. Stir in 3 tablespoons cocoa powder and 6 tablespoons of milk. Heat until the mixture is smooth and just comes to a simmer. Remove from heat.
Stir in the vanilla extract and powdered sugar. Mix until the frosting is smooth and lump-free. If desired, fold in the chopped pecans.
Once the cake is out of the oven, pour the frosting over the hot cake and spread it evenly. Allow the cake to cool completely before slicing and serving.
Nutrition Facts
Calories |
6883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 297.5 g | 381% | |
| Saturated Fat | 134.9 g | 674% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 2795 mg | 122% | |
| Total Carbohydrate | 1058.5 g | 385% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 827.2 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 543 mg | 42% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1904 mg | 41% | |
*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.
