Description
This chocolate sheet cake is your go-to recipe when you need something irresistibly chocolatey, ridiculously moist, and perfect for feeding a crowd. Topped with a silky cocoa frosting, it’s everything a homemade dessert should be — easy, nostalgic, and always a hit. Bake it once and watch it disappear.
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk (or milk + 1 tbsp vinegar)
1 cup hot water
⅔ cup vegetable oil
1 teaspoon vanilla extract
For the Frosting:
½ cup unsalted butter
2 tablespoons unsweetened cocoa powder
5 tablespoons milk
1 teaspoon vanilla extract
3½ cups powdered sugar, sifted
Optional: chopped pecans or walnuts for topping
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 11×15-inch sheet pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In another bowl, whisk eggs, buttermilk, oil, and vanilla. Combine with dry ingredients.
Stir in hot water gradually until the batter is smooth and thin.
Pour into the pan and bake for 20–22 minutes, or until a toothpick comes out with a few moist crumbs.
While the cake bakes, melt butter in a saucepan. Stir in cocoa, then milk and vanilla. Remove from heat and whisk in powdered sugar until smooth.
Pour warm frosting over the hot cake and spread evenly. Top with nuts if desired.
Let it cool completely in the pan before slicing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280-300 / Square
- Fat: 12g / Square
- Carbohydrates: 38g / Square
- Protein: 3g / Square