Old-Fashioned Chocolate Sheet Cake
Moist old-fashioned chocolate sheet cake baked in a large pan and finished with warm cocoa fudge frosting
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INGREDIENTS
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup buttermilk
- 2 large eggs
- 2 tsp vanilla extract.
Cocoa Fudge Frosting
- ½ cup unsalted butter
- ⅓ cup whole milk
- ¼ cup unsweetened cocoa powder
- 3.5 cups powdered sugar
- 1 tsp vanilla extract
- ¼ tsp fine salt
- ¾ cup chopped pecans optional.
INSTRUCTIONS
Prep
- heat oven to 350 F
- grease a 13 x 18 inch rimmed sheet pan and optionally line with parchment.
Cake Batter
- whisk flour sugar baking soda and salt in a large bowl
- bring butter water and cocoa to a boil in a saucepan then pour over dry ingredients and whisk until smooth
- whisk in buttermilk then eggs and vanilla until fully combined and glossy.
Bake
- pour batter into prepared pan and spread evenly
- bake until a toothpick comes out clean and the top springs back lightly about 18 to 22 minutes.
Frosting and Finish
- during the last 5 minutes of baking bring butter milk and cocoa to a boil then remove from heat
- whisk in powdered sugar vanilla and salt until smooth then stir in pecans if using
- pour warm frosting over warm cake and spread quickly into an even layer
- cool until frosting sets about 30 to 60 minutes then slice and serve.
Notes
1. Use Dutch process or natural cocoa and keep the same amount; replace buttermilk with 0.5 cup milk plus 1.5 tsp vinegar or lemon juice rested 5 minutes; for extra tenderness do not overmix after adding flour; add 1 cup mini chocolate chips to the batter for a richer cake; store covered at room temperature up to 2 days or refrigerate up to 5 days
Nutrition
Calories: 360kcal | Carbohydrates: 52g | Protein: 4g | Fat: 16g