Vintage Chocolate Sheet Cake
Tender vintage-style chocolate sheet cake with a warm cocoa butter frosting that sets glossy and fudgy
PRINT PINServings 24
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
- ½ cup unsweetened cocoa powder
- ½ cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract.
Warm Chocolate Frosting
- ½ cup unsalted butter
- ¼ cup whole milk
- ¼ cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 3.5 cups powdered sugar
- ¼ tsp fine salt.
Optional Topping
- ¾ cup chopped pecans.
INSTRUCTIONS
Cake
- heat oven to 350 F and grease a 18x13 inch sheet pan
- whisk flour sugar baking soda and salt in a large bowl
- in a saucepan bring butter water and cocoa to a simmer whisking until smooth then pour over dry ingredients and stir just until combined
- whisk buttermilk eggs and vanilla in a bowl then stir into batter until smooth
- pour into pan and bake until a toothpick comes out with a few moist crumbs 18 to 22 minutes.
Warm Chocolate Frosting
- near the end of baking combine butter milk and cocoa in a saucepan and bring to a simmer whisking until smooth then remove from heat
- whisk in vanilla salt and powdered sugar until glossy and pourable then fold in pecans if using.
Finish
- pour warm frosting over hot cake and spread quickly to the edges
- rest until frosting sets 20 to 30 minutes then slice and serve.
Notes
1. Use cultured buttermilk or make a substitute with 0.5 cup milk plus 1.5 tsp vinegar and rest 5 minutes; for a darker cake use Dutch process cocoa and increase baking soda to 1.25 tsp; avoid overbaking to keep the crumb moist; frosting must be warm and cake should be hot for the classic smooth finish
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g