Chocolate Sheet Cake
THE Chocolate Sheet Cake of all chocolate sheet cakes. This chocolate cake recipe delivers a moist and delicate cake, with a thick and smooth frosting. This cake is made in a 13″ x 9″ in pan for perfect cake to frosting ratios.
Chocolate sheet cake plays a significant role in my marriage. The main role being humor. Bear with me for a second. I have a funny story to share with you. And there IS a point to telling you this, but if you’re not one for stories feel free to skip to the recipe card and see for yourself why this is the perfect chocolate sheet cake.
You see, before my husband and I started dating, he invited me over to a “friend’s” house to make chocolate sheet cake for his roommate and this other “friend.” The night was great! However, we used his roommates cake recipe and it was not so great. Hopefully his roommate is not reading this… if so, I hate to break it to you, but my chocolate cake recipe is waaaaay better 😁
Turns out, this “friend” we made cake for, was his recent ex-girlfriend.
WHAT THE?!
I know. It sounds weird. And it’s a good thing I didn’t know about her being his ex, otherwise that would’ve been AWKWARD! I gave him a hard time about it for months years.
Thanks for reading my weird story. If you take anything away from this blog post let it be this: make this cake. It’s better than the one I made my husbands ex-girlfriend.
But really, this chocolate sheet cake recipe is the perfect combo of soft, moist, and ultra chocolatey goodness! I crave this cake on a weekly basis.
Love this Chocolate Sheet Cake recipe? Make sure you try:
- Ice Cream Cake Roll
- My famous Gingerbread Bundt Cake
The perfect chocolate sheet cake, made in a 13" x 9" pan for optimal frosting to cake ratios!
- 1 cup butter
- 1 cup water
- 5 tablespoons cocoa powder
- 2 cups flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup butter
- 4 tablespoons cocoa powder
- 5 tablespoons buttermilk
- 1 lb (16 oz) powdered sugar
- 1 teaspoon vanilla extract
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Preheat the oven to 350°F. Grease a 13” x 9” pan. Set aside.`
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In a small saucepan over medium heat, add the butter, water, and cocoa powder. Bring to a boil. Remove from heat. Set aside.
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In a large bowl add flour, sugar, baking soda, and salt. Whisk to combine. Add the chocolate mixture. Mix well. Add eggs, vanilla, and buttermilk. Mix to combine.
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Pour batter into prepared pan. Bake for 26-28 minutes. Or until toothpick inserted in the center comes out clean. Cool.
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In a large bowl add the powdered sugar. Set aside.
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In a small saucepan over medium heat, combine the butter, cocoa powder, and buttermilk. Bring to a boil. Remove from heat. Add this mixture to the powdered sugar. Mix. Add the vanilla. Mix until combined. Frost the brownies after they’ve cooled.
YUM! This is just the kind of cakes I LOVE!!! Easy and delicious ♥
Do boiled ingredients in cake and frosting need to be cooled before adding. ??
no. With the cake ingredients, you’ll boil the butter, water, and cocoa and set that aside. So I guess in a way, this is slightly cooling. But you don’t deliberately wait to cool down the ingredients. When you’re doing the frosting, no you don’t want to cool the frosting, or it will set in the bowl. So I’d make the frosting and then immediately frost the cake… or at least frost it within 3-5 minutes of making the frosting. Was this helpful? My thoughts seem to be all over the place. Let me know if you need more clarification!