Chocolate Sheet Cake

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5 from 40 votes

Chocolate Sheet Cake

Our best-loved chocolate sheet cake topped with chocolate buttercream is simply delicious and feeds a crowd!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Cake

2 cups all-purpose flour
2 cups sugar
½ cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
2 eggs
1 cup buttermilk
1 cup hot water
⅔ cup vegetable oil

Frosting

½ cup unsalted butter
2 tablespoons unsweetened cocoa powder
5 tablespoons milk
1 teaspoon vanilla extract
3½ cups powdered sugar, sifted
chopped nuts, sprinkles for topping (optional)

Instructions

Cake

Preheat the oven to 350°F.
To make the cake, mix flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
Add eggs, buttermilk, hot water, and oil and beat together with a hand mixer until combined and smooth (it should be runny). Pour into a greased 11x15-inch baking dish.
Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.

Frosting

To make the frosting, melt butter in a medium pot over low heat. Add cocoa powder, milk, and vanilla and whisk until smooth. Add powdered sugar and whisk until smooth.
Remove from the heat and pour over the warm cake. Spread frosting quickly and add nuts or sprinkles right away, since frosting sets up quickly.

Video

Notes

Recipe Tips.

Pour frosting over the cake while it’s still warm; it spreads like a dream and sets quickly.
Cut into different sizes: Wedding-sized pieces (1x2 inches), Party-sized pieces (2x2 inches), and Dessert-sized pieces (3x2.5 inches)
Change up the toppings and try festive sprinkles, milk or white chocolate chips, chopped toffee, or toasted coconut. It also tastes great with a scoop of Vanilla Ice Cream.

Make ahead of time. Make the cake as instructed, but don't add frosting. Once cool, cover with plastic wrap and store on the counter for up to 24 hours, or freeze for 2 months. When ready to serve, make the frosting and add it to the cake.

Store leftovers, covered, at room temperature for 2-3 days or in a freezer-safe container and freeze for 1-2 months.

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