Chocolate Sheet Cake
A rich, moist, and deeply chocolaty Chocolate Sheet Cake topped with a warm, buttery frosting and pecans.
Servings: 20 servings
Calories: 310kcal
Equipment
- Sheet Pan
- Mixing Bowl
- Saucepan
Ingredients
For the cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 4 heaping tablespoons cocoa powder
- 1 cup unsalted butter 2 sticks
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 large eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the frosting:
- 1/2 cup finely chopped pecans
- 1 3/4 sticks unsalted butter 14 tablespoons
- 4 heaping tablespoons cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 1 pound minus 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a rimmed sheet pan.
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- In a saucepan, melt the butter, then stir in the cocoa powder. Add boiling water and let it bubble for 30 seconds. Remove from heat.
- Pour the hot chocolate mixture over the flour mixture. Stir gently to cool it slightly.
- In a separate bowl, combine buttermilk, eggs, baking soda, and vanilla. Add this to the batter and stir until smooth.
- Pour the batter into your prepared pan and bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, make the frosting: Melt butter in a saucepan, then stir in cocoa powder. Remove from heat and add milk, vanilla, and powdered sugar. Stir until smooth, then mix in chopped pecans.
- Once the cake comes out of the oven, immediately pour the warm frosting evenly over the top.
- Let the frosting set slightly, then cut into squares and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for 5 days. Freeze slices wrapped tightly for up to 2 months. Reheat in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
Nutrition
Calories: 310kcal | Fat: 15g