This chocolate sheet cake is rich, soft, and covered with a smooth chocolate frosting that melts right into the warm cake. It’s baked in a single pan, making it easy to prepare and serve for gatherings or simple family desserts.
The texture stays moist while the frosting adds a creamy finish that spreads easily across the surface.
What You’ll Need
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter
- 1 cup water
- ¼ cup cocoa powder
- ½ cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
For the frosting
- ½ cup butter
- ¼ cup cocoa powder
- ¼ cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Tools
- Baking pan
- Mixing bowls
- Saucepan
- Whisk
- Spatula
Step-by-Step Instructions
1. Prepare the oven
Preheat oven to 180°C. Grease a baking pan.
2. Mix dry ingredients
In a bowl, combine flour, sugar, baking soda, and salt.
3. Heat butter mixture
In a saucepan, melt butter with water and cocoa powder. Stir until smooth.
4. Combine mixtures
Pour the warm cocoa mixture into the dry ingredients and mix. Add buttermilk, eggs, and vanilla extract. Stir until smooth.
5. Bake the cake
Pour the batter into the prepared pan. Bake for 20 to 25 minutes until cooked through.
6. Prepare frosting
In a saucepan, melt butter with cocoa powder and milk. Remove from heat and stir in powdered sugar and vanilla until smooth.
7. Frost the cake
Pour frosting over the warm cake and spread evenly.
8. Serve
Let it set slightly before slicing and serving.
Serving Suggestions
This dessert pairs well with:
- Vanilla ice cream
- Fresh berries
- Warm beverages
Tips for Best Results
Mix batter just until smooth.
Pour frosting while the cake is still warm.
Use room temperature ingredients for better blending.
Let the cake cool slightly before cutting.
Storage and Reheating
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
No reheating needed, though slight warming is possible.
Variations
Add chopped nuts to the frosting.
Use a mix of dark and regular cocoa for deeper flavor.
Add a light sprinkle of powdered sugar before serving.
