Craving a sweet treat that hits all the right notes of nostalgia and indulgence? Imagine sinking your fork into a decadent, moist chocolate cake topped with a velvety, fudgy frosting that melts in your mouth. This Chocolate Sheet Cake is a tried-and-true classic that never fails to bring smiles to the table. Perfect for family gatherings, potlucks, or a well-deserved dessert, this cake will have everyone coming back for seconds!
Ingredients
For the Cake:
- Flour: 2 cups, all-purpose
- Granulated Sugar: 2 cups
- Salt: 1/4 teaspoon
- Unsweetened Cocoa Powder: 4 heaping tablespoons
- Butter: 2 sticks (1 cup)
- Boiling Water: 1 cup
- Buttermilk: 1/2 cup
- Eggs: 2 whole, beaten
- Baking Soda: 1 teaspoon
- Vanilla Extract: 1 teaspoon
For the Frosting:
- Chopped Pecans: 1/2 cup, finely chopped
- Butter: 1-3/4 sticks
- Unsweetened Cocoa Powder: 4 heaping tablespoons
- Milk: 6 tablespoons
- Powdered Sugar: 1 pound
- Vanilla Extract: 1 teaspoon
Directions
- Preheat and Prep: Preheat your oven to 350°F. Grease a large sheet pan (18×13 inches) and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Stir to combine.
- Make the Chocolate Mixture: In a saucepan, melt 2 sticks of butter over medium heat. Add 4 heaping tablespoons of cocoa powder and stir until smooth. Add 1 cup of boiling water, allowing the mixture to bubble and boil for about 30 seconds. Remove from heat and pour over the flour mixture. Stir gently to combine.
- Finish the Cake Batter: In a separate bowl, mix the buttermilk, beaten eggs, baking soda, and vanilla. Add this mixture to the chocolate-flour mixture and stir until everything is well combined. Pour the batter into the prepared sheet pan, spreading it out evenly.
- Bake: Place the pan in the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Make the Frosting: While the cake bakes, prepare the frosting. Melt 1-3/4 sticks of butter in a saucepan over medium heat. Add 4 heaping tablespoons of cocoa powder and stir until smooth. Remove from heat and add the milk, powdered sugar, and vanilla, mixing until the frosting is smooth and creamy. Add the chopped pecans and stir to combine.
- Frost and Serve: Pour the warm frosting over the hot cake, spreading it out evenly. Let it cool slightly, then slice and serve warm or at room temperature.
What are you waiting for? Whip up this crowd-pleasing Chocolate Sheet Cake today and watch it disappear in no time! Share the joy by posting your baking masterpiece on Pinterest or Facebook, and don’t forget to tag friends who’d love a slice of this chocolate heaven.
FAQ Section
1. Can I make this cake ahead of time?
Yes! You can make the cake a day in advance and keep it covered at room temperature. It stays moist and delicious.
2. Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.
3. Can I omit the pecans?
Absolutely. If you’re not a fan of nuts, you can leave them out, and the frosting will still be deliciously rich.
The Pioneer Woman’s Chocolate Sheet Cake
Ingredients
For the Cake:
- Flour: 2 cups all-purpose
- Granulated Sugar: 2 cups
- Salt: 1/4 teaspoon
- Unsweetened Cocoa Powder: 4 heaping tablespoons
- Butter: 2 sticks 1 cup
- Boiling Water: 1 cup
- Buttermilk: 1/2 cup
- Eggs: 2 whole beaten
- Baking Soda: 1 teaspoon
- Vanilla Extract: 1 teaspoon
For the Frosting:
- Chopped Pecans: 1/2 cup finely chopped
- Butter: 1-3/4 sticks
- Unsweetened Cocoa Powder: 4 heaping tablespoons
- Milk: 6 tablespoons
- Powdered Sugar: 1 pound
- Vanilla Extract: 1 teaspoon
Instructions
- Preheat and Prep: Preheat your oven to 350°F. Grease a large sheet pan (18x13 inches) and set aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, and salt. Stir to combine.
- Make the Chocolate Mixture: In a saucepan, melt 2 sticks of butter over medium heat. Add 4 heaping tablespoons of cocoa powder and stir until smooth. Add 1 cup of boiling water, allowing the mixture to bubble and boil for about 30 seconds. Remove from heat and pour over the flour mixture. Stir gently to combine.
- Finish the Cake Batter: In a separate bowl, mix the buttermilk, beaten eggs, baking soda, and vanilla. Add this mixture to the chocolate-flour mixture and stir until everything is well combined. Pour the batter into the prepared sheet pan, spreading it out evenly.
- Bake: Place the pan in the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Make the Frosting: While the cake bakes, prepare the frosting. Melt 1-3/4 sticks of butter in a saucepan over medium heat. Add 4 heaping tablespoons of cocoa powder and stir until smooth. Remove from heat and add the milk, powdered sugar, and vanilla, mixing until the frosting is smooth and creamy. Add the chopped pecans and stir to combine.
- Frost and Serve: Pour the warm frosting over the hot cake, spreading it out evenly. Let it cool slightly, then slice and serve warm or at room temperature.