There’s something incredibly heartwarming about a freshly baked chocolate sheet cake that fills the air with a rich, cocoa aroma. Picture a soft, moist center with a delicate, melt-in-your-mouth texture, complemented by smooth frosting that glides over the top like silk. This cake makes the perfect centerpiece for any gathering, be it a cozy afternoon tea or a festive celebration. One bite, and you’ll wonder how you ever lived without it!
Why You’ll Love This Recipe
This chocolate sheet cake is not just a treat; it’s a celebration of simplicity and indulgence combined. Easy to make and equally enjoyable to share, it’s a delightful recipe that fits any occasion. Plus, with the added option of nuts or colorful sprinkles, you can customize it to make it even more special!
Ingredients Needed For Chocolate Sheet Cake
- 2 cups all-purpose flour: A key base for structure, ensuring your cake holds its shape while remaining tender.
- 2 cups sugar: This sweetener not only adds flavor but also helps keep the cake moist.
- 1/2 cup unsweetened cocoa powder: Go for a high-quality brand for the best chocolate flavor.
- 1 tablespoon baking soda: This helps your cake rise, providing that fluffy texture everyone loves.
- 1 teaspoon salt: A little salt enhances the chocolate flavor beautifully.
- 2 eggs: These act as binders, adding richness to the cake.
- 1 cup buttermilk: This adds moisture and a slight tang that balances the sweetness.
- 1 cup hot water: Adding hot water enriches the cocoa and creates a tender cake.
- 2/3 cup vegetable oil: A neutral oil keeps the cake moist and tender.
- 1/2 cup unsalted butter: Make sure to use unsalted for balanced flavor throughout.
- 2 tablespoons unsweetened cocoa powder (for frosting): This gives the frosting its rich chocolatey taste.
- 5 tablespoons milk: Used to achieve the perfect consistency for frosting.
- 1 teaspoon vanilla extract: A splash goes a long way in bringing out the cake’s flavor.
- 3 1/2 cups powdered sugar, sifted: This sweetens your frosting to just the right level of indulgence.
- Chopped nuts (optional): Add these for a delightful crunch if desired.
- Sprinkles (optional): Brighten up your cake with a fun and festive touch!
How to Make Chocolate Sheet Cake
- Preheat your oven to 350 degrees F.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the eggs, buttermilk, hot water, and oil, then beat everything together until smooth.
- Pour the batter into a greased 11×15 inch baking dish and spread it evenly.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- For the frosting, melt the butter in a saucepan, then add cocoa, milk, and vanilla, whisking until smooth.
- Gradually add the sifted powdered sugar, whisking until you achieve a creamy consistency.
- Pour the warm frosting over the freshly baked cake and top with nuts or sprinkles if you like.
- To store, cover the cake with plastic wrap or foil. It will stay fresh at room temperature for 2-3 days, or you can freeze it for 1-2 months.
How to Serve Chocolate Sheet Cake
Slice your chocolate sheet cake into generous squares and serve it on a platter. You can enjoy it plain or with a scoop of ice cream on the side for an extra indulgent experience. A dollop of whipped cream or a sprinkle of fresh berries can also add a lovely touch!
How to Store Chocolate Sheet Cake
Keep your chocolate sheet cake wrapped at room temperature for about 2-3 days to maintain its moist texture. For longer storage, freeze individual pieces wrapped tightly in plastic wrap, then place them in a freezer-safe container. They’ll be good for 1-2 months!
Tips to Make Chocolate Sheet Cake
- Use Room Temperature Ingredients: For a smoother batter that mixes well, ensure that your eggs and buttermilk are at room temperature.
- Don’t Overmix: Mix until just combined to prevent a dense cake.
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the timer goes off.
Variations and Substitutions
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.
- Dairy-Free: Use almond milk or coconut milk instead of buttermilk, and substitute the butter with a vegan option.
- Flavor Twists: Experiment with different extracts, like almond or peppermint, to give your cake a unique twist.
Frequently Asked Questions
How can I make sure my chocolate sheet cake is moist?
Using ingredients like buttermilk and ensuring you don’t overbake the cake are key. Keeping the cake covered when it cools helps it retain moisture as well.
Can I use a different pan size for this recipe?
Yes! If using a smaller pan, adjust the baking time and keep an eye on it to avoid overbaking. For larger pans, your baking time may need to be reduced.
What can I add to the frosting for extra flavor?
Consider adding a bit of espresso powder or a flavored extract to the frosting for an extra layer of flavor that complements the chocolate.
Can I freeze the cake after it’s been frosted?
It’s best to freeze the cake unfrosted to maintain the best texture. Frost it after thawing for optimal freshness!
How long will the cake last in the refrigerator?
If you refrigerate it, the cake can last about a week, but it is best enjoyed at room temperature for optimal taste and texture!
Chocolate Sheet Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour A key base for structure, ensuring your cake holds its shape while remaining tender.
- 2 cups sugar This sweetener not only adds flavor but also helps keep the cake moist.
- 1/2 cup unsweetened cocoa powder Go for a high-quality brand for the best chocolate flavor.
- 1 tablespoon baking soda This helps your cake rise, providing that fluffy texture everyone loves.
- 1 teaspoon salt A little salt enhances the chocolate flavor beautifully.
- 2 large eggs These act as binders, adding richness to the cake.
- 1 cup buttermilk This adds moisture and a slight tang that balances the sweetness.
- 1 cup hot water Adding hot water enriches the cocoa and creates a tender cake.
- 2/3 cup vegetable oil A neutral oil keeps the cake moist and tender.
- 1/2 cup unsalted butter Make sure to use unsalted for balanced flavor throughout.
Frosting Ingredients
- 2 tablespoons unsweetened cocoa powder This gives the frosting its rich chocolatey taste.
- 5 tablespoons milk Used to achieve the perfect consistency for frosting.
- 1 teaspoon vanilla extract A splash goes a long way in bringing out the cake’s flavor.
- 3 1/2 cups powdered sugar, sifted This sweetens your frosting to just the right level of indulgence.
Optional Ingredients
- Chopped nuts Add these for a delightful crunch if desired.
- Sprinkles Brighten up your cake with a fun and festive touch!
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Add the eggs, buttermilk, hot water, and oil, then beat everything together until smooth.
- Pour the batter into a greased 11×15 inch baking dish and spread it evenly.
Baking
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
- For the frosting, melt the butter in a saucepan, then add cocoa, milk, and vanilla, whisking until smooth.
- Gradually add the sifted powdered sugar, whisking until you achieve a creamy consistency.
- Pour the warm frosting over the freshly baked cake and top with nuts or sprinkles if you like.
