The Best Chocolate Sheet Cake Ever Recipe
This rich and moist chocolate sheet cake is easy to prepare and perfect for any occasion. With a velvety cocoa-infused crumb and a luscious, nutty chocolate icing topped with chopped pecans, this recipe delivers comforting homemade chocolate cake in a convenient sheet cake format that serves a crowd.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1/4 teaspoon kosher salt
- 1 cup butter
- 4 tablespoons heaping cocoa powder
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Frosting Ingredients
- 1/2 cup plus 6 tablespoons butter
- 4 tablespoons cocoa powder
- 6 tablespoons milk
- 1 pound minus 1/2 cup powdered sugar
- 1/2 cup finely chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Prepare dry ingredients: In a mixing bowl, whisk together the all-purpose flour, sugar, and kosher salt to combine the dry components evenly.
- Make the cocoa butter mixture: In a saucepan over medium heat, melt 1 cup of butter. Stir in the 4 tablespoons of cocoa powder until fully incorporated. Pour in 1 cup of boiling water and bring the mixture to a boil for 30 seconds, then remove from heat.
- Combine wet and dry: Pour the hot cocoa mixture over the flour mixture and gently stir to combine and cool slightly.
- Mix wet ingredients: In a separate measuring cup, combine the buttermilk, beaten eggs, baking soda, and vanilla extract. Stir this wet mixture into the cocoa and flour mixture until just blended.
- Bake the cake: Pour the batter into a greased 18-by-13-inch sheet cake pan. Bake in a preheated 350°F oven for 20 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the frosting: While the cake bakes, melt 1/2 cup plus 6 tablespoons butter in a saucepan over medium heat. Stir in 4 tablespoons cocoa powder until combined, then remove from heat.
- Finish the frosting: To the warm butter and cocoa mixture, add 6 tablespoons milk, 1 teaspoon vanilla extract, and the powdered sugar. Stir until smooth and creamy.
- Add pecans and frost: Stir in the finely chopped pecans into the frosting. Pour the warm frosting evenly over the hot cake, spreading it to cover the surface.
- Serve: Allow the frosting to set slightly, then cut into 24 squares. Serve and enjoy the incredibly rich and moist chocolate sheet cake.
Notes
- Use unsalted butter to better control the saltiness of the cake.
- The boiling water added to the cocoa butter mixture intensifies the chocolate flavor.
- Be careful not to overmix the batter to keep the cake tender.
- The cake is best served warm but can be refrigerated and reheated gently.
- For a nut-free version, omit the pecans or substitute with seeds.