Chocolate Sheet Cake
Love this simple chocolate sheet cake with the best icing!
Servings: 24 servings
Ingredients
CAKE:
- 2 cups all purpose flour
- 2 cups granulated white sugar
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 cup (2 sticks) salted butter
- 4 heaping tablespoons cocoa powder
- 1 cup boiling water (just get it really hot in the microwave)
ICING:
- 14 tablespoons (1 3/4 sticks) salted butter
- 4 heaping tablespoons cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 16 ounces powdered sugar (sift it, if it's lumpy)
- rainbow sprinkles or pecans, if you're into either of those
Instructions
MAKE THE CAKE:
- Preheat the oven to 350 degrees F.
- In a large bowl, whisk together the flour, sugar and salt. In a separate bowl, whisk together the buttermilk, eggs, vanilla and baking soda.
- In a medium saucepan, melt the butter and add the cocoa; whisk to combine. Add the boiling water to the pan, mix and heat until bubbling, then turn off the heat. Pour the hot chocolate mixture into the flour mixture and stir to combine. Pour in the egg mixture and stir together until smooth. Pour into an ungreased, nonstick 12x18-inch rimmed pan (jelly roll pan), and bake for about 20 minutes, or until the cake is set and no longer gooey in the middle.
MAKE THE ICING:
- While the cake is baking, make the icing. Melt the butter in a medium-large saucepan over medium heat. Add the cocoa powder and stir until smooth. Pull the pan off the heat. Add the milk and vanilla, then stir in the powdered sugar. Use a whisk and stir vigorously to get all of the lumps out. Pour the warm icing over the cake as soon as it comes out of the oven. Try and pour it over the cake evenly and spread it out quickly to cover the top, then don't mess with it. If you want sprinkles or nuts on top, sprinkle those on immediately. Let the cake sit at room temperature until ready to serve.
Notes
- *Making this early in the day and serving at night is totally fine. We enjoy leftovers for a couple of days after serving and it's still totally moist and wonderful. Just keep it covered with plastic wrap at room temperature.
Nutrition
Serving: 1serving | Calories: 322kcal | Carbohydrates: 45g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 213mg | Potassium: 66mg | Sugar: 35g | Vitamin A: 495IU | Calcium: 22mg | Iron: 0.9mg