Name: The Best Chocolate Sheet Cake Recipe with Fudgy Frosting
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 c. all-purpose flour; 2 c. sugar; 1/4 tsp. kosher salt; 1 c. butter; 4 tbsp. cocoa powder ((heaping)); 1 c. boiling water; 1/2 c. buttermilk; 2 eggs (beaten); 1 tsp. baking soda; 1 tsp. vanilla extract; 1/2 c. plus 6 Tbsp. butter; 4 tbsp. cocoa powder ((heaping)); 6 tbsp. milk; 1 lb. powdered sugar ((minus 1/2 c.)); 1/2 c. finely chopped pecans

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Introduction

Get ready for the ultimate chocolate sheet cake, a true classic that everyone adores. This beloved dessert brings back nostalgic memories with its incredibly rich, moist crumb and an irresistible warm, fudgy frosting. It’s perfect for feeding a crowd or simply satisfying a deep chocolate craving. Prepare yourself for the best chocolate sheet cake experience!

Why You’ll Love This Chocolate Sheet Cake

Easy to make with common pantry ingredients, simplifying your baking day.
Feeds a large crowd effortlessly, making it ideal for parties and gatherings.
Achieves an intensely rich, chocolatey flavor that satisfies every cocoa lover.
Features a warm, irresistible fudgy frosting that melts delightfully onto the cake.
Boasts a quick baking time, perfect for speedy dessert preparation.
Offers a fantastic cake-to-icing ratio, ensuring every bite is perfectly balanced.

Ingredients

For the Cake

All-purpose flour: 2 cups, the foundation for the cake’s structure.
Granulated sugar: 2 cups, for sweetness and moisture.
Kosher salt: 1/4 teaspoon, to enhance all the flavors.
Unsalted butter: 1 cup (2 sticks), melted.
Unsweetened cocoa powder: 4 heaping tablespoons, for deep chocolate flavor.
Boiling water: 1 cup, to bloom the cocoa and create a rich base.
Buttermilk: 1/2 cup, for tenderness and tang.
Large eggs: 2, beaten, for structure and richness.
Baking soda: 1 teaspoon, the leavening agent that makes the cake light.
Vanilla extract: 1 teaspoon, for aromatic depth.

For the Icing

Unsalted butter: 1/2 cup plus 6 tablespoons, melted.
Unsweetened cocoa powder: 4 heaping tablespoons, for fudgy chocolate intensity.
Milk: 6 tablespoons, to achieve the perfect frosting consistency.
Vanilla extract: 1 teaspoon, to complement the chocolate.
Powdered sugar: 1 pound (minus 1/2 cup), for a smooth, sweet finish.
Finely chopped pecans: 1/2 cup, for a delightful crunch (optional).

Notes & Substitutions

You can make a quick buttermilk substitute by adding 1/2 tablespoon of lemon juice or white vinegar to regular milk, then letting it sit for five minutes. For a balanced flavor, stick with unsalted butter; if you use salted, simply reduce the added kosher salt by half. Feel free to swap pecans for walnuts or omit them entirely for a smooth, classic fudgy frosting. For a truly deep and nuanced flavor, understanding the different types of cocoa powder and their uses can significantly elevate your chocolate sheet cake. Always use a good quality cocoa powder for the best depth of flavor in this chocolate sheet cake.

Equipment

Gather these essential tools before you begin baking your delicious chocolate sheet cake.

Two large mixing bowls help keep your wet and dry ingredients separate.
Two medium saucepans are perfect for melting butter and blooming cocoa.
Measuring cups and spoons ensure precise ingredient amounts.
A sturdy whisk or spatula makes mixing easy and efficient.
An 18×13-inch sheet cake pan (also known as a jelly roll pan) provides the ideal size for this dessert.

Instructions

Creating this delightful chocolate sheet cake is straightforward. Follow these steps carefully for a perfect result.

Prepare Dry Ingredients:
In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 cups of granulated sugar, and 1/4 teaspoon of kosher salt. Use a whisk to ensure everything is evenly distributed. Set this bowl aside for now.

Start Cake Batter (Wet-Hot):
Grab a medium saucepan and melt 1 cup of butter over medium heat. Once melted, add 4 heaping tablespoons of cocoa powder, stirring until it forms a smooth paste. Pour in 1 cup of boiling water, bring the mixture to a gentle boil, and let it boil for exactly 30 seconds. Turn off the heat immediately. Carefully pour this hot cocoa mixture over your dry ingredients in the mixing bowl. Stir lightly with a spatula to combine the ingredients and help the mixture cool down slightly.

Prepare Wet Ingredients (Dairy/Eggs):
In a separate measuring cup or small bowl, combine 1/2 cup of buttermilk, 2 beaten eggs, 1 teaspoon of baking soda, and 1 teaspoon of vanilla extract. Whisk these ingredients together until they are well blended. This ensures the leavening agents activate properly.

Combine & Bake:
Pour the buttermilk mixture into the chocolate-flour mixture in the large bowl. Stir gently until just combined. Be careful not to overmix; a few lumps are fine. Pour the batter evenly into an ungreased 18-by-13-inch sheet cake pan. Place the pan in a preheated oven and bake at 350°F (175°C) for 20 minutes.

Make the Icing:
While your sheet cake bakes, prepare the rich fudgy icing. In a clean saucepan, melt 1/2 cup plus 6 tablespoons of butter. Once melted, add 4 heaping tablespoons of cocoa powder and stir it into the butter until smooth. Remove the saucepan from the heat. Stir in 6 tablespoons of milk, 1 teaspoon of vanilla extract, and 1 pound (minus 1/2 cup) of powdered sugar until the icing is smooth and free of lumps. Finally, add 1/2 cup of finely chopped pecans, if using, and mix well to distribute them.

Frost & Serve:
Once the chocolate sheet cake finishes baking, remove it from the oven. Immediately pour the warm icing evenly over the warm cake. The warmth of the cake helps the icing spread beautifully and absorb slightly, creating that signature fudgy texture. Allow the icing to settle and cool for a few minutes. Cut the cake into squares and serve warm for the ultimate indulgent treat.

Pro Tips & Troubleshooting

Always use unsalted butter for both the cake and frosting to control the salt content in your Texas sheet cake. For consistent results, ensure you measure all ingredients accurately, especially flour and sugar. Avoid overmixing the cake batter after adding wet ingredients; gently stir until just combined for a tender, moist crumb. To check if your cake is done, insert a toothpick into the center; it should come out with moist crumbs, not wet batter. Frost the cake while it is still warm for that perfect fudgy, slightly absorbed topping. If your cake turns out dry, you might have overbaked it. If the frosting seems runny, add a bit more powdered sugar a tablespoon at a time until it thickens.

Serving, Storage & Variations

Serving Suggestions

Serve this delicious chocolate sheet cake warm, just as it comes out of the oven, with a scoop of vanilla bean ice cream. A dollop of homemade whipped cream also makes a lovely addition. For extra flair, garnish individual slices with a few extra chopped pecans or a sprinkle of chocolate shavings.

Storage Instructions

Cover any leftover chocolate sheet cake tightly with plastic wrap or foil. Store it at room temperature for up to 3 days. While you can refrigerate it, cold temperatures can sometimes dry out the cake and make the frosting firmer. Allow refrigerated cake to come to room temperature before serving for the best texture.

Freezing Guidelines

You can freeze the unfrosted chocolate sheet cake to enjoy later. Wrap the cooled cake tightly in plastic wrap, then again in aluminum foil, and freeze for up to 3 months. Thaw the cake overnight in the refrigerator, then bring it to room temperature before preparing and adding the fresh fudgy frosting.

Variations

Customize your sheet pan cake to suit your preferences! Omit the pecans entirely for a smooth, classic fudgy frosting. You can also fold a cup of chocolate chips into the batter before baking for an extra chocolatey kick. For a subtle flavor twist, try adding a 1/2 teaspoon of almond extract instead of vanilla to the frosting, or a hint of instant coffee powder to the cake batter to deepen the chocolate notes.

Nutrition

The nutritional values provided are estimates only and can vary based on specific ingredients and serving sizes. This information is intended as a general guide.

Name	Value
Calories	332 Calories
Fat	17 g
Saturated Fat	9 g
Trans Fat	0 g
Cholesterol	52 mg
Sodium	90 mg
Carbohydrate	44 g
Fiber	1 g
Sugar	36 g
Protein	3 g

FAQ

What makes sheet cake different from other cakes? Sheet cakes are typically baked in a rectangular pan, resulting in a thinner cake profile and a higher frosting-to-cake ratio, often served warm.
Why is it sometimes called Texas Sheet Cake? While the exact origin is debated, the “Texas Sheet Cake” name likely emerged in the mid-20th century, often appearing in community cookbooks, reflecting the large gatherings common in Texas. Learn more about the history of Texas Sheet Cake.
Do I really not need to grease the pan? Yes, you do not need to grease the pan for this particular chocolate sheet cake. The high butter content in the batter naturally prevents it from sticking.
How do I know my sheet cake is fully baked? Insert a toothpick into the center of the cake; it should come out with a few moist crumbs attached, indicating it is perfectly cooked.
Can I make this chocolate sheet cake ahead of time? You can bake the cake a day in advance and store it covered at room temperature. Prepare the frosting just before serving for the best warm, fudgy experience.
What is the best way to reheat chocolate sheet cake? Gently warm individual slices in the microwave for 15-30 seconds, or in a low oven (250°F/120°C) for a few minutes, until just warm through.

Conclusion

This easy chocolate sheet cake recipe delivers a dessert that’s not only simple to prepare but also incredibly delicious. Its rich, moist cake and warm, fudgy frosting make it an instant crowd-pleaser for any occasion. Don’t wait—gather your ingredients and experience the joy of baking and sharing this perfect chocolate treat. Enjoy every fudgy, glorious bite!