Perfect Chocolate Sheet Cake

Chocolate Sheet Cake is a perfectly moist chocolate cake topped with a milk chocolate fudge frosting that just melts into the cake.

Course Dessert

Cuisine American

Keyword chocolate cake recipe, chocolate sheet cake, perfect chocolate sheet cake

Prep Time 15

Cook Time 20

Servings people

Calories 308kcal

Author Jessica

Ingredients

Chocolate Cake

2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
1 cup (2 sticks) salted butter
1 cup boiling water
1/2 cup buttermilk
2 large eggs beaten with fork
1 teaspoon baking soda
1 teaspoon vanilla extract

Chocolate Frosting

1/2 cup (1 stick) salted butter cubed
1/3 cup cocoa powder
6 tablespoons whole milk
1 teaspoon vanilla extract
3 ½ cups powdered sugar sifted or whisked well
1/2 cup finely chopped pecans optional

Instructions

Heat oven to 350°. Prepare a cookie sheet/sheet pan (12"x18" or 13"x17") and spray it with cooking spray. Set aside.
In a large mixing bowl whisk together the flour, sugar, and salt. This will break up any clumps in the flour.
In a saucepan, over medium high heat, melt the butter and cocoa powder together. Once melted, add the boiling water and let the mixture boil for about 30 seconds. Turn off heat. Immediately pour into the flour mixture in the mixing bowl. Stir together until everything is combined well.
In a small bowl, whisk together the buttermilk, beaten eggs, baking soda, vanilla extract. Pour into the chocolate & flour mixture and stir everything together well. Pour into the prepared sheet pan.
Cook in the preheated oven for 20 minutes.
While cake is baking make the frosting : Add butter, cocoa powder, and milk to a medium saucepan. Cook over medium heat, stirring constantly, until butter has melted. Remove from heat and immediately stir in vanilla extract and powdered sugar.
** It's important to first sift or whisk the powdered sugar before starting the frosting so you can just dump it right in. Sifting or whisking breaks up the powdered sugar clumps which means you will end up with no chunks of powdered sugar in your frosting.
** If you are adding pecans to the frosting, add them in along with the powdered sugar.
Immediately pour the frosting over the cake when it comes out of the oven. Use a spatula to spread it out if needed. Top with sprinkles of choice and let sit at room temperature for 1-2 hours to allow the frosting to harden up and the cake to cool.

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