The Ultimate Chocolate Sheet Cake Recipe
This ultimate chocolate sheet cake recipe delivers a rich and moist cake topped with a decadent pecan-studded chocolate icing. Perfect for gatherings, this easy-to-follow recipe promises a delightful treat that will impress everyone.
Servings: 16 slices
Equipment
- Mixing bowl
- Saucepan
- Measuring cup
- 18x13 inch sheet cake pan
Ingredients
Cake
- 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
Icing
- 14 Tbsp. butter
- 6 tbsp. milk
- 1 lb. powdered sugar minus 1/2 c.
- 1/2 c. pecans finely chopped
Instructions
For the Cake
- In a mixing bowl, combine the all-purpose flour, sugar, and kosher salt.
- In a saucepan, melt 1 cup of butter, then stir in 4 tablespoons of cocoa powder. Add 1 cup of boiling water, boil for 30 seconds, then remove from heat. Pour this hot cocoa mixture over the flour mixture and stir lightly to cool it down.
- In a measuring cup, combine the buttermilk, beaten eggs, baking soda, and vanilla extract. Stir this buttermilk mixture into the cooled butter/chocolate mixture. Pour the batter into an 18-by-13-inch sheet cake pan and bake at 350°F for 20 minutes.
For the Icing
- While the cake is baking, prepare the icing. In a saucepan, melt 14 tablespoons of butter, stir in cocoa, and turn off the heat.
- Add the milk, vanilla, and powdered sugar to the saucepan, stirring until combined. Fold in the finely chopped pecans, then pour the warm icing over the warm cake. Cut into squares and serve.
Notes
Pour the icing over the cake while it is still warm to ensure it melts slightly and adheres beautifully.