Chocolate Sheet Cake with Fudge Frosting
A moist, deeply chocolatey Texas-style sheet cake topped with a pourable fudge frosting that sets into a glossy, fudgy layer. One pan feeds a crowd and comes together in under an hour.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup unsweetened cocoa powder (for cake)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup unsalted butter (for cake)
- 1 cup water, boiling
- 1/2 cup buttermilk
- 2 large eggs, lightly beaten
- 1 tsp pure vanilla extract (for cake)
- 1/2 cup unsalted butter (for frosting)
- 6 tbsp unsweetened cocoa powder (for frosting)
- 6 tbsp whole milk (for frosting)
- 4 cups powdered sugar, sifted
- 1 tsp pure vanilla extract (for frosting)
Instructions
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1
Preheat oven to 350°F. Grease a 13x18-inch sheet pan with butter and dust lightly with 1/2 cup unsweetened cocoa powder (for cake).
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2
In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1/2 cup unsweetened cocoa powder (for cake), 1 tsp baking soda, and 1/2 tsp fine salt.
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3
In a saucepan, melt 1 cup unsalted butter (for cake) with 1 cup boiling water over medium heat, stirring until combined. Pour over the flour mixture and stir.
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4
Add 1/2 cup buttermilk, 2 lightly beaten large eggs, and 1 tsp pure vanilla extract (for cake) to the batter and whisk until smooth.
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5
Pour batter into the prepared pan and bake 20-25 minutes, until a toothpick inserted in the center comes out with moist crumbs.
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6
While the cake bakes, make the frosting: melt 1/2 cup unsalted butter (for frosting) in a medium saucepan over medium heat. Whisk in 6 tbsp unsweetened cocoa powder (for frosting) and 6 tbsp whole milk (for frosting) until smooth. Remove from heat and stir in 4 cups sifted powdered sugar and 1 tsp pure vanilla extract (for frosting) until glossy.
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7
Pour the warm frosting over the hot cake immediately after it comes out of the oven. Spread evenly and let set 30 minutes before slicing.