Chocolate Sheet Cake with Fudge Frosting

Name: Chocolate Sheet Cake with Fudge Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
Cuisine: American
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)

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.

45 minEasyServes 20460 cal/serving

AmericanDessertOvenVegetarianHigh FiberLow-SodiumPork-FreeNightshade-Free

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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

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).
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.
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.
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.
5

Pour batter into the prepared pan and bake 20-25 minutes, until a toothpick inserted in the center comes out with moist crumbs.
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.
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.

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Questions

How long does Chocolate Sheet Cake with Fudge Frosting take?

As written, 45 minutes: 20 of prep and 25 of cooking. The longest single stretch is the hands-off wait in step 7, 30 minutes.

What temperature do I cook Chocolate Sheet Cake with Fudge Frosting at?

For Chocolate Sheet Cake with Fudge Frosting, the oven is set to 350 F (about 175 C) in step 1. The longest stretch at that heat is 25 minutes, in step 5.

Is there a substitute for buttermilk in Chocolate Sheet Cake with Fudge Frosting?

The entry for Chocolate Sheet Cake with Fudge Frosting calls for 1/2 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Chocolate Sheet Cake with Fudge Frosting dairy-free?

Yes. The dairy in Chocolate Sheet Cake with Fudge Frosting is 1 cup unsalted butter (for cake), 1/2 cup buttermilk, 1/2 cup unsalted butter (for frosting), 6 tbsp whole milk (for frosting). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Is Chocolate Sheet Cake with Fudge Frosting vegan?

No, though it is vegetarian. What keeps it from vegan is 1 cup unsalted butter (for cake), 1/2 cup buttermilk, 1/2 cup unsalted butter (for frosting) and 6 tbsp whole milk (for frosting). For fully plant-based entries, see the vegan dessert collection.

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