The BEST Chocolate Sheet Cake

8 months ago 1.5 K



°2 eggs

°2 bed. all purpose flour

°1 teaspoon baking soda

°2 knobs of butter (real, salted)

°2 bed. sugar

°1/2 tsp. cocoa powder

°1/2 tsp. Buttermilk

°1/2 teaspoon of salt

°2 teaspoons vanilla extract

°1 ea. water or black coffee


°1 can of 1 pound powdered sugar

°1/2 tsp. milk

°1 1/2 sticks of butter (real, salted)

°1 teaspoon vanilla extract

°1/2 tsp. cocoa powder

°Pinch of salt

*How to Make the BEST Chocolate Cake in Texas


Step 1: Using cooking spray, grease a 10 x 15 inch pan. Prepare the oven. Preheat it to 350 degrees.

Step 2: In a large mixing bowl, place the flour, sugar, baking soda and salt. Mix well until smooth and set aside.

Step 3: In a small saucepan, melt the butter. To the melted butter, stir in the cocoa powder and water (or black coffee) until smooth. Mix well and heat to a boil over medium-high heat. Then remove from heat.

Step 4: In a small bowl, whisk buttermilk with eggs and vanilla extract. Put aside.

Step 5: In the bowl with the flour mixture, pour the hot cocoa powder mixture and mix well until combined. Then add the buttermilk mixture and stir well for about a minute until everything is incorporated.

Step 6: In the prepared pan, pour the batter. Place in preheated oven and bake for about 20 to 22 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 7: When done, remove the cake from the oven.


Step 8: In a small saucepan, whisk milk, butter and salt. Then, heat until simmering. Remove the pan from the heat and stir in the vanilla extract.

Step 9: Meanwhile, sift powdered sugar and cocoa into a large mixing bowl. This step is optional, but it avoids the formation of lumps. Into the bowl with the powdered sugar and cocoa powder, pour the hot milk/butter mixture and stir well until smooth.

Step 10: On the hot cake, pour the frosting. Let the cake rest for a few hours. This will give the frosting time to set. Then cut the cake and serve.

Step 11: You can store the cake completely cooled at room temperature, covered.


If using an 18 x 13 inch baking sheet, reduce baking time to 15-17 minutes. Check for doneness by inserting a toothpick in the center of the cake.

If you’re using a very shallow pan (10 x 15 inches is a traditional jelly roll pan), the frosting may not be able to hold, so pour in that much and let it cool before adding it to the cake. This way the frosting is thicker.

If buttermilk is not available, you can use 1 1/2 teaspoons of vinegar. Place it in a small measuring jug, and add milk (it should have a total volume that measures 1/2 c.). Set it aside for about 10 minutes before using.

If desired, you can top the frosting with chopped pecans or sprinkles.

Enjoy !

Credit: Label Cooks