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The Best Chocolate Sheet Cake Recipe Ever

The Best Chocolate Sheet Cake Recipe

A classic Texas-style chocolate sheet cake with a moist, tender crumb and warm fudgy chocolate icing. It serves about eighteen squares and is wonderful for parties, potlucks, birthdays, and casual family desserts.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups All-purpose flour
  • 2 cups Granulated sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Butter, usually salted
  • 1/4 cup Unsweetened cocoa powder
  • 1 cup Boiling water
  • 1/2 cup Buttermilk
  • 2 Large eggs
  • 1 teaspoon Baking soda
  • 1 teaspoon Vanilla extract
Chocolate Icing
  • 1/2 cup Butter
  • 1/4 cup Unsweetened cocoa powder
  • 6 tablespoons Milk
  • 1 teaspoon Vanilla extract
  • 1 pound Powdered sugar, sifted
  • 1 cup Finely chopped pecans, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Grease or line an 18 x 13-inch rimmed jelly-roll or half-sheet pan.
  2. In a large bowl, combine the flour, granulated sugar, and salt.
  3. Melt the butter in a saucepan. Stir in the cocoa powder and boiling water, bring the mixture briefly to a boil for about 30 seconds, then pour it over the dry ingredients and stir gently.
  4. Mix the buttermilk, eggs, baking soda, and vanilla together. Add this mixture to the batter and stir just until combined.
  5. Pour the batter into the prepared pan. Bake for about 20 minutes, until the cake is set and a toothpick inserted in the center comes out with a few moist crumbs.
  6. While the cake bakes, make the icing. Melt the butter in a saucepan, stir in the cocoa powder, and remove the pan from the heat.
  7. Whisk in the milk, vanilla, and sifted powdered sugar. Stir in the pecans if using.
  8. Pour the icing over the warm cake and spread it evenly. Let the cake cool enough for the icing to set before slicing.

Notes

Frost the cake while it is warm for the smoothest, fudgiest glaze. Do not overbake, since this thin cake cooks quickly. Sift the powdered sugar for a smoother icing and add the pecans immediately before the glaze begins to firm.