If you’re looking for the best-ever chocolate sheet cake, you’ve found it! This cake is so moist and the frosting takes it over the top.
My mom always made the best Chocolate Sheet Cake With Chocolate Frosting. She always added toasted pecans to the frosting.
Pecans are completely optional. I didn’t add them when I made this cake a few days ago because I have grandkids that just don’t like nuts in the frosting, so grandkids always win. 🙂
Some people call this a Texas Sheet Cake and you’ll find all kinds of recipes for this cake. Of course, I think our family recipe is absolutely the best. I think you’ll agree.
I love that you don’t even have to get out the mixer for this one. You can do it all by hand. In less than 30 minutes, you’ll have a delicious dessert.
Helpful Hint: This cake bakes at 400º F. instead of the traditional 350º. It’s not a typo in the recipe card. 🙂
If you need to bake a cake for a family reunion or a potluck, this is the cake to bake!
List of Ingredients You’ll Need (Full Printable Recipe Card at the end of the post!)
- all-purpose flour
- granulated sugar
- salted butter – you’ll notice there’s no salt in the recipe so I use salted butter for this cake.
- shortening (like Crisco)
- 1 cup strong coffee (OR you can use water instead)
- unsweetened cocoa (like Hershey’s)
- buttermilk
- eggs
- baking soda
- vanilla
Frosting Ingredients
- salted butter
- unsweetened cocoa
- milk
- powdered sugar
- vanilla
- toasted pecans for the frosting (completely optional. I did not use pecans in the frosting)
Tips For Making Best Ever Chocolate Sheet Cake
- If you don’t have buttermilk on hand, mix 2 teaspoons vinegar OR lemon juice into 1/2 cup of milk.
- You will need a sheet pan that measures 18×13 and has a rim around the outside. It’s actually called a 1/2 sheet pan. You can also use a jellyroll pan that measures 17-1/2×11.
- You don’t need to get out the mixer for this cake. You can do it all by hand. Just make sure all the ingredients are thoroughly combined.
- This recipe makes a large cake. It’s not a thick cake. You can actually get about 45 squares if you cut them really small. Realistically, this makes about 24 squares.
- If you want to add pecans to the frosting, you can stir in 3/4 cup of toasted, chopped pecans after you add the powdered sugar.
- Make the frosting once the cake has baked for 10 minutes. As soon as you remove the cake from the oven, pour the frosting over the cake and spread it evenly.
- After baking, let the cake cool completely before serving, OR serve it warm with a scoop of vanilla ice cream.
How To Store Chocolate Sheet Cake
Store tightly wrapped at room temperature for up to three days. You can store this cake in the refrigerator for up to five days.
You’ll Also Want To Check Out These Yummy Sheet Cake Recipes
- Sheet Pan Pecan Pie (so good!!)
- Pineapple Sheet Cake (Also called a Do-Nothing Cake)
- German Chocolate Sheet Cake
Best Ever Chocolate Sheet Cake
Best Ever Chocolate Sheet Cake - A tender cake that comes together quickly and is topped with a delicious chocolate frosting!
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup (1 stick) salted butter
- 1/2 cup vegetable shortening (like Crisco)
- 1 cup strong brewed coffee (OR 1 cup water)
- 1/4 cup unsweetened cocoa
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Frosting
- 1/2 cup (1 stick) butter
- 2 Tablespoons unsweetened cocoa
- 1/4 cup milk
- 3-1/2 cups powdered sugar
- 1 teaspoon vanilla
- 3/4 cups chopped, toasted pecans, optional
Instructions
- Preheat the oven to 400º F. Grease and flour a sheet pan. Set aside.
- In a large mixing bowl, combine flour and sugar.
- In a heavy saucepan, combine butter, shortening, coffee, and cocoa. Heat on medium, stirring, until the mixture comes to a boil. Pour the boiling mixture over the sugar and flour. Add the buttermilk, eggs, baking soda, and vanilla.
- Mix well using a wooden spoon or on high with an electric mixer.
- Pour evenly into a greased sheet pan. Bake for 20 minutes or until a pick inserted near the center comes out clean.
- Ten minutes into the baking time, make the frosting. In a saucepan, combine the butter, cocoa, and milk. Heat until boiling, stirring.
- Remove from heat and mix in the powdered sugar and vanilla. If you're adding the toasted pecans, add them now. Stir until the frosting is smooth.
- Pour the warm frosting over the cake as soon as you take the cake out of the oven. Spread evenly with an offset spatula.
- Serve warm or at room temperature.
Notes
- If you don't have buttermilk on hand, mix 2 teaspoons vinegar OR lemon juice into the 1/2 cup of milk.Â
- You will need a sheet pan that measures 18x13 and has a rim around the outside. It's actually called a 1/2 sheet pan. You can also use a jellyroll pan that measures 17-1/2x11.Â
- You don't need to get out the mixer for this cake. You can do it all by hand. Just make sure all the ingredients are thoroughly combined.Â
- This recipe makes a large cake, but it's not a thick cake. You can actually get about 48 bars if you cut them small.
- If you want to add pecans to the frosting, you can stir in 3/4 cup of toasted, chopped pecans after you add the powdered sugar.
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Nutrition Information
Yield
48Serving Size
1Amount Per Serving Calories 108Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 9mgSodium 36mgCarbohydrates 18gFiber 0gSugar 13gProtein 1g
