Chocolate Sheet Cake Recipe

Chocolate Sheet Cake: A Classic Delight

Chocolate sheet cake is a beloved dessert that never fails to impress. Its simplicity, combined with rich chocolate flavor and a melt-in-your-mouth texture, makes it a favorite for any occasion. This easy-to-follow recipe ensures that even novice bakers can create a masterpiece in just 45 minutes. Let’s delve into the details of making this classic chocolate sheet cake, which yields 24 generous servings.

Ingredients

To begin, gather the ingredients for both the cake and the icing. Having everything measured and ready will make the baking process smooth and enjoyable.

Cake Ingredients:

• 2 cups all-purpose flour
• 2 cups sugar
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 sticks butter
• 4 heaping tablespoons cocoa powder

Icing Ingredients:

• 1 3/4 sticks butter
• 4 heaping tablespoons cocoa powder
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 1 pound powdered sugar
• 1/2 cup finely chopped pecans (optional)

Directions

Prepping the Cake

1. Preheat the Oven: Start by preheating your oven to 350 degrees Fahrenheit. This ensures it’s at the perfect temperature when your cake batter is ready to bake.
2. Dry Ingredients: In a large mixing bowl, combine the 2 cups of all-purpose flour, 2 cups of sugar, and 1/4 teaspoon of salt. Stir these dry ingredients together until well mixed, then set aside.
3. Wet Ingredients: In another bowl, whisk together the 1/2 cup of buttermilk, 1 teaspoon of baking soda, 1 teaspoon of vanilla extract, and 2 large eggs. Use a fork or a whisk to ensure the mixture is well combined and smooth. Set this mixture aside.
4. Chocolate Mixture: In a medium saucepan, melt the 2 sticks of butter over medium heat. Once melted, add the 4 heaping tablespoons of cocoa powder. Whisk these together until fully incorporated.
5. Boiling Water: While the butter and cocoa are melding, bring 1 cup of water to a boil. Once the water reaches a boil, carefully pour it into the butter and cocoa mixture. Allow this to bubble for a moment, then remove from heat.
6. Combining Mixtures: Pour the hot chocolate mixture into the bowl with the flour mixture. Stir briefly to help cool down the chocolate. Then, add the buttermilk and egg mixture. Stir everything together until smooth and fully combined.
7. Baking: Pour the batter into an ungreased jelly roll pan or a rimmed baking sheet, ensuring an even distribution. Place the pan in the preheated oven and bake for approximately 20 minutes. You’ll know the cake is done when a toothpick inserted into the center comes out clean.

Making the Icing

1. Melt the Butter: While the cake is baking, start on the icing. In a medium saucepan, melt the 1 3/4 sticks of butter over medium-low heat.
2. Add Cocoa: Once the butter is melted, add the 4 heaping tablespoons of cocoa powder. Stir until the mixture is smooth and free of lumps.
3. Incorporate Milk and Vanilla: Add the 6 tablespoons of milk and 1 teaspoon of vanilla extract to the saucepan. Stir to combine.
4. Powdered Sugar: Gradually add the 1 pound of powdered sugar to the mixture. Stir continuously to avoid lumps and ensure a smooth consistency.
5. Pecans (Optional): If using, add the 1/2 cup of finely chopped pecans. Stir until they are evenly distributed throughout the icing.

Finishing Touchess you remove the cake from the oven, pour the warm icing over the top. To ensure even coverage, try to pour the icing in a way that it spreads itself, minimizing the need for additional spreading with a spatula. This helps maintain the smooth surface and prevents tearing the delicate cake.

1. Cool and Serve: Allow the cake to cool completely, letting the icing set. Once cooled, cut into 24 pieces and serve.

Tips for Success

1. Buttermilk Substitution: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with milk to the 1/2 cup line. Let it sit for 5 minutes before using.
2. Pecans in the Icing: While the pecans add a delightful crunch and flavor, they are optional. If serving this cake at a child’s birthday party or to someone with nut allergies, you can omit the pecans without compromising the cake’s deliciousness.
3. Decorating for Kids: For a fun twist at children’s parties, omit the pecans and set out bowls of colorful M&M’s or sprinkles. Allow the kids to decorate their slices of cake with the candies for a personalized touch.
4. Cupcake Variation: This versatile cake recipe can also be adapted into cupcakes. Simply fill muffin tins with the batter, being careful not to overfill. The batter should come just below the rim to allow space for the icing. Bake the cupcakes for about 15-18 minutes or until a toothpick inserted comes out clean. Pour the icing over the cupcakes once they’re out of the oven.
5. Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate it, but be sure to bring it to room temperature before serving for the best texture and flavor.

The Joy of Homemade Chocolate Sheet Cake

There’s something incredibly satisfying about baking a cake from scratch, especially one as simple yet decadent as this chocolate sheet cake. It’s a recipe that brings joy to both the baker and those who get to enjoy the final product. Whether it’s for a birthday, a potluck, or a simple family dessert, this cake is sure to be a hit. Its rich chocolate flavor, combined with the creamy icing, makes it irresistible.

So, gather your ingredients, preheat your oven, and get ready to bake a cake that’s bound to become a favorite in your household. Enjoy the process, and most importantly, enjoy the delicious results!