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Easy Chocolate Sheet Cake with Fudgy Chocolate Frosting

This easy chocolate sheet cake features a moist and tender cocoa cake topped with decadent fudgy frosting, all made in just one pan. Perfect for parties, potlucks, or weeknight treats, this crowd-pleasing dessert comes together quickly and yields generous servings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped walnuts or pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease and flour a 15x10-inch jelly roll pan or a 13x9-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan, combine butter, water, and cocoa powder. Bring to a boil, stirring constantly.
  4. Remove from heat and pour the chocolate mixture over the dry ingredients. Mix until well combined.
  5. In a small bowl, beat eggs with buttermilk and vanilla. Add to the batter and mix until smooth.
  6. Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, prepare the frosting. In a medium saucepan, combine butter, cocoa powder, and milk.
  8. Bring to a boil, stirring constantly, then remove from heat.
  9. Stir in vanilla extract, then gradually beat in powdered sugar until smooth and creamy.
  10. If using nuts, stir them into the frosting.
  11. As soon as the cake comes out of the oven, pour the warm frosting over the hot cake.
  12. Spread evenly with a spatula to cover the entire surface.
  13. Allow the cake to cool completely before cutting into squares and serving.

Notes

For a thinner cake use 15x10-inch pan, for thicker use 13x9-inch. Buttermilk substitute: mix 1/2 cup milk with 1 1/2 tsp lemon juice. Cake tastes better the next day. Store covered at room temperature for 3 days or refrigerate.