Chocolate Sheet Cake

Chocolate Sheet CakeThis is your go-to cake when you need to treat a lot of people!  This is by far the best sheet cake I have ever made and it comes out perfect every time!


2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
2 sticks butter
4 heaping Tablespoons cocoa powder
1 3/4 sticks butter
4 heaping Tablespoons cocoa powder
6 Tablespoons milk
1 teaspoon vanilla extract
1 lb. powdered sugar


Preheat the oven to 350 degrees.  In a large bowl combine flour, sugar, and salt.  Stir together and set aside.  In another bowl, mix buttermilk, eggs, vanilla, and baking soda.  Mix with a fork and set aside.

In a medium saucepan  at medium low heat, melt the butter and add the cocoa.  Whisk together to combine.  Meanwhile, bring 1 cup water to boil.  When the butter is melted, add the boiling water to the pan.  Allow to bubble for a moment and then turn off the heat.  Pour the chocolate mixture into the flour mixture.  Stir together for a moment to cool the chocolate then pour in the egg mixture.  Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.  While the cake is baking make the icing.


Melt the butter in a saucepan over medium low heat.  Add the cocoa powder and stir until smooth.  Add the milk and vanilla.  Add powdered sugar and stir until smooth.  Immediately, after removing the cake from the oven, pour the warm icing over the top.  You’ll want to avoid doing much spreading so try to distribute evenly as you pour.

Serves:  18-20

Recipe from Pioneer Woman Cooks Cookbook