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Chocolate Sheet Cake by The BakerMama

Chocolate Sheet Cake

  • Author: Maegan - The BakerMama
  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hour
  • Yield: 25
  • Category: Dessert

Description

A super moist chocolate sheet cake covered in a rich chocolate pecan icing that’s out-of-this-world delicious!


Ingredients

Cake:

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla

Icing:

  • 4 tablespoons unsweetened cocoa
  • 1/2 cup (1 stick) unsalted butter
  • 6 tablespoons buttermilk
  • 1 pound (3 and 3/4 cups) powdered sugar
  • 1 teaspoon vanilla
  • 1 cup pecans, chopped

Instructions

  1. Preheat oven to 400°F. Grease and flour a large jelly-roll pan (12″ x 17″ x 1″); set aside.

Cake:

  1. Whisk together flour, sugar and baking soda in a large bowl.
  2. In a small saucepan over medium heat, melt 1 cup butter with water and 4 tablespoons of cocoa.
  3. As soon as the mixture starts to boil, remove from heat and pour over the dry ingredients. Whisk until well combined.
  4. Whisk in eggs, 1/2 cup buttermilk and 1 teaspoon vanilla.
  5. Pour batter into prepared jelly-roll pan and bake for 20 minutes rotating pan halfway through cooking time.

Icing:

  1. In a medium saucepan over medium heat, bring 1/2 cup butter, 4 tablespoons cocoa and 6 tablespoons buttermilk to a boil.
  2. Remove from heat and whisk in powdered sugar, 1 teaspoon vanilla and chopped pecans.
  3. Pour over hot cake and spread to cover evenly.
  4. Let icing set for at least 30 minutes before cutting into slices. Enjoy!