Chocolate Sheet Cake – often called “Texas sheet cake”, this easy-to-prepare chocolate cake gets its moist texture from buttermilk and is topped with a fudgy frosting.
I made this cake recently to share with our neighbors and given that it was close to July 4th, I decorated it with red, white and blue sprinkles. This cake is chocolatey and sweet and is very moist from the addition of buttermilk. I associate this cake with summer since my mom always made this for my dad’s summertime birthday. However, this cake is delicious anytime, whatever the occasion.
This recipe comes together quickly. The cake only bakes for approx. 15 minutes and should be frosted when warm, so it’s best to gather all of the ingredients ahead of time.
Sift the flour and sugar together. Set aside.
Bring to a boil the oil, butter or margarine, cocoa powder, and water, stirring until smooth and combined.
Add butter and cocoa mixture to the flour and sugar and stir until incorporated.
Add buttermilk, baking soda, salt, vanilla and eggs, and mix until fully combined.
Pour into ungreased half-sheet pan (18 x 13 in) and bake 15-18 minutes at 400 degrees.
While the cake bakes, prepare the icing.
In a saucepan, combine butter or margarine, cocoa powder, and vanilla. Bring to a boil, stirring until smooth.
Mix in powdered sugar and 2 Tbsp buttermilk. Stir until smooth, adding more buttermilk if necessary to reach spreading consistency.
Spread icing on the cake while warm. Sprinkles optional.
This chocolate sheet cake is perfect for large gatherings like picnics, potlucks, or parties. If you try this recipe, please leave me a comment below and tag me on Instagram @mycasualpantry.
More sweet recipes to try
- Mocha Ice Cream Cake
- Chocolate Peppermint Cupcakes
- Chocolate Cupcakes with Salted Peanut Butter Frosting
Chocolate Sheet Cake
Ingredients
Cake:
- 2 cups flour
- 2 cups granulated sugar
- 1/2 cup oil
- 1 stick butter or margarine
- 4 tablespoons cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 2 eggs
Icing:
- 1 stick butter or margarine
- 4 tablespoons cocoa powder
- 1 teaspoon vanilla
- 1 box (16 ounces) powdered sugar
- 2 tablespoons buttermilk, plus more if necessary
Instructions
Cake:
- Sift the flour and sugar together. Set aside.
- Bring to a boil the oil, butter or margarine, cocoa powder and water, stirring until smooth and combined.
- Add butter and cocoa mixture to the flour and sugar and stir until incorporated.
- Add buttermilk, baking soda, salt, vanilla and eggs and mix until fully combined.
- Pour into ungreased half-sheet pan (18 x 13 in) and bake 15-18 minutes at 400 degrees.
While the cake bakes, prepare the icing.
Icing:
- In a saucepan, combine butter or margarine, cocoa powder, and vanilla.
- Bring to a boil, stirring until smooth.
- Mix in powdered sugar and 2 Tbsp buttermilk.
- Stir until smooth, adding more buttermilk if necessary to reach spreading consistency.
- Spread icing on the warm cake using an offset spatula. Decorate with sprinkles, if desired.
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