Chocolate Sheet Cake with Fudge Frosting
In short: A big, tender chocolate cake baked in one pan and topped with a glossy fudge frosting. Easy to cut and carry, good for parties and potlucks. It takes about 58 min in total and makes 20 servings.
- Prep
- 25 min
- Cook
- 33 min
- Resting
- 50 min
- Total
- 58 min
- Servings
- 20
- Difficulty
- Easy
- Calories
- 310 kcal
A chocolate sheet cake feeds twenty people from one pan, with no layers to stack and no cake board to find. The batter is whisked in a bowl with oil and buttermilk, then thinned with hot water, which gives a very moist crumb. A warm fudge frosting is poured over the cake while it is still slightly warm and sets into a smooth, soft layer. It travels well in its pan.
Instructions
- Heat the oven to 175°C (350°F). Grease a 23 x 33 cm (9 x 13 inch) baking pan and line the bottom with parchment paper.
- Whisk the flour, cocoa, granulated sugar, baking soda, baking powder and salt in a large bowl.
- In a jug, whisk the eggs, buttermilk, oil and vanilla until smooth. Pour into the dry ingredients and whisk until combined.
- Whisk in the hot water until the batter is smooth. It will be very thin.
- Pour the batter into the pan and bake for 30 to 35 minutes, until a skewer in the center comes out clean and the top springs back when pressed.
- Let the cake cool in the pan for 20 minutes while you make the frosting. Melt the butter in a saucepan over medium heat, whisk in the cocoa and milk and heat until it just bubbles at the edges, then take it off the heat.
- Whisk in the icing sugar, vanilla and salt until smooth and glossy. Pour the frosting over the warm cake and spread it quickly to the edges.
- Let the frosting set for 30 minutes, then cut the cake into 20 squares.
Tips
- Sift the icing sugar, because lumps will not whisk out of the warm frosting. If the frosting stiffens before you spread it, warm it gently in the pan for a few seconds.
- Scatter chopped nuts or sprinkles over the frosting before it sets, and cover the pan with foil to carry it to a party.
Questions and answers
How far ahead can I make a chocolate sheet cake?
Bake and frost it up to 2 days ahead. Keep it covered in the pan at room temperature, and the flavor improves after a day.
Can I make this batter into cupcakes?
Yes. Fill 18 cupcake liners about two-thirds full and bake for 17 to 20 minutes. Use half of the frosting.
Why is my sheet cake dry?
It was probably overbaked, or the flour was packed into the cup. Weigh the flour and check the cake 5 minutes before the time is up.
How long does it take to make Chocolate Sheet Cake with Fudge Frosting?
About 58 min in total: 25 min of preparation and 33 min of cooking.
How many calories are in Chocolate Sheet Cake with Fudge Frosting?
About 310 kcal per serving, with 4 g of protein, 48 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 310 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 48 g |
| Fat | 12 g |
| Fiber | 2 g |
| Sugar | 33 g |
| Sodium | 255 mg |
Estimated values, calculated from the ingredients.
