Few desserts capture the heart quite like a chocolate sheet cake. With its roots in Junior League community cookbooks, this recipe has stood the test of time for one reason: it’s pure chocolate bliss in every bite. From potlucks and Sunday dinners to family birthdays, this cake has been the centerpiece of countless celebrations.

There’s nothing fussy or complicated about it. Instead, it’s a back-to-basics chocolate dessert made with pantry staples, baked into a soft and tender cake, and finished with a glossy cocoa frosting that practically melts into the top. Add a sprinkle of nuts if you like a little crunch, or keep it smooth and simple—either way, it’s irresistible.

If you’ve been searching for a dessert that feels nostalgic yet timeless, this sheet cake is the one. It’s budget-friendly, easy to make in a single pan, and perfect for feeding a crowd. Once you try it, you’ll understand why generations have kept this recipe close at hand.

 

 

Ingredients

For the Cake

• 2½ cups all-purpose flour, plus extra for dusting the pan
• 2 cups granulated sugar
• 1 tsp baking soda
• ¼ tsp salt
• 2 sticks unsalted butter, cubed, plus extra for greasing
• ½ cup Dutch cocoa powder, sifted
• 1½ cups water
• ½ cup buttermilk
• 2 eggs, lightly beaten
• 1½ tsp vanilla extract

For the Frosting

• 1 stick unsalted butter
• ½ cup Dutch cocoa powder, sifted
• 6 tbsp buttermilk
• 1 tsp vanilla extract
• ¼ tsp salt
• 3½ cups powdered sugar
• ½ cup chopped walnuts or pecans (optional)

 

Instructions

Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In a saucepan, heat butter, cocoa powder, and water over medium-low until smooth.
4. Pour cocoa mixture into dry ingredients; stir until combined.
5. Add buttermilk, eggs, and vanilla. Mix gently until smooth.
6. Pour into pan and bake 28–32 minutes, until a toothpick comes out clean.
7. Cool completely in the pan.

Make the Frosting

1. Melt butter in a saucepan over medium-low heat.
2. Whisk in cocoa and buttermilk until smooth.
3. Remove from heat; stir in vanilla, salt, and powdered sugar until silky.
4. Pour warm frosting over cooled cake and spread evenly.
5. Top with nuts if desired; let frosting set 1 hour before slicing.

 

 

Why You’ll Love This Chocolate Sheet Cake

• Crowd-Pleaser: Feeds 12–15 people, perfect for potlucks or family gatherings.
• Simple Pantry Ingredients: No fancy equipment or specialty items needed.
• Nostalgic Flavor: A classic recipe that connects generations.
• Fudgy & Moist: Stays soft for days—if it lasts that long!

 

 

Tips for Success

• Use Dutch cocoa for a deeper chocolate flavor.
• Don’t overmix once you add eggs—this keeps the crumb tender.
• Pour frosting while still warm—it seeps into the cake for extra fudginess.
• Toast the nuts lightly before sprinkling for better flavor.

 

Variations

• Nut-Free: Skip the nuts and add chocolate chips instead.
• Mocha Twist: Add 1 tsp espresso powder to the cocoa for a coffee kick.
• Frosting Swap: Top with cream cheese frosting for a tangy contrast.
• Mini Cakes: Bake in muffin tins for grab-and-go treats.

 

 

FAQs

1. Can I make this cake ahead of time? Yes, it stays moist for 2–3 days.
2. Can I freeze it? Absolutely—wrap tightly and freeze up to 2 months.
3. Do I need Dutch cocoa? Regular cocoa works, but Dutch cocoa adds richness.
4. Can I use milk instead of buttermilk? Add ½ tbsp vinegar or lemon juice to milk as a substitute.
5. How do I keep it extra moist? Don’t overbake—check early with a toothpick.
6. Is this the same as Texas Sheet Cake? Very similar, though sizes and frostings vary.
7. Can I double the recipe? Yes—bake in a half-sheet pan.
8. What if I don’t have powdered sugar? Blend granulated sugar in a blender until fine.
9. Can I add flavors? Try almond extract or orange zest for a twist.
10. Can I make it dairy-free? Use plant butter and almond milk with vinegar.

 

Health Benefits

• Cocoa provides antioxidants and mood-boosting properties.
• Nuts add healthy fats and protein (if using).
• Portion-friendly—cut into squares for controlled servings.

 

How to Serve

• Warm with a scoop of vanilla ice cream.
• Pair with coffee or hot cocoa for an afternoon treat.
• Slice into bite-sized squares for parties or holiday platters.

 

Make Ahead & Storage

• Make Ahead: Bake cake and store unfrosted, then add frosting before serving.
• Storage: Keep covered at room temp for up to 3 days.
• Freezing: Wrap individual slices and freeze for quick desserts.

 

 

Conclusion

This classic chocolate sheet cake is everything a family dessert should be—simple, affordable, and unforgettable. With its rich cocoa flavor, tender crumb, and silky frosting, it brings joy to any table. Whether you serve it at a celebration or bake it just because, this recipe is proof that the best desserts are often the simplest.