151
Chocolate Buttermilk Sheet Cake
by
Clinton Kelly
This chocolate buttermilk sheet cake is the ultimate foundation dessert—quick to bake, sturdy enough to handle layers, and rich without being heavy. It’s designed to be customized, stacked, sliced, frosted, or eaten straight from the pan.
Prep Time:
20 Minutes
Cook Time
25 Minutes
Serves:
12-16 Servings
Level:
Beginner
Cake
2 cups all-purpose flour
2 cups sugar
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup butter
1 cup water
½ cup buttermilk
2 eggs
1 tsp vanilla extract
Warm Chocolate Frosting
½ cup butter
¼ cup cocoa powder
⅓ cup buttermilk
4 cups powdered sugar
Pinch of salt
1 tsp vanilla extract
Ingredients
Step 1 Preheat the oven to 350°F. Grease a 9×13-inch sheet pan.
Step 2 In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Step 3 In a saucepan, melt the butter with the water and bring just to a boil.
Step 4 Pour the hot butter mixture over the dry ingredients and whisk until smooth.
Step 5 Whisk in the buttermilk, eggs, and vanilla until fully combined.
Step 6 Pour the batter into the prepared pan, spreading it evenly.
Step 7 Bake for 22–25 minutes, until a toothpick inserted in the center comes out clean.
Step 8 While the cake bakes, make the frosting: melt the butter in a saucepan, then stir in the cocoa and buttermilk. Simmer gently.
Step 9 Remove from heat and whisk in the powdered sugar, salt, and vanilla until smooth and glossy.
Instructions
Serving & Finishing Touches
Let Cool before frosting