Chocolate Buttermilk Sheet Cake Recipe
This one bowl Chocolate Buttermilk Sheet Cake is rich and moist and full of chocolate flavor. The fudgy buttermilk frosting on top gets crackly and delicious.
Servings: 24 servings
Ingredients
For the cake:
- 2 cups granulated sugar
- ½ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- ⅔ cup vegetable oil
- 1 cup buttermilk
- 1 cup hot water
For the icing:
- ½ cup unsalted butter
- ½ cup buttermilk
- ¼ cup unsweetened cocoa powder
- 4 cups powdered sugar
- ¼ cup sprinkles optional, for garnish
Instructions
- Preheat oven to 350 degree F. Spray half sheet pan (size approximately 18x13-inches) with baking spray. Set aside.
- For the cake, in a large bowl, combine the sugar, cocoa, flour, baking powder, baking soda and salt. Mix until blended.
- Add in the eggs, oil, buttermilk, and hot water. Whisk together until fully combined. Pour into prepared baking sheet.
- Bake for 25 minutes, until edges pull away from the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool.
- While cake is cooling, prepare chocolate icing. In a small saucepan, combine the butter, buttermilk, and cocoa powder. Whisk until smooth over medium high heat. Bring to a boil, and remove from heat as soon as it boils.
- Pour chocolate mixture into a mixing bowl and add in the powdered sugar. Beat until smooth. Pour over cake (it's okay if the cake isn't completely cooled). Add sprinkles.
Video
Notes
- If you don't have buttermilk on hand, use my guide on how to make a buttermilk substitute.
- Storage- keep cake in an airtight container for up to one week.
- Freeze cake for up to 3 months. Use my guide on how to freeze cake.
- See blog post for more recipe tips and tricks.
Nutrition
Serving: 1slice | Calories: 314kcal | Carbohydrates: 49g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 26mg | Sodium: 214mg | Fiber: 2g | Sugar: 36g
