Chocolate Sheet Cake with Fudge Frosting

Chocolate Sheet Cake with Fudge Frosting

A rich, tender, and incredibly moist chocolate cake topped with a smooth fudge frosting — simple to make, perfectly indulgent, and ideal for feeding a crowd

Ingredients

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter

¼ cup unsweetened cocoa powder

1 cup hot water

½ cup buttermilk

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

½ teaspoon salt

For the Frosting:

½ cup unsalted butter

¼ cup unsweetened cocoa powder

6 tablespoons milk or cream

4 cups powdered sugar

1 teaspoon vanilla extract

Instructions

1. Preheat and prepare the pan

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.

2. Make the cocoa mixture

In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and hot water, whisking until smooth. Remove from heat and let it cool slightly.

3. Combine dry ingredients

In a large mixing bowl, whisk together flour, sugar, baking soda, and salt until well combined.

4. Combine wet ingredients

In another bowl, whisk together the eggs, buttermilk, and vanilla extract.

5. Mix the batter

Pour the warm cocoa mixture over the dry ingredients and stir until combined. Add the buttermilk mixture and mix until the batter is smooth and glossy.

6. Bake the cake

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool for 10–15 minutes before frosting.

Make the Fudge Frosting

1. Prepare the frosting base

In a saucepan, melt the butter with cocoa powder and milk over low heat, stirring until smooth. Remove from heat.

2. Add sugar and flavor

Gradually whisk in powdered sugar until thick and creamy. Stir in vanilla extract.

If the frosting becomes too thick, add 1–2 teaspoons of milk until spreadable.

3. Frost the cake

Spread the warm frosting evenly over the slightly cooled cake. The heat from the cake helps the frosting set into a smooth, fudgy layer.

Serving & Storage

Allow the cake to cool completely before slicing.

Store covered at room temperature for up to 3 days or refrigerate for up to a week.

This cake tastes even bette

r the next day as the frosting seeps into the layers, creating the perfect chocolatey bite.