Chocolate Sheet Cake with Dark Chocolate Buttercream Frosting

Name: Chocolate Sheet Cake with Dark Chocolate Buttercream Frosting
Prep time: 30 min
Total time: 2 h
Yield: 24
Ingredients: 1 3/4 cups Gold Medal™ all-purpose flour; 1/3 cup unsweetened baking cocoa; 3/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1/2 teaspoon salt; 1 cup butter, softened; 1 1/2 cups granulated sugar; 3 eggs; 2 teaspoons vanilla; 3/4 cup buttermilk; 1/2 cup dark chocolate chips; 1 cup butter, softened; 2 1/4 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla

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Prep 30 min
Total 2 hr 0 min
Servings 24

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This is the chocolate cake to end all chocolate cakes! Our homemade chocolate sheet cake has a light and fluffy texture with deep, dark cocoa flavor in every bite.

by: Tablespoon Kitchens

Updated Jun 30, 2017

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Ingredients

Cake

1 3/4 cups Gold Medal™ all-purpose flour
1/3 cup unsweetened baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
3/4 cup buttermilk

Frosting

1/2 cup dark chocolate chips
1 cup butter, softened
2 1/4 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla

Steps

1

Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, baking cocoa, baking soda, baking powder and salt; set aside.
2

In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the buttermilk, beating well after each addition, just until smooth. Repeat with flour mixture and buttermilk, ending with flour mixture. Scrape side of bowl occasionally. Spread batter evenly in pan. Tap pan on counter 2 or 3 times to eliminate air bubbles from batter.
3

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4

In medium microwavable bowl, microwave chocolate chips uncovered on High 60 to 90 seconds; stir until smooth. Cool 10 minutes. Add remaining Frosting ingredients to bowl; beat with electric mixer on medium speed until smooth and creamy, scraping side of bowl occasionally. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Expert Tips

tip 1
For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.
tip 2
Don’t judge cake doneness just by the time given. Bake for the minimum amount of time listed, checking for doneness by using the doneness indicator given in the recipe, usually the toothpick test. Bake longer if needed, but keep close watch on it!

Nutrition Information

310 Calories, 18g Total Fat, 2g Protein, 34g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 310

Calories from Fat: 160

Total Fat: 18g; 27%

Saturated Fat: 11g; 54%

Trans Fat: 1/2g

Cholesterol: 65mg; 22%

Sodium: 230mg; 10%

Potassium: 75mg; 2%

Total Carbohydrate: 34g; 11%

Dietary Fiber: 1g; 4%

Sugars: 26g

Protein: 2g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 0%; 0%

Calcium: 2%; 2%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.