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Ultimate Indulgent Chocolate Sheet Cake - Easy Crowd-Pleasing Dessert

This indulgent chocolate sheet cake features a rich, moist crumb with decadent fudgy icing, making it the perfect dessert for any occasion. The easy one-bowl recipe comes together quickly and feeds a crowd with minimal effort.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
  4. Carefully pour in the boiling water and mix until the batter is smooth and thin. The batter will be runny - this is normal!
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake cools, prepare the icing. In a medium saucepan, melt butter over medium heat. Whisk in cocoa powder until smooth.
  7. Add milk and vanilla, then gradually whisk in powdered sugar until the icing is smooth and pourable.
  8. Pour the warm icing over the slightly cooled cake, spreading it evenly across the surface. Allow the icing to set before slicing and serving.

Notes

Use high-quality cocoa powder for the richest chocolate flavor. Don't overmix the batter after adding boiling water. The cake tastes better the next day as flavors develop. Can substitute buttermilk with 1 tbsp lemon juice or vinegar + 1 cup milk.