This chocolate sheet cake with buttermilk is made from the recipe my Granny used, and it’s my absolute favorite cake. There are a bazillion recipes out there for this cake, but we use a little more butter and a tad more cocoa to make it chocolatey, rich, and maybe the best thing you ever put in your mouth. The grandkids call it chocolate brownie cake, and it’s always on request for their birthday. My favorite thing about this cake is that I can slather the warm, fudgy frosting over it in about 45 minutes, and there’s minimal mess to clean up. That’s a win!

This is hands down the easiest and best chocolate dessert to make and share! All my friends request it at every function! It doesn’t last 24 hours in my house! Makes for a really good breakfast!

jenni
A square piece of chocolate sheet cake with chocolate icing on a white plate, next to a glass of milk.
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When I moved away from home, I could always count on Granny making this chocolate sheet cake for me when I came back to visit. My Granny passed away a few years ago, so now I make this cake for myself and the ones I love. Sometimes I just make it for myself and hide it from the ones I love. 🤪

This is hands down the best chocolate sheet cake I’ve ever had, and the best part is that it’s easily adaptable to other recipes. I’ve created my Salted Caramel Sheet Cake and my Funfetti Cake from this recipe. Not only is this cake full of chocolate flavor and moist, but it’s also easy and quick to make.

From start to finish—and I mean gathering the ingredients, mixing, baking and icing—the whole thing takes about 45 minutes and you never have to bring out the mixer.

Testing results for chocolate sheet cake with buttermilk

  1. Be sure your ingredients are room temperature.
  2. Practice mise en place for this recipe. I have all of my frosting ingredients measured out before I put the cake in the oven. The cake cooks quickly, so you want the frosting ready to pour over it while it’s still warm.
  3. I’ve seen different-sized pans used with this recipe: 9×13, 15×10, 16×11, or 18×12. I prefer the 18×12 for two reasons: One, because that’s the size my Granny used; and two, because the batter spreads out a little thinner, so the cake absorbs more of the frosting. You can make it in a smaller pan, and it will be thicker and a little more cake-like.
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I hope you make this recipe. I think you’ll love it!

P.S. Don’t miss our other delicious chocolate favorites, like our Hershey’s Chocolate Layer Cake, which is always moist and is chocolate cake perfection. And our easy Cocoa Brownies have been a reader favorite for years.

A piece of chocolate sheet cake with chocolate icing on a white plate, next to a silver fork and a blue napkin.

Ingredients

Here are a few notes on the ingredients.

➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.

Unsalted butter: I use Land o’ Lakes butter

All-purpose flour: We use White Lily flour in cakes, which has a low protein content (about 9%).

Buttermilk: You want to use full-fat buttermilk in this recipe.

Cocoa: Regular old Hershey’s cocoa is just fine.

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How to make chocolate sheet cake with buttermilk

I like to minimize the number of bowls and pans when cooking, so I use the same bowl for both the batter and frosting for this cake, and the same saucepan.

Baking ingredients on a counter including a bowl of flour mixture, a saucepan with chocolate, two eggs, a whisk, vanilla extract, baking soda, and a cup of milk.
  1. Sift the flour and salt into a large bowl and add the sugar.
Chocolate sheet cake mixing butter and cocoa in saucepan
  1. Combine butter, cocoa, and water in a saucepan.
A saucepan pours chocolate mixture into a bowl of flour; next to it are eggs, vanilla, salt, milk, a whisk, and a wooden trivet on a marble surface.
  1. Bring this mixture to a boil and pour it over the flour and sugar.
A mixing bowl with eggs, milk, and vanilla atop a brown batter, next to a bowl of flour, eggshells, a whisk, and measuring spoons on a white countertop.
  1. Mix well and add the soda, buttermilk, eggs and vanilla.
A baking sheet filled with an even layer of liquid chocolate mixture sits on a white marble surface next to a pink spatula.
  1. Pour the batter into the prepared pan and bake at 375° for 12-20 minutes.
A large chocolate sheet cake on a baking tray with chocolate icing being poured onto it from a bowl.
  1. Cook frosting and pour over warm cake.
A rectangular tray of chocolate sheet cake cut into sixteen even squares, placed on a white surface with a fork, napkin, and glass nearby.

If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!

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4.75 from 4 votes

Chocolate Sheet Cake Recipe

A rich, classic chocolate sheet cake with buttermilk, made with extra cocoa and butter and ready in under an hour.
Prep: 25 minutes
Cook: 20 minutes
Total: 45 minutes
Servings: 24 servings
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A slice of chocolate sheet cake with chocolate icing on a white plate, with a baking tray and a glass of milk in the background.

Equipment

baking sheets
baking sheets
hand mixer
hand mixer
whisk
whisk

Ingredients 

Cake

  • 2 cups all-purpose flour
  • ⅛ teaspoon salt
  • 2 cups granulated sugar
  • 2 sticks unsalted butter
  • ¼ cup cocoa
  • 1 cup water
  • 1 teaspoon baking soda
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla

Frosting

  • 12 tablespoons unsalted butter
  • 6 tablespoons whole milk
  • ¼ cup cocoa
  • pinch of salt
  • 3 ¾ cups powdered sugar, sifted
  • 1 teaspoon vanilla
  • 1 cup chopped toasted pecans, (optional)
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Instructions 

  • Preheat oven to 375 degrees F. Butter and flour a half-sheet pan (18×12) or jelly roll pan (15×10).
  • Sift flour and salt into large bowl. Add sugar and whisk until blended.
    2 cups all-purpose flour, 1/8 teaspoon salt, 2 cups granulated sugar
  • Combine butter, cocoa, and water in a saucepan. Bring to a boil and pour over the flour and sugar. Whisk until blended.
    2 sticks unsalted butter, ¼ cup cocoa, 1 cup water
  • Add the baking soda, buttermilk, eggs, and vanilla. Whisk until blended and smooth. Pour into greased and floured baking pan.
    1 teaspoon baking soda, ½ cup buttermilk, 2 large eggs, 1 teaspoon vanilla
  • Bake for 12-20 minutes, checking cake after 12. Cake is done when tester comes out clean but be careful not to overcook.

Frosting

  • While cake is baking, bring the butter, milk, cocoa, and salt to a boil in a saucepan and pour over the powdered sugar. Add vanilla and pecans (if using). Mix well and immediately spread on warm cake.
    12 tablespoons unsalted butter, 6 tablespoons whole milk, ¼ cup cocoa, pinch of salt, 3 3/4 cups powdered sugar, sifted, 1 teaspoon vanilla, 1 cup chopped toasted pecans, (optional)

Nutrition

Serving: 1serving
Course: Cakes
Cuisine: American
Calories:
Keyword: chocolate sheet cake, texas sheet cake
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Questions and tips

Storage

Store the chocolate sheet cake in an airtight container on the counter. It will last longer if you store it in the refrigerator, but this is never an option in our house anyway. It’s usually gone the day I make it!

Chocolate flavor

You can add a teaspoon of instant espresso to the cup of water in the cake batter if you want to enhance the chocolate flavor.

Can you freeze chocolate sheet cake with buttermilk?

You can freeze this chocolate sheet cake for up to three months. I would freeze it right in the pan and wrap it well with plastic wrap, then cover with tin foil. I prefer to freeze this cake without frosting and then make fresh frosting after the cake has thawed and is room temperature. You could even place the thawed cake in the oven for about a minute to warm it up a tad before adding the frosting. Not too long though or it will overcook.

Can I add chopped nuts to the frosting?

Many people add chopped nuts to the frosting for chocolate sheet cake. I don’t because my family prefers it without nuts. My Granny used to add chopped, roasted pecans to her chocolate icing.

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About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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Recipe Rating




4.75 from 4 votes (2 ratings without comment)

3 Comments

  1. 5 stars
    This is hands down the easiest and best chocolate dessert to make and share! All my friends request it at every function! It doesn’t last 24 hours in my house! Makes for a really good breakfast ?

    Reply

  2. 5 stars
    Aww, we do an ode to our nana’s chocolate cake too. Something about grandmothers and baking…they do it best.

    Reply

    1. Yes, grandmothers do just about everything best! I peeked on your blog again and found your nana’s cake — the chocolate gateau? I think I will have to try that! I am a chocoholic and it sounds delicious.

      Reply