This Chocolate Sheet Cake is rich and chocolatey and so easy to make! Topped with a simple frosting made of melted butter, cocoa and sugar. It’s sure to be a hit at any potluck!
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Fall is here and I am all about the cozy soups and fall baking.
I know that in September we usually turn to apples and pumpkin, but with 2020 being what it is, I definitely need a little chocolate here and there too!
We love this Chocolate Sheet Cake because it is rich and moist and fudgy, but it’s also easy to make.
It can serve a crowd, but it also freezes perfectly and keeps for a long time.
No mixer required!
Really, it’s the answer to almost everything 😉
My mom has been making this Chocolate Sheet Cake ever since I can remember!
This cake is incredibly moist, and rich and chocolatey, and it is perfect for feeding a crowd.
If you’re not feeding a crowd? It lasts several days in the fridge and it also freezes perfectly, so it’s perfect for when you need a little treat after dinner.
The frosting on this Chocolate Sheet Cake is one of my favorite frostings because it doesn’t require a mixer at all. It’s made with melted butter, so it comes together with just a whisk and is spread over the cake while warm so there’s really no spreading!
The prep time on this cake is so little, and it’s such a favorite that we make it often.
Chocolate Sheet Cake is often called Texas Sheet Cake, and I’ll explain why down below!
Texas Sheet Cake is a chocolate cake the size of Texas!
Essentially, a Texas Sheet Cake and a Chocolate Sheet Cake are the same thing, but the purists will say that a Texas Sheet Cake has a different type of frosting.
Well I’m the Recipe Rebel so I’m obviously not much of a purist with regards to any recipe 😉
It’s large size makes it perfect for gatherings, parties and potlucks, or just an after dinner treat for a few chocolate lovers 😉
I use an 11×17″ 12 cup KitchenAid rimmed baking sheet for this sheet cake. You can use a slightly larger one, but it will be a little thinner and you may want to reduce the bake time slightly.
- Melt the Butter: This way we can stir together our cake batter with just a whisk!
- Whisk: Stir in the sugar, then add in the eggs and whisk until smooth.
- Dry Ingredients: Add the dry ingredients and whisk until combined
- Add in: Coffee or water and stir until smooth.
- Bake: While most cakes are baked at 350 degrees F, my mom always baked this one at 400 degrees F so I’ve always done the same and it works perfectly! It is still incredibly moist.
- Let Cool: Cool to room temperature and stir up the frosting! Wait to cut into squares until the frosting sets, if you can resist!
This sheet cake freezes incredibly well, with or without frosting!
When I’m freezing with frosting, I like to refrigerate the cake until the frosting has set completely, then layer the pieces in a container with wax or parchment paper in between for easy removal.
You can also freeze the cake as a whole, but I find that cutting into pieces is really convenient when you just want a bite of something sweet!
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- 1 cup butter melted let cool to room temperature
- 2 cups sugar
- 2 large eggs
- 3/4 cup milk
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 1 cup hot coffee or water
- 1/2 cup butter melted
- 2 tablespoons cocoa
- 1/4 cup milk
- 3 1/2 cups powdered icing sugar
- 1 teaspoon vanilla
- Preheat oven to 400 degrees F and grease a 11×17″ sheet pan with non stick spray.
- In a large bowl, stir together butter and sugar with a whisk. Add eggs one at a time and whisk until smooth.
- Add milk, cocoa, baking soda and vanilla and whisk until combined.
- Stir in flour. Add coffee and stir slowly until combined.
- Spread into prepared baking sheet and and bake for 16-18 minutes. Remove from the oven and cool to room temperature.
- In a medium bowl, combine butter, cocoa, milk, sugar and vanilla and whisk until combined. Spread over cooled brownies and let set before slicing. You can also toss them in the refrigerator to speed up the process!
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