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Chocolate Sheet Cake (Best Ever)


Now…this cake? It is absolutely, without a doubt, The Best Chocolate Sheet Cake. Ever. It’s moist beyond imagination, chocolatey and rich like no tomorrow, and 100% of the time, causes moans and groans from anyone who takes a bite.

Sigh. Before you sink your teeth into this beautiful creation, take a moment. Pause and reflect upon how fortunate we are to be human. To be able to control the various ingredients in our kitchens. To be able to harness the energy necessary to heat an oven. To melt butter. To chop nuts. To eat…to eat…chocolate.

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  • Ingredients
  • ■2 cups Flour
  • ■2 cups Sugar
  • ■1/4 teaspoon Salt
  • ■4 Tablespoons (heaping) Cocoa
  • ■2 sticks Butter
  • ■1 cup Boiling Water
  • ■1/2 cup Buttermilk
  • ■2 whole Beaten Eggs
  • ■1 teaspoon Baking Soda
  • ■1 teaspoon Vanilla
  • ■_____
  • ■1/2 cup Finely Chopped Pecans
  • ■1-3/4 stick Butter
  • ■4 Tablespoons (heaping) Cocoa
  • ■6 Tablespoons Milk
  • ■1 teaspoon Vanilla
  • ■1 pound (minus 1/2 Cup) Powdered Sugar
  • Posted by Ree on July 31 2009


Servings 24


Step 1

Note: I use an 18x13 sheet cake pan.

In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together.
Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

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