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Paula Deen's Chocolate Sheet Cake


If you want a delicious and decadent chocolate cake, you have GOT to try Paula Deen’s Chocolate Sheet Cake. So far, there is not one recipe of hers that I have fixed that is not flavorful or scrumptious. This cake is no exception.

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Rate this recipe 4.1/5 (31 Votes)


  • 2 cups all purpose flour
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 1/2 cup vegetable oil
  • 4 tablespoons unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup whole buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup butter
  • 4 tablespoons unsweetened cocoa powder
  • 6 tablespoons whole milk
  • 1 (16 ounce) box confectioner's sugar
  • 1 teaspoon vanilla extract


Servings 12


Step 1

Preheat oven to 350 F. Spray a 13X9-inch baking pan with nonstick baking spray with flour. Set aside.

In a large bowl, sift together flour, sugar, and salt; set aside.

In a large saucepan, combine butter, oil, cocoa, and water, whisking until blended. Bring just to a boil over medium-high heat, stirring constantly, until butter melts and mixture is smooth. Add chocolate mixture, buttermilk, baking soda, vinegar, vanilla, and eggs to flour mixture, beating at medium speed with a mixer until smooth.

Pour batter into prepared pan. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Punch holes in cake with a fork or an ice pick. Pour chocolate icing over hot cake. Cool completely on a wire rack.

Chocolate icing:

In a medium saucepan, combine butter, cocoa, and milk; bring to a boil over medium-high heat, stirring constantly. Remove from heat; add confectioner's sugar and vanilla. Transfer mixture to a large bowl. Beat at medium speed with a mixer until smooth.

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