Chocolate Sheet Cake
Recipe by Gingham
A moist, deeply chocolate cake baked and frosted right in the pan, for birthdays and bake sales.
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup hot coffee or hot water
Frosting
- 1/2 cup butter, softened
- 2/3 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/3 cup milk
- 1 tsp vanilla extract
- A pinch of kosher salt
Method
Heat the oven to 350°F and grease a 9 by 13 inch pan.
Whisk the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
Add the eggs, buttermilk, oil, and vanilla and whisk until smooth.
Slowly whisk in the hot coffee. The batter will be thin.
Pour it into the pan and bake until a toothpick in the middle comes out with a few moist crumbs, 30 to 35 minutes.
Let it cool completely in the pan, about 1 hour.
For the frosting, beat the butter until creamy, then beat in the cocoa. Add the powdered sugar a little at a time with the milk, then the vanilla and salt, and beat until fluffy, about 2 minutes.
Spread the frosting over the cooled cake right in the pan.
Notes from the source
The coffee doesn't taste like coffee here. It only deepens the chocolate. Covered, the cake keeps 3 days at room temperature.