The Best Chocolate Sheet Cake

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup cocoa powder
• 1 cup water or black coffee
• 2 sticks butter (real, salted)

• 1 1/2 sticks of butter (real, salted)
• 1/2 cup milk
• Dash of salt
• 1 1-lb box powdered sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract

1. Grease a 10×15 baking pan (or spray with cooking spray)
and preheat oven to 350 degrees.

See notes below regarding other pan sizes.

2. Combine flour, sugar, baking soda and salt in a large
mixing bowl. Whisk to incorporate

ingredients then set aside.

3. Combine buttermilk, eggs and vanilla extract to a small
bowl then mix well and set aside.

4. Add cocoa powder to a small saucepan then whisk in water
or black coffee until smooth. Add

butter then stir and heat over medium-high heat until
boiling. Remove from heat.

5. Pour hot cocoa power mixture into bowl with flour mixture
then stir to incorporate. Add

buttermilk mixture then whisk all ingredients together for
one minute.

6. Pour batter into prepared pan then bake for 20 minutes or
until toothpick inserted in the

middle of the cake comes out clean. Remove from oven then
prepare icing.

1. Combine milk, butter and salt in a small saucepan then
heat until butter is completely melted.

Remove from heat then stir in vanilla extract.

2. Meanwhile, sift together powdered sugar and cocoa into a
large mixing bowl (the sifting is

optional but it prevents lumps in the icing). Pour hot
milk/butter mixture into bowl with

powdered sugar and cocoa powder then stir until smooth.

3. Pour icing over warm cake. Let cake rest for a few hours
before serving to ensure the icing

sets up some before cutting the cake.

4. Once the cake is cool, cover then store at room
temperature.

• You can also prepare this in 18×13 half-sheet cake pan. If
  you do, reduce the baking time to 15-17
• minutes then test with a toothpick for doneness.
• I’ve never made this in a 13×9 pan though I’ve heard plenty
  folks say they make sheet cake
• recipes in them. If you try it, increase the baking time to
  25-27 minutes then test with a toothpick for
• doneness.
• A 10×15 pan is a traditional jellyroll pan. If your pan is
  very shallow, you may not be able to fit all of
• the icing on your cake (most are – Mama’s is – that’s ok)
  just include as much as will fit or let the
• icing cool a bit before adding to the cake so that it pours
  thicker.
• I bought a 10x15x2 pan specifically for making this cake so
  that the icing goes on easy-peasy
• (traditional jellyroll pans are 10x15x1).
• No buttermilk? No problem! Add 1½ teaspoons white vinegar to
  a small measuring pitcher then
• add milk until the total volume measures 1/2 cup. Let
  mixture set 10 minutes before using.
• Feel free to top the icing with chopped pecans or sprinkles
  if you’d like!

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