Description
This moist and rich Chocolate Sheet Cake features a perfectly balanced blend of cocoa and buttermilk, topped with a creamy, luscious cream cheese frosting. Ideal for gatherings, this easy-to-make sheet cake delivers rich chocolate flavor and tender texture, finished with a smooth frosting that complements the cake beautifully.
Ingredients
Scale
For the Cake:
- ¾ cup butter
- 3 large eggs
- 2.33 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2.5 teaspoon vanilla extract
- 1.5 cups buttermilk
For the Cream Cheese Frosting:
- 4 ounces cream cheese, at room temperature
- ½ cup butter (1 stick), softened
- ⅓ cup unsweetened cocoa powder
- 2 tablespoon milk
- 2.5 teaspoon vanilla extract
- 4.5 cups powdered sugar, plus more if needed
Instructions
- Prepare Ingredients: Bring the butter and eggs to room temperature by removing them from the refrigerator 30-45 minutes prior to baking to ensure better mixing and texture.
- Preheat Oven and Grease Pan: Preheat your oven to 350 degrees Fahrenheit and lightly grease a 13x9x2-inch baking pan. Set aside so it’s ready when the batter is prepared.
- Mix Dry Ingredients: In a medium mixing bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Stir well and set aside to be incorporated later.
- Cream Butter and Sugars: Using an electric mixer on medium speed, beat the butter until smooth, then gradually increase to high and continue beating for about 30 seconds more. In a separate small bowl, whisk together the granulated sugar and brown sugar until combined. Slowly add this sugar mixture to the butter, beating on medium speed for 4-5 minutes until light and fluffy.
- Add Eggs and Vanilla: Scrape down the sides of the bowl, then add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until evenly combined.
- Incorporate Flour Mixture and Buttermilk: Alternately add the flour mixture and buttermilk to the wet mixture, starting and ending with the flour. Beat after each addition just until combined. After the final addition, beat on medium speed for an additional 15 seconds, scraping the bowl sides as needed to ensure even mixing.
- Bake the Cake: Spread the batter evenly into the prepared baking pan. Place in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool completely before frosting.
- Prepare Cream Cheese Frosting: In a large mixing bowl, beat together the cream cheese, softened butter, cocoa powder, milk, and vanilla extract until smooth and creamy. Gradually add the powdered sugar, beating well after each addition. If frosting is too thick, add milk one teaspoon at a time until the desired consistency is reached. This yields approximately 3 cups of frosting.
- Frost the Cake: When the cake is completely cool, frost the top evenly with your desired amount of cream cheese frosting (about two-thirds of the batch is suggested). Save remaining frosting in the refrigerator for later use.
- Optional Decoration and Serving: Sprinkle with rainbow sprinkles, chocolate shavings, or candy pieces if desired, or enjoy as-is. Slice into 18 servings and serve.
Notes
- Bringing butter and eggs to room temperature helps create a smooth, well-emulsified batter for a tender cake texture.
- If you don't have brown sugar, you can use all granulated sugar with 1 tablespoon of molasses added to mimic the flavor.
- Use buttermilk or make your own by adding 1 tablespoon of lemon juice or vinegar to 1.5 cups of milk and letting it sit for 5 minutes.
- Frosting consistency can be adjusted with milk—add more for a thinner glaze or less for thicker frosting.
- Make sure the cake is completely cooled before frosting to prevent melting or sliding.
- Store leftover cake covered at room temperature for up to 2 days or refrigerated up to 5 days.
- For a dairy-free version, substitute butter and cream cheese with vegan alternatives, and use a plant-based milk.
Nutrition
- Serving Size: 1 slice (based on 18 servings)
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
