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Easy Chocolate Sheet Cake with Fudgy Chocolate Frosting: A Crowd-Pleasing One Pan Dessert

This easy chocolate sheet cake is a moist, one-pan dessert that serves a crowd with rich cocoa flavor. The fudgy chocolate frosting makes it irresistible for parties, potlucks, or simple weeknight treats.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 20 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 6 tablespoons milk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan. In a large mixing bowl, whisk together flour, sugar, and salt. In a saucepan, melt butter with water and cocoa powder over medium heat, stirring until smooth. Pour the chocolate mixture into the dry ingredients and mix well.
  2. In a separate bowl, whisk together eggs, buttermilk, baking soda, and vanilla extract. Add this to the chocolate mixture and stir until just combined. Be careful not to overmix.
  3. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
  4. While the cake cools, prepare the frosting. Melt butter in a saucepan over medium heat. Stir in cocoa powder and milk until smooth. Remove from heat and gradually whisk in powdered sugar, vanilla, and salt until the frosting is thick and glossy.
  5. Spread the warm frosting evenly over the cooled cake. The frosting will set as it cools. Cut into squares and serve. This cake tastes even better the next day!

Notes

Bring eggs and buttermilk to room temperature for better mixing. Mix batter just until combined to avoid tough cake. Ensure cake is fully cooled before frosting. Cake can be made a day in advance - flavors develop overnight. Store covered at room temperature for up to 3 days.