Chocolate Sheet Cake


If you’re looking to make your Valentine something sweet for dessert, this is THE best dessert! It is moist, chocolaty, and so delicious! I had a little helper when I was making it, so you can also include the kiddos on this one.



  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 4 heaping Tablespoons unsweetened baking cocoa*
  • (227 grams) 2 sticks butter
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 large eggs, beaten
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla


  • (198 grams) 1 3/4 sticks butter
  • 4 heaping Tablespoons unsweetened baking cocoa*
  • 6 Tablespoons milk
  • 1 teaspoon vanilla
  • About 3 cups powdered sugar


  1. Preheat oven to 350 F (180 C). Combine flour, sugar and salt in a large mixing bowl, set aside.
  2. Melt butter in a saucepan and add in cocoa. Stir. Add the boiling water and mix thoroughly, then turn off the heat. Wait about 1 minute to cool and then pour over flour mixture.
  3. In a small bowl, whisk the buttermilk, eggs, baking soda and vanilla. Whisk this mixture into the chocolate mixture. Pour into a 13 x 18 sheet cake pan and bake for 20 minutes or until toothpick comes out clean.

While the cake is baking, make the frosting…

  1. Melt butter in the same saucepan as before. Add cocoa and stir to combine, then turn off the heat. Add the milk, vanilla and powdered sugar. Whisk together until smooth. Pour over the warm cake when it comes out of the oven.
  2. Let the cake cool and the frosting set before gobbling it all up!

*I went to get baking cocoa out of my cupboard and I was all out! Thankfully, I had some chocolate bars that I just used as a substitute. So, if you find yourself out of baking cocoa, just break up one and a half bars of chocolate in place of 4 heaping Tablespoons. Throw them in a bowl, melt them for about 30 seconds in the microwave, then just add it to the recipe in place of the cocoa and you’re good to go!




Recipe adapted from Nancy Creative and The Pioneer Woman

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