The Last Sheet Cake You'll Ever Need
This sheet cake came into my life about three years ago, and we honestly haven’t looked back. It’s been requested for my husband’s birthday multiple years in a row, and even my mom starts drooling when she comes to visit because she knows there’s a pretty good chance I’ll make it.
The best way I can describe it is the best flavor of a brownie with the perfect texture of a Texas sheet cake. My kids lovingly call it “brownie cake,” which honestly feels pretty accurate…but that’s definitely the flavor talking. It’s soft, chocolatey, a little fudgy, and one of those desserts where you somehow keep cutting yourself “just one more little piece” until you’ve eaten half the pan (talking from experience, here).
Making this cake is actually really simple, which is probably another reason it gets made so often around here. And don’t let the buttermilk in the ingredient list stop you!! I almost NEVER have actual buttermilk in my fridge. I just use whole milk with a splash of vinegar or lemon juice, let it sit for a few minutes, and use that instead. It works perfectly every time and saves me from buying an entire carton of buttermilk just to use a little bit of it.
The cake itself comes together quickly, and because it’s a sheet cake, there’s no stacking layers or trying to make anything look fancy. Just a huge pan (my favorite baking sheets here) of warm, chocolatey brownie cake, and with 4 kids, that is exactly my kind of baking.
At this point, this cake has officially made its way into the family birthday rotation. And considering my husband could request basically anything for his birthday and keeps coming back to this one, I feel like that tells you everything you need to know.
It also makes a huge amount, so plan on sharing!!
Happy baking, my friends!
The Last Sheet Cake You'll Ever Need
Difficulty: Easy24
servings30
minutes25
minutesIngredients
1 Cup Water
1 Cup Unsalted Butter
6 Tablespoons Cocoa Powder
2 Cups All Purpose Flour
2 Cups Granulated Sugar
1 Teaspoon Salt
1 Teaspooon Baking Soda
1 Teaspoon Vanilla Extract
2 Eggs
1/2 Cup Buttermilk (or whole milk with a splash of vinegar)
- Chocolate Icing
1/2 Cup Melted Butter
4 Tablespoon Cocoa Powder
1/4 Cup Buttermilk (or whole milk with a splash of vinegar)
3 Cups Powdered Sugar
1 Teaspoon Vanilla Extract
Here's how you do it
- In small saucepan, bring 1 cup water, 1 cup butter, and 6 tbsp of cocoa powder to a rolling boil. Set aside to cool slightly.
- In mixing bowl, combine 2 cups flour, 2 cups sugar, 1 tsp salt, and 1 tsp baking soda. Add in 1 tsp vanilla, 1/2 cup buttermilk, and 2 eggs.
- Preheat oven to 350*. Slowly combine your boiled chocolate mixture with your other mixed ingredients. If you add too quickly or if the mix is still too hot, you will pre-cook your eggs. so proceed with caution.
- Once fully combined, pour your batter into a deep baking sheet. I like to line mine with parchment paper.
- Bake your sheet cake for 25 minutes. A toothpick will come out slightly dirty from the middle of your cake.
- While the sheet cake rests, Make your icing. Combine 1/2 cup melted butter, 1/4 cup buttermilk, 4 tbsp cocoa powder, 3 cups powdered sugar, and 1 tsp vanilla extract. Mix until fully combined.
- While cake is still warm, pour your icing over the top. Spread it evenly and let it cool.
- Slice your cake and enjoy!
Notes
- RE: Buttermilk. I absolutely NEVER have buttermilk on hand. Please dont let that scare you away. I like to make all of my "buttermilk" at once and then separate it for the different parts of this recipie. Just measure out your milk and add a splash of vinegar or lemon juice!
- The Icing recipe makes a lot! Dont feel like you have to use all of it on your sheet cake. its VERY rich.