Description
This Moist Chocolate Sheet Cake is rich, tender, and topped with a smooth, decadent fudge glaze that melts into every bite—perfect for parties, potlucks, or an indulgent treat at home.
Ingredients
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- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Fudge Glaze:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, salt, baking soda, and cinnamon.
- In a saucepan over medium heat, melt the butter with cocoa powder and water. Bring just to a boil, then remove from heat.
- Pour the hot cocoa mixture into the dry ingredients and mix well to combine.
- Add the buttermilk, eggs, and vanilla extract, and whisk until the batter is smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the fudge glaze: In a saucepan, melt the butter with cocoa powder and milk over medium heat. Remove from heat and whisk in powdered sugar, vanilla, and salt until smooth.
- Once the cake is out of the oven, pour the warm fudge glaze evenly over the hot cake.
- Let the cake cool and allow the glaze to set before slicing and serving.
Notes
- For an extra fudgy texture, pour the glaze while the cake is still hot.
- Add chopped nuts or mini chocolate chips on top of the glaze if desired.
- Store leftovers covered at room temperature for up to 3 days.
- This cake also freezes well—wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg