Brownie Chocolate Sheet Cake
Rich and fudgy chocolate sheet cake with a tender crumb and nutty crunch, perfect for gatherings or satisfying chocolate cravings with a classic homemade flavor.
Ingredients
Instructions
- Mix flour and sugar in a bowl; set aside.
- In a saucepan, combine half of the oleo, the shortening, water, and half the cocoa.
- Bring to a slow boil.
- Stir in the flour mixture and mix well. The mixture will be stiff.
- Combine buttermilk, eggs, soda, and vanilla.
- Beat into the flour mixture; the batter will be thin.
- Pour batter into a greased 15 1/2 x 10 x 1-inch pan.
- Bake at 400°F for 20 to 25 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the texture, try adding a pinch of salt to the dry ingredients. Be careful not to overmix once you add the wet ingredients to keep the brownies tender.
Serving Suggestions
Serve the Brownie Chocolate Sheet Cake warm or at room temperature, dusted with powdered sugar for a simple presentation. It pairs beautifully with Honey Butter Peas for a delightful contrast. Consider adding a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. This cake is perfect for gatherings or as a sweet treat alongside coffee or tea.
Storage & Reheating
Allow the brownie sheet cake to cool completely before storing. Keep leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, wrap slices individually in plastic wrap and freeze for up to 3 months. To reheat, microwave for a few seconds or warm in the oven at a low temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Brownie Chocolate Sheet Cake contains roughly 544 calories, with 6g protein, 55g carbohydrates, and 29g fat. It is a good source of iron (17% of the Daily Value), dietary fiber (14% of the Daily Value), and calcium (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular butter instead of oleo or margarine?
Yes, you can substitute the oleo or margarine with regular unsalted butter. It will enhance the flavor of the cake, but keep in mind that it may slightly alter the texture since butter has a lower fat content than margarine.
What can I substitute for shortening?
If you prefer not to use shortening, you can replace it with an equal amount of butter or coconut oil. Keep in mind that using butter will add a richer flavor, while coconut oil will provide a subtle coconut taste.
How can I tell when the cake is done baking?
To check if the brownie sheet cake is done, insert a toothpick into the center. If it comes out with a few moist crumbs, it's perfect. If there is wet batter on the toothpick, it needs more time. Remember that the cake will continue to cook slightly after removing from the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).