Brownie Sheet Cake
A rich, fudgy brownie sheet cake with cocoa and vanilla, perfect for sharing at gatherings or satisfying a chocolate craving with its moist, tender crumb.
Ingredients
Instructions
- Bring to a boil the oil, butter, water, and cocoa in a saucepan.
- Have ready the flour, sugar, and soda in a mixing bowl.
- Pour the boiled mixture over the dry ingredients and mix quickly.
- Add buttermilk, eggs, and vanilla to the mixture and stir until smooth.
- Pour the batter into an 11 x 16-inch sheet cake pan.
- Bake in a preheated oven at 400°F for 20 minutes.
Tips & Substitutions
For a richer flavor, you can substitute half of the cocoa with dark cocoa powder. If you don't have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of vinegar and let it sit for 5 minutes. Make sure to mix the batter just until combined to avoid a tough texture. This brownie sheet cake is perfect for serving with a scoop of ice cream or alongside a slice of Individual Cheesecake.
Serving Suggestions
Serve the brownie sheet cake warm or at room temperature, optionally topped with whipped cream or a dusting of powdered sugar. It pairs beautifully with a scoop of vanilla ice cream or a side of Strawberry Or Banana Pudding for a delightful dessert spread. You can also offer a drizzle of chocolate sauce for extra indulgence.
Storage & Reheating
Allow the brownie sheet cake to cool completely before storing. Place it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cooled cake wrapped tightly in plastic wrap for up to 2 months. To reheat, simply warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Brownie Sheet Cake contains roughly 1855 calories, with 19g protein, 294g carbohydrates, and 66g fat. It is an excellent source of iron (46% of the Daily Value), protein (39% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of vitamin A. It also contributes 9g 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 flour instead of self-rising flour?
Yes, you can use all-purpose flour, but you will need to add baking powder and salt. For each cup of regular flour, add 1.5 teaspoons of baking powder and a pinch of salt to achieve a similar rise.
How can I tell when the brownie sheet cake is done baking?
To check for doneness, insert a toothpick in the center of the cake. If it comes out with a few moist crumbs, it's done. If it comes out with wet batter, bake for a few more minutes and check again.
Can I add nuts or chocolate chips to the batter?
Absolutely! Feel free to fold in 1 cup of chopped nuts or chocolate chips after mixing the wet and dry ingredients. This adds texture and flavor, making your brownie sheet cake even more delightful.
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).