Buttermilk Chocolate Sheet Cake(With Buttermilk Icing)
A rich, moist chocolate sheet cake with a tangy buttermilk icing, perfect for warm gatherings or special occasions, offering deep cocoa flavor with a hint of cinnamon.
Ingredients
Instructions
- Sift together the flour and granulated sugar.
- In a saucepan, bring the butter, cocoa, and water to a boil.
- Combine the boiled mixture with the sifted dry ingredients.
- Add the remaining ingredients and stir until well mixed.
- Pour the batter into a greased and floured jellyroll pan.
- Bake for 20 minutes at 400°F.
- Allow the cake to cool slightly in the pan.
- Pour warm buttermilk icing over the cake before serving.
Tips & Substitutions
For a richer flavor, consider using Dutch-processed cocoa instead of regular cocoa powder. If you don’t have buttermilk, you can substitute with milk mixed with a teaspoon of vinegar or lemon juice. Ensure the butter is fully melted before adding to the dry ingredients to achieve a smooth batter. For added depth, you might also experiment by folding in some chocolate chips.
Serving Suggestions
Serve the cake warm or at room temperature, garnished with a dusting of powdered sugar or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or a glass of cold milk. For an added twist, consider serving alongside a slice of Pink Frozen Dessert for a colorful dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds; this will warm the cake and slightly melt the icing, enhancing the flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Chocolate Sheet Cake(With Buttermilk Icing) contains roughly 322 calories, with 6g protein, 46g carbohydrates, and 8g fat. It is a good source of vitamin C (16% of the Daily Value), protein (12% of the Daily Value), and dietary fiber (10% of the Daily Value).
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 make this cake ahead of time?
Yes, you can bake the cake a day in advance. Just allow it to cool completely, then cover it tightly with plastic wrap and store it at room temperature. Add the buttermilk icing right before serving to keep it fresh and moist.
What can I use instead of buttermilk?
If you don't have buttermilk, mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity and thickness of buttermilk in your cake.
How can I adjust the sweetness of the cake?
To reduce the sweetness, consider cutting back on the granulated sugar by 1/4 cup. Alternatively, you can enhance the chocolate flavor by adding an extra tablespoon of cocoa powder, which may balance the sweetness while maintaining the cake's texture.
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).