Chocolate Buttermilk Sheet Cake
A moist, rich chocolate sheet cake with hints of cinnamon and buttermilk, perfect for casual gatherings or family desserts that delight everyone’s palate.
Ingredients
Instructions
- Sift the flour; measure and re-sift with sugar, salt, and cinnamon.
- Bring to a boil the margarine, water, and cocoa; pour over the flour mixture.
- Mix eggs, soda, buttermilk, and vanilla together.
- Add the egg mixture to the flour mixture and combine thoroughly.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake in a preheated oven at 350°F (175°C) for 40 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using dark cocoa instead of regular cocoa powder. If you're out of buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice (1/2 cup milk plus 1/2 tablespoon vinegar). For a gluten-free version, try using a gluten-free flour blend. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
This Chocolate Buttermilk Sheet Cake is delightful on its own or topped with a simple chocolate glaze or whipped cream. For an extra touch, serve it alongside a refreshing Pineapple Pepper Salad for a contrast of flavors. It also pairs well with coffee or a scoop of vanilla ice cream for dessert.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it, where it will last about a week. To reheat, warm individual pieces in the microwave for about 10-15 seconds or briefly in the oven at 350°F until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Buttermilk Sheet Cake contains roughly 317 calories, with 5g protein, 39g carbohydrates, and 16g fat. It is a good source of vitamin C (16% of the Daily Value), protein (11% of the Daily Value), and dietary fiber (10% of the Daily Value). It also contributes 3g 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 milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1/2 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for about 5 minutes. This will mimic the acidity of buttermilk and help achieve a similar texture and flavor in the cake.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Make sure it's completely cooled before wrapping it tightly in plastic wrap and then aluminum foil. Thaw in the refrigerator overnight before serving for the best 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).