Chocolate Fudge Sheet Cake
A rich and moist chocolate sheet cake with a luscious fudge icing, perfect for celebrations or casual gatherings, offering deep cocoa flavor and classic comfort.
Ingredients
Instructions
- Sift the flour and measure it.
- Re-sift the flour with sugar, salt, and cinnamon.
- Put butter, water, and cocoa in a saucepan and bring to a boil.
- Pour the hot mixture over the flour and sugar mixture.
- In a separate bowl, beat the eggs and add soda, buttermilk, and vanilla.
- Add the egg mixture to the first mixture and mix well.
- Pour the batter into a greased and floured 15 x 10 1/2 x 1-inch pan.
- Bake at 350°F (175°C) for 20 minutes.
- Start the icing during the last 5 minutes of baking.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you don't have buttermilk, you can make a substitute by adding 1/2 tablespoon of vinegar or lemon juice to regular milk and letting it sit for 5 minutes. This chocolate fudge sheet cake pairs beautifully with a scoop of vanilla ice cream for a delightful dessert experience.
Serving Suggestions
Serve this chocolate fudge sheet cake with a dusting of powdered sugar or a drizzle of chocolate glaze for an extra touch. It goes well with whipped cream and fresh berries as a side. For a complete dessert table, consider pairing it with a fruit salad or a scoop of ice cream to balance the rich chocolate flavors.
Storage & Reheating
To store leftovers, place the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it, which will extend its freshness for about a week. Reheat individual slices in the microwave for 10-15 seconds to enjoy a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Fudge Sheet Cake contains roughly 990 calories, with 16g protein, 116g carbohydrates, and 53g fat. It is an excellent source of vitamin C (49% of the Daily Value), protein (31% of the Daily Value), and dietary fiber (31% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1037mg per serving (45% 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 use a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free blend or even whole wheat flour. However, keep in mind that the texture may differ slightly. If using whole wheat flour, consider adding a little extra liquid to maintain moisture.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can add chocolate chips to the batter or increase the cocoa powder by one tablespoon. Additionally, using a chocolate frosting or ganache as a topping will intensify the chocolate experience.
What can I do with leftover cake?
Leftover chocolate fudge sheet cake can be used creatively. Consider turning it into cake pops by crumbling it, mixing with frosting, and coating in chocolate. Alternatively, cube it and layer with whipped cream and berries for a delicious trifle.
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).