Chocolate Nut Sheet Cake
A rich chocolate sheet cake with a moist texture and deep cocoa flavor, topped with frosting, perfect for gatherings and satisfying chocolate cravings.
Ingredients
Instructions
- Sift flour, sugar, and salt together in a bowl.
- Put butter, water, and cocoa in a pot; bring to a boil.
- Pour the boiling mixture over the flour and sugar mixture.
- In a separate bowl, mix eggs, soda, buttermilk, and vanilla.
- Add the egg mixture to the first mixture and mix well with an electric mixer.
- Pour the batter into a greased, floured 13 x 9 x 2-inch pan.
- Bake for 20 to 30 minutes at 400°F.
- Remove from oven and frost the cake in the pan as soon as it cools slightly.
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 it with a mixture of milk and vinegar or lemon juice. To avoid overmixing, combine the wet and dry ingredients until just incorporated, ensuring a tender cake. Adding a handful of chopped nuts can enhance texture and flavor.
Serving Suggestions
This Chocolate Nut Sheet Cake is delightful on its own, but you can elevate it by pairing it with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of chocolate sauce will make it even more indulgent. It also pairs beautifully with Mississippi Mud Cookies for an epic dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or enjoy it at room temperature for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Nut Sheet Cake contains roughly 321 calories, with 6g protein, 45g carbohydrates, and 14g fat. It is a good source of vitamin C (16% of the Daily Value) and protein (11% 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 if needed. However, the texture may vary slightly. Make sure to check the blend's instructions for the best results in baking.
What kind of frosting goes well with this cake?
A simple chocolate frosting or a cream cheese frosting works wonderfully with this cake. For a lighter option, consider using No Cook White Icing, which adds a sweet touch without overpowering the chocolate flavor.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just cool it completely, wrap it tightly in plastic wrap, and store it at room temperature. Frost it right before serving to keep the icing fresh and appealing.
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).