Chocolate Sheet Cake(Do Not Use Electric Mixer)
A rich, moist chocolate sheet cake with deep cocoa flavor, perfect for gatherings or dessert lovers seeking a homemade treat with classic taste.
Ingredients
Instructions
- Sift flour; add sugar and salt.
- In a saucepan, bring water to a boil.
- Add cocoa, vegetable oil, and margarine; stir until melted and combined.
- Pour the hot liquid into the dry ingredients while mixing (do not use electric mixer).
- Add 2 eggs, 1/2 cup buttermilk, vanilla, and soda; mix well.
- The batter will be very thin.
- Grease and flour a 13 x 9-inch pan.
- Pour the batter into the prepared pan.
- Bake for 25 minutes or until the edges start to break away from the sides of the pan.
Tips & Substitutions
To enhance the chocolate flavor, consider adding a teaspoon of instant coffee granules to the cocoa mixture. If you don't have buttermilk, you can substitute it with regular milk mixed with a teaspoon of vinegar or lemon juice. For a richer texture, try using melted butter instead of margarine. This cake is also great for customizing with nuts or chocolate chips for added texture.
Serving Suggestions
Serve the chocolate sheet cake plain, or top it with a simple chocolate ganache or cream cheese frosting for added indulgence. It pairs beautifully with a scoop of vanilla ice cream or fresh berries for a delightful dessert experience. For a complete meal, consider serving with a side of Garlic Cheese Toast or alongside a fresh salad.
Storage & Reheating
Store any leftover chocolate sheet cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds, ensuring it remains moist and delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Sheet Cake(Do Not Use Electric Mixer) contains roughly 226 calories, with 5g protein, 27g carbohydrates, and 11g fat. It is a good source of dietary fiber (19% of the Daily Value), vitamin C (16% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 715mg per serving (31% 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 make the cake a day ahead. Just ensure it's completely cooled before covering it with plastic wrap or placing it in an airtight container. This allows the flavors to develop and the cake to stay moist.
What can I use if I don't have cocoa powder?
If you don't have cocoa powder, you can substitute with unsweetened carob powder, although the flavor will be different. Alternatively, you can use melted dark chocolate, adjusting the amount slightly to maintain the right consistency.
How do I know when the cake is done?
The cake is done when the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Keep an eye on the time, as oven temperatures can vary.
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).