Chocolate Walnut Sheet Cake
Chocolate Walnut Sheet Cake is a rich, moist dessert with deep cocoa flavor, topped with sweetened condensed milk and crunchy walnuts, perfect for family gatherings or special occasions.
Ingredients
- 1 1/4 cups margarine or butter ⓘ
- 1/2 cup unsweetened cocoa ⓘ
- 1 cup water ⓘ
- 2 cups unsifted flour
- 1 1/2 cups firmly packed brown sugar ⓘ
- 1 teaspoon baking soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon salt ⓘ
- 14 ounces Eagle Brand sweetened condensed milk ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 cup confectioners sugar ⓘ
Instructions
- Preheat oven to 350°F.
- In a saucepan, melt 1 cup of butter; stir in 1/4 cup of cocoa, then add water and bring to a boil; remove from heat.
- In a large mixer bowl, beat together flour, brown sugar, baking soda, cinnamon, salt, cocoa mixture, 1/3 cup of sweetened condensed milk, eggs, and vanilla.
- Pour the batter into a greased 15 x 10-inch jellyroll pan.
- Bake for 15 minutes, or until the top is firm.
- In a saucepan, melt 1/4 cup of butter with 1/4 cup of cocoa and remaining sweetened condensed milk.
- Stir in confectioners sugar and chopped walnuts, then spread the mixture over the warm cake.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of margarine. If you're out of brown sugar, you can substitute with white sugar mixed with a little molasses. Adding a pinch of espresso powder to the batter can enhance the chocolate flavor. Be careful not to overmix the batter to keep the cake light and fluffy.
Serving Suggestions
This Chocolate Walnut Sheet Cake is delicious on its own but pairs beautifully with a scoop of Old-Time Custard Ice Cream for a decadent dessert. Serve it alongside fresh berries or a dollop of whipped cream for added texture and flavor. It makes a great treat for parties or family gatherings.
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 for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Walnut Sheet Cake contains roughly 458 calories, with 7g protein, 77g carbohydrates, and 11g fat. It is a good source of iron (18% of the Daily Value), dietary fiber (16% of the Daily Value), and protein (15% of the Daily Value). Note that it is relatively high in sodium, at 796mg per serving (35% 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 nut in this recipe?
Yes, you can substitute walnuts with pecans or almonds if you prefer. Just make sure to chop them roughly to maintain a good texture in the frosting. Toasting the nuts beforehand can also enhance their flavor.
What can I do if my cake is too dry?
If your cake turns out dry, you can drizzle it with a simple syrup made from equal parts sugar and water or serve it with a rich chocolate sauce. This will add moisture and enhance the chocolate flavor, making it more enjoyable.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it contains xanthan gum or add a teaspoon to help with the texture. This way, you can still enjoy this delicious dessert while accommodating gluten-free diets.
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).