Good Chocolate Sheet Cake
A rich, moist chocolate sheet cake featuring cocoa and buttermilk, perfect for gatherings and chocolate lovers seeking a classic, indulgent dessert with a tender crumb.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add eggs and mix well.
- Sift dry ingredients together and add to creamed mixture with buttermilk.
- Make a paste of boiling water and cocoa. When cool, add to batter.
- Bake in a 9 x 13-inch pan at 350°F until a toothpick comes out clean.
Tips & Substitutions
For the best texture, ensure your butter is at room temperature before creaming it with the sugar. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons of flour for every cup. For a richer flavor, try adding a teaspoon of espresso powder to enhance the chocolate. This cake can also be topped with a chocolate ganache for added indulgence.
Serving Suggestions
This chocolate sheet cake is delicious on its own, but you can elevate it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Slight Pudding for a delightful dessert combination. Consider serving it alongside fresh berries or a fruit salad for a refreshing contrast.
Storage & Reheating
Cool the cake completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, freeze the cake by wrapping it well and placing it in an airtight container. To reheat, place slices in the microwave for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Good Chocolate Sheet Cake contains roughly 37 calories, with 1g protein, 4g carbohydrates, and 2g fat.
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 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes to sour before using it in the recipe.
What can I do if I don't have cake flour?
If you don't have cake flour, you can make a substitute by combining all-purpose flour with cornstarch. For every cup of cake flour needed, measure out 1 cup of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch.
How can I tell when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If it comes out with wet batter, it needs more time in the oven. Start checking for doneness a few minutes before the suggested baking time.
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).