Lila'S Chocolate Sheet Cake
A rich and moist chocolate sheet cake with a tender crumb, perfect for satisfying sweet cravings at gatherings or as a decadent treat for any chocolate lover.
Ingredients
Instructions
- Sift the self-rising flour, sugar, and salt together.
- Combine oleo, water, and cocoa in a pan until melted.
- Pour the melted mixture into the flour and sugar mixture.
- Add the beaten eggs, soda, buttermilk, and vanilla to the mixture.
- Mix well until smooth.
- Pour batter into a greased 15 1/2 x 10 1/2 x 1-inch pan.
- Bake at 350°F for 20 minutes.
- Start the Quick and Easy Chocolate Frosting during the last 5 minutes of baking.
Tips & Substitutions
For a richer chocolate flavor, consider using Dutch-process cocoa instead of regular cocoa. If you don't have buttermilk, a mixture of milk and vinegar can be a good substitute. Ensure that your ingredients are at room temperature for better mixing. If you prefer a lighter cake, you can replace some of the sugar with unsweetened applesauce. This cake pairs beautifully with Quick and Easy Chocolate Frosting.
Serving Suggestions
This chocolate sheet cake is perfect for gatherings and can be served plain or frosted. Consider pairing it with a scoop of Deluxe Peach Ice Cream for a delicious contrast. Adding fresh berries on the side can enhance its presentation. It also makes a great base for layered desserts, allowing for creative serving options.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. If you want to reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Lila'S Chocolate Sheet Cake contains roughly 222 calories, with 5g protein, 28g carbohydrates, and 5g fat. It is a good source of dietary fiber (13% of the Daily Value), iron (11% of the Daily Value), and potassium (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 flour instead of self-rising flour?
Yes, you can use regular all-purpose flour. Just add 1 teaspoon of baking powder and a pinch of salt for every cup of flour to mimic self-rising flour. This will help the cake rise properly.
What can I substitute for oleo?
You can use unsalted butter or margarine as a substitute for oleo. If you're looking for a healthier option, coconut oil can also work well, providing a subtle coconut flavor to the cake.
How can I make this cake gluten-free?
To make this chocolate sheet cake gluten-free, substitute the self-rising flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help the cake rise and maintain its texture.
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).