Old Fashion Chocolate Sheet Cake
A moist, buttery sheet cake with a sweet vanilla undertone, finished with a rich chocolate glaze—perfect for quick gatherings, birthday parties, or a comforting dessert solo.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together 2 cups self‑rising flour and 1 cup Crisco oil until smooth.
- Add 1½ cups sugar, 1 cup buttermilk, 3 eggs, and 1 teaspoon vanilla to the dry mixture, stirring until fully incorporated.
- Pour batter into a greased and floured 9×13‑inch baking pan.
- Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Cut into squares and drizzle with chocolate icing or glaze as desired.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco oil with melted butter. Ensure your ingredients are at room temperature for better mixing. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes. This recipe can be easily doubled for a larger crowd.
Serving Suggestions
This Old Fashion Chocolate Sheet Cake pairs beautifully with chocolate icing or glaze. Serve with a scoop of vanilla ice cream for a delightful contrast or a dollop of whipped cream. It makes a great dessert for gatherings or potlucks, and can be complemented by a cup of coffee or tea. For a fun twist, try serving it alongside Brownie Bar Cookies.
Storage & Reheating
Store leftover chocolate sheet cake in an airtight container at room temperature for up to 3 days. For longer storage, place the cake in the refrigerator, where it can last up to a week. To reheat, microwave individual slices for about 10-15 seconds until warm, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashion Chocolate Sheet Cake contains roughly 258 calories, with 4g protein, 37g carbohydrates, and 3g 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 all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour for the self-rising flour, but make sure to add 1 1/2 teaspoons of baking powder and a pinch of salt to the mixture. This will help achieve the same rise and texture in your cake.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs attached, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
What variations can I make to this recipe?
You can add chocolate chips or nuts to the batter for extra flavor and texture. For a fun twist, consider incorporating a layer of peanut butter frosting or a drizzle of caramel sauce on top after cooling. This cake is versatile and can be adapted to your taste.
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).