Retro Chocolate Sheet Cake
A quick and cozy chocolate sheet cake recipe that comes together in one pot and is perfect for small gatherings, topped with a classic warm frosting.
Servings: 9 squares
Calories: 200kcal
Ingredients
For the cake
- 1 cup All-purpose flour Spoon and level for accuracy.
- 1 cup Granulated sugar Classic sweetness balances the cocoa.
- 3 tablespoons Unsweetened cocoa powder Natural cocoa or Dutch process works great.
- 1/4 teaspoon Kosher salt Just enough to brighten everything.
- 1/2 cup Unsalted butter Melts with cocoa for that shiny batter.
- 1/2 cup Hot water or hot coffee Coffee intensifies chocolate without tasting like coffee.
- 1/4 cup Buttermilk For tenderness and a slight tang.
- 1 large Egg Room temperature if possible.
- 1/2 teaspoon Baking soda Activates with the buttermilk.
- 1 teaspoon Vanilla extract Always good.
For the warm frosting
- 1/4 cup Unsalted butter
- 2 tablespoons Unsweetened cocoa powder
- 3 tablespoons Milk Plus more to thin if needed.
- 1.5 to 2 cups Powdered sugar Sifted for the smoothest finish.
- 1/2 teaspoon Vanilla extract
- a pinch Salt Balances the sweetness.
- 1/2 cup Chopped pecans Optional for that traditional touch.
Instructions
Preparation
- Preheat your oven to 350°F. Grease an 8×8 or 9×9 metal pan and line the bottom with parchment for easy lifting.
- In a medium saucepan, melt 1/2 cup butter with 3 tablespoons cocoa and 1/2 cup hot water or coffee. Bring it just to a gentle bubble while whisking, then remove from heat. Let it cool for 2 to 3 minutes.
Mixing and Baking
- In a bowl, whisk together 1 cup flour, 1 cup sugar, and 1/4 teaspoon salt.
- Pour the warm cocoa mixture over the dry ingredients and whisk until smooth. Stir in 1/4 cup buttermilk, 1 large egg, 1/2 teaspoon baking soda, and 1 teaspoon vanilla. The batter should be pourable and glossy.
- Pour the batter into your prepared pan and bake for 18 to 22 minutes, checking early.
Frosting
- Right before the cake is done, in a small saucepan melt 1/4 cup butter, then whisk in 2 tablespoons cocoa and 3 tablespoons milk. Bring to a simmer, remove from heat, and whisk in 1.5 to 2 cups powdered sugar, a pinch of salt, and 1/2 teaspoon vanilla. Adjust thickness if needed.
- Let the cake cool for about 10 minutes. Pour the warm frosting over the slightly warm cake and gently coax it to the edges. If using pecans, sprinkle them on now.
Notes
For variations, consider stirring chopped pecans into the frosting or use cola instead of hot water for an extra twist. Serve warm with vanilla ice cream for a delightful treat!