Chocolate Sheet Cake Recipe With Pecan Frosting

Written by: Editor In Chief
Published on:

Why You’ll Love this Chocolate Sheet Cake Recipe

If you’re a chocolate lover like me, this Chocolate Sheet Cake is a dream come true. The rich, moist texture and the decadent frosting will make your taste buds dance with joy.

I love how it’s simple to make yet impresses everyone at gatherings. It’s perfect for birthdays, potlucks, or just a cozy night in.

Plus, the combination of chocolate and pecans adds a delightful crunch that elevates each bite. Every slice feels like a warm hug, and I can’t resist going back for seconds.

Trust me, once you try it, you’ll be hooked!

Ingredients of Chocolate Sheet Cake

When it comes to baking a delicious Chocolate Sheet Cake, having the right ingredients is key. This cake isn’t just a dessert; it’s an experience filled with rich chocolatey goodness and a soft, moist texture.

I remember the first time I made this cake; I was nervous about whether I’d get it right, but as soon as that warm aroma filled my kitchen, I knew I was in for something special. So, gather your ingredients, roll up your sleeves, and get ready to whip up a treat that will have everyone asking for seconds.

Ingredients for Chocolate Sheet Cake

  • 2 cups flour
  • 2 cups sugar
  • 5 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 cup butter or margarine
  • 1/2 cup Butter Flavor Crisco (shortening)
  • 1 cup water (or strong brewed coffee)
  • 2 eggs, slightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 4 tablespoons cocoa powder (for frosting)
  • 6 tablespoons milk (for frosting)
  • 1 (1 lb) box powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup pecans, chopped (for frosting)

Now, let’s talk about these ingredients. You might be wondering about the choice between butter and margarine. Honestly, I’ve made this cake with both, and while butter adds a richer flavor, margarine works just fine if you’re looking for a dairy-free option.

And don’t skip the buttermilk; it really contributes to that moist texture we all crave. If you don’t have buttermilk on hand, you can easily make a substitute with regular milk and vinegar or lemon juice—just let it sit for about 5 minutes.

Oh, and if you’re not a fan of nuts, feel free to leave the pecans out; the cake is still a crowd-pleaser without them. Just remember, the secret to a perfect cake lies in the love you put into it, so don’t rush the process. Happy baking!

How to Make Chocolate Sheet Cake

chocolate sheet cake recipe

Making a Chocolate Sheet Cake is like taking a delicious journey back to your childhood, especially when the aroma starts to fill the air. So, let’s roll up our sleeves and get started on this baking adventure.

First things first, grab a large mixing bowl, and toss in the 2 cups of flour, 2 cups of sugar, 5 tablespoons of cocoa powder, and that sneaky 1 teaspoon of cinnamon. It’s like a party in a bowl, and trust me, the cinnamon brings a delightful warmth to the chocolate flavor.

Now, for the exciting part, let’s heat things up! In a saucepan, combine 1/2 cup of butter or margarine, 1/2 cup of Butter Flavor Crisco, and that all-important 1 cup of water (or, if you’re feeling fancy, strong brewed coffee). Bring this mixture to a rapid boil—it’s like watching a bubbling cauldron of chocolate magic.

Once it’s at a rolling boil, carefully pour it over your flour mixture. Now, don’t be alarmed if it’s a little lumpy at first; we’ll fix that in a jiffy. In another bowl, mix together 2 slightly beaten eggs, 1/2 cup of buttermilk, and 1 teaspoon of baking soda. Add this to your cake mix, along with 1 teaspoon of vanilla extract. Stir it all together until it’s well mixed; your batter should be smooth and a little glossy, just like a chocolate dream.

Now, it’s time for the oven! Preheat it to 350 degrees Fahrenheit, and while it’s heating up, grease your cake pan (a 10×15 or 9×13 works perfectly). Pour the batter into the pan and pop it in the oven for about 25 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.

But wait, don’t let your cake sit around too long after it’s baked—because here comes the best part: the frosting. While the cake is still hot, make your frosting by bringing 1/2 cup of butter, 4 tablespoons of cocoa powder, and 6 tablespoons of milk to a boil. Pour this over 1 box of powdered sugar, add 1 teaspoon of vanilla extract, and fold in 1 cup of chopped pecans if you’re feeling nutty.

Mix it until it’s smooth and pour it over the warm cake. Just imagine that gooey frosting melting into the cake; it’s pure bliss. So there you have it, a luscious Chocolate Sheet Cake that’s bound to impress. Enjoy every bite, and maybe keep a slice hidden for yourself—because you totally deserve it.

Chocolate Sheet Cake Substitutions & Variations

While crafting a Chocolate Sheet Cake is delightful, experimenting with substitutions and variations can elevate your baking experience even more.

For a gluten-free option, I’ve swapped regular flour for almond or gluten-free flour, which works beautifully. If you’re out of buttermilk, I’ve used yogurt or a mix of milk with vinegar instead.

Want to add a twist? Try adding a teaspoon of espresso powder for deeper flavor or a splash of peppermint extract for a festive touch. You can even replace pecans with walnuts or skip nuts altogether for a smoother frosting.

The possibilities are endless, so get creative!

What to Serve with Chocolate Sheet Cake

Pairing your Chocolate Sheet Cake with the right accompaniments can enhance its rich flavors and create a delightful dessert experience.

I love serving it alongside a scoop of vanilla ice cream; the creaminess complements the cake’s chocolatey goodness perfectly.

Fresh berries, like raspberries or strawberries, add a revitalizing contrast and a pop of color.

For a bit of crunch, consider candied nuts or even a sprinkle of sea salt to balance the sweetness.

If you’re feeling adventurous, a drizzle of caramel sauce can take it to the next level.

Enjoy experimenting and find your favorite combinations!

Additional Tips & Notes

To guarantee your Chocolate Sheet Cake turns out perfectly, it’s helpful to keep a few tips in mind.

First, use room temperature ingredients for a smoother batter. If you want an extra chocolatey kick, feel free to add a bit more cocoa to the cake or frosting.

When baking, avoid opening the oven too soon; this can cause the cake to collapse.

And remember, frost the cake while it’s still warm for better absorption of the frosting.

Finally, if you’re not a fan of pecans, try walnuts or even leave the nuts out entirely.

Enjoy your baking adventure!