This Moist Chocolate Sheet Cake is rich, tender, and topped with a smooth, decadent fudge glaze that melts into every bite—perfect for parties, potlucks, or an indulgent treat at home.
Author:Emma Harper
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
For the Fudge Glaze:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
3 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, sugar, salt, baking soda, and cinnamon.
In a saucepan over medium heat, melt the butter with cocoa powder and water. Bring just to a boil, then remove from heat.
Pour the hot cocoa mixture into the dry ingredients and mix well to combine.
Add the buttermilk, eggs, and vanilla extract, and whisk until the batter is smooth.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the fudge glaze: In a saucepan, melt the butter with cocoa powder and milk over medium heat. Remove from heat and whisk in powdered sugar, vanilla, and salt until smooth.
Once the cake is out of the oven, pour the warm fudge glaze evenly over the hot cake.
Let the cake cool and allow the glaze to set before slicing and serving.
Notes
For an extra fudgy texture, pour the glaze while the cake is still hot.
Add chopped nuts or mini chocolate chips on top of the glaze if desired.
Store leftovers covered at room temperature for up to 3 days.
This cake also freezes well—wrap tightly and freeze for up to 2 months.