Chocolate Sheet Cake

PW Chocolate Sheet Cake

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 servings
Calories 383kcal



  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/4 tsp salt
  • 4 Tbsp cocoa powder heaping
  • 2 sticks butter
  • 1 cup water boiling
  • 1/2 cup buttermilk
  • 2 egg beaten
  • 1 tsp baking soda
  • 1 tsp vanilla


  • 1/2 cup pecans finely chopped
  • 1-3/4 stick butter
  • 4 Tbsp cocoa powder heaping
  • 6 Tbsp milk
  • 1 tsp vanilla
  • 1 pound Powdered Sugar minus 1/2 Cup


  • Note: I use an 18x13 sheet cake pan.
  • In a mixing bowl, combine flour, sugar, and salt.
  • In a saucepan, melt butter. Add cocoa. Stir together.
  • Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
  • In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
  • While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
  • Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.



Calories: 383kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Cholesterol: 57mg | Sodium: 87mg | Potassium: 114mg | Fiber: 2g | Sugar: 36g | Vitamin A: 450IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1.4mg