Chocolate-Buttermilk Sheet Cake Recipe

Name: Chocolate-Buttermilk Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup water; 1 cup (2 sticks) unsalted margarine, room temperature; 1/2 cup plus 3 tablespoons unsweetened cocoa powder; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 teaspoon baking soda; 2 cups sugar; 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup buttermilk; 2 large eggs; 1 cup semisweet chocolate chips; 1 pound powdered sugar (about 4 cups); 1/3 cup whole milk; 1 cup chopped pecans or walnuts

Servings: persons

1 cup water
1 cup (2 sticks) unsalted margarine, room temperature
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 cup semisweet chocolate chips
1 pound powdered sugar (about 4 cups)
1/3 cup whole milk
1 cup chopped pecans or walnuts

1
Preheat oven to 350F.
2
Butter and flour 15 1/2 x 10 1/2 x 1-inch baking sheet.
3
Whisk 1 cup water, 1/2 cup margarine, 1/2 cup cocoa powder, vegetable oil, 1 teaspoon vanilla and baking soda in large bowl to blend.
4
Whisk in sugar, flour, salt, then buttermilk and eggs.
5
Spread batter in prepared baking sheet.
6
Sprinkle batter with semisweet chocolate chips.
7
Bake cake until tester inserted into center comes out clean, about 20 minutes.
8
Transfer cake in pan to rack.
9
Meanwhile, melt remaining 1/2 cup margarine in heavy medium saucepan over medium heat.
10
Remove from heat.
11
Whisk in powdered sugar, whole milk, remaining 3 tablespoons cocoa powder and 1 teaspoon vanilla.
12
Spread frosting over warm cake.
13
Sprinkle with nuts.
14
Cool cake completely in pan.
15
(Can be prepared 1 day ahead.
16
Cover and let stand at room temperature.)
17
Cut into 24 pieces.

2052

kcal

Calories

Fat

297

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup water, 1 cup (2 sticks) unsalted margarine, room temperature, 1/2 cup plus 3 tablespoons unsweetened cocoa powder, 1/2 cup vegetable oil, and more.

Yes, Chocolate-Buttermilk Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Buttermilk Sheet Cake

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