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Baking recipe · from the recipe book

Buttermilk Chocolate Sheet Cake with Fudge Frosting

A moist, deeply chocolatey buttermilk cake with a tender crumb, topped with a glossy, fudgy cocoa frosting.

Buttermilk Chocolate Sheet Cake with Fudge Frosting

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1½ cups300 gGranulated sugar
  • ¾ cup75 gUnsweetened cocoa powderdivided: 45 g for the cake, 30 g for the frosting
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp4 gBaking powder
  • ¾ tsp4 gSaltdivided: 3 g for the cake, 1 g for the frosting
  • 1 cup200 gUnsalted butterdivided: 130 g for the cake, 70 g for the frosting
  • 1 cup (240 ml)240 gBrewed coffeehot
  • ¾ cup (180 ml)180 gButtermilk, low-fatdivided: 120 g for the cake, 60 g for the frosting
  • 2 large100 gEggsroom temperature
  • 2½ tsp10 gVanilla extractdivided: 6 g for the cake, 4 g for the frosting
  • 2 cups240 gPowdered sugarsifted
  • ⅓ cup60 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 350°F (177°C). Grease a 9x13-inch pan with a little of the cake portion of butter (from the 130 g) and set aside.
  2. In a large bowl, whisk the flour, granulated sugar, baking soda, baking powder and the cake portion of salt (3 g).
  3. In a saucepan over medium heat, melt the rest of the cake portion of butter. Whisk in the cake portion of unsweetened cocoa powder (45 g) and the hot coffee until smooth, then remove from the heat.
  4. Pour the chocolate mixture into the flour mixture and whisk until smooth.
  5. In a small bowl, whisk the eggs, the cake portion of buttermilk (120 g) and the cake portion of vanilla (6 g), then whisk this into the batter until just combined; it will be thin.
  6. Pour the batter into the prepared pan and bake 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, make the frosting: in a clean saucepan over low heat, melt the frosting portion of butter (70 g) with the frosting portion of buttermilk (60 g), the frosting portion of unsweetened cocoa powder (the remaining 30 g) and the chocolate chips, stirring until smooth.
  8. Off the heat, whisk in the powdered sugar, the frosting portion of vanilla (the remaining 4 g) and the frosting portion of salt (the remaining 1 g) until glossy.
  9. Pour the warm frosting over the cake about 5 minutes after it leaves the oven and spread it evenly.
  10. Let the cake cool in the pan on a rack about 1 hour, until the frosting sets, then cut into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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