Description
This Easy Chocolate Sheet Cake with Fudge Frosting is a rich, moist, and tender chocolate cake baked in a large sheet pan, topped with a luscious, pourable chocolate fudge frosting. Perfect for parties or gatherings, this cake combines the convenience of a simple batter with a smooth, fudgy finish and optional sprinkles or nuts for added texture and fun.
Ingredients
For the Sheet Cake
- 2 Tablespoons unsalted butter, at room temperature
- 2 cups sugar (400 grams)
- 2 1/4 cups flour (measured correctly by scooping and leveling) (280 grams)
- 2/3 cup cocoa powder (50 grams)
- 2 teaspoons baking soda (8 grams)
- 1/2 teaspoon kosher salt (2 grams)
- ½ cup (1 stick) unsalted butter, melted
- 1 cup milk (230 grams)
- 2 eggs
- 2 Tablespoons apple cider vinegar (30 grams)
- 2 teaspoons vanilla extract (8 grams)
- 1 cup hot water (230 grams)
For the Chocolate Fudge Frosting
- 3 and 1/2 cups powdered sugar
- 3/4 cup cocoa powder
- 1/2 cup melted butter
- Pinch of salt
- 1/3 cup hot water (between 175-200 degrees F; you may not need it all)
- ¼ cup of your favorite sprinkles (optional)
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 375° Fahrenheit and grease a 13x18 inch sheet pan with softened butter. Press a piece of parchment paper firmly into the bottom to ensure easy removal later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together sugar, flour, cocoa powder, baking soda, and salt evenly to combine all dry components.
- Combine Wet Ingredients: In a smaller bowl or measuring cup, vigorously whisk together the melted butter, milk, eggs, apple cider vinegar, and vanilla extract until fully blended.
- Create Batter: Pour the wet mixture into the dry ingredients and whisk just until the mixture is not quite combined. Then, gradually whisk in the hot water a little at a time until the batter becomes smooth and thin.
- Pour and Bake: Transfer the batter into the prepared sheet pan, spreading it evenly. Bake in the preheated oven for 14 to 18 minutes, until a toothpick inserted in the center comes out clean.
- Cool Slightly: Remove the cake from the oven and allow it to cool in the pan for 10 to 15 minutes while preparing the frosting.
- Prepare Fudge Frosting: In a large bowl, mix together melted butter, cocoa powder, and powdered sugar with a pinch of salt. Although the mixture will initially be crumbly, this is expected.
- Add Hot Water to Frosting: Slowly stir in the hot water one tablespoon at a time, mixing thoroughly between each addition until the frosting reaches a thick pudding-like, pourable consistency.
- Frost the Cake: Pour the warm frosting evenly over the warm cake and use an offset spatula to spread the frosting across the surface and into the corners quickly before it begins to set.
- Add Optional Toppings and Serve: Sprinkle your favorite sprinkles or chopped nuts around the edges while the frosting is still wet. Let the cake cool completely before slicing and serving.
Notes
- Measure flour accurately by scooping and leveling to ensure proper texture.
- Hot water helps create a smooth and thin batter and also helps dissolve the cocoa for a richer flavor.
- Frosting is best poured while the cake is warm to achieve a smooth glossy finish.
- Optional sprinkles or nuts add texture and decoration but can be omitted for a classic look.
- Use parchment paper in the pan for easy removal and cleanup.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.
