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Ultimate Chocolate Sheet Cake: Easy One-Bowl Recipe with Fudgy Icing

This indulgent chocolate sheet cake is the ultimate crowd-pleasing dessert that's surprisingly easy to make with rich, moist texture and decadent fudgy icing. Perfect for parties and celebrations, this one-bowl recipe delivers bakery-quality results with minimal cleanup and stays moist for days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and set aside.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
  3. Add eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
  4. Carefully pour in the boiling water and mix on low speed until the batter is smooth. The batter will be thin - this is normal!
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake cools, prepare the fudgy icing. Melt butter in a saucepan over medium heat. Whisk in cocoa powder until smooth.
  7. Remove from heat and stir in milk and vanilla. Gradually whisk in powdered sugar until the icing is smooth and spreadable.
  8. Pour the warm icing over the cooled cake and spread evenly. Allow the icing to set before slicing and serving.

Notes

Don't overmix the batter after adding boiling water for the most moist cake. If you don't have buttermilk, substitute with 1 tablespoon lemon juice or vinegar plus 1 cup milk. Cake tastes better the next day as flavors develop.