Chocolate Sheet Cake with Fudge Frosting

This Texas-style chocolate sheet cake is a rich, ultra-moist dessert topped with warm fudge frosting and a crunchy pecan finish. It’s a go-to classic for birthdays, potlucks, and holidays—easy to make, big on flavor, and guaranteed to disappear fast

Why You’ll Love This Chocolate Sheet Cake

Ultra-moist and rich with real cocoa and buttermilk
Classic Southern comfort flavor in every bite
Perfect for crowds—bakes in one pan, no layers required
Foolproof fudge frosting pours on warm and sets beautifully
Budget-friendly ingredients and pantry staples

Ingredients Breakdown:

For the Cake:

Flour (2 cups): The structure of the cake.
Sugar (2 cups): Sweetens and helps with moisture.
Salt (¼ tsp): Balances sweetness and enhances flavor.
Cocoa Powder (4 heaping tbsp): Adds deep chocolate flavor.
Butter (2 sticks): Adds richness and moisture.
Boiling Water (1 cup): Blooms the cocoa for a richer chocolate taste.
Buttermilk (½ cup): Reacts with baking soda for a tender, moist texture.
Eggs (2, beaten): Bind and provide structure.
Baking Soda (1 tsp): Leavening agent that helps the cake rise.
Vanilla Extract (1 tsp): Rounds out and deepens the flavor.

For the Frosting:

Chopped Pecans (½ cup): Adds texture and nutty flavor.
Butter (1¾ sticks): Rich base for the frosting.
Cocoa Powder (4 heaping tbsp): Makes it fudgy and chocolate-forward.
Milk (6 tbsp): Helps smooth the frosting to a pourable consistency.
Vanilla Extract (1 tsp): Adds warmth and aroma.
Powdered Sugar (approx. 3¾ cups): Sweetens and thickens the frosting.

Tips and Tricks

Use high-quality cocoa powder for deeper flavor.
Don’t overbake—this cake is meant to be moist.
Pour the frosting while the cake is hot so it seeps slightly into the cake for extra richness.
Substitute sour cream for buttermilk if needed (add 1–2 tablespoons of milk to thin it).
Add espresso powder (½ teaspoon) to the batter for intensified chocolate flavor.

Variations and Customizations

Nut-Free Version: Skip the pecans or swap with mini chocolate chips.
Sheet Cake Cupcakes: Use the batter in lined cupcake tins—bake for 15–17 minutes.
Caramel Drizzle: Add a swirl of caramel over the frosting for a sweet twist.
Gluten-Free Option: Use a 1:1 gluten-free baking flour.

Storage Instructions

Room Temperature: Store covered for up to 3 days.
Refrigerator: Keeps well for up to 5 days. Bring to room temperature before serving.
Freezer-Friendly: Wrap individual slices and freeze for up to 2 months.