You'll love this fudgy chocolate sheet cake made with the most basic pantry ingredients! This cake is such a crowd-pleaser and super budget-friendly. It's perfect for any occasion - birthdays, potlucks, or just because!
Total Time
1hr 55min
5.0
1 Rating
Author: Bits of Carey
Servings:
16
Ingredients
Cake Batter
•
3
cups
All-Purpose Flour
•
3
cups
Granulated Sugar
•
1
tsp
Baking Soda
•
1
pinch
Salt
•
3/4
cup
Salted Butter
•
1 1/2
cups
Water
•
3/4
cup
Vegetable Oil
•
3/4
cup
Unsweetened Cocoa Powder
•
3
Farmhouse Eggs® Large Brown Eggs
•
3/4
cup
Yogurt
or Buttermilk
•
as needed
Nonstick Cooking Spray
Chocolate Fudgy Frosting
•
1/3
cup
Salted Butter
•
1 1/2
cups
Powdered Confectioners Sugar
•
2
Tbsp
Unsweetened Cocoa Powder
•
3
Tbsp
Yogurt
or Buttermilk
•
1
tsp
Vanilla Essence
•
to taste
Sprinkles
Cooking Instructions
1.
Preheat the oven to 350 degrees C (180 degrees F). If using a baking tray, grease with Nonstick Cooking Spray (as needed) and line the base with baking paper.
2.
Place Granulated Sugar (3 cups) into a large bowl, then sift All-Purpose Flour (3 cups), Baking Soda (1 tsp), and Salt (1 pinch) into the bowl. Mix the sugar with the sifted ingredients.
3.
Heat Salted Butter (3/4 cup), Water (1 1/2 cups), Unsweetened Cocoa Powder (3/4 cup), and Vegetable Oil (3/4 cup) in a small pot. Bring to a boil, then remove from the heat and mix well.
4.
Whisk the Farmhouse Eggs® Large Brown Eggs (3) and Yogurt (3/4 cup) together.
5.
Add the chocolate mixture to the dry ingredients in the large bowl. Then add the egg mixture and whisk immediately until smooth.
6.
Pour batter into a lined baking tray or baking dish and bake for 35–40 minutes. Use a skewer to test if it comes out clean when pricking the center of the cake.
7.
Prepare the icing. In a small pot, melt the Salted Butter (1/3 cup), then sieve the Powdered Confectioners Sugar (1 1/2 cups), and Unsweetened Cocoa Powder (2 Tbsp) into the pot. Add the Yogurt (3 Tbsp) and Vanilla Essence (1 tsp) and whisk until smooth.
8.
Invert the cake onto a cooling rack, remove the baking paper and allow it to cool for 30 minutes.
9.
Whisk up the icing until smooth and viscous again. Place rack over a tray (to capture any chocolate drippings over the sides) and spread the smooth icing onto the cooled cake.
10.
Decorate with Sprinkles (to taste). And allow icing to set for about 30 minutes before serving.
11.
Slice the cake into 16 generous pieces.
Author's Notes
This cake can be baked, iced, and served in an oven-proof dish.
No yogurt or buttermilk? Add 1 1/2 tsp of vinegar to 250 ml milk.
Feel free to change things up by topping the cake with a can (or 2) of whipped Dulce de Leche and get creative with candy toppings and other sprinkles.
Nutrition Per Serving
CALORIES
496
FAT
24.7 g
PROTEIN
4.0 g
CARBS
69.3 g
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