A rich, fudgy classic with roots in community cookbooks and timeless flavor.
This beloved chocolate sheet cake first made its mark when the Junior League began publishing cookbooks to raise funds. The Denver edition featured this standout recipe—and it’s easy to see why it became a favorite. There’s nothing fussy or overcomplicated here—just pure chocolate goodness in a soft, moist cake, topped with a silky cocoa frosting and optional crunchy nuts for a little extra flair.
- 🧾 Ingredients
For the Cake
2½ cups all-purpose flour plus extra for dusting the pan
2 cups granulated sugar
1 tsp baking soda
¼ tsp salt
2 sticks unsalted butter cubed, plus extra for greasing
½ cup Dutch cocoa powder sifted
1½ cups water
½ cup buttermilk
2 eggs lightly beaten
1½ tsp vanilla extract
For the Frosting
1 stick unsalted butter
½ cup Dutch cocoa powder sifted
6 tbsp buttermilk
1 tsp vanilla extract
¼ tsp salt
3½ cups powdered sugar
½ cup chopped walnuts or pecans optional
👩🍳 Instructions
Make the Cake
Preheat oven to 350°F (175°C). Grease and flour a 9″x13″ cake pan.
In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
In a small saucepan, combine butter, cocoa powder, and water. Heat over medium-low, whisking until butter melts and mixture is smooth.
Pour cocoa mixture into dry ingredients and stir until just combined.
Add buttermilk, eggs, and vanilla. Mix gently until batter is smooth.
Pour into prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool completely in the pan.
Make the Frosting
In a small saucepan, melt butter over medium-low heat.
Add cocoa powder and buttermilk, whisking constantly for 1 minute until mixture resembles thin pudding.
Remove from heat and stir in vanilla, salt, and powdered sugar until smooth.
Immediately pour warm frosting over cooled cake and spread evenly.
Sprinkle with chopped nuts if desired.
Let frosting set for at least 1 hour before slicing into 15 squares.
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