Description
A nostalgic and crowd-pleasing sheet cake featuring a rich chocolate base, creamy vanilla buttercream ridges, and a smooth, pourable fudge icing.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted
2 large eggs
1 tablespoon vanilla extract
½ cup unsalted butter, softened (for buttercream)
2 cups powdered sugar (for buttercream)
1 tablespoon milk (for buttercream)
1 teaspoon vanilla extract (for buttercream)
½ cup unsalted butter (for fudge icing)
½ cup unsweetened cocoa powder (for fudge icing)
⅓ cup milk (for fudge icing)
3 cups powdered sugar (for fudge icing)
1 teaspoon vanilla extract (for fudge icing)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
- Add buttermilk, melted butter, eggs, and vanilla extract to the dry ingredients and mix until smooth.
- Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cake cool completely.
- To make the vanilla buttercream, beat softened butter until creamy. Add powdered sugar, milk, and vanilla extract and beat until fluffy.
- Pipe thick ridges of buttercream across the cooled cake using a piping bag. Chill for 10 minutes to set.
- For the fudge icing, melt butter in a saucepan over medium heat. Whisk in cocoa powder and milk.
- Remove from heat and stir in powdered sugar and vanilla until smooth and pourable.
- Pour warm fudge icing over the cake, letting it flow around the buttercream ridges.
- Chill the cake for at least 1 hour before slicing to allow the icing to set.
Notes
Store the cake covered in the refrigerator for up to 5 days.
Let slices come to room temperature for 15–20 minutes before serving.
The unfrosted cake base can be frozen for up to 2 months.
Swap vanilla buttercream with flavored versions like almond or peppermint for variety.
Try adding mini chocolate chips or chopped nuts between the buttercream and fudge layers for crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 38g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
