A rich chocolate cake. Add chocolate icing on the top.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 24 |
| Yield: | 1 – 11×17 inch sheet pan |
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- ½ cup butter
- ½ cup vegetable oil
- 1 cup water
- ½ cup unsweetened cocoa powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11×17 inch sheet cake pan.
- In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.
- Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 4 g |
| Sodium | 92 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
easy to make and so moist
Horrid recipe. Had no oomph
It did flatten a little bit after taking it coming out of the oven. Tastes great, but probably won’t make it again.
I had mine in for half an hour and the middle was still not cooked
This cake was very moist, and had a great texture. Only, my mind was somewhere else while I was putting it together so I accidentally grabbed the dark cocoa powder instead of the regular. As a result, it came out much darker and not as sweet, but still had a good fudgy flavor. Someone asked me if it was supposed to be a brownie cake, and I was like, “sure, that’s what it is.” I frosted it with chocolate buttercream, and I used a 13×9 pan, and it was just enough, it was a success. It probably tastes better with regular cocoa, but that was my mistake. Overall very good!
Loved it. Only thing I added was a box of pudding mix. Cooked it in a bunt pan, which took longer. It was fantastic.
I used this recipe to make cupcakes today and after a chocolate cupcake baking debacle yesterday, this recipe was a satisfying reminder that turning out a good cupcake is very easy so long as you begin with a good recipe. I added 1/2 teaspoon of salt but other than that I stuck to the recipe. These are moist, medium chocolate and delicious. Period.
This cake is AWESOME! I followed the recipe exactly, except I did layers instead of a sheet cake and did have to extend the cooking time slightly, but it turned out AMAZING. So moist and just the right amount of chocolate.
OMG! This cake is good enough to make a good girl do bad things! I loved it…..loved it! very moist, and easy too!
Yummy! Love this simple cake…always turns out great! Instead of using water I used a cup of freshly brewed coffee…chocolate and coffee is there a better combo?
As a FIRST time baker (not a lover of the kitchen) this receipe was simple to follow, the baking time however, took a bit longer (by 10 mins), will have to let y’all know how it tasted! It’s cooling now, I baked it for my Son’s 17th b’day 🙂 Thanks so much!
This recipe is awesome! I have made it countless times over the last year (in cake form and cupcake form), and it comes out consistently great every time! My husband and kids absolutely LOVE it, and other people ALWAYS have positive feedback about how moist the cake is. Thank you for sharing this outstanding recipe!!!
We loved this! I, too, doubled the recipe for a 11×15 pan. It came out the perfect height. I had to bake it for about 40 minutes.
The best chocolate cake recipe….
I made this with skim milk instead of buttermilk (because that was all I had) & substituted apple sauce for the oil and it turned out GREAT. Very quick and easy AND yummy.
This is a great and easy recipe. I was half asleep the first time I made it and it still came out delicious.
this cake is so good i just made it and i will take a picter of it cause it is so prety:) hannah14
Needs salt I think. The butter/oil combo is a good idea though – don’t be tempted to substitute as both give different textures/flavor. As for flavor I think this could use a dash of instant coffee or sub the water for coffee to enhance the flavor otherwise it isn’t that chocolately.
The only flavor of cake I ever make is chocolate so I have a lot of experience with various chocolate cakes. This one is by far the WORST chocolate cake I have ever made. I found this recipe in hopes to use it for a sheet cake for my son’s first birthday. I decided to make a smaller version before the party to test it – Thank god I did! It has a very floury taste with a very light and non distinctive chocolate flavor. Even with chocolate icing it didn’t taste very chocolaty. It is moist which is about all it has going for it since the flavor is worse than a boxed cake. If you love chocolate as I do…. don’t make this cake! If I could give it any less than 1 star I would.
This is one of my favorite cakes. I used cream cheese frosting once, but I like it better with chocolate frosting.
Well,I was looking for a fast chocolate sheet cake recipe at the moment.I came upon this one and decided to try it.Our family is always trying to use sugar substitutes in our recipes.Big Mistake with this one!The cake bakes quite well and comes out very moist,I think the only mistake I made was adding the Splenda sugar substitute.Please use regular sugar.The cake came out very tasteless.but other than that it baked well and stayed moist.