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Chocolate Buttermilk Sheet Cake

Much like Texas Sheetcake, with some important changes.
Prep Time15 mins
Cook Time15 mins
Total Time1 hr
Servings: 1 sheet pan of bars, 36 or so
Author: Cristen


For the Cake

  • 1/2 cup Butter
  • 1/2 cup Vegetable Oil
  • 1 cup hot water
  • 1/4 cup cocoa powder
  • 2 cups Granulated Sugar
  • 2 cups All Purpose Flour
  • 1 1/2 tsp Baking Soda
  • 2 large Eggs
  • 2 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/4 tsp cinnamon
  • 1/2 cup AE Buttermilk

For the Frosting

  • 1/2 cup Butter
  • 1/3 cup AE Whole Milk may use other milk, or AE Half and Half
  • 3 TBSP cocoa powder
  • 4 - 4 1/2 cups Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 pinch Salt


  • Preheat oven to 400° F. Grease a half sheet sized baking pan; set aside. In a small saucepan, combine margarine, oil, water and unsweetened cocoa. Cook over high heat, stirring constantly, until boiling. Remove from heat and set aside to cool for 5 minutes. Pour into large mixing bowl. Add sugar, flour and baking soda and mix well. Add eggs one at a time, mixing well after each addition. Add salt, cinnamon, vanilla and buttermilk, beating until just combined. Transfer batter to prepared pan. Bake for 15-17 minutes or until a toothpick inserted near the center comes out clean. Cool cake for 30 minutes, then frost. Frosting: In a medium saucepan, combine butter, milk, and cocoa powder. Cook over medium heat, stirring constantly until boiling. Remove immediately from heat. Immediately add 4 cups of powdered sugar. Using a hand mixer, beat frosting until smooth, add vanilla and salt. Use additional powdered sugar as needed to achieve desired consistency in frosting. Frost bars and serve.


You can bake this cake in a 9x13 inch pan. Increase baking time to 35 minutes at 350 degrees instead of 400. The thicker cake will need a lower temperature and a longer bake time to finish baking.