This Easy Moist Chocolate Buttermilk Sheet Cake is rich and soft, perfect for any chocolate lover. The buttermilk adds a lovely touch that makes every bite super moist!
Baking this cake is as easy as pie—well, easier! Just mix, bake, and enjoy. I love serving it with a scoop of ice cream on top—yum! 🍰
Key Ingredients & Substitutions
All-purpose flour: This is the base of your cake, giving it structure. You can use cake flour for a lighter texture or even a gluten-free blend if needed. But I stick with all-purpose for a nice balance.
Buttermilk: It makes the cake super moist and adds tanginess. If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, and let it sit for about 5 minutes as a quick substitute!
Cocoa powder: Unsweetened cocoa gives the cake its rich chocolate flavor. If you want a sweeter cake, you could use Dutch-processed cocoa. Just remember, it won’t be as dark and intense.
Butter: Unsalted butter is what I usually opt for, so I can control the saltiness of the cake. You can also use vegetable oil for a denser texture, but I love the richness butter adds.
What’s the Best Way to Mix the Batter Smoothly?
Mixing the batter just right helps create a fluffy cake! Follow these simple tips:
- Always whisk dry ingredients first to ensure an even distribution. This avoids clumps.
- When you add the wet ingredients, mix until just combined. Overmixing can lead to a tough cake.
- For eggs, ensure they’re at room temperature; they’ll mix in more smoothly than cold eggs.
If your batter looks a bit lumpy, that’s okay! Just a few gentle mixes should do the trick.
How Can I Tell When the Cake is Done?
Testing for doneness is key! You want a toothpick or cake tester inserted in the center to come out clean or with a few moist crumbs, not wet batter. If the edges are pulling away from the pan, it’s also a good sign. Remember, ovens can vary, so keep an eye on it a few minutes before the recommended time!
Easy Moist Chocolate Buttermilk Sheet Cake
Ingredients You’ll Need:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup unsalted butter (2 sticks)
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
For the Chocolate Frosting:
- 1/2 cup unsalted butter (1 stick)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk (preferably whole milk)
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and around 35-40 minutes to bake. After baking, you’ll want to let it cool for about 10-15 minutes before frosting it. Overall, you’ll have a delicious treat ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly. Grease a 9×13-inch sheet pan with butter or cooking spray and set it aside.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and cocoa powder. Make sure everything is well combined so your cake has an even flavor.
3. Melt the Butter:
In a medium saucepan, melt the 1 cup of butter over medium heat. Once melted, remove the saucepan from heat. This step will add richness to your cake.
4. Combine the Wet Ingredients:
To the melted butter, add the buttermilk, baking soda, and vanilla extract. Stir gently until everything is mixed well.
5. Combine Dry and Wet Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Mix until the batter is smooth. It’s okay if there are a few small lumps; just don’t overmix!
6. Add Eggs:
Crack the 2 eggs into the batter. Beat well until everything is fully combined and you have a lovely smooth mixture.
7. Bake the Cake:
Pour the batter into your prepared sheet pan and spread it evenly. Bake in the preheated oven for 35 to 40 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean when the cake is done.
8. Prepare the Frosting:
While your cake is baking, melt the 1/2 cup of butter in a saucepan over medium heat. Once melted, stir in the cocoa powder and milk. Bring to a gentle boil for about 1 minute, stirring constantly to keep it smooth.
9. Create the Frosting:
Remove the saucepan from heat and whisk in the powdered sugar and vanilla extract until the frosting is smooth and glossy.
10. Cool and Frost the Cake:
Once the cake has finished baking, take it out and let it cool for about 10-15 minutes. Then pour the warm frosting over the cake and spread it evenly with a spatula.
11. Serve:
Allow the cake to cool completely so the frosting sets. Once it’s cooled, slice it up and enjoy your moist, rich chocolate buttermilk sheet cake!
Enjoy! This cake is perfect for gatherings, parties, or just a sweet treat at home! 🍫🎂
FAQ About Easy Moist Chocolate Buttermilk Sheet Cake
Can I Use Regular Milk Instead of Buttermilk?
Yes, you can! If you don’t have buttermilk on hand, just mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes, and it will mimic buttermilk’s acidity and moisture for this recipe!
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. Just remember to bring it back to room temperature before serving for the best flavor!
Can I Freeze This Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
What If My Cake Is Too Dense?
If your cake turns out denser than expected, it could be due to overmixing or measuring wrong. Make sure to mix the batter until just combined and use properly leveled measuring cups for your ingredients.