Chocolate Buttermilk Sheet Cake

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Servings: 30 servings


  • 3/4 cup chopped pecans
  • 2 count eggs
  • 1/2 teaspoon vanilla
  • 2 1/4 cup sugar powdered
  • 3 tablespoon buttermilk
  • 3 tablespoon cocoa powder
  • 1/4 cup butter
  • 1 1/2 teaspoon vanilla
  • 1/3 cup cocoa powder
  • 1/2 cup buttermilk
  • 2 cup sugar
  • 1 cup butter
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cup flour


    1. Grease a 15x10x1 inch or 13x9x2 inch baking pan; set aside.
    2. In a medium bowl stir together flour, sugar, bakng soda, and salt; set aside.
    3. In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat.
    4. Add the cocoa mixture to the flour mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
    5. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
    6. Bake in a 350 degree oven about 25 minutes for the 15x10 inch pan, 35 minutes for the 13x9 inch pan, or until wooden toothpick comes out clean. Pour warm Chocolate-Buttermilk Frosting over the warm cake, spreading evenly. Place cake in pan ona wire rack; cool thoroughly.
    7. Chocolate Buttermilk Frosting: In a medium saucepan combne 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 3/4 cups coarsely chopped pecans.


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