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Chocolate sheet cake on a cutting board.
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5 from 9 votes

Chocolate Sheet Cake with Vanilla Buttercream

Moist and flavorful chocolate cake with a light and fluffy vanilla buttercream. 
Course: Dessert
Cuisine: Cake
Keyword: Black and White Cake, Chocolate Cake, Chocolate cake with vanilla frosting, Vanilla Frosting
Author: Courtney Rich

Ingredients

FOR DARK CHOCOLATE CAKE

  • 2 cups (240 g) all-purpose flour
  • 1 3/4 cups (350 g)granulated sugar
  • 3/4 cup (88.5 g) Cacao Barry Extra Brute Cocoa Powder or similar premium brand
  • 2 teaspoons (8 g) baking soda
  • 3/4 teaspoon (3 g) baking powder
  • 1 teaspoon (5.6 g) salt
  • 3 large or extra large eggs room temperature
  • 1 cup (240 g) buttermilk room temperature
  • 1 cup (236.6 g) hot water
  • 1/2 cup (109 g) vegetable oil
  • 1 tablespoon (4.2 g) pure vanilla extract

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter chilled (I take the butter out of the fridge 30 minutes before I make my frosting)
  • 6 cups (750 g) powdered sugar measured and then sifted
  • 3-4 tablespoons (57.75 g) heavy whipping cream
  • 2 teaspoons (8.4 g) pure vanilla extract
  • Pinch of salt

Instructions

FOR THE CHOCOLATE CAKE

  • Preheat the oven to 325 degrees F. Prepare 9-inch by 13-inch rectangular cake pans by spraying the bottom and sides with nonstick spray, lining the bottom with parchment paper, and spray the parchment paper. Set aside.
  • In a bowl of electric mixer, combine all the dry ingredients.
  • Combine eggs, buttermilk, water, oil and vanilla in a measuring cup and lightly beat with a fork.
  • Add wet ingredients to the dry ingredients, and mix on low speed until combined. Batter will be thin. Scrape sides and mix for another 30 seconds. Pour the batter into the cake pan.
  • Bake for 25 to 30 minutes (you may need more time depending on your oven), until toothpick comes out with just a few moist crumbs on it. Cool completely before frosting.

FOR THE BUTTERCREAM:

  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 to 3 minutes, until it is light and fluffy.
  • With the mixer on low speed, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.
  • With mixer on medium speed, add whipping cream, vanilla and salt.
  • Turn the mixer to medium-high speed and beat for an additional 5 to 7 minutes. The frosting will become lighter in color and texture.