Print: One-Bowl Chocolate Sheet Cake with Fudgy Frosting

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One-Bowl Chocolate Sheet Cake with Fudgy Frosting

Ingredients · Serves 16 · Prep 20 min · Total 2 hr 25 min

Cake
1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 tsp baking powder
1 tsp kosher salt
2 large eggs, room temperature
1 cup buttermilk, room temperature
½ cup vegetable oil
2 tsp vanilla extract
¾ cup hot coffee or hot water
Frosting
½ cup unsalted butter, softened
⅔ cup unsweetened cocoa powder
3 cups powdered sugar
⅓ cup whole milk
1 tsp vanilla extract
1 pinch kosher salt

One-Bowl Chocolate Sheet Cake with Fudgy Frosting

Steps

Heat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust it with a spoonful of cocoa, tapping out the extra.
In a large bowl, whisk the flour, sugar, cocoa, baking soda, baking powder and salt until there are no cocoa lumps.
Add the eggs, buttermilk, oil and vanilla and whisk until smooth, about 1 minute.
Carefully whisk in the hot coffee. The batter will be thin, and that's exactly right.
Pour into the pan and bake until a toothpick in the center comes out clean or with a few moist crumbs.
Cool the cake completely in the pan on a rack.

One-Bowl Chocolate Sheet Cake with Fudgy Frosting

Steps, continued

For the frosting, beat the butter until creamy, then beat in the cocoa. Add the powdered sugar and milk a little at a time on low, then the vanilla and salt. Beat on medium until smooth and spreadable.
Spread the frosting over the cooled cake and cut into squares.