This chocolate sheet cake is an easy recipe made with everyday ingredients that you already have in your pantry. It's moist and fudgy with a delicious chocolate flavor and topped with chocolate frosting
Grease a 9x13 inch pan and sprinkle with cocoa powder.
In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
Beat together the oil, sugar, vanilla and eggs in a separate bowl. Then beat in the milk.
Carefully beat the dry ingredients into the wet ingredients about ½ at a time.
Pour the batter into the prepared pan, and bake for 28-32 minutes, or until an inserted toothpick comes out clean.
Beat the butter until well softened.
Whisk together 3 cups powdered sugar and the cocoa powder.
Beat the cocoa powder & powdered sugar mixture into the butter about 1 cup at at time, alternating with 1 tablespoon of milk.
Beat in the rest of the powdered sugar about ½ cup at a time, alternating with 1 tablespoon of cream until the desired sweetness and consistency is reached.
Frost the cooled chocolate cake.
*You can make your own buttermilk by adding 1 tablespoon of vinegar to 1 cup milk. Let sit for 5 minutes to sour before using. Store leftovers in an airtight container at room temperature for 3 days.Unfrosted cake can be wrapped tightly and frozen. Thaw in the fridge overnight. Different Pan Sizes:For two 8-inch round pans, bake 30-35 minutes.For two 9-inch round pans, bake 25-30 minutes.For cupcakes, try this recipe instead.