you're making mealtime meaningful.
This Denver Chocolate Sheet Cake got its start when the Junior League started selling cookbooks as fundraisers. The Denver area book had this chocolate cake in their cookbook and it’s one of the best cakes we’ve tried.
There aren’t a lot of complicated flavors in this cake and that’s why we love it! It’s the flavor of chocolate in a delectable cake. Rich, soft, fudgy, chocolatey. And, for extra flavor some nuts sprinkled on top. It’s just right.
The batter for this cake is really wet so it can take a bit longer to bake than other cakes. But, it’s worth it in the end because the cake ends up super moist, never dry, and with the type of straightforward chocolate taste that you’d expect from a milk chocolate fudge. But, if you want to up the ante you can add some extra cocoa to the batter or the frosting (or both) for some serious chocolate flavor!
The sweet buttermilk frosting is simple, yet perfectly delicious. It gives this moist cake a little something extra. One thing I can’t say this frosting really does is make the cake look prettier. It’s more of a thick glaze, so it’s not like a whipped frosting that you can decorate with. However, some chopped pecans sprinkled on gives the top of this cake lots of plate appeal.
Slice this yummy cake into squares and you’re ready to dig in!
Some Tips for Making This Cake
For a richer chocolate flavor use the “extra dark” or “special dark” cocoa powder.
Add some extra cocoa powder for a more intense chocolate flavor. An extra 1/4 cup to the batter and/or the frosting will increase the taste of chocolate.
When making the frosting work fast as it can set up very quickly.
The nuts are optional of course, so leave them out if you prefer.
Denver Chocolate Sheet Cake
you're making mealtime meaningful.
For the cake:
- 2-1/2 cups all-purpose flour (plus extra for pan)
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 sticks unsalted butter, cubed (plus extra for pan)
- 1/2 cup Dutch cocoa powder, sifted
- 1 ½ cups water
- 1/2 cup buttermilk
- 2 eggs, lightly beaten
- 1 ½ teaspoons vanilla
For the Frosting:
- 1 stick unsalted butter
- 1/2 cup Dutch cocoa powder, sifted
- 6 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 ½ cups powdered sugar
- 1/2 cup chopped walnuts or pecans (optional)
For the Cake:
- Combine flour, sugar, baking soda, and salt in a large bowl and set aside. Preheat oven to 350˚F.
- Add butter, cocoa, and water to small saucepan. Heat over medium-low, whisking often until butter is melted and cocoa is mixed in. Add to dry ingredients and mix until just combined. Stir in buttermilk, eggs, and vanilla.
- Pour batter into a greased and floured 9”x13” cake pan. Bake for 28-32 minutes or until toothpick inserted in center comes out clean. Set aside to cool.
For the Frosting and Serving:
- When cake is cooled melt butter on medium-low in small saucepan. Add cocoa powder and buttermilk and cook for 1 minute, stirring constantly with whisk until the texture of thin pudding. Remove from heat. Stir in vanilla, salt, and sugar. Quickly pour warm frosting over cake.
- Before frosting sets sprinkle with nuts if desired. Allow frosting to set for at least 1 hour. Cut into 15 squares to serve.
Recipe adapted from NYT Cooking and One Perfect Bite.