Ree Drummond’s Ultimate Chocolate Sheet Cake Recipe – Classic Crowd-Pleasing Dessert
Ree Drummond’s Ultimate Chocolate Sheet Cake Recipe
This classic chocolate sheet cake recipe brings Ree Drummond’s beloved dessert to your kitchen with minimal effort and maximum flavor. Perfect for feeding a crowd at parties, potlucks, and family gatherings, this rich cocoa cake topped with a velvety fudgy icing is sure to become your new go-to dessert.
What makes this recipe truly special is its simplicity – you don’t need fancy equipment or complicated techniques. The cake bakes in a single sheet pan, making it incredibly easy to transport and serve. The warm chocolate icing poured over the hot cake creates an irresistible texture combination that keeps everyone coming back for seconds.
If you love classic sheet cakes, you might also enjoy our Texas Chocolate Sheet Cake Recipe which offers a slightly different take on this Southern favorite.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
For the Fudgy Icing:
- 1/2 cup butter
- 6 tablespoons milk
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar
- 1 cup chopped pecans or walnuts (optional)
Step-by-Step Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F. Grease and flour a 12×17-inch jelly roll pan. In a large mixing bowl, whisk together flour, sugar, and salt. Set aside.
Step 2: Heat Wet Ingredients
In a saucepan over medium heat, combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and pour this hot mixture over the dry ingredients. Stir until well combined.
Step 3: Add Remaining Ingredients
In a small bowl, whisk together eggs, buttermilk, baking soda, and vanilla. Add this to the chocolate mixture and stir until smooth. The batter will be thin – this is normal!
Step 4: Bake
Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Start preparing the icing about 5 minutes before the cake is done baking.
Step 5: Make the Icing
In a saucepan, combine butter, milk, and cocoa powder. Bring to a boil, then remove from heat. Stir in vanilla, then gradually add powdered sugar, beating until smooth. Stir in nuts if using.
Step 6: Ice the Cake
Pour the warm icing over the hot cake immediately after removing it from the oven. Spread evenly with a spatula. Allow the cake to cool completely before cutting into squares.
Expert Tips
For Perfect Results Every Time:
- Use room temperature ingredients for better mixing
- Don’t overmix the batter – stir just until combined
- The hot cake helps the icing soak in slightly for extra moistness
- For a variation, try our One Bowl Chocolate Cake for an even simpler preparation method
- This cake freezes beautifully – wrap individual squares for quick desserts
If you’re planning a dessert spread, consider pairing this cake with our Blueberry Lemon Loaf Recipe for complementary flavors that satisfy different tastes.
Frequently Asked Questions
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors have more time to meld together. Store covered at room temperature for up to 3 days.
What size pan should I use?
A standard 12×17-inch jelly roll pan works best. If you use a different size, adjust baking time accordingly – thinner cakes bake faster.
Can I freeze chocolate sheet cake?
Yes, this cake freezes exceptionally well. Wrap individual squares tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
What other desserts work well for parties?
For gatherings, The Best Buffalo Chicken Dip Recipe makes an excellent savory counterpart, while our Easy Strawberry Crunch Cake Recipe offers a refreshing summer option.
This classic chocolate sheet cake embodies everything we love about simple, crowd-pleasing desserts. Rich cocoa flavor, moist texture, and that signature fudgy icing make it perfect for any occasion where you want to impress without stress.
Ree Drummond’s Ultimate Chocolate Sheet Cake Recipe
Ingredients
Method
- Preheat oven to 350°F. Grease and flour a 12×17-inch jelly roll pan. In a large mixing bowl, whisk together flour, sugar, and salt.
- In a saucepan over medium heat, combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and pour over dry ingredients. Stir until well combined.
- In a small bowl, whisk together eggs, buttermilk, baking soda, and vanilla. Add to chocolate mixture and stir until smooth. The batter will be thin.
- Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in center comes out clean.
- Make icing by combining butter, milk, and cocoa powder in saucepan. Bring to boil, then remove from heat. Stir in vanilla, then gradually add powdered sugar, beating until smooth. Stir in nuts if using.
- Pour warm icing over hot cake immediately after removing from oven. Spread evenly with spatula. Allow cake to cool completely before cutting.
