Potluck Buttermilk Chocolate Sheet Cake Recipes

CHOCOLATE BUTTERMILK SHEET CAKE RECIPE

Steps:

• Preheat oven to 350 degree F. Spray half sheet pan (size approximately 18x13-inches, I use this one from Amazon) with baking spray. Set aside.
• For the cake, in a large bowl, combine the sugar, cocoa, flour, baking powder, baking soda and salt. Mix until blended.
• Add in the eggs, oil, buttermilk, and hot water. Whisk together until fully combined. Pour into prepared baking sheet.
• Bake for 25 minutes, until edges pull away from the pan and a toothpick inserted into the center comes out clean. Remove from oven and cool.
• While cake is cooling, prepare chocolate icing. In a small saucepan, combine the butter, buttermilk, and cocoa powder. Whisk until smooth over medium high heat. Bring to a boil, and remove from heat as soon as it boils.
• Pour chocolate mixture into a mixing bowl and add in the powdered sugar. Beat until smooth. Pour over cake (it's okay if the cake isn't completely cooled). Add sprinkles.
• Cool completely and enjoy!

ORIGINAL TEXAS SHEET CAKE WITH BUTTERMILK

Steps:

• Preheat the oven to 350° and have ready a greased jelly roll pan (10 1/2″ x 15 1/2″) lined with parchment paper to fit. If you do not have a jelly roll pan, use greased 9"x13" casserole dish, and see notes below.
• In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.
• Add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Once the mixture reaches a boil, whisk for 30 seconds and pour over the flour mixture. Stir until evenly mixed.
• In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine.
• Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked. Start on the icing as soon as the cake comes out of the oven.
• While the cake is baking, toast the pecans (if using). Add the pecan halves to a dry pan over medium-low heat and cook for 3-4 minutes, stirring occasionally. Remove from the heat as soon as the pecans become fragrant. Do not allow to burn. Set aside until ready to use.
• Once the cake is out of the oven, add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla. If using pecans, add about 2/3 of them now.
• Pour the icing over the warm cake and spread to the edges. Sprinkle the remaining pecans evenly over the top, if using. Set aside and allow the icing to set. Serve and enjoy.

POTLUCK BUTTERMILK CHOCOLATE SHEET CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. If using a disposable pan, you can skip this step.
• In a saucepan, melt the butter. Add the cocoa powder and stir until smooth, then stir in the water. Remove from heat and set aside.
• Mix together flour, sugar, salt and baking soda. Sift if necessary.
• In a mixing bowl or in a 2 cup glass measure, whisk together eggs, buttermilk and vanilla.
• Add cocoa mixture and buttermilk mixture to dry ingredients and stir until everything is well mixed, then beat 30 strokes with a big spoon or a heavy duty scraper.
• Pour into the pan and bake for about 30 minutes or until cake springs back when touched.
• Let the cake cool while you make the icing.
• To make the icing, melt butter in a saucepan set over low heat. Add the cocoa and whisk until smooth, then add the buttermilk and vanilla and whisk until smooth.
• Put the confectioners' sugar and salt (if using) in a food processor.
• With motor running, pour cocoa mixture through feed tube and process only until smooth.
• Pour this mixture over the cooled cake. Let cool down slightly, then put the whole cake in the refrigerator to help set the icing.
• Once the cake is chilled and set, you can take it out and store it covered at room temperature.