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A rich, fudgy classic with roots in community cookbooks and timeless flavor.
This beloved chocolate sheet cake first made its mark when the Junior League began publishing cookbooks to raise funds. The Denver edition featured this standout recipe—and it’s easy to see why it became a favorite. There’s nothing fussy or overcomplicated here—just pure chocolate goodness in a soft, moist cake, topped with a silky cocoa frosting and optional crunchy nuts for a little extra flair.
🧾 Ingredients
| For the Cake | |
|---|---|
| 2½ cups all-purpose flour | plus extra for dusting the pan |
| 2 cups granulated sugar | |
| 1 tsp baking soda | |
| ¼ tsp salt | |
| 2 sticks unsalted butter | cubed, plus extra for greasing |
| ½ cup Dutch cocoa powder | sifted |
| 1½ cups water | |
| ½ cup buttermilk | |
| 2 eggs | lightly beaten |
| 1½ tsp vanilla extract |
| For the Frosting | |
|---|---|
| 1 stick unsalted butter | |
| ½ cup Dutch cocoa powder | sifted |
| 6 tbsp buttermilk | |
| 1 tsp vanilla extract | |
| ¼ tsp salt | |
| 3½ cups powdered sugar | |
| ½ cup chopped walnuts or pecans | optional |
👩🍳 Instructions
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