My grandmother’s vintage chocolate sheet cake with a decadent coffee icing is moist, rich, and sinfully delicious. This recipe is perfect for potlucks and meal trains, but also keeps really well for your family to eat on through the week.
The History Of This Chocolate Sheet Cake
The truest sign of an incredible recipe is a recipe card that is aged and covered in stains. Those stains are memories of birthday parties, baby showers, potlucks, meal trains, and celebrations from a beloved go-to recipe. When my mom handed me a chocolate smudged sheet cake recipe in my grandmother’s handwriting, I knew she’d given me a treasure. My mom has fond childhood memories of her mother making this cake in the 1950s and 60s. This is her favorite recipe from her mom. I now make this cake for my family and I hope to pass on fond memories gathered around this cake to my son, and now to your sweet family.
How To Make Vintage Chocolate Sheet Cake
- Preheat oven to 350. Spray a 9×13 casserole dish with nonstick cooking spray. Sprinkle a small amount of all purpose flour on the bottom of the casserole dish. Set aside.
2. Whisk 2 cups of all purpose flour and 2 cups of sugar together in a large bowl. Set aside.
3. Combine 2 sticks of butter, 4 Tablespoons of cocoa powder, and 1 cup water in a saucepan. Bring to a rapid boil.
4. Once the cocoa mixture reaches a rapid boil, remove from heat and pour over your flour and sugar mixture. Stir well by hand with a rubber spatula. Do not use a mixer.
5. Add in 1/2 cup buttermilk, 2 teaspoons cinnamon, 1 teaspoon pure vanilla extract, 2 beaten eggs, and 1 teaspoon baking soda. Mix well with a rubber spatula by hand. Do not use an electric mixer.
6. Pour the batter into your prepared casserole dish.
7. Bake at 350 for 35-45 minutes until the top springs back lightly when pressed or a toothpick inserted comes out clean.
While the cake bakes, make the icing.
8. Combine 4 Tablespoons cocoa powder, 1 stick of butter, and 6 Tablespoons of brewed coffee in a saucepan. Bring to a boil.
9. After the mixture comes to a boil, remove from heat and stir in 1 lb of powdered sugar and 1 teaspoon of pure vanilla extract. Beat until smooth.
10. Pour icing over the cake while hot, immediately after it comes out of the oven.
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What memories did you make with the vintage chocolate sheet cake recipe? Let me know in the comments below!
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Vintage Chocolate Sheet Cake
My grandmother’s vintage chocolate sheet cake with a decadent coffee icing is moist, rich, and sinfully delicious. This recipe is perfect for potlucks and meal trains, but also keeps really well for your family to eat on through the week.
Ingredients
- 2 c all purpose flour
- 2 c sugar
- 2 sticks butter
- 4 Tbsp cocoa powder
- 1 c water
- 1/2 c buttermilk
- 2 tsp cinnamon
- 1 tsp pure vanilla extract
- 2 eggs, beaten
- 1 tsp baking soda
- Icing Ingredients
- 4 Tbsp cocoa powder
- 1 stick of butter
- 6 Tbsp of brewed coffee
- 1 lb powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350. Spray a 9×13 casserole dish with nonstick cooking spray. Sprinkle a small amount of all purpose flour on the bottom of the casserole dish. Set aside.
- Whisk 2 cups of all purpose flour and 2 cups of sugar together in a large bowl. Set aside.
- Combine 2 sticks of butter, 4 Tablespoons of cocoa powder, and 1 cup water in a saucepan. Bring to a rapid boil.
- Once the cocoa mixture reaches a rapid boil, remove from heat and pour over your flour and sugar mixture. Stir well by hand with a rubber spatula. Do not use a mixer.
- Add in 1/2 cup buttermilk, 2 teaspoons cinnamon, 1 teaspoon pure vanilla extract, 2 beaten eggs, and 1 teaspoon baking soda. Mix well with a rubber spatula by hand. Do not use an electric mixer.
- Pour the batter into your prepared casserole dish. Bake at 350 for 35-45 minutes until the top springs back lightly when pressed or a toothpick inserted comes out clean. While the cake bakes, make the icing.
Icing Instructions
- Combine 4 Tablespoons cocoa powder, 1 stick of butter, and 6 Tablespoons of brewed coffee in a saucepan. Bring to a boil.
- After the mixture comes to a boil, remove from heat and stir in 1 lb of powdered sugar and 1 teaspoon of pure vanilla extract. Beat until smooth.
- Pour icing over the cake while hot, immediately after it comes out of the oven.
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