This chocolate sheet cake is a delightful dessert, perfect for gatherings or a sweet treat at home.
Preheat your oven to 375°F (190°C). Prepare a jellyroll pan by ensuring it is clean and dry; no greasing is needed.
Using a jellyroll pan ensures even baking and a perfect sheet cake.
In a large mixing bowl, combine the flour and sugar. Set aside.
Mixing dry ingredients first helps distribute them evenly.
In a saucepan, bring the butter, hot water, and cocoa powder to a boil, stirring occasionally.
Stir constantly to prevent the cocoa from clumping.
Pour the hot chocolate mixture over the flour and sugar mixture. Stir until well combined.
Mix thoroughly to avoid lumps in the batter.
Add the eggs, vanilla, cinnamon, baking soda, and buttermilk to the batter. Stir until smooth.
Ensure the batter is smooth for an even texture.
Pour the batter into the prepared jellyroll pan and spread evenly. Bake for 18-20 minutes.
Check for doneness by inserting a toothpick; it should come out clean.
While the cake is baking, prepare the icing. In a saucepan, bring the butter, milk, and cocoa powder to a boil, stirring constantly.
Stirring constantly prevents the mixture from burning.
Remove the icing base from heat and stir in the vanilla, pecans, and powdered sugar until smooth.
Mix quickly to ensure a smooth consistency.
Spread the icing over the warm cake evenly. Allow to cool slightly before serving.
Icing the cake while warm helps it spread easily and soak slightly into the cake.
Slice the cake into squares and serve. Enjoy your delicious chocolate sheet cake!
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
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