Last time I brought you “good sheet,” it was this savory dish featuring chicken, shallots, and grapes. But, today, it’s a recipe often attributed to the largest state in the lower 48. However, my aunt made a great chocolate sheet cake when she had a large crowd to feed, and she was from Vermont!
I have played around with my aunt’s recipe over the years, and really like how this has turned out. I don’t make a lot of sheet cakes, but they have their time and place.
In the end, is this a Vermont sheet cake, a Texas sheet cake, or — now that I have added my two cents — an Arizona sheet cake? Heck, let’s just call it what it is: a Good Chocolate Sheet Cake.
This particular cake was baked to thank our student workers at the college for all they do for us. They work so hard, and I think people forget to say “thank you.” And what better way to say “thank you” than giving them chocolate?
I ended up with more than 36 slices of cake divided among two trays, and there wasn’t a morsel left at the end of the day. To me, that’s a good sign!
~ David
Good Chocolate Sheet Cake
Click icon below to print recipe.
Ingredients
- 1 cup water
- 1 cup unsalted butter
- 1/4 cup best quality unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- large pinch salt
- 1/2 cup sour cream
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla
- Glaze
- scant half cup milk
- 1/4 cup best quality unsweetened cocoa powder (see note below)
- 1/2 cup unsalted butter
- 1 teaspoon vanilla
- 3 3/4 cups powdered sugar
Instructions
- Preheat oven to 350°F. Grease a half sheet pan (13-inches by 18-inches) and line the bottom with parchment.
- Place water, butter, and cocoa in a medium saucepan and bring mixture to a boil over medium heat, stirring occasionally.
- While the cocoa mixture heats, whisk together the flour, sugar, baking soda, and salt in a large bowl. Add the sour cream, eggs, and vanilla and whisk to incorporate into the dry ingredients.
- When the cocoa mixture comes to a boil, pour it into the batter. Whisk until smooth with no lumps. Pour batter into the prepared pan and smooth with a spatula to make an even layer.
- Bake for 18-20 minutes, or until set and cake has pulled away from the edges of the pan.
- While the cake is baking, prepare the glaze. Bring milk, cocoa, and butter to a boil in a large saucepan. Once it has come to the boil, add vanilla and stir to combine. Sift in the sugar and whisk until smooth. (Sifting is important to avoid lumps in the glaze.)
- When the cake comes out of the oven, pour the glaze over the hot cake and spread quickly and evenly with a spatula. Allow cake to cool for at least 1 hour before serving.
- Big enough to serve the state of Vermont… or 30-36.
- Note: I use Cacao Barry Brut cocoa, but there are many good ones available. As always, the quality of the ingredients you use makes all the difference when it comes to the end product. Being a cocoa drinker, I suggest that you splurge on some good cocoa powder.
© 2024 Copyright Cocoa & Lavender
John / Kitchen Riffs
March 19, 2022 at 8:27 amLove the name — Good Chocolate Sheet Cake. 🙂 And I’ll never, ever turn down chocolate. Who would? This really is good stuff. Er, I mean good sheet. 🙂 Thanks!
Cocoa & Lavender
March 20, 2022 at 6:44 amMaybe someday my titles will be ask clever as your puns, John. But at least I got close with this one! And I’m just putting this out there… isn’t chocolate one of the 5 food groups?
Gerlinde de Broekert
March 19, 2022 at 8:30 amThere is nothing wrong with a delicious sheet cake, especially one with chocolate . I wish I could bake them for the Ukrainian family that my brother in Germany just took in . Three women, mother daughter and granddaughter.
Cocoa & Lavender
March 20, 2022 at 6:45 amI would happily bake hundreds of these to send over if I could… Your brother and his family are doing such a beautiful thing.
Colette
March 19, 2022 at 9:08 amHow did you know I’m craving chocolate?!
D, that Mexican vanilla is the best. I can’t wait to taste this cake! xo
Cocoa & Lavender
March 20, 2022 at 6:47 amI feel so lucky to be so close to a wonderful source for the vanilla! xox
Velva
March 19, 2022 at 10:05 amThis chocolate sheet cake looks delightful. What stands out is that this is a good chocolate cake which can easily be cut into bite size squares to be enjoyed. Until I saw your post I had not thought about making a sheet cake-this has changed. Thanks for the recipe.
Best,
Velva
Cocoa & Lavender
March 20, 2022 at 6:49 amThanks, Velva! I loved this cake when I was young and would visit my aunt — so now I love it because it tastes good AND has wonderful memories.
Jill Becker
March 19, 2022 at 10:06 amA version of this was a staple when V was in school. My recipe included walnuts and marshmallows. Must try this next time our neighbors get together for afternoon Indian tea. xoxo
Cocoa & Lavender
March 20, 2022 at 6:49 amI have never thought about adding anything to the cake, Jill. Interesting concept!
Karen (Back Road Journal)
March 19, 2022 at 12:42 pmGrowing up in Texas, I can’t begin to tell you how many times a Texas sheet cake would show up at a special event. Your version, no matter what it is called, sounds great.
Cocoa & Lavender
March 20, 2022 at 6:51 amI had no idea you had grown up in Texas, Karen. I do wonder about the original of this cake… it’s fun to learn where things come from!
Christina Conte
March 19, 2022 at 1:05 pmNever enough good sheet, David! Haha! Too funny, but a classic chocolate cake for sure. I never think of making a cake in this shape unless it’s a carrot cake. Silly me!
Cocoa & Lavender
March 20, 2022 at 6:52 amAnd, I have never made a carrot sheet cake! I guess I ought to do that, Christina!
Ronit Penso Tasty Eats
March 19, 2022 at 1:15 pmNo wonder no morsel was left, the cake looks delicious!
Chocolate is indeed the best way to say Thank You! 🙂
Cocoa & Lavender
March 20, 2022 at 6:52 amThere is something about this cake, Ronit, that makes me eat more than I should. Thus, I need to make sure I give it away!
John
March 19, 2022 at 2:34 pmThat sure does look like good sheet, David, and I’m not surprised none of it remained. The best thank you ever!
Cocoa & Lavender
March 20, 2022 at 6:53 amI think food is the best “thank you” ever, John. And I dares say it works for “please” too!
sippitysup
March 19, 2022 at 3:17 pmIn case I forgot to say it: “Thank you for your beautiful recipes”. GREG
Cocoa & Lavender
March 20, 2022 at 6:54 amYou are so kind and gracious, Greg. You always say thank you (in your own way). Your mother brought you up right!
Pauline
March 19, 2022 at 4:58 pmStudents love cake that’s for sure, I remember that from my days working at the university. Sheet cake is such an American term to me, and I love that you think in terms of recipes originating from various states. Anyhow, this looks like a delicious recipe, you just can’t have too much chocolate cake.
Cocoa & Lavender
March 20, 2022 at 6:57 amPauline – I think it is safe to say that students love food! (The subsets of cake and chocolate are a given!)
Frank | Memorie di Angelina
March 20, 2022 at 7:55 amLooks like a fun recipe for a party, David. And you know I love anything made with chocolate. 😋
David Scott Allen
March 20, 2022 at 9:22 pmParties. I vaguely remember those…
mimi rippee
March 20, 2022 at 8:16 amI probably won’t ever make this, but it did bring back memories from living in Texas!!! That’s where I first heard the name.
David Scott Allen
March 20, 2022 at 9:23 pmGrandchildren love this. Just saying! 🙂
Melissa
March 20, 2022 at 11:13 pmI got this recipe years ago from a college friend (who was from New Jersey, not Texas–I have no idea where she got it). The recipe is very similar to yours, but it adds walnuts to the frosting. It’s probably been 30 years since the last time I made it, so I think it’s high time to dust it off and give it another whirl. We’re doing smaller gatherings these days, so it may be quite a while before I need a cake large enough to feed 36 people!
Cocoa & Lavender
March 24, 2022 at 11:16 amYes, thank goodness I have all these students to feed! While I love my fancy foods (and I know you do, too), these old-fashioned gems really make my heart sing.
Sherry M
March 21, 2022 at 12:39 amyes i agree david – you have to use really good cocoa powder. mm sheet cake? i can’t think what we would call this sort of cake. nah it’s a mystery 🙂 As pauline said also …
Cocoa & Lavender
March 24, 2022 at 11:17 amI do hope you all don’t have Hershey’s cocoa powder there. Jeez, it is awful! Quality begets quality!
Brian
March 21, 2022 at 10:45 amThis reminds me of the chocolate sheet cakes my mother would make here in upstate NY. She would sometimes add chopped walnuts to either the cake or the frosting but usually made it without.
I haven’t thought of that cake for a long time and haven’t made one for years but I think that will change soon.
Thanks for the recipe! 🙂
Cocoa & Lavender
March 24, 2022 at 11:18 amYou know, now that you mention it, Brian, my aunt added walnuts form time to time, too. I prefer it plain – don’t want anything getting in the way of my chocolate!
Valentina
March 22, 2022 at 12:24 pmChocolate is indeed an excellent, if not the best, way to say “thank you.” Or “congratulations” or “get well soon, and so on! I’ve been eyeing this cake since if jumped out at me the other day on instagram. I will try it with my Cup4Cup GF flour so my son can partake. I’ll report back. 🙂 ~Valentina
Cocoa & Lavender
March 24, 2022 at 11:19 amI will be really curious how it works with Cup4Cup. Please let me know!
Valentina
March 24, 2022 at 1:25 pmHi David! I made this yesterday and it was a hit. The Cup4Cup worked well. Since I haven’t had it with regular flour, I’m not sure how it might differ, but I think the texture might be a bit more fudge-like than cake-like. It was easy to make and I’m surprised I didn’t eat all of the glaze before the cake was out of the oven. DELICIOUS! I snuck some in the freezer for my husband who only eats desserts on Sundays, which I could never do. 😉 Thank you for the super tasty treat! 🙂 ~Valentina
Cocoa & Lavender
March 26, 2022 at 4:18 pmI’m so glad to know it worked! The cake isn’t very fudgy, but it is very moist. And fudgy doesn’t sound bad! Thanks so much for letting me know how it works with gluten-free flour. (I know, the glaze is outrageous!)
Valentina
March 27, 2022 at 1:04 pmDavid, fudgy is never ever bad. I’m back again to let you know that my husband has been eating them all morning. (Well, what’s left of them.) As I mentioned, it’s his “cheat day.” They are making him very happy. 🙂 ~Valentina
Raymund
March 24, 2022 at 3:37 pmChocolates you say! Count me in
Cocoa & Lavender
March 26, 2022 at 4:18 pmI think there are many of us who think the same way, Raymund!
2pots2cook
March 25, 2022 at 3:25 amSo true; such a good sign to find empty trays once people leave…. love this cocoa cake. Must do!
Cocoa & Lavender
March 26, 2022 at 4:19 pmIt’s very gratifying to cook for young people! They eat everything up!
Inger
April 3, 2022 at 7:32 pmWell you haven’t lost your touch in tittles David! I remember a big chocolate sheet cake that was all the rage in my youth–though I’ve always been more of a yellow cake person myself.
Cocoa & Lavender
April 17, 2022 at 2:02 pmI am generally a yellow cake person, too, but there’s something about this cake that just makes my mouth tingle!
Jeff the Chef
April 10, 2022 at 8:26 amWell, that certainly is a sweet way to say thank you. I think my favorite part about it is those crackles I see in the frosting! Man, I love that kind of frosting!
Cocoa & Lavender
April 17, 2022 at 2:03 pmWhile I am not a huge fan of most frostings, this one really hits the spot! The slight crispy, grainy texture of it just makes me so happy.