Denver Chocolate Sheet Cake

Recipe from "The Junior League at Home"

Adapted by Alex Witchel

Denver Chocolate Sheet Cake
Craig Lee for The New York Times
Total Time
45 minutes
Rating
5(2,358)
Comments
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Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. This recipe came to The New York Times in 2003 from the Denver chapter: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefer a bit more depth, double or even triple the cocoa in the cake and frosting. —Alex Witchel

Featured in: AT LUNCH WITH: Deborah C. Brittain; Tacos, Stir-Fries and Cake: The Junior League At 102

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Ingredients

Yield:12 to 15 servings

    For the Cake

    • 16tablespoons unsalted butter in 16 pieces (plus 1 tablespoon softened butter for greasing pan)
    • 2½cups all-purpose flour (more for pan)
    • 2cups sugar
    • 1teaspoon baking soda
    • ¼teaspoon salt
    • ¼cup cocoa
    • ½cup buttermilk
    • 2eggs, lightly beaten
    • 1teaspoon vanilla

    For the Frosting

    • 8tablespoons unsalted butter in 8 pieces
    • ¼cup cocoa
    • 6tablespoons buttermilk
    • 1teaspoon vanilla extract
    • ¼teaspoon salt
    • 1pound confectioners' sugar
    • ½cup chopped walnuts or pecans
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

543 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 81 grams carbohydrates; 2 grams dietary fiber; 61 grams sugars; 5 grams protein; 209 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.

  2. Step 2

    Combine butter, cocoa and 1½ cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.

  3. Step 3

    Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack.

  4. Step 4

    For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.

  5. Step 5

    With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.

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Ratings

5 out of 5
2,358 user ratings
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Comments

Clare

We grew up calling this Nebraska cake. Double (or triple) the cocoa in both the cake and frosting for a better result.

If you want a lower fat version, you can use 8 tablespoons of butter in the cake. Yes, you can definitely tell, but your waistline may thank you.

For an incredibly delicious variant, make raspberry sauce (frozen raspberries, sugar and cornstarch). Once the cake has cooled, frost with the raspberry sauce, then once the sauce is set, frost with the chocolate frosting.

Suzanne

I double the cocoa in both the cake and frosting and used 3/4 c. buttermilk in the cake. It was super flavorful and moist! Growing up, we called this cake Texas Sheet Cake and included a touch of cinnamon in the frosting, but here I kept it straight chocolate.

Sara

Great recipe. Combining some suggestions from comments here, I tripled the amount of cocoa in the cake and doubled it for the frosting (and yes, felt rather decadent as I did). I also used 3/4 cup buttermilk in the cake. The finished product was delicious - moist, chocolate-y, and a hit at the party at which it was served. Much obliged.

the_beezelet

Made this for a birthday party and it was a huge hit! tripled the cocoa in both the cake and icing for a more intense chocolate flavour and everyone raved about the cake.

Julie

Yes this cake delivered as written. It was moist and delectably reminiscent of homemade chocolate sheet cake I had while growing up in the Midwest. I loved the reader tip to grease with sugar instead of flour. It brightens the experience when you end up with an edge piece. I halved the recipe for a smaller mold and it turned out great.

Sue

Forget my comment about an hour ago. I forgot to add the sugar! I think I saved it in time though. I put the sugar in bottom of bowl, added the beginning to bake cake in chunks and used a mixer to combine. I added another 1/4 c cocoa while I was at it! Batter tasted good!

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Credits

Adapted from "The Junior League at Home," (G. P. Putnam's Sons)

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