Beryl’s Chocolate Sheet Cake is all about the icing. It’s made with real butter, cocoa, milk, powdered sugar, and vanilla. Plus, this cake is deliciously dense and luscious all at the same time. It’s a little slice of heaven on a plate!
I never knew Miss Beryl, but she made the best chocolate sheet cake around. Her daughter, Joann, shared this recipe with me. After I took one bite, I knew I had to share it with you. I have a feeling Beryl’s Chocolate Sheet Cake will be one of your favorite desserts too!
Did I say it was made with chocolate? Enough said.
How to Make the Cake
STEP 1: In a large mixing bowl, add 2 cups sugar, 2 cups self-rising flour, and 4 Tbsp. cocoa. Mix together and set aside.
STEP 2: In a saucepan, add 1 stick of butter, 1 cup oil, and 1 cup water. Bring to a boil for 1 minute, then pour over the dry ingredients in the mixing bowl. Beat dry and wet ingredients together for 1 minute on medium speed with a mixer.
STEP 3: In a separate bowl, whisk 2 eggs and 1/2 cup buttermilk. Pour into the mixing bowl with the rest of the ingredients and beat for 1 minute on medium speed until everything is combined.
STEP 4: Pour batter into a greased and floured 13 X 9 inch sheet pan or dish. Bake at 350 for 35 minutes.
How to Make the Chocolate Icing
STEP 1: In a separate saucepan, mix 1 stick butter, 3 Tbsp. cocoa and 4 Tbsp. milk together. Boil for 1 minute. Mix well and remove from heat.
STEP 2: Add 1 lb. powdered sugar and 1 teaspoon of vanilla and blend with a mixer until smooth. If icing is too thick, add tiny teaspoons of milk until it is shiny. Taste the icing and if it’s too grainy, blend it with a mixer until it becomes smooth and creamy.
STEP 3: Pour icing over cake starting at the edges and working towards the middle until it covers the top of cake. Allow icing to cool before serving.
What if I Can’t Find Self-Rising Flour?
Self-rising flour is a staple in the south, but if you can’t find it in your location, use all-purpose flour and add the following to the dry ingredients:
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
More Chocolate Desserts to Love
Do you love chocolate as much as I do? If so, try these other chocolate goodies from my recipe box…
- Chocolate Strawberry Tart
- Salted Chocolate Toffee Bars
- Chocolate Raspberry Mousse
- Chocolate Covered Cherry Bark
- Mocha Latte Icebox Pie
- Raspberry Mocha Twists
Beryl’s Chocolate Sheet Cake is the best you’ve ever tasted. It’s dense, luscious, and topped with a decadent chocolate icing.
- 2 cups sugar
- 2 cups self-rising flour
- 4 Tbsp. cocoa
- 1 stick butter
- 1 cup vegetable oil
- 1 cup water
- 2 eggs
- 1/2 cup buttermilk
- 1 stick butter
- 3 Tbsp. cocoa
- 4 Tbsp. milk
- 1 lb. box powdered sugar
- 1 tsp. vanilla
- Preheat oven to 350 degrees.
- In a mixing bowl, add sugar, flour and cocoa. Stir and set aside.
- Boil butter, oil and water in a saucepan for 1 minute. Pour contents into dry ingredients in mixing bowl. Blend with a mixer on medium speed for 1 minute.
- In a separate bowl, whisk eggs and buttermilk together. Pour into contents in mixing bowl.
- Mix batter for 1 minute on medium speed until combined.
- Pour batter into a 13 X 9 inch greased and floured pan.
- Bake at 350 degrees for 35 minutes.
- In a saucepan, mix melted butter, cocoa and milk together. Boil for 1 minute. Remove from heat.
- Add powdered sugar and vanilla. Blend with a mixer on medium speed until creamy and smooth.
- If icing is too thick, add tiny amounts of milk until icing is shiny.
- Taste icing. If it is grainy, blend with a mixer on high speed until smooth.
- Pour icing over hot cake, starting at edges and working towards middle until cake is completely covered.
- Category: Desserts
- Method: Oven
- Cuisine: American
Keywords: chocolate, cake, chocolate cake, icing, frosting, chocolate icing, chocolate frosting, buttermilk cake
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