This chocolate sheet cake is a delightful dessert perfect for gatherings, offering a rich chocolate flavor with a moist texture.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the cake inside for even baking.
Grease a 15x10x1-inch baking pan and set it aside.
Use parchment paper for easier removal of the cake.
In a medium saucepan, combine the butter, water, and cocoa powder. Bring to a boil while stirring constantly, then remove from heat.
Stirring constantly prevents the cocoa from burning.
In a large mixing bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
Sift the dry ingredients for a smoother batter.
Add the eggs, buttermilk, and vanilla to the dry ingredients and mix with an electric mixer on low to medium speed until combined.
Mix just until combined to avoid overmixing.
Add the cocoa mixture to the batter and beat until well blended.
Ensure the cocoa mixture is slightly cooled before adding to prevent cooking the eggs.
Pour the batter into the prepared pan and bake for 20 minutes or until the cake springs back when lightly touched.
Check for doneness with a toothpick inserted into the center.
In a medium saucepan, combine the butter, cocoa powder, and buttermilk for the frosting. Cook and stir until boiling, then remove from heat.
Stir constantly to prevent the mixture from burning.
Beat in the powdered sugar and vanilla with an electric mixer on low speed until smooth. Stir in the walnuts.
Adjust the consistency with a splash of milk if needed.
Immediately pour the hot frosting over the warm cake and spread evenly. Let the cake cool completely in the pan on a wire rack.
Spreading the frosting while warm ensures a smooth finish.
Cut the cake into squares and serve. Enjoy your delicious chocolate sheet cake!
Serve with a scoop of vanilla ice cream for an extra treat.
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