Description

Hostess Sheet Cake is a decadent, moist chocolate cake topped with a gooey, fudge-like frosting. Perfect for gatherings or a sweet treat, this easy-to-make cake delivers rich chocolatey goodness with every bite. Whether you’re celebrating or simply craving a delicious homemade dessert, Hostess Sheet Cake is sure to impress chocolate lovers everywhere!

Ingredients

For the cake:

1 ¾ cups all-purpose flour
2 cups granulated sugar
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup boiling water

For the frosting:

1 cup unsalted butter
1/3 cup unsweetened cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
4 cups powdered sugar
½ cup chopped walnuts or pecans (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, beat together the eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients and stir until well combined.
Add the boiling water to the batter and mix until smooth (the batter will be thin).
Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the frosting: In a medium saucepan, melt the butter over medium heat. Stir in cocoa powder and milk, bringing the mixture to a boil, stirring constantly.
Once it boils, remove from heat and stir in vanilla extract.
Gradually add powdered sugar, mixing until smooth. Add more powdered sugar for a thicker consistency if needed.
Once the cake is done, let it cool for 5 minutes in the pan. Then pour the warm frosting over the cake, spreading it evenly.
Sprinkle with chopped walnuts or pecans if desired. Let the cake cool completely before slicing and serving.

Notes

For a richer flavor, add an extra tablespoon of cocoa powder and a splash of coffee to the batter.If you don’t have buttermilk, you can substitute with regular milk by adding 1 tablespoon of vinegar or lemon juice to it before use.The nuts are optional, so you can omit them if you prefer a nut-free version.