American
👍 Beginner Friendly
1h 5measy
AmericanDessert
Recipe Story
origins & traditionsThis beloved Southern dessert is a staple at church potlucks, family reunions, and celebrations across the American South. The secret to its incredible texture lies in the unique preparation method where boiling chocolate mixture gets added to the batter, and hot fudge icing is poured over the cake straight from the oven. The result is an ultra-moist, deeply chocolatey cake with a shiny, fudgy top that sets into a perfect glaze. Unlike layer cakes, this sheet cake is intentionally simple and rustic, baked in a large pan for easy serving to crowds. The combination of buttermilk, butter, and cocoa creates a tender crumb that remains soft for days. Every bite delivers intense chocolate flavor balanced by subtle tanginess from the buttermilk. This recipe has been passed down through generations of Southern bakers and remains one of the most requested desserts at gatherings.
Instructions
step by step0/11 done
Preheat oven to 350°F. Grease and flour a 9x13 inch casserole dish or sheet pan.
In a large mixing bowl, combine 2 cups flour, 2 cups sugar, and 1/2 teaspoon salt. Set aside.
In a medium saucepan over medium heat, combine 1 cup butter, 1 cup water, and 4 tablespoons cocoa powder. Bring to a boil, stirring constantly.
Pour the hot chocolate mixture over the flour mixture and stir until combined.
In a small bowl, beat 2 eggs with 1/2 cup buttermilk, 1 teaspoon vanilla extract, and 1 teaspoon baking soda.
Add the egg mixture to the chocolate batter and stir until smooth and well combined.
Pour batter into prepared pan and bake for 20-25 minutes until a toothpick inserted in center comes out clean.
About 5 minutes before cake is done, prepare the icing: In a saucepan, combine 6 tablespoons butter, 4 tablespoons cocoa powder, and 6 tablespoons milk. Bring to a boil.
Remove from heat and stir in 3 cups powdered sugar and 1 teaspoon vanilla extract until smooth.
Pour hot icing over hot cake as soon as it comes out of the oven, spreading evenly to edges.
Let cake cool completely in pan before cutting into squares and serving.
Southern Chocolate Fudge Sheet Cake
4.9 (56)
A rich, moist chocolate sheet cake topped with warm fudge icing that gets poured over while both cake and frosting are still hot. This Texas-style dessert feeds a crowd and stays incredibly moist for days.
easy
45 min
20 servings
Ingredients
0 of 8 checked
Cake Batter
- 2 cups flour, sifted
- 2 cups sugar
- 1/2 teaspoons salt
- 1 cups butter, divided (1 cup for cake, 6 tbsp for icing)
- 2 pieces eggs, beaten
- 1/2 cups milk
- 2 teaspoons vanilla-extract, divided (1 tsp for cake, 1 tsp for icing)
Fudge Icing
- 6 tablespoons milk
Chef Tips
expert advice•For extra richness, substitute half the milk in the cake with heavy cream.
•The cake actually tastes better the next day after the flavors have melded.
•You can add 1 cup of chopped pecans or walnuts to the batter for a nutty variation.
•If you prefer a less sweet dessert, reduce the sugar in the cake to 1.75 cups.
•For a mocha version, add 1 tablespoon instant espresso powder to the hot chocolate mixture.
•This cake freezes beautifully - wrap individual pieces in plastic wrap and freeze for up to 3 months.
•The hot icing technique is crucial - both cake and icing must be hot for the icing to properly soak in and create that signature texture.
•Some bakers add a pinch of cinnamon to the batter for depth of flavor.
