A moist and tender chocolate sheet cake topped with a rich and creamy homemade cream cheese frosting. Perfect for gatherings and celebrations.
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/2 cup vegetable oil
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup hot water
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
2 tablespoons whole milk
Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch sheet pan.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until combined.
Gradually add the wet ingredients to the dry ingredients and mix until smooth.
Slowly pour in the hot water while stirring the batter until fully combined. The batter will be thin.
Pour the batter evenly into the prepared sheet pan.
Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
While the cake cools, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Add the powdered sugar gradually, beating on low speed until incorporated, then increase to medium speed until smooth.
Add vanilla extract and milk, and beat until the frosting is light and fluffy.
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top.
Cut into 12 squares and serve.