Chocolate Layered Potluck Sheet Cake

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A moist chocolate cake baked in a sheet pan, layered with rich chocolate frosting — easy to slice and perfect for large gatherings. This American-inspired recipe, ready in about 55 minutes, layers all-purpose flour, granulated sugar, unsweetened cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 370 calories and feeds 20, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 35 min Serves 20 American cuisine 370 cal/serving

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Ingredients

2 1/4 cups all-purpose flour
2 1/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
3 eggs
1 1/4 cups buttermilk
3/4 cup vegetable oil
2 tsp vanilla extract
1 1/4 cups boiling water
1 cup (2 sticks), softened unsalted butter
4 cups powdered sugar
1/4 cup heavy cream
1/2 cup unsweetened cocoa powder for frosting
1/4 tsp salt for frosting

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Instructions

Step 1: Preheat oven to 350°F. Grease and flour a 15x10x1 inch sheet pan.
Step 2: In a large bowl, whisk 2 1/4 cups all-purpose flour, 2 1/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, 1 1/2 tsp baking powder, and 1 tsp salt.
Step 3: Add 3 eggs, 1 1/4 cups buttermilk, 3/4 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes until smooth.
Step 4: Carefully stir in 1 1/4 cups boiling water (batter will be thin). Pour into prepared pan.
Step 5: Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
Step 6: For frosting, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1/4 cup heavy cream, and 1/4 tsp salt. Beat on high for 3-4 minutes until fluffy.
Step 7: Spread frosting evenly over cooled cake. Cut into 20 squares for easy serving.