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Chocolate Sheet Cake
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Recipe courtesy of Ree Drummond

Chocolate Sheet Cake with Vanilla Bean Frosting

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 20 min
  • Yield: 12 to 15 servings





  1. For the cake: Preheat the oven to 350 degrees F.
  2. Add the flour, granulated sugar and salt to a large bowl and stir together; set aside. Add the buttermilk, baking soda, vanilla and eggs to a separate bowl. Mix with a fork and set aside.
  3. In a medium saucepan, melt the butter. Add the cocoa and whisk to combine.
  4. Meanwhile, bring 1 cup water to a boil. Pour the boiling water into the butter and cocoa pan. Allow to bubble for a moment, then turn off the heat.
  5. Pour the cocoa mixture into the flour mixture. Stir together for a moment to allow it to cool slightly, then pour in the egg mixture. Stir together until smooth. Add the chocolate chips, stirring, then pour into an ungreased jelly roll pan (or rimmed baking sheet). Bake until an inserted cake tester comes out clean, about 20 minutes. Allow to cool for about 20 minutes.
  6. For the frosting: While the cake bakes, combine the powdered sugar, butter, milk, salt and vanilla bean caviar in a large bowl. Using a hand mixer, mix on low until incorporated. Increase the speed and mix until light and fluffy; set aside.
  7. Spread the top of the cake with the frosting, slice and serve.