Buttermilk Sheet Cake Recipe: Easy Chocolate Fudge Frosting Guide

Introduction

The scent of warm vanilla and chocolate wafting through the kitchen on a Saturday afternoon—that’s what this buttermilk sheet cake with chocolate fudge frosting is all about. I actually stumbled onto this recipe when my neighbor dropped off a quart of buttermilk she couldn’t use (her fridge was too full—you know how it goes). I had a craving for something nostalgic, something that reminded me of those big family gatherings where sheet cake was the hero of the dessert table.

Honestly, buttermilk sheet cake is one of those desserts you don’t realize you need until you taste it. The texture is tender, almost melt-in-your-mouth, and the tang from the buttermilk makes every bite sing. The best part? That glossy, rich chocolate fudge frosting—so decadent, yet surprisingly easy to whip up. If you’re a fan of old-school cakes with a modern twist, this recipe ticks all the boxes.

I’ve tested this buttermilk sheet cake recipe at least a dozen times—tweaked the ratios, experimented with different cocoa powders, and even tried baking it in a pan that was, let’s face it, a bit too small (overflow city!). Whether you’re baking for a crowd, or just treating your family to a weeknight treat, this cake delivers every single time. It’s comfort food, pure and simple, and it’s perfect for busy bakers, picky kids, or anyone hunting for a reliable chocolate dessert.

Why You’ll Love This Recipe

If you’ve ever been disappointed by dry sheet cake, or a frosting that’s just too sweet—this buttermilk sheet cake with chocolate fudge frosting fixes all that (trust me, I’ve suffered through a few cake mishaps too). Here’s why this recipe stands out:

• Quick & Easy: Ready in about an hour, from mixing to frosting—no complicated steps.
• Simple Ingredients: Most of what you need is probably already in your kitchen. No searching for fancy stuff!
• Perfect for Parties & Potlucks: Makes enough for a crowd and slices like a dream. Great for birthdays, holidays, or just-because moments.
• Crowd-Pleaser: Kids go crazy for the chocolate fudge frosting, and adults appreciate the moist crumb. Honestly, there are rarely leftovers.
• Unbelievably Delicious: The tangy buttermilk base paired with fudgy, creamy chocolate frosting is comfort food at its best.

What really sets this buttermilk sheet cake apart is the balance of flavors—lightly sweet, with a subtle tang, and not at all heavy. I always blend the cocoa powder into the frosting for a super smooth finish, and the buttermilk keeps the cake tender even days later. This recipe isn’t just “another sheet cake”—it’s the one you’ll reach for every time you want to impress your guests, or treat yourself after a long day.

For me, this cake brings back memories of sharing dessert with friends and family, but with the bonus of being easy enough to bake on a whim. Whether you’re a seasoned baker or just starting out, the results are consistently fantastic—and you won’t need any fancy skills or hidden talent. This is the kind of cake that makes you close your eyes after the first bite, and that’s saying something!

Ingredients Needed

This recipe uses straightforward, wholesome ingredients to build maximum flavor and the perfect texture. Most of these are pantry staples, and you can easily swap a few things if needed (I’ll share my favorite substitutions too!).

• For the Buttermilk Sheet Cake:
  • 2 cups (250g) all-purpose flour (I like King Arthur for a sturdy, moist crumb)
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, melted (adds richness)
  • ½ cup (120ml) neutral oil, like canola or vegetable
  • 1 cup (240ml) buttermilk (full-fat preferred for best texture)
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
• For the Chocolate Fudge Frosting:
  • ½ cup (115g) unsalted butter, softened
  • ½ cup (45g) unsweetened cocoa powder (I use Hershey’s, but Dutch-process works too)
  • 3 cups (360g) powdered sugar, sifted
  • ¼ cup (60ml) buttermilk (for extra creaminess)
  • 2 tsp pure vanilla extract
  • Pinch of salt (balances the sweetness)
• Optional Toppings:
  • Chocolate shavings
  • Sprinkles (for birthdays or celebrations)
  • Chopped toasted pecans or walnuts

If you’re out of buttermilk, you can make a quick substitute: mix 1 cup (240ml) milk with 1 tbsp lemon juice or white vinegar, let it sit for 5 minutes. For a gluten-free version, swap the flour with a 1:1 gluten-free blend (Bob’s Red Mill is my go-to). If dairy is an issue, use a plant-based butter and coconut milk with a touch of lemon for “buttermilk.” The ingredients are flexible, but the classic combo is my favorite for that old-fashioned flavor.

For the cocoa powder, Dutch-process gives a deeper, more chocolatey flavor, while regular unsweetened cocoa keeps things classic. Don’t skip the salt in both cake and frosting—it’s the secret to making the chocolate sing. And, if you want a slightly lighter cake, reduce the oil by a tablespoon or two (not too much, though, or you’ll lose moisture).

Equipment Needed

You won’t need any fancy gadgets to make this buttermilk sheet cake recipe—just a few basics:

• Large mixing bowl (for the cake batter)
• Medium mixing bowl (for frosting)
• Whisk and rubber spatula (a hand mixer works wonders for the frosting)
• 13×9-inch (33x23cm) baking pan (metal pans bake more evenly, but glass works too)
• Measuring cups and spoons
• Offset spatula or butter knife (for frosting the cake)

If you don’t have a 13×9-inch pan, you can use two 8-inch square pans—just watch the baking time, it’ll be a bit shorter. I’ve used disposable pans for potlucks too (easy cleanup!). If your mixer is on the fritz, a sturdy whisk and some elbow grease will do the trick. For easy release, line your pan with parchment or give it a good spray with nonstick oil. I recommend washing mixing bowls right away—frosting can get sticky if it dries out!

Budget-friendly tip: Pick up basic baking tools at a discount store if you’re just starting out. I’ve had a $5 spatula that’s lasted me years—no need for anything fancy unless you want it.

Preparation Method

Let’s get into the nitty-gritty! Follow these steps for foolproof results. I’ll include tips for avoiding common issues, and sensory cues so you know what to look for.

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease or line your 13×9-inch pan with parchment paper for easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) flour, 1 ½ cups (300g) sugar, 1 tsp baking soda, and ½ tsp salt. Make sure everything is well combined—no lumps.
3. Combine Wet Ingredients: In a separate bowl, whisk ½ cup (115g) melted butter, ½ cup (120ml) oil, 1 cup (240ml) buttermilk, 2 eggs, and 2 tsp vanilla extract until smooth and creamy. The mixture should look pale and slightly thick.
4. Bring It Together: Pour the wet ingredients into the dry, and gently mix until just combined. Don’t overmix—stop as soon as the flour disappears. Batter should be thick but pourable.
5. Pour & Bake: Pour batter into your prepared pan, smoothing the top with a spatula. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden, with springy edges.
6. Cool the Cake: Let the cake cool in the pan on a wire rack for at least 30 minutes. Don’t frost while hot, or the frosting will melt!
7. Make the Frosting: In a medium bowl, beat ½ cup (115g) softened butter until fluffy (about 2 minutes). Add ½ cup (45g) cocoa powder and mix until incorporated. Gradually add 3 cups (360g) powdered sugar, alternating with ¼ cup (60ml) buttermilk, beating until creamy and spreadable. Mix in 2 tsp vanilla and a pinch of salt. The frosting should be silky, thick, and glossy.
8. Frost the Cake: Spread frosting evenly over the cooled cake with an offset spatula. Go edge to edge for that classic sheet cake look. If your frosting feels too stiff, add a splash of buttermilk. If too runny, a bit more powdered sugar does the trick.
9. Add Toppings: Sprinkle on chocolate shavings, nuts, or sprinkles if desired. Press gently so they stick to the frosting.
10. Slice & Serve: Cut into squares and serve at room temperature. The cake should be moist, fluffy, and the frosting rich but not overwhelming.

Prep note: If your cake domes in the center, gently press it down with a kitchen towel while warm. For super smooth frosting, sift your powdered sugar and cocoa powder first. If the cake seems dry, check your oven temp with an oven thermometer—sometimes ovens run hot, and this cake loves gentle heat.

Personal tip: I like to chill the frosted cake for 10 minutes before slicing—it makes cleaner cuts and the frosting sets beautifully. If you’re in a rush, just go for it!

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks for making the best buttermilk sheet cake with chocolate fudge frosting—here’s what you need to know:

• Room Temperature Ingredients: Eggs and buttermilk blend better when not cold. Set them out 30 minutes before baking.
• Don’t Overmix: This cake loves a gentle touch. Overworking the batter leads to a dense crumb—mix just until combined.
• Baking Pan Choice: Metal pans conduct heat more evenly, so your cake cooks through without burning the edges. Glass works, but you may need a few extra minutes.
• Frosting Consistency: If the frosting is too thick, add a teaspoon of buttermilk at a time. Too thin? More powdered sugar. Frosting should be spreadable, not runny.
• Common Mistakes: Forgetting to grease the pan—trust me, prying stuck cake out of a pan is no fun. Also, skipping the salt makes the cake taste flat.

I once tried to rush the cooling step and ended up with a melted mess of frosting (tasted great, looked wild!). Let the cake cool completely before frosting, even if you’re impatient. If you want to multitask, make the frosting while the cake bakes, so everything is ready to go.

For consistent results, measure flour by spooning it into the cup and leveling it—packed flour can make the cake dry. If you’re baking for a big group, double the recipe and use a “half sheet” pan (just watch the bake time, it’ll be thinner and bake faster). The secret to success? Patience and a little extra love in the mixing!

Variations & Adaptations

This buttermilk sheet cake recipe is totally customizable—here are my favorite spins:

• Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free blend. The crumb is a bit more tender, but still delicious. Add ½ tsp xanthan gum if your blend doesn’t include it.
• Mocha Fudge Frosting: Add 1 tbsp instant espresso powder to the frosting for a coffee-chocolate kick. Perfect for grown-up birthdays!
• Seasonal Add-ins: Stir in 1 cup (150g) fresh berries to the cake batter for a summer twist. Or, fold in diced pears or apples for fall.
• Dairy-Free Adaptation: Use plant-based butter and coconut milk with lemon juice instead of buttermilk. The flavor is slightly different, but still rich and moist.
• Nut-Free Option: Skip optional nuts and use allergy-friendly sprinkles for decoration.

One time, I added orange zest to the frosting—wow, it was a hit at a holiday party. You can also swirl in a layer of peanut butter or caramel on top of the frosting for extra decadence. If you love spice, a pinch of cinnamon in the batter adds warmth.

For different baking methods, try cupcakes (bake for 18–20 minutes) or a round cake pan (increase bake time by 5–8 minutes). The recipe adapts well—just keep an eye on doneness with the classic toothpick test.

Serving & Storage Suggestions

Honestly, this buttermilk sheet cake tastes best at room temperature, when the frosting is silky and the cake is tender. Serve it straight from the pan for casual get-togethers, or transfer to a pretty platter for special occasions.

• Serving: Cut into generous squares. Pair with cold milk, hot coffee, or even a scoop of vanilla ice cream. For brunch, serve alongside fresh berries or whipped cream.
• Storage: Cover the pan tightly with foil or plastic wrap. Store at room temperature up to 2 days, or refrigerate for up to 5 days. The cake stays moist thanks to the buttermilk.
• Freezing: Wrap individual slices in plastic and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.
• Reheating: Microwave a slice for 10–15 seconds if you like your cake warm and gooey (the frosting gets extra fudgy!).

Flavor actually develops overnight—the chocolate gets richer, and the cake stays soft. If you’re taking it to a party, frost just before serving for the freshest look. For leftovers, try crumbling the cake over yogurt or ice cream—trust me, it’s a treat!

Nutritional Information & Benefits

Here’s a rough estimate per serving (based on 16 servings):

• Calories: 320
• Protein: 4g
• Fat: 14g
• Carbohydrates: 45g
• Sugar: 30g

Buttermilk offers a dose of calcium and probiotics, while cocoa powder brings antioxidants. If you opt for nuts, you’ll get healthy fats and a bit more protein. The recipe is nut-free as written, and can be adapted for gluten-free or dairy-free diets. If you’re watching sugar, you can reduce it by ¼ cup without sacrificing taste.

I love that this cake is indulgent but not overwhelming—a treat that fits into a balanced lifestyle, especially on those days when you need a little chocolate comfort. (Just keep an eye on allergens if serving to a crowd—eggs, dairy, and wheat are present!)

Conclusion

So, why should you try this buttermilk sheet cake recipe with chocolate fudge frosting? It’s easy, reliable, and absolutely delicious—whether you’re baking for family, friends, or just yourself. The classic flavor combo hits all the right notes, and the method is simple enough for beginner bakers but satisfying for cake lovers of all levels.

Customize it however you like—add nuts, berries, spice, or even swap the frosting. The best part is sharing a homemade treat that brings people together (and makes your kitchen smell amazing!). This recipe is a staple in my house, and I hope it becomes one in yours.

Give it a try, leave a comment with your tweaks, or share a photo if you make it! I’d love to hear how you make this buttermilk sheet cake your own. Here’s to happy baking and lots of chocolatey smiles!

Frequently Asked Questions

Can I make buttermilk sheet cake ahead of time?

Yes! You can bake the cake a day ahead, cover tightly, and frost just before serving. The flavor actually improves overnight.

What’s the best substitute for buttermilk?

Mix 1 cup (240ml) milk with 1 tablespoon lemon juice or vinegar, let sit for 5 minutes, then use as buttermilk.

Can I use a different frosting?

Absolutely! Cream cheese frosting, vanilla buttercream, or even a simple glaze all work well on this cake.

How do I know when the cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with a few moist crumbs. The edges will look golden and pull slightly away from the pan.

Is this cake freezer-friendly?

Yes! Wrap individual slices in plastic and freeze for up to 2 months. Thaw overnight and enjoy as fresh as the day you baked it.

Buttermilk Sheet Cake with Chocolate Fudge Frosting

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• Author: Rachel Summers
• Total Time: 50 minutes
• Yield: 16 servings 1x

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Description

This nostalgic buttermilk sheet cake is tender, moist, and topped with a decadent chocolate fudge frosting. Perfect for parties, potlucks, or family gatherings, it’s easy to make and always a crowd-pleaser.

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Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1 ½ cups (300g) granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• ½ cup (115g) unsalted butter, melted
• ½ cup (120ml) neutral oil (canola or vegetable)
• 1 cup (240ml) buttermilk (full-fat preferred)
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• ½ cup (115g) unsalted butter, softened (for frosting)
• ½ cup (45g) unsweetened cocoa powder
• 3 cups (360g) powdered sugar, sifted
• ¼ cup (60ml) buttermilk (for frosting)
• 2 tsp pure vanilla extract (for frosting)
• Pinch of salt (for frosting)
• Optional: Chocolate shavings
• Optional: Sprinkles
• Optional: Chopped toasted pecans or walnuts

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Instructions

1. Preheat oven to 350°F (175°C). Grease or line a 13×9-inch baking pan with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt until well combined.
3. In a separate bowl, whisk melted butter, oil, buttermilk, eggs, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and gently mix until just combined. Do not overmix.
5. Pour batter into prepared pan and smooth the top with a spatula.
6. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cake cool in the pan on a wire rack for at least 30 minutes.
8. For the frosting: In a medium bowl, beat softened butter until fluffy (about 2 minutes). Add cocoa powder and mix until incorporated.
9. Gradually add powdered sugar, alternating with buttermilk, beating until creamy and spreadable.
10. Mix in vanilla extract and a pinch of salt. Frosting should be silky, thick, and glossy.
11. Spread frosting evenly over cooled cake with an offset spatula.
12. Add optional toppings: chocolate shavings, sprinkles, or nuts.
13. Slice into squares and serve at room temperature.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and coconut milk with lemon juice for buttermilk. Sift powdered sugar and cocoa for smooth frosting. Chill frosted cake for 10 minutes before slicing for cleaner cuts. Reduce sugar by ¼ cup for less sweetness. Add orange zest, berries, or espresso powder for variations.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 square (1/16 of cake)
• Calories: 320
• Sugar: 30
• Sodium: 220
• Fat: 14
• Saturated Fat: 7
• Carbohydrates: 45
• Fiber: 2
• Protein: 4

Keywords: buttermilk sheet cake, chocolate fudge frosting, easy cake recipe, party dessert, potluck cake, classic sheet cake, moist cake, chocolate cake