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Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 sticks unsalted butter
- 4 tablespoons unsweetened cocoa powder
- 1 cup water
- ½ cup unsalted butter (1 stick)
- 6 tablespoons buttermilk
- 1 pound confectioners' sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and prepare the jelly roll pan.
- Whisk together the dry ingredients in a bowl.
- Mix wet ingredients in a separate bowl and set aside.
- Melt butter, cocoa, and water in a saucepan, then bring to a gentle boil.
- Combine the cocoa mixture with dry ingredients, then fold in wet ingredients without overmixing.
- Pour batter into prepared pan and bake for 15-20 minutes.
- For frosting, melt butter, cocoa, and buttermilk in a saucepan, then stir in sugar and vanilla.
- Frost the warm cake and let it cool before serving.
Notes
Rotate the pan halfway through baking for even cooking.
Use softened butter for the frosting to achieve a smooth texture.
You can substitute cake flour for all-purpose flour for a lighter cake.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 35
- Sodium: 200
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 2
- Protein: 4
- Cholesterol: 70