Best 10 Chocolate Buttermilk Sheath Cake Recipes

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Indulge in the delectable Chocolate Buttermilk Sheath Cake, a symphony of flavors that will captivate your taste buds. This classic cake boasts a moist and tender crumb, generously coated in a rich chocolate ganache that creates an irresistible sheath of sweetness. With two variations to choose from, the Chocolate Buttermilk Sheath Cake with Chocolate Ganache offers a decadent and indulgent experience, while the Chocolate Buttermilk Sheath Cake with Buttercream Frosting provides a lighter, yet equally satisfying option. Both recipes are crafted with buttermilk, adding a subtle tanginess that perfectly complements the rich chocolate flavor. Whether you prefer the decadent ganache or the fluffy buttercream, this cake is sure to become a favorite for any chocolate lover.

Here are our top 10 tried and tested recipes!

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE



Grandma's Chocolate Texas Sheet Cake image

This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.

Provided by Bekah Miller

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 15

1 cup salted butter
1 cup water
3 tablespoons cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
½ cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup unsalted butter
6 tablespoons milk
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
  • Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
  • Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
  • Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
  • Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 17

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cubed
1/4 cup baking cocoa
1 cup water
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
ICING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/3 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.

Nutrition Facts :

CHOCOLATE BUTTERMILK SHEATH CAKE



Chocolate Buttermilk Sheath Cake image

Make and share this Chocolate Buttermilk Sheath Cake recipe from Food.com.

Provided by ROBIN PENA

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 15

2 cups flour
2 cups sugar
1 cup water
3 1/2 tablespoons cocoa
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup butter
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs
1/2 cup butter
3 1/2 tablespoons cocoa
3 tablespoons milk
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • For cake: Mix flour and sugar together in a large mixing bowl.
  • In saucepan mix water, cocoa, salt, and butter.
  • Bring to a boil.
  • Pour over flour and sugar.
  • Add buttermilk, eggs, soda, and vanilla.
  • Mix until blended.
  • Pour into large greased cookie sheet.
  • Bake in 375° oven for 20 minutes.
  • For icing: While cake is cooking bring butter, cocoa, and milk to a boil in a small saucepan.
  • Remove from heat; add sugar& vanilla.
  • Spread on HOT out of the oven cake.

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 15

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks butter
4 heaping tablespoons cocoa powder
1 3/4 sticks butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound powdered sugar
1/2 cup finely chopped pecans, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F.
  • In a large bowl, combine the flour, sugar and salt. Stir together and set aside.
  • In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.
  • While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.
  • Immediately after removing the cake from the oven, pour the warm icing over the top. You'll want to avoid doing much spreading, so try to distribute it evenly as you pour.

MOM'S BUTTERMILK CHOCOLATE CAKE



Mom's Buttermilk Chocolate Cake image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, plus more for greasing the pan
2 cups all-purpose flour
2 cups sugar
11/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter
3/4 cup buttermilk
4 tablespoons unsweetened cocoa powder
1 pound confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
  • For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

DENVER CHOCOLATE SHEET CAKE



Denver Chocolate Sheet Cake image

Since the 1950s, when the Junior League first started publishing cookbooks to raise money for charity, it has sold hundred of millions of copies. This recipe came to The New York Times in 2003 from the Denver chapter: a basic chocolate sheet-cake of tremendous moistness that's very easy to make. It is meant to have a very mild, milk chocolate flavor, but if you prefer a bit more depth, double or even triple the cocoa in the cake and frosting.

Provided by Alex Witchel

Categories     cakes, dessert, side dish

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 16

16 tablespoons unsalted butter in 16 pieces (plus 1 tablespoon softened butter for greasing pan)
2 1/2 cups all-purpose flour (more for pan)
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla
8 tablespoons unsalted butter in 8 pieces
1/4 cup cocoa
6 tablespoons buttermilk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 pound confectioners' sugar
1/2 cup chopped walnuts or pecans

Steps:

  • For cake: Place oven rack in middle position; heat oven to 350 degrees. Grease and flour a 9-by-13-inch sheet pan. Combine flour, sugar, baking soda and salt in a large bowl, and whisk well.
  • Combine butter, cocoa and 1 1/2 cups water in a medium saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth, glossy and bubbling around edges. Remove from heat.
  • Fold cocoa mixture into dry ingredients until just combined. Stir in buttermilk, eggs and vanilla until combined. Turn batter into prepared pan and bake until cake has risen, shrunken slightly from edges, and tests clean with a toothpick, about 25 to 30 minutes. Remove from oven, and cool completely on a rack.
  • For frosting: Combine butter, cocoa and buttermilk in a small saucepan over medium-low heat; whisk frequently until butter has melted and mixture is smooth and bubbling around edges. Remove from heat and transfer to a standing mixer bowl fitted with a paddle attachment.
  • With machine on low speed, add vanilla, salt, sugar and nuts, and mix until smooth. (Ingredients may also be whisked into cocoa mixture by hand; if so, sugar should be sifted first.) Pour warm frosting over top of cake, and smooth with a spatula. Allow frosting to become firm before slicing cake.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 81 grams, Fat 24 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 13 grams, Sodium 216 milligrams, Sugar 61 grams, TransFat 1 gram

CHOCOLATE BUTTERMILK CAKE



Chocolate Buttermilk Cake image

One of the best chocolate cake recipes I've ever had. A must for chocolate lovers!

Provided by Sandy Moore

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 15

1 cup semisweet chocolate chips
¼ cup water
2 ¼ cups cake flour
1 teaspoon baking soda
¼ teaspoon salt
¾ cup butter, softened
2 teaspoons vanilla extract
1 ¾ cups white sugar
3 eggs
1 cup buttermilk
1 cup semisweet chocolate chips
¼ cup honey
2 tablespoons water
⅛ teaspoon salt
2 cups heavy whipping cream

Steps:

  • Grease three 9 inch cake pans. Line bottoms with parchment paper. Preheat oven to 375 degrees F (190 degrees C).
  • In a small pan over low heat, combine 1cup chocolate chips and 1/4 cup water. Stir until chocolate chips have melted, and mixture is smooth. Allow to cool to room temperature.
  • Sift together flour, soda and 1/4 teaspoon salt. Set aside.
  • In a large bowl, cream the butter or margarine with the sugar. Add vanilla. Add eggs one at a time, beating well after each addition. Beat in chocolate mixture. Stir flour mixture into creamed mixture alternately with buttermilk. Blend until smooth. Divide batter into three 9 inch pans, and smooth tops.
  • Bake for 25 minutes, or until pick inserted in center comes out clean. Cool cakes in pans for 10 to 15 minutes, then invert on wire racks; turn right side up to cool completely.
  • Place 1 cake layer upside down on cake platter. Spread with 1/2 inch layer chocolate whipped cream. Repeat with another cake layer. Top with remaining cake layer. Frost with remaining cream.
  • To Make Chocolate Whipped Cream Frosting: In small saucepan over low heat stir 1 cup chocolate chips, honey, 2 tablespoons water and 1/8 teaspoon salt until chocolate is melted and mixture is smooth; cool completely. In medium bowl beat cream until it holds its shape. Gradually fold about 3 large tablespoons cream into chocolate mixture, then fold chocolate mixture into remaining whipped cream until blended.

Nutrition Facts : Calories 632.3 calories, Carbohydrate 75.9 g, Cholesterol 132.2 mg, Fat 36.2 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 21.9 g, Sodium 317.3 mg, Sugar 51.5 g

CHOCOLATE SHEATH CAKE



Chocolate Sheath Cake image

A very rich moist cake that leaves you asking for more. It sounds like a lot of ingredients and a lot of trouble but it is very very easy to make. Requested at a lot of large get-togethers and birthdays. This is a very old recipe given to me by my mother some 40 years ago.

Provided by Margie Brock

Categories     Dessert

Time 55m

Yield 14 serving(s)

Number Of Ingredients 16

1/2 cup butter
1/2 cup vegetable oil
4 -5 tablespoons cocoa
1 cup water
2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup butter
4 -6 tablespoons cocoa
6 tablespoons milk
1 (1 lb) box confectioners' sugar
1 cup chopped pecans

Steps:

  • Mix first four ingredients together in a sauce pan and cook on medium heat until the mixture bubbles.
  • Sift together 2 cups sugar, 2 cups flour, baking soda and cinnamon and add to the first mixture and mix well.
  • Mix buttermilk, vanilla and eggs and mix well and add to the other mixture.
  • Mix well.
  • Pour into a greased 13x9x2-inch pan.
  • Bake in a 350°F oven for 30 to 40 minutes.
  • Ice when warm as the icing hardens as it cools.
  • For Icing: Mix cocoa, butter and milk in a sauce pan and bring to a boil.
  • Remove from the heat and add the sugar and pecans.
  • Mix well and pour over warm cake.

Nutrition Facts : Calories 571.1, Fat 28, SaturatedFat 10.3, Cholesterol 62.7, Sodium 230, Carbohydrate 78.3, Fiber 1.9, Sugar 61.1, Protein 4.7

OLD-FASHIONED CHOCOLATE SHEET CAKE



Old-Fashioned Chocolate Sheet Cake image

My great-great aunt made this old-fashioned chocolate sheet cake recipe, and it's been in our family for 2 generations! You can also use cream cheese or buttercream icing to make a layer cake.

Provided by Sophie C.

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 2h45m

Yield 24

Number Of Ingredients 14

2 cups sifted cake flour
2 cups white sugar
½ teaspoon baking soda
1 cup unsalted butter
1 cup water
¼ cup cocoa powder
1 teaspoon vanilla extract
½ cup buttermilk
2 each eggs
½ cup unsalted butter
6 tablespoons milk
4 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups powdered sugar

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 10x15-inch cake pan.
  • Mix flour, sugar, and baking soda together in a large bowl; set aside.
  • Heat butter, water, cocoa powder, and vanilla extract in a saucepan over medium heat, stirring occasionally, until smooth and just boiling. Pour over the flour mixture and stir to combine. Stir in buttermilk and eggs. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
  • Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the icing in a saucepan over medium heat. Bring to a slow boil, then stir in powdered sugar. Pour icing over the hot cake. Let sit for 2 hours before serving.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 37.9 g, Cholesterol 44.6 mg, Fat 12.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 7.9 g, Sodium 40.4 mg, Sugar 27.5 g

CHOCOLATE-BUTTERMILK SHEET CAKE



Chocolate-Buttermilk Sheet Cake image

Provided by Mary Charlotte McCall

Categories     Cake     Chocolate     Dairy     Dessert     Bake     Pecan     Winter     Bon Appétit     Florida     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 24 servings

Number Of Ingredients 15

1 cup water
1 cup (2 sticks) unsalted margarine, room temperature
1/2 cup plus 3 tablespoons unsweetened cocoa powder
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon baking soda
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 cup semisweet chocolate chips
1 pound powdered sugar (about 4 cups)
1/3 cup whole milk
1 cup chopped pecans or walnuts

Steps:

  • Preheat oven to 350°F. Butter and flour 15 1/2 x 10 1/2 x 1-inch baking sheet. Whisk 1 cup water, 1/2 cup margarine, 1/2 cup cocoa powder, vegetable oil, 1 teaspoon vanilla and baking soda in large bowl to blend. Whisk in sugar, flour, salt, then buttermilk and eggs. Spread batter in prepared baking sheet. Sprinkle batter with semisweet chocolate chips. Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake in pan to rack.
  • Meanwhile, melt remaining 1/2 cup margarine in heavy medium saucepan over medium heat. Remove from heat. Whisk in powdered sugar, whole milk, remaining 3 tablespoons cocoa powder and 1 teaspoon vanilla.
  • Spread frosting over warm cake. Sprinkle with nuts. Cool cake completely in pan. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into 24 pieces.

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 70% is ideal.
  • Make sure the buttermilk is at room temperature before using it. This will help the cake to rise evenly.
  • Do not overmix the batter. Overmixing can make the cake tough.
  • Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.

Conclusion:

This Chocolate Buttermilk Sheath Cake is a delicious and decadent cake that is perfect for any occasion. It is moist and flavorful, with a rich chocolate taste. The buttermilk in the recipe helps to give the cake a tender crumb. The frosting is rich and creamy, and it pairs perfectly with the chocolate cake. This cake is sure to be a hit with everyone who tries it.

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