A great chocolate sheet cake is always worth celebrating.
The chocolate buttercream is classic, chocolaty, and sweet.
The balance is perfect, and it reminds us a little bit ofdevil’s food cake.

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
But you’ll have to see for yourself.
Learn how to make chocolate sheet cake.
This makes it extremely versatile to all sorts of occasions and tastes.

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
)all-purpose flour
1 3/4cupsgranulated sugar
1/3cup(about 1 1/4 oz.
)unsweetened cocoa
2tsp.baking soda
1tsp.baking powder
1/2tsp.kosher salt
Buttercream:
1 1/2cups(12 oz.
)unsalted butter, softened
4cups(about 16 oz.

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
)powdered sugar
1cup(about 3 1/4 oz.
Coat a 13- x 9-inch baking pan with baking spray; set aside.
Pour batter into prepared baking pan.

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel
Remove from oven, and let cool completely in baking pan on a wire rack, about 1 hour.
Add cream:
With mixer running on lowest setting, beat in vanilla and salt.
Top evenly with rainbow candy sprinkles (if using).

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel

Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Priscilla Montiel