For the past couple of weeks, I've been in the test kitchen trying out new recipes like sheet pan steak fajitas and pan-roasted chicken and potatoes. It's been really fun and I'm feeling all Mad Scientist with a dash here and a smidge there creating delicious eats.  One such recipe I made was a chocolate sheet cake and let me tell you, it is the Best EVER!

This dessert is so incredibly easy and fast!

To make this easy sheet cake recipe you need a few things and one important item is a sheet pan! To make this big slab cake, you need a big pan and also these kitchen tools: 

• Sheet pan also called a sheet tray or even a cookie sheet. For this recipe, make sure your baking pan has 1-inch high edge and is at least 17 inches by 11 inches. I used this USA sheet pan and it was perfect. 
• Mixing Bowl Set is good to have on hand as you'll need more than one bowl for this chocolate sheet cake recipe. 
• Saucepan a medium saucepan is the perfect size to make the chocolate ganache frosting if you choose to frost your sheet pan cake.

Cake:

• Flour- all-purpose flour is perfect and is probably what is in your pantry. If you want to try making this a gluten-free sheet cake, try King Arthur gluten-free flour. 
• Sugar- use granulated sugar for baking, and powdered sugar to make the frosting! 
• Butter salted or unsalted butter is fine to use. Whatever you have on hand will taste great. 
• Cold water– straight from the tap! 
• Cocoa– powdered cocoa is the reason chocolate cake tastes so chocolatey! I've always used Hershey's cocoa, but if you have a favorite brand, use it. 
• Canola oil
• Buttermilk
• Eggs, beaten
• Baking soda
• Vanilla If I'm using store-bought vanilla, I always use Nielsen-Massey, like in our yummy cinnamon swirl bread! Did you know it's also really easy to make homemade vanilla extract?! Homemade extract makes a thoughtful gift too!  

Frosting:

• Butter can be salted or unsalted
• Cocoa
• Milk
• Powdered sugar
• Vanilla
• Pecans, chopped (optional)

• Preheat oven to 400 degrees. Meanwhile, in a large bowl, combine flour and sugar.
• Combine butter, water, cocoa, and oil in a saucepan and bring to a boil.
• Remove from heat and pour into the flour mixture.
• Stir carefully until completely mixed.
• Add in buttermilk, eggs, baking soda, and vanilla. Stir well.
• Pour into a well-greased jelly roll pan (17×11) and smooth out over the entire pan.
• Bake 20 minutes.