How many of you grew up where the potluck dinner was standard and commonplace for community, school or church gatherings? The potluck dinner was definitely a part of my community back in South Dakota. It seems like there was one all the time. It was a chance for the people of your community come together and enjoy a really fantastic meal made by everyone. The dishes brought to a potluck (at least where I grew up) were something that you and your family REALLY loved, and would be something that you would serve your most honored guest. This Buttermilk Sheet Cake with Chocolate Fudge Frosting is something you would find on any potluck table back in South Dakota.
For anyone that’s been to a good church or community potluck, you know that the measure of any good potluck dish is whether or not the pan is empty by the end of the dinner. This Buttermilk Sheet Cake with Chocolate Fudge Frosting is one of those cakes that would vanish at any good potluck. The cake is a moist, delicious cake that has a wonderful vanilla flavor that’s not overly sweet. Topped with a delicious chocolate fudge frosting, it make for one fantastic dessert!
This is a dessert that will appeal to anyone that loves cake, and especially those that love yellow cake! Perfect with a glass of milk or a fresh cup of coffee or tea, it is one of those desserts that tops off any great meal. Very easy to make, as the batter is basic, and goes right into a 9×13 pan. The frosting can be made as the cake cools, and can be enjoyed right away or refrigerated and enjoyed for later.
- ¾ c. butter, room temperature
- 1½ c. sugar
- 4 large eggs
- 3 c. cake flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 c. whole buttermilk
- 2 tsp. vanilla extract
- Chocolate Fudge Frosting:
- ¾ c. butter, room temperature
- 2½ c. powdered sugar
- ½ c. unsweetened cocoa powder
- 5 Tbsp. whole buttermilk
- 1 tsp. vanilla extract
- ¼ tsp. almond extract
- Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick baking spray. Set prepared pan aside.
- In a mixing bowl and a stand or hand mixer, beat butter and sugar on low until creamy. Stopping to scrape down the sides, add eggs one at a time. Continue to beat on low until all eggs are incorporated and batter is creamy.
- In a separate bowl, whisk together the flour, baking powder, and salt. In a liquid measuring cup, measure out buttermilk. With the mixer on low, begin adding the dry ingredients to the batter, and alternate pouring in the buttermilk in gradual increments. When all ingredients have been mixed, add the vanilla and mix until completely incorporated. Pour batter into the prepared pan and evenly smooth with a spatula. Bake at 350 for 26-28 minutes or until a toothpick inserted into the cake comes out clean with no crumbs. Let cake cool after baking.
- For the frosting: In a clean mixing bowl and stand or hand mixer, beat the butter on low. In a small bowl sift together the powdered sugar and cocoa. Gradually add to the butter while beating on low until all is combined, stopping to scrape down sides of the bowl. Beat in the buttermilk, and extracts until combined. Spread frosting over cooled cake. Serve right away or set aside for later. Store in an airtight container for up to 4 days.
This recipe was adapted from the magazine Taste of the South: Southern Cakes, now on newsstands near you. Visit Taste of the South Magazine for this and other fantastic cake recipes.
This cake really does take me back to the days of potlucks. There was always a fantastic yellow cake, and it was usually gone by the time anyone wanted seconds. I hope you and your family get to enjoy this cake – its a classic that everyone will love!!