There are some recipes that just stick with you, becoming an integral part of family gatherings, holiday celebrations, and everyday comfort. For our family, that recipe is undoubtedly Aunt Ree’s Chocolate Cake. This isn’t just any chocolate cake; it’s a rich, incredibly moist chocolate buttermilk cake crowned with a luscious, fudgy boiled icing. Growing up, I always believed this to be a treasured, secret family recipe, passed down through generations. Imagine my surprise when I later discovered it bears a striking resemblance to the beloved Texas Sheet Cake, a dessert I somehow never encountered in my childhood.

The absence of Texas Sheet Cake from my formative years is a culinary mystery I aim to solve soon. But in the meantime, this magnificent chocolate buttermilk cake, often affectionately referred to as a “thick-cut Texas Sheet Cake,” has always filled that void and then some. It’s a testament to simple ingredients coming together to create something truly extraordinary. Whether you’re a seasoned baker or just starting out, this recipe promises to deliver a decadent, crowd-pleasing dessert that will earn a permanent spot in your recipe collection.

Why You’ll Love Aunt Ree’s Chocolate Buttermilk Cake

This isn’t just another chocolate cake recipe; it’s the best chocolate sheet cake in our humble opinion, and here’s why you’ll fall in love with it:

• Unbelievably Moist and Tender: Thanks to the inclusion of buttermilk and oil, this cake boasts an incredibly moist and tender crumb that practically melts in your mouth. Buttermilk reacts with the baking soda, creating a light, airy texture that is simply divine.
• Rich, Deep Chocolate Flavor: The combination of cocoa powder, brewed hot water, and a touch of vanilla ensures a profound and satisfying chocolate experience that isn’t overly sweet.
• Fudgy Boiled Frosting Perfection: The unique boiled frosting sets this cake apart. Poured over the cake while it’s still warm, it creates a slightly firm yet wonderfully fudgy layer that adheres perfectly and complements the cake’s richness. It’s a classic frosting technique that yields spectacular results.
• Easy to Make from Scratch: Despite its impressive taste, this recipe is surprisingly straightforward. The batter comes together quickly, and the boiled icing is simpler than many traditional buttercreams, making it accessible for bakers of all skill levels.
• Versatile Baking Pan Options: While it’s essentially a Texas Sheet Cake, we prefer baking it in a slightly smaller 13×9 pan, resulting in a thicker, more substantial slice. It’s also adaptable to two 8×8 pans or even a jelly roll pan for a thinner, more traditional sheet cake.
• Crowd-Pleaser: Whether for a potluck, a birthday, or just a family dessert, this cake disappears quickly. Its classic appeal and delightful flavor make it a perennial favorite.

It’s a classic Southern-style dessert that brings comfort and joy with every bite. Once you try this moist, tender, and fudgy chocolate buttermilk cake, you’ll understand why it’s been a cherished family tradition for so long.

The Story Behind This Classic Recipe

Aunt Ree’s Chocolate Cake isn’t just a recipe; it’s a legacy. This particular version, with its distinctive buttermilk base and boiled frosting, has been a staple in our family’s celebrations for generations. Every holiday, every special occasion, and sometimes just “because,” this cake would make an appearance, its rich chocolate aroma filling the kitchen. The magic of Aunt Ree’s cake lies not only in its incredible taste but also in the memories it evokes.

For years, its origins were a mystery to me, a closely guarded family secret. Only later did I realize its striking similarities to the famous Texas Sheet Cake. While many associate Texas Sheet Cake with a vast, thin cake baked in a large jelly roll pan, our Aunt Ree’s version offers a slightly different take: it’s baked in a standard 13×9 pan, yielding a thicker, more substantial slice that feels more like a traditional layered cake but with the ease of a sheet cake. This subtle difference gives it a richer, denser feel while retaining all the moisture and fudgy goodness that makes sheet cakes so popular.

This recipe bridges the gap between a simple sheet cake and a more elaborate layer cake, offering the best of both worlds: the ease of preparation and generous servings of a sheet cake, combined with the satisfying height and texture of a traditional cake. It’s truly the best of all chocolate cake worlds!

Key Ingredients for a Perfect Chocolate Cake

Each ingredient in Aunt Ree’s Chocolate Buttermilk Cake plays a crucial role in achieving its signature flavor and texture. Understanding these roles can help you bake with confidence:

• Buttermilk: This is the secret to the cake’s incredible tenderness and moistness. The acidity in buttermilk reacts with baking soda, producing carbon dioxide that helps the cake rise and creates a delicate crumb. It also adds a subtle tang that enhances the chocolate flavor.
• Cocoa Powder: For a deep, rich chocolate taste, we use unsweetened cocoa powder. Bringing it to a boil with butter, water, and oil helps to “bloom” the cocoa, intensifying its flavor and creating a more robust chocolate base for the cake.
• Vegetable Oil: While butter provides flavor, vegetable oil contributes significantly to the cake’s moistness and tender texture, keeping it soft even when chilled.
• Boiled Icing Ingredients: The combination of butter, cocoa, milk, vanilla, and confectioners’ sugar creates a quick, cooked frosting that develops a fantastic fudgy texture as it cools. The boiling process ensures a smooth, glossy finish and a rich, concentrated flavor.

Pro Tips for Baking Aunt Ree’s Chocolate Cake

Achieving the perfect chocolate buttermilk cake is simple with these helpful tips:

Making Your Own Buttermilk Substitute

Don’t have buttermilk on hand? No problem! You can easily make your own. For the 1/2 cup of buttermilk needed in this recipe, simply pour 1/2 cup of regular milk into a measuring cup. Remove one teaspoon of milk, then add 1 teaspoon of white vinegar or lemon juice. Stir it gently and let it sit for at least 5 minutes. The milk will curdle slightly, indicating it’s ready to be used. This acidic mixture will react with the baking soda just like real buttermilk, ensuring a moist and tender cake.

Adding Delicious Mix-ins to the Icing

While the classic fudgy icing is perfect on its own, feel free to get creative! You can add 1/2 to 1 cup of chopped pecans or walnuts to the icing just after mixing in the confectioners’ sugar. The warmth of the icing will soften the nuts slightly, adding a wonderful textural contrast and nutty flavor. For an extra touch, toast the nuts lightly before adding them to enhance their flavor.

Choosing the Right Baking Pan

This recipe is designed for a 13×9 inch baking pan, which yields a wonderfully thick and moist cake, much like a dense layer cake in a single pan. However, it’s incredibly versatile:

• For a Thicker Cake: Stick to the 13×9 pan. This is our preferred method for that rich, substantial slice.
• For a More Traditional Texas Sheet Cake: You can use a larger jelly roll pan (typically 11×16 inches or 10×15 inches). Be aware that baking time might be slightly reduced if using a larger, shallower pan, so start checking for doneness a few minutes early.
• For Smaller Portions: The recipe divides beautifully in half! You can bake half the recipe in an 8×8 inch pan for a smaller batch, perfect for a cozy treat without a huge cake staring you down.

Checking for Doneness

To determine if your chocolate cake is fully baked, insert a wooden skewer or toothpick into the center. If it comes out clean or with just a few moist crumbs attached, the cake is done. Avoid overbaking, as this can lead to a dry cake.

Icing While Hot

One of the unique aspects of this cake is pouring the hot boiled icing directly over the warm cake. This allows the frosting to slightly meld with the cake, creating an incredibly moist and integrated fudgy layer that is simply irresistible. Resist the urge to let the cake cool completely before frosting!

How to Make Aunt Ree’s Chocolate Buttermilk Cake

Let’s get baking! This recipe is straightforward, yielding delicious results every time.

Preparing the Cake Batter

Begin by preheating your oven to 400 degrees F (200 degrees C). Prepare your chosen baking pan (a 13×9 inch baking pan is recommended for a thicker cake, or you can use two 8×8 inch pans or a jelly roll pan for a thinner cake). Grease and flour the pan thoroughly, or use a baking spray with flour to prevent sticking.

In a large mixing bowl, combine the all-purpose flour and granulated sugar. Whisk them together until they are well combined. This ensures an even distribution of dry ingredients before the wet mixture is added.

Next, in a medium saucepan, combine the cocoa powder, 1/2 cup butter, water, and vegetable oil. Bring this mixture to a rolling boil over medium heat, stirring constantly to prevent scorching. Once it reaches a boil, immediately remove it from the heat. Carefully pour this hot chocolate mixture into the bowl with your dry ingredients (flour and sugar). Mix everything well with a whisk or spatula until just combined. The mixture will be warm and fragrant.

Now, add the buttermilk, beaten eggs, baking soda, and vanilla extract to the chocolate mixture. Mix well again, ensuring all ingredients are fully incorporated but be careful not to overmix. Overmixing can develop the gluten in the flour too much, leading to a tougher cake.

Baking to Perfection

Pour the prepared batter evenly into your greased and floured pan (or pans). Place it in the preheated oven and bake for approximately 20 minutes. Baking times can vary slightly depending on your oven and pan size, so keep an eye on it. The cake is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Crafting the Silky, Fudgy Boiled Frosting

As soon as you remove the hot chocolate cake from the oven, begin preparing the frosting. This is key, as the frosting is poured over the cake while it’s still warm. In a clean medium saucepan, combine the remaining 1/2 cup butter, 3 tablespoons cocoa powder, and 6 tablespoons milk. Bring this mixture to a boil over low to medium heat, stirring constantly with a whisk to ensure it’s smooth and doesn’t scorch. Once it reaches a boil, remove the pan from the heat.

Quickly stir in the vanilla extract and the confectioners’ sugar (also known as powdered sugar). Mix vigorously until the frosting is completely smooth and all the sugar has dissolved, forming a thick, fudgy consistency. Don’t worry if it seems a little thin at first; it will thicken as it cools. Immediately and evenly pour this warm, decadent icing over the entire hot cake, spreading it gently with a spatula if needed to cover all corners.

Serving Suggestions & Storage Tips

Allow the cake to cool completely, or at least almost completely, before serving. My husband, like many others, finds it hard to resist and often can’t wait! While the cake is still warm, the icing will be softer and more liquid, as seen in the photo above. As it cools, the fudgy icing will set to a slightly firmer, yet still wonderfully soft and decadent texture.

This chocolate buttermilk cake is wonderful on its own, but it also pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra treat, sprinkle a little sea salt on top of the warm icing for a delicious sweet and salty contrast!

Remember, this recipe divides in half beautifully! Sometimes you just want to satisfy your sweet craving without the temptation of a HUGE cake staring at you. An 8×8 inch pan works perfectly for a half batch.

Storage

To keep your Aunt Ree’s Chocolate Cake fresh and delicious, wrap it tightly with plastic wrap or store it in an airtight container. It will keep well at room temperature for about 3 days. If you need to extend its freshness, store it in the refrigerator for up to 5 days. Just be aware that refrigeration can sometimes alter the texture of cake, so allowing it to come to room temperature before serving can improve its moistness.

Can you freeze this cake?

Absolutely! This chocolate buttermilk cake freezes wonderfully. Make sure the frosting has set up completely, then wrap the entire cake (or individual slices) tightly with plastic wrap. For an extra layer of protection against freezer burn, add a layer of aluminum foil. You can freeze the cake for up to one month. When you’re ready to enjoy it, thaw it overnight in the refrigerator, then bring it to room temperature before serving for the best texture and flavor.

Buttermilk is crucial for two main reasons: its acidity reacts with baking soda to help the cake rise and achieve a tender crumb, and it contributes to the cake’s exceptional moistness and a subtle tangy flavor that balances the richness of the chocolate. If you don’t have buttermilk, you can easily make a substitute using regular milk and vinegar or lemon juice (see tips section).

Pouring the hot boiled icing over the warm cake is a classic Texas Sheet Cake technique. This allows the hot frosting to slightly melt into the top layer of the cake, creating an almost seamless, incredibly fudgy, and moist layer that adheres perfectly. It also helps the frosting set with that signature smooth, glossy finish as it cools.

While this recipe is primarily designed for a sheet cake, you can adapt it for cupcakes. Fill cupcake liners about two-thirds full and bake for a shorter duration, typically 15-20 minutes, or until a toothpick inserted into the center comes out clean. The boiled frosting might be a bit thin for piping, but you can spoon it over warm cupcakes for a delightful, fudgy top.

Aunt Ree’s Chocolate Buttermilk Cake is very similar to a Texas Sheet Cake, using the same “hot cocoa” and buttermilk method. The main difference lies in the pan size. While traditional Texas Sheet Cakes are often baked in large jelly roll pans (11×16 inches) resulting in a thinner cake, Aunt Ree’s version is typically baked in a 13×9 inch pan, making it considerably thicker and more substantial, offering a richer mouthfeel.

This recipe calls for natural unsweetened cocoa powder, which is acidic and reacts with the baking soda. While Dutch-processed cocoa can be used, it is alkalized and will result in a slightly different flavor and color, and may require a slight adjustment to the leavening agents if you want to maintain the same rise. For best results with this specific recipe, stick to natural unsweetened cocoa powder.

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