This sheet cake is thin, pourable, and bakes up fast into a soft, cocoa-rich crumb that stays impossibly moist edge to edge. The batter comes together in two bowls with a simple curdled-milk trick that gives it that classic tender crumb without any eggs to fuss over. Warm frosting gets poured straight over the hot cake so it sets into that signature glossy, fudgy layer, and a scatter of chopped pecans on top adds welcome crunch if you want it. Cocoa powder in both the cake and frosting keeps the chocolate flavor deep and unmistakable, while sifted powdered sugar smooths the topping out to a pourable, spreadable finish. Cut into squares, it's an easy sheet-pan dessert built for a crowd, and it's a genuinely solid pick for a dairy free spread since nothing about the method or flavor gets short-changed.
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Learn more →24 servings
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed sheet pan and line it with parchment paper.
Whisk together the flour, organic cane sugar, baking soda, and salt in a large bowl until combined.
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