This Texas Sheet Cake is a rich, moist chocolate cake with a delicious chocolate frosting, perfect for feeding a crowd. It’s easy to make and always a hit.
Author:Hank
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:24 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 cup (2 sticks) unsalted butter, for frosting
1/2 cup milk, for frosting
1/4 cup unsweetened cocoa powder, for frosting
4 cups powdered sugar, for frosting
1 teaspoon vanilla extract, for frosting
1 cup chopped pecans, optional
Instructions
Preheat oven to 375°F (190°C). Grease and flour a 13×18 inch baking sheet.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a saucepan, combine 1 cup butter, water, and 1/4 cup cocoa powder. Bring to a boil, then remove from heat.
Pour the hot cocoa mixture into the dry ingredients and mix well.
Stir in buttermilk, eggs, and 1 teaspoon vanilla extract until just combined.
Pour batter into the prepared baking sheet.
Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a saucepan, combine 1 cup butter, milk, and 1/4 cup cocoa powder. Bring to a boil, then remove from heat.
Whisk in powdered sugar and 1 teaspoon vanilla extract until smooth. Stir in pecans, if desired.
Pour the warm frosting over the warm cake and spread evenly.
Allow the cake to cool completely before serving.
Notes
For a richer chocolate flavor, use dark cocoa powder.
Ensure all ingredients are at room temperature for the best results.
The frosting is best applied while the cake is still warm, as it helps it set smoothly.
Store leftover cake in an airtight container at room temperature for up to 3 days.