Description
This classic Texas Sheet Cake recipe offers a rich, moist chocolate cake baked in a large sheet pan and topped with a luscious cocoa frosting. Perfect for gatherings, this dessert is easy to make and delivers a perfect balance of chocolate flavor and sweetness.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 sticks unsalted butter
- 4 Tablespoons cocoa powder
- 1 cup water
Frosting:
- ½ cup butter (1 stick)
- 6 Tablespoons buttermilk
- 1 pound confectioners sugar
- 4 Tablespoons cocoa powder
- 1 teaspoon vanilla
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and spray a jelly roll pan with non-stick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Set this dry mix aside.
- Combine Wet Ingredients: In a small bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined.
- Prepare Cocoa Mixture: In a medium saucepan over medium heat, melt the butter, then add cocoa powder and water. Stir frequently and bring the mixture to a boil.
- Mix Wet and Dry: Quickly pour the hot cocoa mixture into the large bowl with the dry ingredients and mix to combine thoroughly. Then add the buttermilk, egg, and vanilla mixture and mix just until blended.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cake: Remove the cake from the oven and place it on a wire rack to cool slightly while you prepare the frosting.
- Make Frosting: In a saucepan, melt the butter over medium heat, then stir in cocoa powder and buttermilk. Bring the mixture to a boil while stirring frequently.
- Add Sugar and Vanilla: Remove the sauce from heat and stir in the confectioners sugar and vanilla extract until smooth and well blended.
- Frost the Cake: Pour the warm frosting evenly over the warm cake. Allow the frosting to cool and set before cutting and serving.
Notes
- Use unsalted butter to control the saltiness of the cake and frosting.
- Make sure to stir the cocoa mixture constantly to prevent burning.
- For a fudgier texture, do not overmix the batter once wet and dry ingredients are combined.
- The frosting should be poured while still warm to soak into the cake for better flavor and moistness.
- If buttermilk is unavailable, substitute with milk and 1 tablespoon of lemon juice or vinegar per ½ cup milk and let it sit for 5 minutes before using.
Nutrition
- Serving Size: 1 piece (1/24 of cake)
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
