Description
This classic Texas Sheet Cake recipe delivers a rich, moist chocolate cake with a decadent cocoa frosting. Perfect for gatherings, this easy-to-make cake features a tender crumb and a smooth, fudgy glaze that sets it apart as a Southern favorite.
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 the oven: Begin by preheating your oven to 350 degrees Fahrenheit. Prepare a jelly roll pan by spraying it with non-stick cooking spray to prevent the cake from sticking.
- Combine dry ingredients: In a large mixing bowl, stir together the all-purpose flour, sugar, baking soda, and salt until well combined. Set this bowl aside for later.
- Mix wet ingredients: In a smaller bowl, whisk together the buttermilk, eggs, and vanilla extract. Set this mixture aside as well.
- Prepare the cocoa mixture: In a medium saucepan over medium heat, combine the butter, cocoa powder, and water. Stir frequently until the mixture comes to a boil, then remove from heat.
- Combine wet and dry mixtures: Pour the hot cocoa mixture into the bowl with the dry ingredients. Quickly add the buttermilk and egg mixture, then stir thoroughly until the batter is smooth and evenly combined.
- Bake the cake: Pour the batter evenly into the prepared jelly roll pan. Place it in the oven and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Once baked, transfer the pan to a wire rack to cool slightly.
- Make the frosting: In a clean saucepan over medium heat, melt the butter, cocoa powder, and buttermilk together, stirring frequently. Bring this mixture to a boil, then remove from the heat.
- Add sugar and vanilla to frosting: Stir in the confectioners sugar and vanilla extract until the frosting is smooth and glossy.
- Frost the cake: Pour the warm frosting evenly over the warm cake to allow it to spread nicely and soak in.
- Cool and serve: Allow the frosting to cool and set on the cake. Once fully cooled, cut into squares and serve to enjoy the rich flavors of this Texas Sheet Cake.
Notes
- Use room temperature eggs and buttermilk for better batter consistency.
- For a dairy-free version, substitute butter with a vegan butter alternative and use plant-based milk with lemon juice as a buttermilk substitute.
- Make sure to frosted cake while it is still warm so the frosting can spread smoothly and soak in slightly.
- If you prefer a less sweet frosting, reduce the confectioners sugar by ¼ cup.
- A toothpick test is essential to avoid overbaking and keep the cake moist.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 40 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
