Classic Texas Sheet Cake
A classic Texas Sheet Cake, known for its moist, rich chocolate flavor and fudgy frosting. This easy-to-make sheet cake is perfect for potlucks, parties, or any gathering.
Equipment
- Oven
- Jelly roll pan or rimmed baking sheet
- Large saucepan
- Large mixing bowl
- Whisk or electric mixer
Ingredients
Cake
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- ¼ cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- ½ cup buttermilk (or milk with 1/2 tbsp lemon juice/vinegar, let sit 5 mins)
- 1 teaspoon vanilla extract
Frosting
- ½ cup unsalted butter (1 stick)
- ¼ cup unsweetened cocoa powder
- 6 tablespoons milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (confectioners’ sugar)
- 1 cup chopped pecans or walnuts (optional, for topping)
Instructions
Cake Instructions
- Preheat your oven to 350°F (175°C) and prepare a 13x18-inch jelly roll pan by greasing and flouring it.
- In a saucepan, melt 1 cup of butter with 1 cup of water and ¼ cup of cocoa powder. Bring to a boil, then remove from heat.
- Whisk together flour, granulated sugar, baking soda, and salt in a large mixing bowl.
- Pour the hot cocoa mixture into the dry ingredients and mix until just combined.
- In a separate bowl, whisk eggs, buttermilk, and 1 teaspoon vanilla extract; add to batter and mix until smooth.
- Pour the thin batter into the prepared pan and bake for 20-25 minutes, or until a toothpick comes out with moist crumbs.
Frosting Instructions
- While the cake is warm, melt ½ cup of butter in a saucepan. Stir in ¼ cup of cocoa powder and 6 tablespoons of milk, then bring to a boil and remove from heat.
- Stir in 1 teaspoon vanilla extract and gradually whisk in powdered sugar until smooth; add nuts if desired.
- Immediately pour the warm frosting over the warm cake, spreading it evenly.
- Allow the cake to cool completely before slicing and serving.
Notes
For an extra rich flavor, you can slightly toast the pecans or walnuts before adding them to the frosting. Ensure the cake is completely cool before storing to prevent condensation from forming on the frosting and making it sticky.