Rich Texas Sheet Cake
Experience the classic taste of a Texas Sheet Cake with its rich chocolate flavor and moist texture, perfect for any celebration.
Equipment
- 1 Baking Sheet greased
- 1 Mixing Bowl large
- 1 saucepan for frosting
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 6 tbsp milk
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat oven to 350°F. Grease a baking sheet. In a large mixing bowl, combine flour, sugar, baking soda, and salt.
- In a saucepan, melt butter and stir in cocoa powder. Add water and bring to a boil. Remove from heat and pour over dry ingredients. Mix well.
- In a separate bowl, whisk buttermilk, eggs, and vanilla. Stir into the cocoa mixture until smooth. Pour batter into the prepared baking sheet.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool slightly on a wire rack.
Serving
- For the frosting, melt butter in a saucepan. Stir in cocoa and milk. Remove from heat and whisk in powdered sugar and vanilla until smooth. Pour over the warm cake and spread evenly.
- Allow the frosting to set before cutting the cake into squares. Serve with a scoop of ice cream if desired.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for the best texture. Do not overmix the batter to prevent a dense cake.
Ingredient Substitutions: You can use sour cream instead of buttermilk if needed.
How to Serve: Best served with a scoop of vanilla ice cream or whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: The cake can be made a day in advance. Just add the frosting before serving.
Ingredient Substitutions: You can use sour cream instead of buttermilk if needed.
How to Serve: Best served with a scoop of vanilla ice cream or whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: The cake can be made a day in advance. Just add the frosting before serving.