Description
This Texas Sheet Cake is a rich, chocolaty dessert topped with a warm fudgy frosting that melts into the cake for a truly decadent experience. Baked in a sheet pan and perfect for feeding a crowd, it’s a beloved Southern classic.
Ingredients
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup water
1/2 cup unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 18×13 inch sheet pan.
- In a large bowl, sift together the flour, sugar, baking soda, and salt.
- In a saucepan, melt the butter over medium heat. Add the water and cocoa powder, whisking until smooth and heated through. Remove from heat.
- Pour the chocolate mixture into the flour mixture and stir until just combined.
- Add the buttermilk, eggs, and vanilla extract, mixing until smooth.
- Pour the batter into the prepared sheet pan, spreading it evenly.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool in the pan for about 30 minutes before frosting.
- To prepare frosting, melt butter in a saucepan, stir in cocoa and buttermilk, then remove from heat.
- Whisk in powdered sugar and vanilla until smooth. Fold in chopped pecans if using.
- Pour the warm frosting over the slightly cooled cake and spread evenly.
- Let frosting set, then slice and serve.
Notes
Replace part of the water with coffee for a mocha flavor.
Let cake cool slightly before frosting to maintain texture.
Frosting sets in about 15 minutes as it cools.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Wrap tightly before freezing to preserve moisture.
- Prep Time: 14 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
