Texas Sheet Cake
A rich, ultra-chocolatey, and moist dessert that’s perfect for any gathering! This classic Southern favorite is easy to make and topped with a luscious chocolate glaze.
Ingredients
For the Cake:
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter
• 1 cup water
• ¼ cup unsweetened cocoa powder
• ½ cup buttermilk (or substitute with ½ cup milk + ½ tablespoon vinegar)
• 2 large eggs
• 1 teaspoon vanilla extract
For the Chocolate Frosting:
• ½ cup unsalted butter
• ¼ cup unsweetened cocoa powder
• ¼ cup milk
• 1 teaspoon vanilla extract
• 2 ½ cups powdered sugar
• 1 cup chopped pecans (optional)
Instructions
Step 1: Prepare the Cake
1. Preheat oven to 350°F (175°C). Grease a 10×15-inch baking sheet (or a 9×13-inch pan for a thicker cake).
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. In a saucepan, melt butter over medium heat. Stir in water and cocoa powder. Bring to a boil, then remove from heat.
4. Pour the hot cocoa mixture into the dry ingredients and mix well.
5. In a separate bowl, whisk together buttermilk, eggs, and vanilla extract. Add to the cake batter and mix until smooth.
6. Pour batter into the prepared baking sheet and bake for 18-20 minutes (or 25-30 minutes if using a 9×13 pan), until a toothpick inserted in the center comes out clean.
Step 2: Make the Chocolate Frosting
1. In a saucepan, melt butter over medium heat. Stir in cocoa powder and milk. Bring to a simmer, then remove from heat.
2. Whisk in vanilla extract and powdered sugar until smooth.
3. Stir in chopped pecans (if using).
Step 3: Frost the Cake
1. While the cake is still warm, pour the warm frosting over the top.
2. Spread evenly and let it set for about 15 minutes before slicing.
Serving Suggestions:
• Serve warm with vanilla ice cream or whipped cream.
• Sprinkle extra pecans or chocolate chips on top for added texture.
Tips & Variations:
• No buttermilk? Use ½ cup milk + ½ tbsp vinegar and let it sit for 5 minutes.
• Make it extra fudgy by adding ½ cup of mini chocolate chips to the batter.
• For a nut-free version, simply omit the pecans.
Enjoy your Texas Sheet Cake—a guaranteed crowd-pleaser! Let me know if you need any modifications.