🍫🤠 Texas Sheet Cake
Texas Sheet Cake is a classic Southern-style chocolate cake that’s thin, ultra-moist, and topped with a warm chocolate frosting that soaks slightly into the cake.
Ingredients
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¼ tsp salt
- 1 cup unsalted butter
- 1 cup water
- ¼ cup unsweetened cocoa powder
- ½ cup buttermilk
- 2 large eggs, beaten
- 1 tsp baking soda
- 1 tsp vanilla extract
For the frosting
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 6 tbsp milk
- 1 tsp vanilla extract
- 3½–4 cups powdered sugar
- 1 cup chopped pecans or walnuts (optional)
👨🍳 Instructions
1. Prepare the pan
- Preheat oven to 350°F (175°C).
- Grease a 10×15-inch jelly roll pan or similar sheet cake pan.
2. Mix the dry ingredients
- In a large bowl, whisk together:
- Flour
- Sugar
- Salt
3. Make the chocolate mixture
- In a saucepan, combine:
- Butter
- Water
- Cocoa powder
- Bring just to a boil, stirring until smooth.
- Pour over the dry ingredients and mix.
4. Add remaining ingredients
- Stir in:
- Buttermilk
- Eggs
- Baking soda
- Vanilla
- Mix until smooth.
5. Bake
- Pour batter into prepared pan.
- Bake for 18–22 minutes, or until a toothpick inserted near the center comes out clean.
6. Make the frosting
While the cake is baking:
- In a saucepan, melt butter.
- Add cocoa and milk; bring to a gentle simmer.
- Remove from heat.
- Stir in vanilla and powdered sugar until smooth.
- Fold in nuts if using.
7. Frost the cake
- Pour the warm frosting over the warm cake.
- Spread quickly and evenly.
- Let cool before slicing.
🍽️ Tips
- Frost the cake while both the cake and frosting are still warm for the classic texture.
- Toast the pecans first for extra flavor.
- Store covered at room temperature for 2–3 days or refrigerate for longer storage.
☕ Serve With
- A glass of cold milk
- Coffee
- Vanilla ice cream
Result: A rich, fudgy, crowd-pleasing chocolate cake with a signature glossy frosting that has made Texas Sheet Cake a favorite for generations. 🍫✨
