Description
Moist and fudgy Texas Sheet Cake is the chocolate cake lover’s dream! This is a classic cake recipe smothered in chocolate icing that’s perfect for sharing.
Ingredients
Scale
Cake:
- 1 cup butter
- 1/4 cup unsweetened cocoa powder
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk
- 2 large eggs, whisked
- 1 teaspoon vanilla extract
Icing:
- 3/4 cup butter
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Optional – 1/2 cup finely chopped pecans
Instructions
- Cake: Preheat the oven to 350°F. Coat an 18×13 baking sheet with nonstick spray (*see note). Set aside.
- Add the butter, cocoa powder, and water to a small saucepan over medium heat. Bring the mixture to a boil, stirring frequently. Boil for 30 seconds and remove from the heat.
- In a large bowl whisk together the flour, sugar, baking soda, and salt. Pour the hot butter mixture into the flour mixture and stir to combine.
- Add in the buttermilk, whisked eggs, and vanilla and stir until evenly incorporated and smooth.
- Pour the batter into the prepared pan and bake for 20 – 22 minutes until the center is set and a toothpick inserted comes out clean.
- Icing: When the cake has 5 minutes left, start making the icing. In a medium saucepan, melt the butter. Whisk in the cocoa powder, milk, and vanilla extract until smooth. Remove from the heat and whisk in the powdered sugar and pecans.
- When the cake comes out of the oven, pour the icing on immediately and spread to coat.
Notes
*you can also bake this in an 15×10 sheet pan (jelly roll pan). The bake times won’t vary greatly, but it might take a little longer. This will give you a slightly thicker cake.
Store airtight at room temperature for up to 3 days.
