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Texas Sheet Cake

Texas Sheet Cake
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A large, moist chocolate cake with a rich fudge frosting, perfect for feeding a crowd.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Frosting:
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Instructions

  1. Preheat oven to 375°F (190°C). Grease and flour a 13×18 inch baking sheet (jelly roll pan).
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  3. In a saucepan over medium heat, combine the butter, water, and cocoa powder. Bring to a boil, then remove from heat.
  4. Pour the hot butter mixture over the dry ingredients and mix well.
  5. Stir in the buttermilk, eggs, and vanilla extract until just combined.
  6. Pour the batter into the prepared baking sheet and spread evenly.
  7. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. While the cake is baking, prepare the frosting. In a saucepan, melt the butter over medium heat.
  9. Stir in the cocoa powder and milk. Bring to a boil, then remove from heat.
  10. Stir in the vanilla extract and powdered sugar until smooth.
  11. Pour the warm frosting over the warm cake and spread evenly. Allow the frosting to set before serving.

Notes

  • For best results, use good quality cocoa powder.
  • You can substitute strong brewed coffee for the water to enhance the chocolate flavor.
  • Store leftover cake at room temperature in an airtight container for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/texas-sheet-cake/