Get ready to experience a chocolate lover's dream with the most decadent, moist, and irresistible Texas Sheet Cake that will transport you straight to the heart of the Lone Star State! This isn't just any ordinary cake - it's a legendary dessert that has been winning hearts and satisfying sweet cravings for generations. With its rich, velvety chocolate flavor and incredibly tender crumb, this sheet cake is so good, you'll want to make it for every family gathering, potluck, and spontaneous dessert craving.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 24 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup cocoa powder
- 1/2 cup buttermilk
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a large sheet cake pan (approximately 18x13 inches) to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Whisk these dry ingredients together until evenly mixed.
- In a medium saucepan, melt the unsalted butter over medium heat. Once melted, add the water and cocoa powder, stirring until the mixture is well combined and smooth. Bring this mixture to a gentle boil, then remove it from heat.
- Carefully pour the hot cocoa mixture into the bowl with the dry ingredients. Mix well until fully combined.
- Add the buttermilk, eggs, and vanilla extract to the batter. Beat the mixture on medium speed with an electric mixer for about 2 minutes, or until everything is well incorporated and smooth.
- Pour the batter into the prepared sheet cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a medium saucepan, melt 1 cup of unsalted butter. Once melted, stir in 1/4 cup of cocoa powder and 1/2 cup of milk. Bring this mixture to a boil, stirring constantly.
- Remove the saucepan from heat and stir in 3-4 cups of powdered sugar, along with 1 teaspoon of vanilla extract. Mix until the frosting is smooth and has a spreadable consistency.
- Once the cake is done baking, remove it from the oven and allow it to cool in the pan for about 10 minutes.
- After 10 minutes, pour the warm frosting over the cake, spreading it evenly across the top.
- Let the cake cool completely before cutting into squares and serving. Enjoy your delicious Texas Sheet Cake!
Tips
- Use room temperature ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother, more evenly mixed batter.
- Don't overmix: When combining wet and dry ingredients, mix just until everything is incorporated to keep the cake tender.
- Check your cake early: Start checking the cake around 25 minutes to prevent overbaking, which can make the cake dry.
- Pour frosting while cake is still warm: This helps the frosting spread more easily and creates a beautiful, glossy finish.
- Use high-quality cocoa powder: The chocolate flavor is key, so invest in a good brand of unsweetened cocoa powder.
- Let the cake cool completely before cutting: This helps the cake set and makes for cleaner, more precise squares.
- Store properly: Cover the cake with plastic wrap or store in an airtight container to maintain its moisture for 3-4 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
