Description
Texas Sheet Cake is a classic Southern dessert known for its rich, moist chocolate cake and fudgy chocolate frosting. Baked in a large sheet pan, it’s perfect for feeding a crowd and is a staple at potlucks, family gatherings, and celebrations. Its simplicity, combined with its irresistible flavor, makes it a beloved treat for all ages.
Ingredients
Scale
For the Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (25g) unsweetened cocoa powder
- 1 cup (240ml) water
- 1/2 cup (120ml) buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup (115g) unsalted butter
- 1/4 cup (25g) unsweetened cocoa powder
- 6 tablespoons (90ml) milk
- 3 1/2 cups (440g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (120g) chopped pecans or walnuts (optional)
Instructions
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease a 12×17-inch sheet pan or jelly roll pan with butter or cooking spray.
2. Make the Cake Batter:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- In a saucepan, combine the butter, oil, cocoa powder, and water. Heat over medium heat until the butter melts and the mixture comes to a gentle boil.
- Pour the hot cocoa mixture over the dry ingredients and stir until combined.
- Add the buttermilk, eggs, and vanilla extract. Mix until smooth.
3. Bake the Cake:
- Pour the batter into the prepared sheet pan and spread it evenly.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Frosting:
- While the cake is baking, make the frosting. In a saucepan, combine the butter, cocoa powder, and milk. Heat until the butter melts and the mixture begins to boil.
- Remove from heat and whisk in the powdered sugar and vanilla extract until smooth.
- Stir in the chopped nuts (if using).
5. Frost the Cake:
- As soon as the cake comes out of the oven, pour the warm frosting over the top. Spread it evenly with a spatula.
- Let the cake cool completely before slicing and serving.
Notes
- Buttermilk Substitute: If you don’t have buttermilk, mix 1/2 cup milk with 1 1/2 teaspoons of lemon juice or vinegar and let it sit for 5 minutes.
- Storage: Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: You can freeze the unfrosted cake for up to 2 months. Thaw and frost before serving.
- Nut-Free Option: Omit the nuts or replace them with sprinkles or shredded coconut for a fun twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 piece (about 3x3 inches).
- Calories: 320 kcal
- Sugar: 38g
- Sodium: 120mg
- Fat: 14g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg