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The Best Texas Sheet Cake Recipe

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4.3 from 11 reviews

This Best Texas Sheet Cake recipe delivers a moist, dense chocolate cake with a rich cocoa flavor, topped with a silky, fudgy chocolate frosting. Perfect for gatherings or a comforting dessert, it bakes quickly in a jelly roll pan and is easy to prepare, making it a timeless Southern favorite.

Ingredients

Cake

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 sticks unsalted butter (1 cup)
  • 4 tablespoons cocoa powder
  • 1 cup water

Frosting

  • ½ cup unsalted butter (1 stick)
  • 4 tablespoons cocoa powder
  • 6 tablespoons buttermilk
  • 1 pound confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.
  2. Prepare the pan: Spray a jelly roll pan (approximately 15x10 inches) with non-stick cooking spray for easy cake removal.
  3. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, sugar, baking soda, and salt. Whisk or stir well to blend evenly; set aside.
  4. Combine wet ingredients: In a separate smaller bowl, whisk together the buttermilk, eggs, and vanilla extract until well combined. Set aside.
  5. Make the chocolate mixture: In a medium saucepan over medium heat, add butter, cocoa powder, and water. Stir frequently until the mixture comes to a full boil.
  6. Combine chocolate mixture with dry ingredients: Pour the hot chocolate mixture into the bowl with dry ingredients and stir to combine thoroughly.
  7. Add wet ingredients: Quickly add the buttermilk-egg mixture to the combined batter and mix until just blended.
  8. Bake the cake: Pour the batter into the prepared jelly roll pan, smoothing the top. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool the cake: Remove the cake from the oven and place it on a wire rack to cool slightly while you prepare the frosting.
  10. Prepare the frosting base: In a saucepan over medium heat, melt the butter with cocoa powder and buttermilk, stirring frequently until the mixture reaches a boil.
  11. Add remaining frosting ingredients: Remove from heat and stir in confectioners' sugar and vanilla extract until smooth and well combined.
  12. Frost the cake: Pour the warm frosting evenly over the warm cake to allow it to soak in and create a fudgy topping.
  13. Set and serve: Allow the frosting to cool and set slightly before cutting the cake into squares and serving.

Notes

  • Using a jelly roll pan ensures the cake is thin and integrates the frosting well.
  • Be sure to pour the frosting over the cake while still warm to achieve a smooth, glossy finish.
  • For a richer flavor, use high-quality cocoa powder and butter.
  • The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
  • Serve with a scoop of vanilla ice cream or fresh berries for an extra special treat.

Find it online: https://cozyplatter.com/the-best-texas-sheet-cake-recipe/