Texas Sheet Cake Recipe | The Best Chocolate Sheet Cake
Servings: 24 servings
Calories: 319kcal
Calories: 319kcal | Carbohydrates: 44g | Protein: 3g | Fat: 16g | Fiber: 1g | Sugar: 34g
Ingredients
For The Cake
- 2 cups All Purpose Flour
- 2 cups Granulated Sugar
- 1 cup Unsalted Butter
- 1/4 cup Unsweetened Cocoa Powder
- 1 cup Water
- 1/2 cup Buttermilk
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
- 1/2 tsp Kosher Salt
For The Frosting
- 1/2 cup Unsalted Butter
- 1/4 cup Unsweetened Cocoa Powder
- 6 tbsp Milk
- 3 1/2 cups Powdered Sugar
- 1 tsp Vanilla Extract
- 1 cup Chopped Pecans
Instructions
- Prepare the Cake Batter. Preheat your oven to 350°F. Grease a 9x13-inch sheet pan or line it with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. In a saucepan, melt the butter, then stir in cocoa powder and water. Bring to a gentle boil, then pour over the dry ingredients, mixing until combined. Add the buttermilk, eggs, and vanilla extract, mixing until smooth.
- Bake the Cake. Pour the batter into the prepared sheet pan, spreading it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting. While the cake bakes, melt the butter in a saucepan over medium heat. Stir in cocoa powder and milk, then bring to a gentle simmer. Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
- Frost the Cake. Pour the warm frosting over the hot cake, spreading it quickly and evenly. Sprinkle with chopped pecans if desired.
- Cool and Serve. Allow the cake to cool at room temperature until the frosting sets. Slice into squares and enjoy!