Description
A classic Texas Sheet Cake that’s rich, moist, and topped with a fudgy chocolate frosting. This easy-to-make cake is perfect for gatherings and can be served as a delicious dessert.
Ingredients
Scale
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
- 2 sticks unsalted butter
- 4 tablespoons cocoa powder
- 1 cup water
Frosting:
- ½ cup (1 stick) butter
- 6 tablespoons buttermilk
- 1 pound confectioners sugar
- 4 tablespoons cocoa powder
- 1 teaspoon vanilla
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and spray a jelly roll pan with non-stick cooking spray to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, and ½ teaspoon salt. Set this mixture aside.
- Combine Wet Ingredients: In a separate small bowl, mix together ½ cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract. Set aside.
- Prepare Chocolate Mixture: On medium heat, melt 2 sticks of unsalted butter with 4 tablespoons cocoa powder and 1 cup water in a saucepan, stirring frequently until the mixture comes to a boil.
- Combine Mixtures: Pour the hot chocolate mixture from the saucepan into the bowl of dry ingredients and quickly stir to combine thoroughly.
- Add Wet Ingredients: Quickly add the buttermilk, eggs, and vanilla mixture to the combined batter and mix until smooth.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cake: Remove the cake from the oven and place it on a wire rack to cool while preparing the frosting.
- Make Frosting: In a saucepan, melt ½ cup butter with 4 tablespoons cocoa powder and 6 tablespoons buttermilk over medium heat, stirring frequently until it boils.
- Finish Frosting: Remove from heat and stir in 1 pound confectioners sugar and 1 teaspoon vanilla until smooth and well combined.
- Frost Cake: Pour the warm frosting evenly over the warm cake to spread it smoothly.
- Set and Serve: Allow the frosting to cool and set before cutting the cake into pieces. Serve and enjoy.
Notes
- Use unsalted butter to better control the saltiness in the cake and frosting.
- Ensure the cake is still warm when pouring the frosting so it spreads easily and melts slightly into the cake for a fudgy texture.
- For a dairy-free version, substitute buttermilk with a mixture of milk and vinegar or lemon juice, and use a vegan butter alternative.
- Make sure not to overbake; start checking the cake at 20 minutes to keep it moist.
- This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 35 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
