Texas Sheet Cake
This Texas Sheet Cake is the perfect chocolate dessert for a crowd. It’s easy to bake up in a baking sheet and comes together in about 45 minutes.
Servings: 18 Slices
Calories: 357kcal
Ingredients
Cake
- 1 cup salted butter
- 1/3 cup cocoa powder
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Icing
- 1/2 cup salted butter
- 3 tablespoons cocoa powder
- 3 tablespoons whole milk or half and half
- 1 teaspoon vanilla extract
- 2 1/2 cups powdered sugar
- 2/3 cup chopped toasted pecans optional
Instructions
Cake
- Preheat oven to 350°F. Grease a 15x10x1-inch rimmed baking sheet or jelly roll pan with butter or nonstick spray and set aside. (*SEE NOTE if using a 18x13x1-inch pan)
- In a microwave-safe bowl, melt the butter. Add the cocoa powder and stir until well combined. Carefully pour the boiling water into the butter and cocoa mixture and stir for 30 seconds until smooth.
- In a small bowl, whisk together the buttermilk, eggs, and vanilla extract until combined.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Pour the warm cocoa mixture into the dry ingredients and stir until combined. Add the buttermilk mixture and stir until the batter is smooth and uniform.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean and the edges are set.
Frosting
- While the cake is in its last few minutes of baking, make the icing. In a microwave-safe bowl, melt the butter until piping hot. Immediately stir in the cocoa powder until smooth.
- Add the milk, vanilla, and powdered sugar and whisk until completely smooth and glossy. If using, stir in the toasted pecans.
- Remove the cake from the oven and immediately pour the warm icing evenly over the hot cake, spreading quickly with a spatula to cover the entire surface. The icing will set as it cools into that iconic glossy, fudgy finish.
- Allow the cake to cool completely before cutting into squares and serving.
Notes
Tips
- Make in an 18x13x1-inch pan instead. If you prefer a thinner cake, I recommend changing the icing amounts. Instead use 3/4 cup salted butter, 1/3 cup cocoa powder, 1/3 cup whole milk or half and half, 1 teaspoon vanilla extract, 3 1/2 cups powdered sugar, and 1 cup chopped toasted pecans (optional).
- Make in a 13x9-inch pan instead. Follow the same instructions as a 15x10x1-inch pan but increase the bake time to 24-30 minutes.
- Don’t skip the boiling water. It blooms the chocolate flavor to be more rich and also activates the baking soda so the cake is light and tender.
- Frost the cake while it’s still warm. This is different from most cakes. If you ice the cake while it’s still warm, then as it cools it will allow the icing to set to the correct consistency.
- Swap the nuts or omit them. Pecans are classic, but you don’t have to add them or you could use walnuts or almonds instead.
- If you only have Dutch-processed cocoa powder at home, just know that your cake will be milder in chocolate flavor.
storage
Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze this cake, but we can’t guarantee it will be the same consistency once it thaws.
Nutrition
Calories: 357kcal | Carbohydrates: 51g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 216mg | Potassium: 78mg | Fiber: 1g | Sugar: 39g | Vitamin A: 518IU | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!