Texas Sheet Cake is the quintessential dessert for any chocolate lover. This rich, moist cake is paired with a decadent, fudgy frosting that’s poured on while warm, creating a glossy, melt-in-your-mouth layer of sweetness. What makes this cake stand out is its simple ingredients, quick baking time, and how it serves a crowd, making it the perfect dessert for parties, gatherings, or when you’re craving something chocolatey and satisfying.
This Texas Sheet Cake has become a beloved treat in our household. My husband has a sweet tooth, and when he smells the chocolate wafting from the oven, he can’t resist sneaking a slice before it even cools! It’s a family tradition to bake this cake for birthdays, holidays, and even lazy Sunday afternoons when we want to indulge in something comforting. One bite of the cake with its rich chocolate frosting, and our kids light up, always asking for seconds. This recipe has a special place in our hearts and never fails to bring smiles around the table!
Why This Texas Sheet Cake?
- Perfect for Crowds: This sheet cake is baked in a jelly roll pan, making it ideal for serving at gatherings, potlucks, or any time you need to feed a group.
- Rich and Moist: The combination of cocoa, butter, and buttermilk ensures a cake that’s incredibly moist with a deep chocolate flavor.
- Fudgy Frosting: The warm frosting poured over the cake creates a decadent, glossy layer that hardens slightly, adding a rich chocolate glaze to every bite.
- Simple Ingredients: With pantry staples like flour, sugar, butter, and cocoa, you won’t need any fancy ingredients, and it comes together in a snap.
- Quick and Easy: You don’t need to be an expert baker to nail this cake. It’s an easy recipe that yields delicious results every single time.
Ingredients:
For the Cake:
- 250g (2 cups) all-purpose flour
- 400g (2 cups) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 120 ml (1/2 cup) buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 225g (1 cup/2 sticks) unsalted butter
- 4 tablespoons (25g) cocoa powder
- 240 ml (1 cup) water
For the Frosting:
- 115g (1/2 cup/1 stick) unsalted butter
- 6 tablespoons (90 ml) buttermilk
- 450g (1 lb) confectioners’ sugar
- 4 tablespoons (25g) cocoa powder
- 1 teaspoon vanilla extract
Directions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and generously spray a jelly roll pan (about 10×15 inches) with non-stick cooking spray to prevent the cake from sticking. - Mix Dry Ingredients:
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set this dry mixture aside. - Prepare the Wet Ingredients:
In a separate small bowl, combine the buttermilk, eggs, and vanilla extract. Stir until everything is well mixed, then set aside. - Make the Chocolate Mixture:
In a medium saucepan over medium heat, melt the butter along with the cocoa powder and water. Bring this mixture to a boil, stirring frequently to ensure the cocoa blends smoothly with the butter and water. - Combine and Mix:
Carefully pour the hot chocolate mixture into the bowl of dry ingredients. Stir to combine until smooth, then quickly add the buttermilk mixture. Mix everything together until the batter is fully incorporated and smooth. - Bake the Cake:
Pour the cake batter into the prepared jelly roll pan, spreading it evenly. Bake for 15-20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set the cake on a wire rack to cool slightly while you prepare the frosting. - Make the Frosting:
In the same saucepan you used earlier, melt the butter, cocoa powder, and buttermilk together over medium heat, stirring frequently. Bring the mixture to a boil, then remove from heat. Gradually add the confectioners’ sugar and vanilla extract, stirring until the frosting is smooth and creamy. - Frost the Cake:
Pour the warm frosting over the slightly cooled cake, spreading it evenly. Let the frosting set as the cake continues to cool, then slice into squares and serve.
Notes:
- Substitutions: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Storage: This cake stores well covered at room temperature for up to 3 days. You can also refrigerate it for a slightly firmer texture or freeze slices for later enjoyment.
- Add-ins: For a fun twist, you can sprinkle chopped pecans or walnuts on top of the frosting before it cools for a little crunch.
- Make-Ahead Tip: The cake can be baked a day in advance and frosted before serving. Just cover it tightly to retain moisture.
This Texas Sheet Cake is the ultimate comfort dessert that everyone will be asking for seconds of! Give it a try, and you’ll see why it’s been a beloved classic in our family!