Description
This Best Texas Sheet Cake recipe delivers a moist, rich chocolate cake topped with a smooth, creamy cocoa frosting. Baked in a jelly roll pan for thin, tender layers, this classic Southern dessert is perfect for gatherings and celebrations with its luscious flavor and easy preparation.
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
- 1 cup water
Frosting
- ½ cup butter (1 stick)
- 6 tablespoons buttermilk
- 1 pound confectioners sugar
- 4 tablespoons cocoa
- 1 teaspoon vanilla
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Spray a jelly roll pan with non-stick cooking spray to ensure easy removal and cleanup.
- 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.
- Mix Wet Ingredients: In a small mixing bowl, whisk together ½ cup buttermilk, 2 large eggs, and 1 teaspoon vanilla. Set aside for later use.
- Make Cocoa Mixture: In a medium saucepan over medium heat, combine 2 sticks unsalted butter, 4 tablespoons cocoa, and 1 cup water. Stir frequently and bring this mixture to a rolling boil.
- Combine Mixtures: Pour the hot cocoa mixture into the bowl with dry ingredients, stirring to combine thoroughly. Quickly add the buttermilk, eggs, and vanilla mixture, mixing until smooth and well incorporated.
- Bake the Cake: Pour the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place on a wire rack to cool slightly.
- Prepare Frosting: For the frosting, melt ½ cup butter, 4 tablespoons cocoa, and 6 tablespoons buttermilk together in a saucepan over medium heat. Stir frequently and bring to a boil.
- Add Sugar and Vanilla to Frosting: Remove the saucepan from heat, then add 1 pound confectioners sugar and 1 teaspoon vanilla to the cocoa mixture. Stir until smooth and fully combined.
- Frost Cake: Pour the warm frosting evenly over the warm cake in the pan. Let the frosting cool and set before slicing and serving.
Notes
- For a richer flavor, use high-quality cocoa powder.
- Make sure to frost the cake while it is still warm to allow the frosting to melt slightly and create a glossy finish.
- You can substitute buttermilk with equal parts milk mixed with 1 teaspoon vinegar or lemon juice.
- Let the cake cool completely for easier slicing if preferred.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
