Texas Sheet Cake
Texas sheet cake is an ultra moist buttermilk chocolate sheet cake that's topped with a simple boiled chocolate frosting. Easy to make and feeds a crowd!
Ingredients
For the Cake
- 1 cup unsalted butter cut into small cubes (2 sticks; 230 grams)
- ¼ cup unsweetened natural cocoa powder (22 grams)
- ¾ cup water (180 ml)
- 2 cups all-purpose flour spooned and leveled (250 grams)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk at room temperature (120 ml)
- ¼ cup sour cream or plain Greek yogurt at room temperature (60 grams)
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
For the Frosting
- 3 cups confectioners sugar (360 grams)
- ⅓ cup whole milk (80 ml)
- ½ cup unsalted butter cut into small cubes (1 stick; 115 grams)
- ¼ cup unsweetened natural cocoa powder (22 grams)
Optional Topping
- 1 cup chopped pecans (120 grams)
Instructions
- To make the cake: Preheat the oven to 350°F (180°C). Line a half-sheet pan (17” x 12”) with parchment paper and spray with nonstick cooking spray.
- Combine the butter, cocoa powder, and water in a medium saucepan and place it over medium heat. Bring to a boil, whisking frequently. Once the mixture is boiling, remove it from the heat and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate medium mixing bowl, whisk together the buttermilk, sour cream, eggs, and vanilla extract.
- Pour the buttermilk mixture and chocolate mixture over the dry ingredients and whisk until just combined.
- Pour the batter into the prepared pan and spread it around into one even layer.
- Bake in the center rack of the oven for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and set aside to cool slightly while you prepare the frosting.
- To make the frosting: Sift the confectioners sugar into a large bowl. Set aside.
- Combine the milk, butter, and cocoa powder in a large saucepan. Place over medium-low heat, whisking often, until the mixture comes to a boil. Remove from heat and quickly stir in the sifted confectioners sugar.
- Immediately pour the frosting over the warm cake and spread it around with an angled spatula or the back of a spoon. The frosting will start to set fast, so make sure to work quickly!
- If decorating with pecans, sprinkle the pecans over the frosting.
- Allow to cool completely before serving.
Video
Notes
Storage Instructions: This cake may be covered tightly with plastic wrap and stored at room temperature for 2 to 3 days or in the refrigerator for 4 days.