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Texas Sheet Cake with Cocoa Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 22 reviews
  • Author: Madison
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Best Texas Sheet Cake recipe is a classic, rich, and moist chocolate cake with a smooth, fudgy frosting. Perfect for gatherings, this easy-to-make sheet cake combines cocoa and buttermilk for intense chocolate flavor and a tender crumb. The cake is baked in a jelly roll pan for quick cooking and topped with a luscious chocolate frosting that melts into the warm cake for an irresistible finish.

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

  1. Preheat and prepare pan: Preheat your oven to 350°F. Spray a jelly roll pan lightly with non-stick cooking spray to prevent sticking.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, and salt until well combined. Set aside.
  3. Mix wet ingredients: In a separate small bowl, combine the buttermilk, eggs, and vanilla extract. Whisk gently and set aside.
  4. Make chocolate butter mixture: In a medium saucepan over medium heat, melt the butter, cocoa powder, and water together. Stir frequently and bring the mixture to a boil.
  5. Combine mixtures: Pour the hot chocolate butter mixture into the bowl of dry ingredients. Stir quickly to combine, then immediately add the wet buttermilk-egg mixture and mix until smooth and fully incorporated.
  6. 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 into the center comes out clean.
  7. Cool the cake: Remove the cake from the oven and transfer to a wire rack to cool slightly while you prepare the frosting.
  8. Prepare frosting: In a saucepan over medium heat, melt the butter, cocoa powder, and buttermilk together, stirring constantly. Bring the mixture to a gentle boil.
  9. Add sugar and vanilla: Remove the saucepan from heat and whisk in the confectioners sugar and vanilla extract until smooth and glossy.
  10. Frost cake: Pour the warm frosting evenly over the slightly warm cake, spreading if needed so it covers the surface completely.
  11. Set and serve: Let the frosting cool and set before cutting the cake into squares and serving.

Notes

  • Use room temperature eggs for best mixing results.
  • To make the cake nut-free, omit any optional nuts or toppings sometimes added in variations.
  • Make sure not to overbake to keep the cake moist and tender.
  • The frosting is best poured over warm cake so it soaks in perfectly.
  • Substitute regular milk for buttermilk by adding 1 tablespoon vinegar or lemon juice per ½ cup milk and letting it sit for 5 minutes.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • The cake can also be baked in a 9×13 inch pan but adjust baking time up to 25-30 minutes.

Nutrition

  • Serving Size: 1 slice
  • Calories: 320 kcal
  • Sugar: 40 g
  • Sodium: 180 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Find it online: https://garlicpan.com/texas-sheet-cake-with-cocoa-frosting-recipe/