This classic Texas Sheet Cake recipe is a rich, chocolatey delight perfect for any gathering. It features a moist chocolate cake topped with a smooth chocolate icing, making it a crowd-pleaser for all ages.
Preparation time
20min
Cooking time
20min
Ingredients
24 Servings
- 240 g all-purpose flour
- 5 g baking soda
- 120 ml buttermilk
- 400 g granulated sugar
- 2 large eggs
- 60 ml milk
- 480 g powdered sugar
- 1 g salt
- 226 g unsalted butter
- 115 g unsalted butter (for icing)
- 40 g unsweetened cocoa powder
- 20 g unsweetened cocoa powder (for icing)
- 5 ml vanilla extract
- 5 ml vanilla extract (for icing)
- 240 ml water
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 13x18 inch sheet pan.
Step 2
In a large bowl, combine the flour, sugar, and salt. Set aside.
Step 3
In a saucepan, melt the butter, then add water and cocoa powder. Bring the mixture to a boil, stirring constantly.
Step 4
Pour the cocoa mixture over the flour mixture and stir until combined.
Step 5
Add the buttermilk, eggs, baking soda, and vanilla extract to the batter and mix until smooth.
Step 6
Pour the batter into the prepared sheet pan and spread evenly.
Step 7
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Step 8
While the cake is baking, prepare the icing. In a saucepan, melt the butter, then add cocoa powder and milk. Bring to a gentle boil, then remove from heat.
Step 9
Stir in the powdered sugar and vanilla extract until the icing is smooth and glossy.
Step 10
Pour the icing over the warm cake and spread evenly.
Step 11
Allow the cake to cool completely before slicing and serving.