Texas Sheet Cake
A decadent and easy-to-make Texas Sheet Cake recipe, known for its rich chocolate flavor and creamy frosting. Perfect for any occasion!
Equipment
- 15x10 inch baking pan
- Whisk
- Mixing bowls
- Spatula
Ingredients
Cake Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 0.75 cups Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Vegetable oil
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
Frosting Ingredients
- 1 cup (2 sticks) Unsalted butter softened
- 3 cups Powdered sugar
- 0.75 cups Unsweetened cocoa powder
- 0.5 cup Milk
- 1 teaspoon Vanilla extract
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk together buttermilk, oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- While the cake is still warm, beat the softened butter in a large bowl until light and fluffy. Gradually add the powdered sugar and cocoa powder, alternating with the milk, beating until smooth and creamy. Stir in the vanilla extract.
- Pour the frosting over the warm cake and spread evenly. The warm cake will help melt the frosting slightly, creating a smooth finish.
- Let the cake cool completely before cutting and serving.
Notes
For a richer flavor, use dark cocoa powder. You can also add chocolate chips to the batter for extra chocolatey goodness. Store leftover cake in an airtight container at room temperature for up to 3 days.