Description
This Best Texas Sheet Cake Recipe is a rich, moist chocolate cake baked in a jelly roll pan and topped with a smooth, fudgy chocolate frosting. Perfect for gatherings and celebrations, this classic Southern dessert is quick to prepare and delivers irresistible chocolate flavor in every bite.
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 butter (1 stick)
- 6 tablespoons buttermilk
- 1 pound confectioners sugar
- 4 tablespoons cocoa powder
- 1 teaspoon vanilla
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit and spray a jelly roll pan with non-stick cooking spray to prevent sticking.
- 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. Stir well and set aside.
- Combine Wet Ingredients: In a small mixing bowl, whisk together ½ cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract.
- Make Chocolate Mixture: In a saucepan over medium heat, combine 2 sticks unsalted butter, 4 tablespoons cocoa powder, and 1 cup water. Bring the mixture to a boil while stirring frequently to combine and melt the ingredients.
- Combine Mixtures: Pour the hot chocolate mixture into the large bowl with the dry ingredients, mixing to incorporate quickly. Then add the wet buttermilk mixture and stir everything until just combined.
- Bake the Cake: Pour the batter into the prepared jelly roll pan and bake in the preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack.
- Prepare Frosting: In a saucepan, melt ½ cup butter, 4 tablespoons cocoa powder, and 6 tablespoons buttermilk over medium heat. Bring to a boil while stirring frequently, then remove from heat.
- Add Sugar and Vanilla to Frosting: Stir 1 pound confectioners sugar and 1 teaspoon vanilla into the hot frosting mixture until smooth and well combined.
- Frost the Cake: Pour the frosting evenly over the warm cake. Allow the frosting to cool and set before cutting and serving.
Notes
- Use room temperature eggs for better mixing and texture.
- Make sure to stir the chocolate mixture frequently to prevent burning.
- Allow the cake to cool slightly before frosting to avoid melting the frosting too much.
- You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.
- Store leftover cake covered at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 34 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
