Texas Chocolate Sheet Cake
This homemade cake is a simple yet delicious dessert that's fit for any occasion. Chocolate and buttermilk form a moist cake while smooth and fudgy icing on top finishes off this exceptional treat.
Servings 22
Calories 313kcal
Ingredients
For the sheet cake
- 2 cups granulated sugar
- 2 cups all-purpose flour
- ¼ tsp kosher salt
- 16 tbsp (2 sticks) unsalted butter
- 3 tbsp Dutch-process cocoa powder
- 1 cup water
- ½ cup buttermilk
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
For the chocolate frosting
- 8 tbsp (1 stick) unsalted butter
- 6 tbsp whole milk
- 3 tbsp Dutch-process cocoa powder
- 1 tsp vanilla extract
- 3 ½ cups sifted powdered sugar
Instructions
For the sheet cake
- Preheat oven to 350°F. In a small saucepan, melt butter over medium heat. Add water and cocoa and bring to boil. Set aside.
- Sift sugar, flour, and salt into a large bowl (I sift directly into the bowl of my stand mixer). Pour hot butter, water, and cocoa mixture over dry ingredients and mix well to incorporate. Add eggs, buttermilk, baking soda, and vanilla extract and mix.
- Pour into greased jelly roll style pan. Bake in preheated oven for 28-30 minutes until a toothpick inserted in cake comes out clean with a few moist crumbs. While the cake is baking, prepare the frosting.
- Let cool for 5 minutes, then frost with the following frosting.
For the chocolate frosting
- In a small saucepan, melt butter with milk and cocoa and bring to boil. Pour into a large bowl and add vanilla extract and powdered sugar. Mix slowly to incorporate sugar, then on high to achieve a smooth frosting.
- While the cake is still warm, pour frosting over the top and spread evenly.
Video
Nutrition
Serving: 1serving | Calories: 313kcal
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