Rich Texas Sheet Cake
Texas Sheet Cake is a dessert that epitomizes indulgence with its moist, tender crumb and rich, chocolatey icing. It’s a classic Southern favorite and a crowd-pleaser, perfect for gatherings, celebrations, or simply treating yourself to something special. Its simplicity, combined with bold flavor and velvety texture, makes it a go-to recipe for chocolate lovers. Whether you’re hosting a backyard barbecue, attending a potluck, or enjoying a cozy evening at home, this cake delivers every time.
Ingredients You Will Need
A great recipe begins with carefully chosen ingredients. Here’s everything you need to recreate this irresistible texas sheet cake:
For the Cake
The foundation of this texas sheet cake is a perfect blend of pantry staples and fresh ingredients. Start with sugar and all-purpose flour, which provide structure and sweetness. Salt is essential to balance flavors, while butter creates richness and tenderness.
Natural unsweetened cocoa powder is key for the cake’s signature chocolate flavor. Opt for a high-quality brand to achieve depth and complexity in every bite. Adding hot water to the cocoa mixture helps intensify the chocolate essence while maintaining a silky texture. Buttermilk introduces tang and keeps the crumb soft, while eggs provide structure and moisture. Baking soda ensures a fluffy rise, and vanilla extract rounds out the flavors beautifully.
For the Icing
The icing is what elevates this texas sheet cake to the next level of decadence. Butter is melted down with cocoa powder and milk to create a velvety, pourable frosting. Powdered sugar sweetens and thickens the icing to perfection, while a touch of vanilla extract enhances the chocolate flavor.
The result is a glossy, smooth icing that sinks deliciously into the warm cake, creating a luscious topping that’s hard to resist.
Step-by-Step Instructions
Preparing the Cake Batter
Start by preheating your oven to 350°F (175°C) and generously greasing a 12×18-inch sheet pan. This ensures the cake will release effortlessly after baking.
In a large bowl, whisk together the sugar, flour, and salt until evenly combined. Set the bowl aside while you prepare the chocolate mixture. Melt the butter in a medium saucepan over medium heat. Once fully melted, add the cocoa powder and stir until smooth and free of lumps. Gradually pour in the hot water, stirring constantly to avoid separation. Bring the mixture to a gentle boil, allowing it to bubble for about 30 seconds to intensify the flavors.
Carefully pour the warm chocolate mixture into the dry ingredients and stir until the batter is smooth and glossy. Let the mixture cool slightly. In a separate measuring cup, beat the eggs and buttermilk together. Add the baking soda and vanilla extract, then pour the buttermilk mixture into the chocolate batter. Whisk gently until fully combined and the texture is silky-smooth.
Baking the Cake
Pour the batter evenly into the prepared pan, using a spatula to spread it out smoothly. Bake for 15-20 minutes, checking for doneness with a toothpick. When inserted into the center, the toothpick should come out clean or with just a few moist crumbs. Avoid over-baking to ensure the cake remains soft and tender.
Making the Icing
While the cake bakes, prepare the icing. In a clean saucepan over medium heat, melt the butter completely. Stir in the cocoa powder and milk, whisking constantly. Bring the mixture to a gentle boil, then remove it from the heat immediately to prevent scorching. Gradually add the powdered sugar and vanilla extract, whisking vigorously until smooth and free of lumps.
Pour the warm icing evenly over the hot cake as soon as it’s out of the oven. Use an offset spatula to spread the icing across the surface, letting it seep into the cake slightly for an extra layer of moisture and flavor.
Recipe Tips & Frequently Asked Questions
- How can I ensure the batter is perfectly smooth?
Gradually mix the chocolate mixture into the dry ingredients and whisk gently to avoid overmixing, which can result in a dense cake. - What if I don’t have buttermilk?
You can make a quick substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using. - How should I store the cake?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. - What’s the best way to prevent lumpy icing?
Sift the powdered sugar before adding it to the warm cocoa mixture and whisk continuously for a silky-smooth texture. - Can I freeze this texas sheet cake?
Yes! Wrap individual slices in plastic wrap and store in an airtight container before freezing. Thaw at room temperature before serving.
What to Serve With This Texas Sheet Cake Recipe
Texas sheet cake pairs beautifully with a variety of accompaniments. A cold glass of milk or a steaming cup of coffee balances the cake’s rich chocolate flavor. For a more decadent experience, serve it warm with a scoop of vanilla ice cream or a generous dollop of freshly whipped cream.
This texas sheet cake also works well as part of a dessert buffet. Pair it with lighter desserts like fresh fruit tarts or lemon bars to provide contrast and variety for guests.
Variations to Try
For a creative twist on this classic texas sheet cake recipe, try incorporating chopped pecans or walnuts into the icing for a bit of crunch and texture. If you’re a coffee lover, add a teaspoon of instant espresso powder to the icing to create a subtle mocha flavor.
For those who enjoy a hint of spice, add a pinch of cinnamon or cayenne pepper to the cocoa mixture. This unique addition creates a bold, unexpected kick that complements the chocolate beautifully.
Final Thoughts
This texas sheet cake is a tried-and-true recipe that delivers rich chocolate flavor and a melt-in-your-mouth texture every single time. Its simplicity and versatility make it perfect for any occasion, whether you’re entertaining a crowd or indulging in a quiet dessert moment. One bite of this moist, luscious cake, and you’ll understand why it has stood the test of time as a beloved classic.
Texas Sheet Cake
Ingredients
Cake
- 2 cups 414g sugar
- 2 cups 260g all-purpose flour
- 1/2 tsp salt
- 1 cup 224g unsalted butter
- 5 tbsp 35g natural unsweetened cocoa powder
- 1 cup 240ml hot water
- 2 large eggs
- 1/2 cup 120ml buttermilk
- 1 tsp baking soda
- 1 tsp vanilla extract
Icing
- 1/2 cup 112g unsalted butter
- 4 tbsp 28g natural unsweetened cocoa powder
- 6 tbsp milk
- 3 3/4 cups 431g powdered sugar
- 1 tsp vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C). Lightly grease a 12×18-inch sheet pan (or jelly roll pan) with nonstick baking spray to ensure the cake doesn’t stick.
- In a large mixing bowl, combine the sugar, flour, and salt. Whisk these dry ingredients together and set the bowl aside.
- In a medium-sized saucepan over medium heat, melt the butter completely. Once melted, stir in the cocoa powder, ensuring no lumps remain. Gradually pour in the hot water, stirring continuously. Allow the mixture to reach a gentle boil and let it bubble for about 30 seconds before removing the pan from the heat.
- Carefully pour the warm chocolate mixture over the dry ingredients in the bowl. Mix everything thoroughly until the batter is smooth. Let this mixture cool for a couple of minutes.
- Meanwhile, in a measuring cup, beat the buttermilk and eggs together until fully combined. Add the baking soda and vanilla extract to the buttermilk mixture and mix well.
- Once ready, pour the buttermilk mixture into the chocolate batter. Whisk the ingredients together until you achieve a uniform, silky-smooth batter.
- Evenly spread the batter into the prepared baking pan, smoothing out the surface with a spatula if needed. Place the pan into the oven and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the icing. In a clean saucepan, combine the butter, milk, and cocoa powder. Heat the mixture over medium heat until it reaches a rolling boil, stirring consistently to prevent burning. Once it boils, remove the saucepan from the heat immediately.
- Gradually whisk in the powdered sugar and vanilla extract, ensuring the icing becomes velvety smooth and lump-free.
- Once the cake is finished baking, remove it from the oven and pour the warm icing evenly over the hot cake. Use an offset spatula or the back of a spoon to spread the icing evenly across the surface.
- Let the cake cool slightly so the icing can set before slicing and serving. Enjoy this indulgent, chocolatey Texas sheet cake warm or at room temperature!