Indulge in a classic chocolate cake recipe with a twist: the Texas Sheet Cake. This super moist, rich chocolate cake with its fudgy frosting is incredibly easy to make and perfect for feeding a crowd. You’ll love how simple yet satisfying this chocolate cake recipe is.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for the best flavor.
- Buttermilk: You can make your own by adding 1 tablespoon of white vinegar or lemon juice to regular milk and letting it sit for 5 minutes.
- Powdered Sugar: Essential for the smooth, fudgy frosting.
- Vanilla Extract: Enhances the chocolate flavor.
Ingredients:
For the Cake:
- 1 cup (2 sticks) unsalted butter
- ½ cup unsweetened cocoa powder
- 1 cup water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- ½ cup (1 stick) unsalted butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 24
- Tools Needed: 13×18 inch baking sheet (half sheet pan), saucepan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour a 13×18 inch baking sheet. This ensures your chocolate cake doesn’t stick.
2. Start the Cake Batter
In a medium saucepan, combine the butter, cocoa powder, and water. Bring this mixture to a boil over medium heat, then remove it from the heat.
3. Combine Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. Make sure these dry ingredients are well combined for a consistent chocolate cake.
4. Mix Wet and Dry Ingredients
Pour the hot cocoa mixture into the dry ingredients and stir until just combined. In a separate small bowl, whisk the buttermilk, eggs, and vanilla extract. Add this to the batter and mix until smooth.
5. Bake the Cake
Pour the batter evenly into your prepared baking sheet. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of the chocolate cake comes out clean.
6. Prepare the Frosting
While the cake is baking, melt the butter in a saucepan over medium heat. Stir in the cocoa powder and milk, bringing the mixture to a boil. Remove from heat and stir in the vanilla extract. Gradually add the powdered sugar, whisking until smooth and creamy.
7. Frost the Warm Cake
As soon as the cake comes out of the oven, pour the warm frosting over it. Spread it evenly to cover the entire chocolate cake. The warm cake will absorb some of the frosting, making it extra fudgy.
Variation Ideas:
- Nutty Twist: Sprinkle chopped pecans or walnuts over the warm frosting.
- Coffee Infusion: Add 1 teaspoon of instant espresso powder to the cake batter for a deeper chocolate flavor.
- Spiced Chocolate Cake: A pinch of cinnamon or chili powder can add a subtle warmth to this chocolate cake recipe.
Storage Instructions:
Store leftover Texas Sheet Cake at room temperature, covered tightly, for up to 3-4 days. You can also refrigerate it for longer freshness, up to a week. The cake freezes well for up to 2 months; just wrap individual slices in plastic wrap and then foil. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Why is it called Texas Sheet Cake?
It’s believed to be named for its large size, typically baked in a sheet pan, making it perfect for feeding large groups, a common occurrence in Texas.
Can I make this chocolate cake recipe ahead of time?
Yes, you can make it one day in advance. The flavors often deepen overnight.
What kind of cocoa powder should I use?
Use unsweetened natural cocoa powder for this chocolate cake recipe. Dutch-processed cocoa will result in a different texture and color.
Can I use a different size pan?
You can, but you may need to adjust baking time. A smaller pan will result in a thicker cake, requiring more baking time, and a larger pan will be thinner, requiring less.
My frosting is too thin/thick. What went wrong?
If it’s too thin, add more powdered sugar a tablespoon at a time. If it’s too thick, add a tiny bit more milk, a teaspoon at a time, until it reaches the desired consistency.
Is this chocolate cake recipe gluten-free?
As written, it is not. You can try substituting with a 1:1 gluten-free flour blend, but results may vary.