This Classic Chocolate Texas Sheet Cake recipe offers a deliciously moist, rich chocolate cake topped with a fudge-like frosting that’s incredibly easy to make. It’s perfect for feeding a crowd and is a quintessential sheet cake recipe that everyone will love.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for the best chocolate flavor.
- Buttermilk: Creates a tender crumb; you can substitute with regular milk mixed with a tablespoon of white vinegar or lemon juice, let sit for 5 minutes.
- Powdered Sugar: Essential for a smooth, creamy frosting.
- Hot Water: Blooms the cocoa for intense chocolate flavor in the cake.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1 cup hot water
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 24
- Calories per serving: Approximately 350
- Tools Needed: 13×18-inch baking sheet, large saucepan, mixing bowls, whisk, electric mixer (optional).
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
Preheat your oven to 350°F (175°C). Lightly grease and flour a 13×18-inch baking sheet. In a large bowl, whisk together the flour, granulated sugar, salt, and baking soda.
2. Melt Butter and Cocoa
In a medium saucepan, combine the butter, cocoa powder, and hot water. Bring this mixture to a boil over medium heat, stirring constantly. Remove from heat immediately once boiling.
3. Combine Wet and Dry Ingredients
Pour the hot butter-cocoa mixture into the dry ingredients and mix well with a whisk or electric mixer until just combined. Stir in the buttermilk, eggs, and vanilla extract until the batter is smooth.
4. 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 comes out clean. While the cake bakes, prepare the frosting. This simple sheet cake recipe bakes quickly.
5. Make the Frosting
In a saucepan, melt the butter 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, mixing until the frosting is smooth and creamy.
6. Frost the Warm Cake
As soon as the cake comes out of the oven, immediately pour the warm frosting over the warm cake. Spread it evenly to cover the entire surface. The warmth of the cake helps the frosting melt slightly and create a glossy, delicious finish.
Variation Ideas:
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the frosting while it’s still warm.
- Coffee Kick: Add 1 teaspoon of instant espresso powder to the cake batter for a deeper chocolate flavor.
- Minty Twist: Add 1/2 teaspoon of peppermint extract to the frosting for a festive touch.
Storage Instructions:
Store your Classic Chocolate Texas Sheet Cake covered at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. To reheat, you can briefly warm individual slices in the microwave. This sheet cake recipe holds its moisture well.
Frequently Asked Questions (FAQ):
Q: Can I use a smaller baking pan for this sheet cake recipe?
A: Yes, but you’ll need to adjust the baking time. A 9×13-inch pan will result in a thicker cake, and you may need to bake it for 30-35 minutes.
Q: Why do I pour the frosting on while the cake is still warm?
A: This helps the frosting set smoothly and creates a fudgy texture that melds perfectly with the warm cake. It’s a hallmark of a great Texas sheet cake.
Q: Can I make this cake ahead of time?
A: Absolutely! Texas Sheet Cake is known for being even better the next day, as the flavors meld. It’s an ideal make-ahead sheet cake recipe for parties.
Q: What if I don’t have buttermilk?
A: You can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest of the cup with regular milk. Let it sit for 5 minutes before using.
Q: Can I freeze Texas Sheet Cake?
A: Yes, you can freeze slices or the entire cake (unfrosted is best, but frosted works too). Wrap it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator.
Q: Is this a difficult sheet cake recipe for beginners?
A: Not at all! This Classic Chocolate Texas Sheet Cake is incredibly forgiving and simple to prepare, making it a perfect beginner-friendly sheet cake recipe.