Texas Sheet Cake

Ready In:

45min

Servings:

12

Introduction

About this Recipe

This is my family recipe Texas chocolate sheet cake is my absolute favorite. The easy cake is so delicious and made with staple home ingredients. The decadent icing sets up like fudge, and the beautiful dense texture of the cake create something beautiful. Being baked in a large sheet pan makes this cake perfect for serving large crowds.

This recipe means so much to me because it has been passed down through my family through generations. It has always been the first dessert at any family gathering, and it takes me back to so many different memories.

 

Making the cake:

Whisk together flour, sugar, baking soda, and salt. Then whisk in a cup of buttermilk to create a thick mixture.

Dissolve the cocoa powder in water to remove any lumps, and heat the dissolved cocoa with butter and shortening. Once it is barely boiling, pour it over the flour and sugar mixture and mix well. Then add vanilla extract and eggs.

Baking:

Bake the cake at 400°F (205°C) for about 20-25 minutes or until a toothpick comes out clean. The cake will still be slightly sticky when done, so do not overbake it.

Making the icing:

Make the icing for the cake by sifting powdered sugar into a medium bowl. Heat cocoa powder dissolved in milk with butter. Once barely boiling, pour the cocoa mixture over the powdered sugar and mix well. Then add vanilla extract. You can optionally add 1 cup of chopped nuts into the icing here.

Pour the icing over the warm (but not hot) cake and allow it to chill in the refrigerator for at least an hour.

Storage:

Store leftover cake in the fridge covered for up to a week.

Ingredients

Cake:

  • 2 cups (240 g) all-purpose flour
  • 2 cups (200 g) granulated sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/4 cup (25 g) cocoa powder
  • 1/2 cup water
  • 1/2 cup (113 g) unsalted butter
  • 1/2 cup (96 g) vegetable shortening
  • 2 eggs
  • 1 1/2 tsp vanilla extract

Icing:

  • 3 3/4 cup (450 g) powdered sugar
  • 1/4 cup (25 g) cocoa powder
  • 1/2 cup milk
  • 1/2 cup (113 g) unsalted butter
  • 1 tsp vanilla extract
  • 1 cup chopped nuts (optional)

     

    Directions

    1. Preheat oven to 400°F (205°C). Generously grease a 9 x 13 inch baking pan.

    2. Sift flour, sugar, baking soda, and salt into a large bowl and whisk until combined. Whisk in buttermilk until well combined.

    3. Dissolve the cocoa powder in water to remove any clumps.

    4. Heat dissolved cocoa, butter, and shortening in a small saucepan. Once barely boiling, pour over the flour and sugar mixture and combine.

    5. Add eggs and vanilla and mix well.

    6. Pour batter into the prepared baking pan and bake for 20 – 25 minutes or until a toothpick inserted in the middle comes out clean.  

    7. Once the cake is almost done, begin making the icing by sifting the powdered sugar into a medium bowl.

    8. Dissolve the cocoa powder in milk to remove any clumps.

    9. Heat dissolved cocoa and butter in a small saucepan. Once barely boiling, pour over the sifted powdered sugar until combined. Add the vanilla extract and optionally nuts and mix well. 

    1. Pour the icing over the warm (not too hot) cake and immediately refrigerate for at least an hour.