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easy-texas-sheet-cake-recipe---mushroomsalus_feature

Easy Texas Sheet Cake: Simple Chocolate Dessert for Crowds

This easy Texas sheet cake recipe delivers rich chocolate flavor and moist texture, perfect for feeding crowds. The unique method involves baking in a sheet pan and topping with warm fudgy icing while still hot from the oven.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 cup water
  • 1/4 cup cocoa powder
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter
  • 1/4 cup cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 15x10-inch jelly roll pan or a similar-sized baking sheet.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan, combine butter, water, and cocoa powder. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a boil.
  4. Pour the hot cocoa mixture over the dry ingredients and stir until well combined.
  5. Add buttermilk, eggs, and vanilla extract. Mix until smooth and no lumps remain.
  6. Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake bakes, prepare the icing. In a saucepan, combine butter, cocoa powder, and milk. Bring to a boil, then remove from heat.
  8. Stir in vanilla extract and powdered sugar until smooth. Mix in pecans if using.
  9. As soon as the cake comes out of the oven, pour the warm icing over the hot cake and spread evenly with a spatula.
  10. Let the cake cool completely before cutting into squares and serving.

Notes

Don't overbake - the cake should be moist and springy. Ice while hot - the warm icing seeps into the hot cake, creating that signature moist texture. Use good quality cocoa for best results. This cake actually tastes better the next day as the flavors meld together.