Description
This Easy Texas Sheet Cake recipe delivers a rich, moist chocolate cake that’s simple to make and perfect for any occasion. With a tender crumb and classic cocoa frosting spread generously on top, it’s a crowd-pleaser that’s ready in under an hour.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
Frosting Ingredients
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup milk
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a large baking pan approximately 18×13 inches for even baking and easy removal.
- Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt to combine all dry components thoroughly.
- Mix wet ingredients: In another bowl, beat together buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine wet and dry: Gently mix the wet ingredients into the dry ingredients until just combined, taking care not to overmix to keep the cake tender.
- Bake the cake: Pour the batter into the prepared pan and bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the frosting: Melt the unsalted butter in a saucepan over medium heat, then stir in the cocoa powder. Remove from heat and whisk in powdered sugar and milk until the frosting is smooth and spreadable.
- Frost the cake: Spread the frosting evenly over the slightly warm cake so it melts into the top, then allow it to set before slicing and serving.
Notes
- Ensure the cake is slightly warm when applying frosting for best texture and flavor absorption.
- If you don’t have buttermilk, you can substitute 1 cup milk mixed with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes.
- For an extra chocolate kick, add a handful of chocolate chips to the batter before baking.
- Use room temperature eggs to help the batter mix more evenly.
- This cake stores well at room temperature for 2 days covered or in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
