Chocolate Texas sheet cake is a beloved classic that embodies the rich culinary traditions of the Southern United States. This moist chocolate cake is baked in a large sheet pan, making it an ideal dessert for a crowd, whether it’s a family gathering, a potluck, or a festive celebration. Known for its simplicity and deliciousness, the cake is topped with a luscious chocolate frosting that only enhances its rich chocolate flavor, ensuring that each bite is a delightful experience.
Ingredients
Scale:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk (or substitute with sour milk)
1 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup boiling water
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/3 cup milk
3 cups powdered sugar
1 teaspoon vanilla extract
(Optional: 1 cup chopped nuts for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 13x18 inch sheet pan to prevent sticking.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Mix on medium speed for 2 minutes until the batter is smooth.
Carefully stir in the boiling water (the batter will be thin), ensuring it’s evenly mixed.
Pour the batter into the prepared sheet pan, spreading it evenly.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, melt the butter in a saucepan over medium heat. Stir in cocoa powder and milk until smooth.
Mix in the powdered sugar and vanilla extract until the frosting is well combined and glossy.
Once the cake is out of the oven, allow it to cool for about 10-15 minutes. Then, pour the warm frosting over the cake, spreading it evenly.
Cool completely before cutting into squares to serve.
