The BEST Chocolate Texas Sheet Cake
A velvety, tender, perfectly chocolate Texas sheet cake made from a tried-and-true family recipe perfect for entertaining or just because!
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks butter (real, salted)
- 1/2 cup cocoa powder
- 1 cup water or black coffee
- 1/2 cup buttermilk
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 sticks of butter (real, salted)
- 1/2 cup milk
- Dash of salt
- 1 teaspoon vanilla extract
- 1 1-lb box powdered sugar
- 1/2 cup cocoa powder
Directions
- 1
Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.
- 2
Combine flour, sugar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.
- 3
Melt butter in a small saucepan then whisk in cocoa powder and water or black coffee until smooth. Stir and heat over medium-high heat until boiling. Remove from heat.
- 4
Combine buttermilk, eggs and vanilla extract in a small bowl then mix well and set aside.
- 5
Pour hot cocoa power mixture into bowl with flour mixture then stir to incorporate. Add buttermilk mixture then whisk all ingredients together for one minute.
- 6
Pour batter into prepared pan then bake for 20-22 minutes or until toothpick inserted in the middle of the cake comes out clean. Remove from oven then prepare icing.
- 7
Combine milk, butter and salt in a small saucepan then heat until simmering. Remove from heat then stir in vanilla extract.
- 8
Meanwhile, sift together powdered sugar and cocoa into a large mixing bowl (the sifting is optional but it prevents lumps). Pour hot milk/butter mixture into bowl with powdered sugar and cocoa powder then stir until smooth.
- 9
Pour icing over warm cake. Let cake rest for a few hours before serving to ensure the icing sets up some before cutting the cake.
- 10
Once the cake is cool, cover then store at room temperature.