Chocolate Buttermilk Texas Sheet Cake
This chocolate buttermilk texas sheet cake is a moist, fudgy chocolate cake topped with a sweet chocolate frosting. You make this cake on a cookie sheet, so it's perfect for feeding a crowd.
Ingredients
- 1 cupsalted butter
- 1 cupwater
- ¼ cupcocoa powder
- 2 cupsgranulated sugar
- 2 cupsall-purpose flour
- 1 teaspoonbaking soda
- ½ teaspoonsalt
- 2 largeeggs (room temperature)
- ½ cupbuttermilk (room temperature)
- 1 teaspoonvanilla extract
- ½ cupsalted butter
- 6 tablespoonsmilk
- ¼ cupcocoa powder
- 1 teaspoonvanilla
- salt
- 4 cupspowdered sugar
Directions
- 1
Preheat oven to 350 F and grease a cookie sheet pan (13×18''). Set aside.
- 2
Add butter, water and cocoa powder to a small saucepan over medium heat. Bring mixture to a boil over medium heat.
- 3
In a large bowl whisk together the sugar, flour, baking soda and salt. As soon as butter/cocoa mixture comes to a boil remove from heat and pour over the dry ingredients. Whisk together until all combined.
- 4
In a measuring cup or small bowl whisk the eggs, buttermilk and vanilla. Mix into the cake batter.
- 5
Pour batter into prepared pan. Bake for 17-22 minutes, or until edges are pulling away. When there is about 7-10 minutes left before the cake is done baking, start the chocolate frosting.
- 6
Add butter, cocoa powder and milk to the same small saucepan and bring to a boil over medium heat. Remove from heat and pour into a medium mixing bowl with vanilla, pinch of salt and powdered sugar. I like to mix with electric beaters on low to make sure it's smooth.
- 7
Pour frosting over cake after it's cooled for 3-5 minutes, and use a spatula to spread evenly over the cake. The cake needs to be warm enough that the frosting can spread easily over the cake.