Texas Sheet Cake

Texas Sheet Cake is a rich, moist chocolate cake topped with a warm chocolate frosting that sets into a fudgy layer as it cools. Baked in a large sheet pan, this classic Texas dessert is perfect for potlucks, family gatherings, holidays, and feeding a crowd with minimal effort.

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Course: Dessert

Cuisine: American, Texas

Keyword: chocolate sheet cake, classic texas dessert, easy chocolate cake, potluck dessert, texas sheet cake

Prep Time: 20

Cook Time: 25

Total Time: 50

Servings: pieces

Calories: 385kcal

Author: Lila benett

Cost: 2

Equipment

15x10-inch sheet pan
mixing bowls
electric mixer
saucepan
whisk
offset spatula
cooling rack

Ingredients

2 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 cup unsalted butter
1 cup buttermilk
2 large eggs
2 tsp vanilla extract
1/2 cup hot coffee or hot water
1/2 cup unsalted butter for frosting
1/3 cup unsweetened cocoa powder for frosting
1/3 cup whole milk for frosting
4 cups powdered sugar
1 tsp vanilla extract for frosting

Instructions

Preheat oven to 350°F and line a 15x10-inch sheet pan with parchment paper.
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
Combine butter, buttermilk, eggs, and vanilla extract in a separate bowl.
Add the wet ingredients to the dry ingredients and beat for 2 minutes until combined.
Stir in the hot coffee or hot water until the batter becomes thin and smooth.
Pour the batter into the prepared sheet pan and spread evenly.
Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
While the cake bakes, combine butter, cocoa powder, and milk in a saucepan over medium heat.
Cook until butter melts completely and the mixture is smooth.
Remove from heat and whisk in powdered sugar gradually until smooth.
Stir in vanilla extract and mix until fully incorporated.
Pour the hot frosting over the warm cake immediately after removing it from the oven.
Spread the frosting evenly using an offset spatula.
Allow the cake to cool for 30 minutes at room temperature.
Refrigerate for 45 minutes until the frosting is completely set.
Cut into squares using a sharp knife dipped in hot water and serve.

Notes

Use hot coffee for deeper chocolate flavor, though hot water works well too. Frost the cake while both the cake and frosting are warm to achieve the signature fudgy finish. Allow the frosting to fully set before slicing for clean cuts. This cake often tastes even better the next day.

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