Easy Texas Sheet Cake
This Texas Sheet Cake is an ultra moist, rich chocolate cake topped with the perfect sweet chocolate icing.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale
- Silicone spatula
- Rimmed baking sheet (13x18x1)
- Saucepan
Ingredients
Cake
- 1 cup (227 g) unsalted butter
- ¼ cup (20 g) cocoa powder
- 1 cup water
- 2 cups (384 g) sugar
- 2 cups (240 g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs room temperature
- ¼ cup (60 ml) buttermilk, room temperature
Chocolate Icing
- ½ cup (113.5 g) unsalted butter
- ¼ cup (20 g) cocoa powder
- ⅓ cup (80 ml) buttermilk, room temperature
- 1 teaspoon vanilla
- 4 cups (480 g) powdered sugar, measured then sifted
Instructions
Cake
- Preheat oven to 350° F (180° C). Spray half sized (13x18x1) rimmed baking sheet with non-stick cooking spray and set aside.
- In a large mixing bowl, mix sugar, flour, baking soda and salt together.
- Heat butter, cocoa powder, and water in a small saucepan until smooth. Pour chocolate mixture into the flour mixture and mix until combined.
- Add eggs one at a time and mix between each. Add buttermilk and vanilla and mix until just combined. Spread batter into prepared pan and bake for 13-15 minutes.
Chocolate Icing
- While the cake is baking, melt butter and cocoa powder in a small sauce pan. Add buttermilk and vanilla and whisk until combined.
- Pour melted chocolate mixture into a large mixing bowl. Add sifted powdered sugar and mix until combined.
- Spread over cake while it’s still warm.
- Allow icing to set and enjoy!