Texas Sheet Cake is a classic, decadent dessert that’s perfect for feeding a crowd. This rich chocolate cake is baked in a sheet pan and topped with a smooth, fudgy icing and chopped nuts. Its moist, tender crumb and deliciously sweet frosting make it a favorite for any occasion.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1/2 cup vegetable oil
- 1 cup water
- 1/4 cup unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
For the Frosting:
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 3 1/2 cups powdered sugar, sifted
- 1 cup chopped pecans or walnuts (optional)
Step-by-Step Guide:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease a 13×18-inch sheet pan or jelly roll pan and set it aside.
- Prepare the Cake Batter:
- In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set aside.
- In a medium saucepan, combine the butter, vegetable oil, water, and cocoa powder. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
- Remove from heat and pour the cocoa mixture over the dry ingredients. Stir to combine.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Add this mixture to the batter and stir until smooth and well combined.
- Bake the Cake:
- Pour the batter into the prepared sheet pan and spread it evenly.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Frosting:
- While the cake is baking, make the frosting. In a medium saucepan, combine the butter, cocoa powder, and milk. Heat over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from heat and stir in the vanilla extract.
- Gradually add the sifted powdered sugar, stirring until the frosting is smooth and well combined.
- If using, fold in the chopped nuts.
- Frost the Cake:
- Once the cake is done baking, remove it from the oven and allow it to cool for about 5 minutes.
- Pour the warm frosting over the warm cake, spreading it evenly with a spatula.
- Cool and Serve:
- Allow the cake to cool completely before cutting into squares.
- Serve and enjoy the rich, chocolatey goodness!
Tips:
- Buttermilk Substitute: If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of regular milk. Let it sit for 5 minutes before using.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Variations: Try adding a teaspoon of instant coffee granules to the cake batter for a mocha flavor, or sprinkle some sea salt on top of the frosting for a sweet and salty combination.
Texas Sheet Cake is a crowd-pleaser with its rich, chocolate flavor and smooth, fudgy frosting. Perfect for parties, potlucks, or family gatherings, this cake is sure to be a hit. Enjoy baking and sharing this delicious dessert with your loved ones!
