Yield: 20-24 servings

Texas Sheet Cake

Indulge in the timeless allure of Homemade Texas Sheet Cake, a lusciously moist dessert that pays homage to the heart of Texas flavors. With a prep time of just 20 minutes and a cook time of 20 minutes, this classic delight captures the essence of Southern hospitality. A tender cocoa-infused cake, generously topped with warm, velvety cocoa frosting, offers a symphony of flavors in every bite. This recipe comes together with everyday kitchen essentials and is perfect for gatherings, birthdays, and special occasions. Dive into the world of Texan culinary tradition and create a dessert that's as unforgettable as it is irresistible.

Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 20 minutes
Total Time 20 minutes

Ingredients

For the Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter
  • 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 milk
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar

Instructions

For the Cake:

  1. Preheat your oven to 350°F (175°C) and grease a 15x10-inch sheet cake pan.
  2. In a large mixing bowl, combine flour, sugar, baking soda, and salt.
  3. In a saucepan, melt the butter and stir in water and cocoa powder. Bring to a boil.
  4. Pour the cocoa mixture over the dry ingredients and mix well.
  5. Stir in buttermilk, eggs, and vanilla extract until the batter is smooth.
  6. Pour the batter into the prepared pan and bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare the frosting.

For the Frosting:

  1. In a saucepan, melt the butter and stir in cocoa powder and milk. Bring to a boil.
  2. Remove from heat and whisk in vanilla extract and powdered sugar until smooth.
  3. Pour the warm frosting over the warm cake and spread evenly.
  4. Let the cake cool before serving.

Notes

  • Recipe Yield: This recipe is designed to be baked in a 15x10-inch sheet cake pan. The exact yield can vary depending on how the cake is sliced and served, but generally, a Texas Sheet Cake of this size can yield around 20 to 24 servings.
  • Please note that the frosting ingredients and instructions are also provided separately in the blog post to complete the recipe.
  • As always, serving sizes can be adjusted based on your preferences, the occasion, and the appetite of your guests. Enjoy your delicious Texas Sheet Cake!

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