The Original Texas Sheet Cake is a huge dessert that will feed your whole family — and then some! This rich, dark chocolate cake is topped with an equally decadent chocolate frosting. Between the two is a moist, gooey layer of melted chocolate that you won’t find in any other dessert!
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup buttermilk (See Note 1)
- 2 large eggs
- 1 tsp vanilla
Cocoa Batter Mixture
- 1 cup water
- 1 cup butter
- 1/2 cup unsweetened dark cocoa powder (See Note 2)
Frosting
- 1/2 cup butter
- 1/4 cup unsweetened dark cocoa powder (See Note 2)
- 1/3 cup buttermilk (See Note 1)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- pinch salt
- 1 cup chopped pecans
Instructions
Batter
- Combine the dry ingredients like flour, sugar, baking soda and salt in one bowl and wet ones like buttermilk, eggs and vanilla in another.
- Next, melt the butter in a saucepan. Add the water and whisk in the cocoa powder and bring to a boil. Remove from heat.
- Add the cocoa mixture to the dry ingredients and stir or use electric beater to combine. Add the wet ingredients and mix to combine into a smooth batter.
- Pour the batter into a parchment paper lined 13×18 inch sheet pan (yes, this makes 24 servings). Bake in a 350°F oven for 20 minutes.
Frosting
- Make the frosting by combining the butter, cocoa, and buttermilk in a saucepan and bring to a boil. Remove from heat and stir in the vanilla, salt and powdered sugar until smooth.
- After cake has baked, DON’T COOL, but pour warm frosting on top and spread evenly. Sprinkle chopped pecans on top. Allow to rest on wire rack until set.
Notes
- All you need to do is pour just under 1/2 cup regular milk (not low fat) into a measuring cup and add enough regular vinegar or lemon juice to the milk to bring the quantity up to 1/2 cup. It will work it’s magic in seconds after stirring and you’re good to go in a pinch.
- You can substitute regular cocoa, but the dark is richer. Also, you could add a teaspoon of espresso powder as well to make the chocolate richer in taste.
- This is key as it creates a super moist, gooey layer between the cake and the frosting.