Texas Sheet Cake
A rich, fudgy chocolate sheet cake with a decadent frosting, baked in a single pan and perfect for feeding a crowd. Customize with your choice of chocolate intensity and frosting mix-ins.
Ingredients
Method
Preheat oven to 350°F. Grease and line a 9×13 baking pan with parchment paper.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
In a saucepan, melt 1/2 cup butter over medium heat. Whisk in eggs one at a time, then add buttermilk and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Pour batter into prepared pan and spread evenly.
Bake for 25–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
While cake bakes, make frosting: in a saucepan, melt 1/2 cup butter over medium heat. Whisk in cocoa powder and milk until smooth.
Remove from heat and beat in powdered sugar until creamy. Stir in nuts if using.
Pour frosting over hot cake immediately after removing from oven. Spread gently with an offset spatula to cover completely.
Let cake cool completely before serving, about 1 hour. Cut into 24 squares.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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