Description
This Easy Texas Sheet Cake recipe offers a moist, rich chocolate cake with a smooth, decadent frosting. Perfect for gatherings, it delivers classic chocolate flavors with a simple one-pan baking method, making it quick and convenient to prepare. With 24 generous servings, it’s ideal for parties, potlucks, or any special occasion.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a large baking pan approximately 18×13 inches in size to ensure the cake does not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing which could toughen the cake.
- Bake the Cake: Pour the batter evenly into the greased baking pan. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Prepare the Frosting: While the cake bakes, melt the unsalted butter in a saucepan over medium heat. Stir in the cocoa powder until thoroughly combined. Remove from heat, then whisk in the powdered sugar and milk until the frosting is smooth and creamy.
- Frost the Cake: Once the cake has cooled slightly but is still warm, spread the frosting evenly over the top so it sets nicely and absorbs slightly into the cake, enhancing moisture and flavor.
Notes
- Ensure not to overmix the batter to keep the cake tender.
- Use room temperature eggs and buttermilk for better mixing.
- You can substitute buttermilk with milk mixed with 1 tbsp vinegar or lemon juice.
- For a dairy-free version, use plant-based milk and butter substitutes.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
