Texas Sheet Cake
If you're looking for a moist chocolate cake, you can't beat a Texas sheet cake! Treat your family to this wonderful buttermilk cake!
Ingredients
- Butter and flour or baking spray for the pan
For the Chocolate Sheet Cake
- 1 cup water
- 1 cup (227 grams) unsalted butter
- ¼ cup (22 grams) unsweetened cocoa powder, natural
- 2 cups (255 grams) all-purpose flour
- 2 cups (398 grams) granulated sugar
- 1 tsp baking soda
- ¾ tsp fine sea salt
- ½ cup (112 grams) buttermilk
- 2 large eggs
- 1 ½ tsp pure vanilla extract
For the Chocolate Icing
- 6 tbsp (85 grams) milk
- ¼ cup (22 grams) unsweetened cocoa powder, natural
- ½ cup (113 grams) unsalted butter
- Dash fine sea salt
- ½ tsp vanilla extract
- 3 ½ cups (440 grams ) powdered sugar
- 1 cup chopped walnuts or pecans
Recommended Equipment
Instructions
- Position the oven rack in the center of the oven. Heat the oven to 350°F. Grease an 18-by-13-inch sheet pan with butter and flour or spray it with baking spray.Butter and flour or baking spray for the pan
- In a saucepan, combine the water, 1 cup of butter, and 1/4 cup of cocoa powder; stir to blend. Place the pan over medium heat and bring the mixture to a boil.1 cup water | 1 cup (227 grams) unsalted butter | 1/4 cup (22 grams) unsweetened cocoa powder
- While the cocoa mixture is heating, combine the flour, granulated sugar, baking soda, and 3/4 teaspoon of fine sea salt in a large bowl.2 cups (255 grams) all-purpose flour | 2 cups (398 grams) granulated sugar | 1 tsp baking soda | 3/4 tsp fine sea salt
- In a medium bowl, whisk the buttermilk with the eggs and 1 1/2 teaspoon of vanilla.1/2 cup (112 grams) buttermilk | 2 large eggs | 1 1/2 tsp pure vanilla extract
- Add the buttermilk mixture to the dry ingredients and stir until blended.
- Carefully and gradually whisk the boiling cocoa mixture into the batter. Whisk until smooth and well blended.
- Spread the batter in the prepared sheet pan and bake for 15 to 20 minutes, until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Meanwhile, prepare the icing. Combine the milk, 1/4 cup cocoa, 1/2 cup butter, and a dash of fine sea salt in a saucepan; stir to blend. A few minutes before the cake is finished baking, bring the icing mixture to a boil. Whisk in the vanilla and powdered sugar, then fold in the walnuts or pecans.6 tbsp (85 grams) milk | 1/4 cup (22 grams) unsweetened cocoa powder | 1/2 cup (113 grams) unsalted butter | Dash fine sea salt | 1/2 tsp vanilla extract | 3 1/2 cups (440 grams ) powdered sugar | 1 cup chopped walnuts or pecans
- Pour the hot icing over the hot cake and quickly spread it to cover the cake.
- Let the cake cool for at least 1 hour before slicing.
Tip: If your powdered sugar is lumpy, sift it first for a smoother icing. Have the powdered sugar measured before you start the icing. The icing thickens as it cools, so pour it over the cake while both are still hot.
Nutrition
Calories: 320kcalCarbohydrates: 44gProtein: 3gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 47mgSodium: 134mgPotassium: 83mgFiber: 1gSugar: 34gVitamin A: 392IUVitamin C: 0.1mgCalcium: 25mgIron: 1mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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