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Texas Sheet Cake

A decadent and rich chocolate cake baked in a sheet pan, perfect for serving a crowd at family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, melted
  • 1 cup water
  • 1/2 cup unsweetened cocoa powder
  • 1 cup buttermilk or homemade buttermilk using lemon juice or vinegar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
For the Frosting
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1/2 cup milk
  • 3 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Whisk these together until well blended.
  3. In a small saucepan, combine butter, water, and cocoa powder. Bring to a boil and let it simmer briefly, stirring often. Once everything is smooth, remove from heat.
  4. Pour the warm cocoa mixture into your dry ingredients and stir to combine. Then add buttermilk, eggs, vanilla extract, and almond extract. Mix well until everything is smooth and there are no lumps.
Baking
  1. Pour the batter into a greased sheet pan (approximately 18x13 inches) and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cake bakes, prepare the frosting. In a saucepan, melt 1/2 cup of butter, then add 1/4 cup of cocoa powder and 1/2 cup of milk. Once it simmers, stir in 3 cups of powdered sugar and mix until smooth.
Serving
  1. As soon as your cake comes out of the oven, pour the warm frosting over the hot cake, allowing it to seep into the surface.
  2. Allow to cool slightly before cutting into squares. Enjoy it warm with a scoop of your favorite ice cream!

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze tightly wrapped for up to 3 months.