Description
Both decadent and easy, this Texas Sheet Cake is perfect for big groups! The soft, fluffy texture of this chocolate sheet cake is always a hit at potlucks and other gatherings!
Ingredients
Cake
- 2 cups (260g) all purpose flour
- 2 cups (414g) sugar
- 1/2 tsp salt
- 1 cup (224g) unsalted butter
- 5 tbsp (35g) natural unsweetened cocoa powder
- 1 cup (240ml) hot water
- 1/2 cup (120ml) buttermilk
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
Icing
- 1/2 cup (112g) unsalted butter
- 6 tbsp milk
- 4 tbsp (28g) natural unsweetened cocoa powder
- 3 3/4 cups (431g) powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 and spray a 12×18 inch sheet pan/jelly roll pan with nonstick baking spray.
- Combine flour, sugar, and salt in a large mixing bowl. Set aside.
- Melt butter in a saucepan, then add the cocoa powder and stir together to combine.
- Add the hot water and bring mixture to a boil. Allow mixture to boil for 30 seconds, then turn off the heat.
- Pour the chocolate mixture over the flour mixture, and stir to combine. Allow to cool for a few minutes.
- Add the buttermilk and eggs to a measuring cup and beat them together, then add the baking soda and vanilla extract.
- Add the buttermilk mixture to the chocolate mixture and whisk together until well combined
- Pour the batter evenly into the cake pan, then bake for 15-20 minutes.
- While cake is baking, make the icing. Add the butter, milk and cocoa to a saucepan. Bring mixture to a boil.
- Once boiling, remove it from the heat and stir in powdered sugar and vanilla extract and whisk well until no lumps remain.
- Pour warm icing over the warm cake and spread evenly.
Nutrition
- Serving Size:
- Calories: 352
- Sugar: 42.7 g
- Sodium: 140.3 mg
- Fat: 14.9 g
- Carbohydrates: 54 g
- Protein: 2.9 g
- Cholesterol: 56 mg
