Texas Sheet Cake
Texas sheet cake brownies disappear almost as fast as you can make them!
Texas Sheet Cake is one of the best recipes for chocolate cake that you'll ever try. When you're craving chocolate on chocolate, this is the recipe for you! It's a bit like a brownie-cake hybrid, and who can't get behind a dessert like that?
Also called chocolate buttermilk cake or buttermilk bars, this easy-to-make cake is made entirely from scratch and is worth the extra effort. Made with ingredients like dark chocolate and vanilla, and buttermilk, this is one chocolate cake recipe that your friends and family will beg you to make.
This recipe is the perfect thing when you're looking to bring a little something special to a birthday party or other gathering where food is the focal point. It makes for a nice after-meal treat that is just the right amount of chocolate without being overwhelming sweet. Give this Texas sheet cake recipe a try, and see for yourself just how yummy it is.
Serves12 ; makes one 10 x 13-inch sheet cake
Cooking Time20 min
Cooking Vessel Size10 x 13 x 1-inch baking pan
- For the Cake:
- 2 sticks butter
- 1 cup water
- 1/4 cup natural unsweetened cocoa
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup buttermilk
- For the Frosting:
- 1 stick butter
- 1/4 cup cocoa
- 1/4 cup milk
- pinch salt
- 1 teaspoon vanilla
- 1 pound powered sugar
- 1/2 cup toffee bits or chopped nuts (of your choice) for garnish (optional)
Texas Sheet Cake Recipe
Note: Cocoa and powdered sugar should both be sifted or put into a wire sieve before measuring and using, to prevent any lumps.
Preheat oven to 350 degrees F. Spray a 10 x 13 x 1 pan with cooking spray.
In a small saucepan over low heat, melt butter with water and cocoa, stirring until smooth. Pour into bowl of an electric mixer and allow to cool 10 minutes before proceeding.
Combine flour, sugar, baking powder, and salt in a bowl and stir with a fork to mix well. Combine eggs and buttermilk and stir with a fork.
With machine running on low, add the dry ingredients 1/3 at a time, alternating with the buttermilk mixture. Scrape down sides and mix until no dry mixture is left.
Pour into the baking pan and smooth top with a rubber spatula. Bake about 30 minutes or until a toothpick inserted in the center comes out without any wet crumbs attached.
Place on a cooling rack until cake is completely cooled.
To make the frosting, melt butter with the cocoa, milk and salt in a small saucepan over low heat, stirring until melted and completely smooth. Off heat, stir in vanilla, then stir into the powdered sugar until completely mixed and smooth. Spread frosting over the cake and garnish with optional toffee bits or chopped nuts.
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