Easy Texas Sheet Cake: A Deliciously Simple Recipe for Any Occasion

Easy Texas Sheet Cake is a delightful dessert that has captured the hearts of many with its rich chocolate flavor and moist texture. Originating from the Lone Star State, this cake is not just a treat; it’s a celebration of Southern hospitality and community gatherings. I remember the first time I tasted this cake at a family reunion, where it was the star of the dessert table, and I was instantly hooked. The combination of a simple batter and a luscious chocolate frosting makes it a go-to recipe for both novice bakers and seasoned chefs alike.

People love Easy Texas Sheet Cake for its convenience—it’s baked in a single pan, making it perfect for potlucks, birthday parties, or just a cozy night in. The cake is incredibly moist, and the frosting adds a sweet, creamy finish that perfectly complements the chocolate base. Whether you’re serving it warm or at room temperature, this cake is sure to impress. Join me as we dive into this easy-to-follow recipe that will have everyone asking for seconds!

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter (2 sticks)
• 1 cup water
• 1/2 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

For the Chocolate Frosting:

• 1/2 cup unsalted butter (1 stick)
• 1/4 cup unsweetened cocoa powder
• 1/3 cup milk
• 3-4 cups powdered sugar (adjust for desired sweetness)
• 1 teaspoon vanilla extract

Preparing the Batter

1. Preheat your oven to 350°F (175°C). Grease and flour a large baking sheet or a jelly roll pan (approximately 18×13 inches) to ensure the cake doesn’t stick.
2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk these dry ingredients together until they are well mixed. This helps to ensure that the baking soda is evenly distributed throughout the flour and sugar.
3. In a saucepan over medium heat, melt the butter. Once melted, add the water and cocoa powder. Stir continuously until the mixture comes to a boil. This step is crucial as it helps to enhance the chocolate flavor in the cake.
4. Once boiling, remove the saucepan from the heat and pour the hot mixture into the bowl with the dry ingredients. Stir until just combined. It’s okay if there are a few lumps; you don’t want to overmix at this stage.
5. In a separate bowl, beat the eggs, vanilla extract, and buttermilk together until well combined. Then, add this mixture to the batter and stir gently until everything is fully incorporated. The batter will be quite thin, which is perfectly normal for Texas sheet cake.

Baking the Cake

1. Pour the batter into the prepared baking sheet, spreading it evenly with a spatula. Make sure to get into the corners so that the cake bakes evenly.
2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as baking times can vary slightly depending on your oven.
3. Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 10-15 minutes. This cooling time is important as it allows the cake to set before frosting.

Preparing the Chocolate Frosting

1. While the cake is cooling, let’s prepare the frosting. In a saucepan over medium heat, melt the butter. Once melted, add the cocoa powder and milk, stirring until the mixture is smooth and well combined.
2. Remove the saucepan from the heat and gradually whisk in the powdered sugar. Start with 3 cups and add more if you prefer a sweeter frosting. Whisk until the frosting is smooth and glossy.
3. Finally, stir in the vanilla extract. This will add a lovely depth of flavor to your frosting.

Assembling the Cake

1. Once the cake has cooled for about 15 minutes, pour the warm frosting over the top of the cake. Use a spatula to spread it evenly across the surface. The warmth of the cake will help the frosting to spread smoothly.
2. Let the frosted cake sit for an additional 30 minutes to allow the frosting to set slightly. This will make it easier to cut and serve.
3. Once the frosting has set, slice the cake into squares or rectangles, and serve. This cake is perfect for gatherings, potlucks, or just a sweet treat at home!

Storage Tips

• Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week.

  Conclusion:

  In summary, this Easy Texas Sheet Cake is a must-try for anyone looking to impress friends and family with a delicious dessert that’s both simple to make and incredibly satisfying. The rich chocolate flavor combined with the moist texture makes it a crowd-pleaser at any gathering, whether it’s a birthday party, potluck, or just a cozy family dinner. For serving suggestions, I love to pair this cake with a scoop of vanilla ice cream or a dollop of whipped cream to balance the sweetness. You can also add a sprinkle of chopped nuts or a drizzle of caramel sauce for an extra touch of indulgence. If you’re feeling adventurous, try experimenting with different flavors by adding a hint of espresso or a splash of vanilla extract to the batter for a unique twist. I encourage you to give this Easy Texas Sheet Cake a try and share your experience with me! I’d love to hear how it turned out for you and any variations you might have tried. Baking is all about creativity, so don’t hesitate to make it your own. Trust me, once you taste this cake, you’ll understand why it’s a beloved classic. Happy baking! Print
  

  Easy Texas Sheet Cake: A Deliciously Simple Recipe for Any Occasion

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  • Author: Maria
  • Total Time: 45 minutes
  • Yield: 12–15 servings 1x

  Print Recipe

  Pin Recipe

  Description

  Enjoy a delightful Texas Sheet Cake, featuring a moist chocolate base and a rich chocolate frosting. This easy-to-make dessert is perfect for any occasion, guaranteed to satisfy your sweet cravings and impress your guests!

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  Ingredients

  Scale 1x2x3x

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter (2 sticks)
  • 1 cup water
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter (1 stick)
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup milk
  • 3–4 cups powdered sugar (adjust for desired sweetness)
  • 1 teaspoon vanilla extract

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  Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a large baking sheet or a jelly roll pan (approximately 18×13 inches).
  2. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk until well mixed.
  3. In a saucepan over medium heat, melt the butter. Add the water and cocoa powder, stirring continuously until the mixture comes to a boil.
  4. Remove the saucepan from heat and pour the hot mixture into the bowl with the dry ingredients. Stir until just combined; a few lumps are okay.
  5. In a separate bowl, beat the eggs, vanilla extract, and buttermilk together. Add this mixture to the batter and stir gently until fully incorporated. The batter will be thin.
  6. Pour the batter into the prepared baking sheet, spreading it evenly.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for about 10-15 minutes.
  9. In a saucepan over medium heat, melt the butter. Add the cocoa powder and milk, stirring until smooth.
  10. Remove from heat and gradually whisk in the powdered sugar until smooth and glossy.
  11. Stir in the vanilla extract.
  12. Once the cake has cooled for about 15 minutes, pour the warm frosting over the top. Spread evenly with a spatula.
  13. Let the frosted cake sit for an additional 30 minutes to allow the frosting to set.
  14. Slice into squares or rectangles and serve.

  Notes

  • Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Adjust the amount of powdered sugar in the frosting to achieve your desired sweetness.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes