Recipe for Texas Sheet Cake with Buttermilk

5 from 4 votes

Recipe for Texas Sheet Cake with Buttermilk

Texas Sheet Cake is a sweet chocolate cake covered in rich chocolate icing that’s perfect for feeding a hungry crowd. The decadent, fudgy flavors of this classic southern dessert are every chocolate lover’s dream!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 498kcal

Author: Jennifer Fishkind

Ingredients

For the cake

2 cups flour
2 cups sugar
¼ tsp salt
4 tbsp cocoa
16 tbsp unsalted butter 1 cup
1 cup boiling water
½ cup buttermilk
2 eggs whisked together
1 tsp baking soda
1 tsp vanilla extract

For the icing

14 tbsp unsalted butter
4 tbsp cocoa
6 tbsp milk
1 tsp vanilla extract
3½ cups powdered sugar

Instructions

Lightly spray an 18×13 baking sheet with cooking spray and set aside. Preheat your oven to 350°F.
In a large mixing bowl combine your flour, sugar, and salt.
In a large sauce pan over medium-low heat melt your unsalted butter. Add your cocoa powder and whisk together.
Add boiling water and whisk it into the mixture.
In a separate small bowl, combine your buttermilk, eggs, baking soda, and vanilla then whisk together. Stir buttermilk mixture into chocolate mixture and whisk together. Mix with dry ingredients (flour, sugar, and salt).
Pour into sheet cake pan and bake at 350°F for 20 minutes. Remove from the oven and poke with forks (so that the yummy frosting goes down into the cake just a little bit and makes it even that much better).
While your cake is baking, start your frosting by melting your remaining 14 tablespoons of unsalted butter in a large saucepan over medium-low heat. Add your cocoa and whisk together. Turn off heat. Add your milk, vanilla, and powdered sugar (sift it in while whisking instead of just dumping all of it in at once). Stir until no lumps remain.
Pour your frosting over your cake and let cool for about 10 to 15 minutes before serving.

Notes

Storage :

To Store: You can store Texas sheet cake on the counter at room temperature for up to 5 days. Cover any leftovers with plastic or foil. The cake will stay moist without being refrigerated because of the frosting that soaks into the cake.
To Freeze: Cover the cooled cake in plastic or foil and freeze for up to 2 months. When ready to enjoy, be sure to let the cake thaw and come to room temperature before serving.

Tips:

Using a different-sized sheet pan will result in changes to the thickness of the cake and may need cooking time adjusted.
A fork or a wooden barbecue skewer is the perfect width for the holes in the cake.
When you’re pouring the cream into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the frosting fills the holes completely.

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