Description
This classic Texas sheet cake is ultra-moist, chocolatey, and topped with a luscious fudgy glaze. Perfect for sharing and satisfying any sweet tooth!
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
For the Frosting:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/3 cup whole milk
3 1/2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 cup chopped pecans (optional, but traditional!)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 13×18-inch rimmed baking sheet (also called a jelly roll pan) with butter or nonstick spray, and line it with parchment paper if desired for easy removal.
In a large mixing bowl, whisk together the flour, sugar, salt, and baking soda. In a saucepan, melt the butter, then add the cocoa powder and water. Bring to a light boil, stirring until smooth. Pour this hot mixture over the dry ingredients and stir just until combined.
In a separate bowl, whisk together the buttermilk, eggs, and vanilla. Add this to the batter and mix until smooth—don’t overbeat.
- Pour the batter into your prepared sheet pan and spread evenly. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, prepare the frosting.
- In a saucepan, melt the butter and whisk in the cocoa powder and milk. Bring to a gentle boil, then remove from heat and stir in the powdered sugar and vanilla until smooth. If using, stir in the chopped pecans.
- Pour the warm frosting over the hot cake. Use a spatula to spread it evenly. The heat helps the frosting sink slightly into the cake, creating that iconic fudgy layer.
- Prep Time: 15 min
- Cook Time: 25 min