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Delicious Chocolate Texas Sheet Cake topped with chocolate frosting.

Chocolate Texas Sheet Cake

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A rich and moist chocolate sheet cake topped with a silky chocolate icing, perfect for gatherings and celebrations.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour The base of the cake for structure and texture.
  • 2 cups sugar Adds sweetness and enhances the chocolate flavor.
  • 1 teaspoon baking soda Helps the cake rise and creates a fluffy texture.
  • 1/2 teaspoon salt Balances the sweetness and enhances all the flavors.
  • 1 cup salted butter Provides richness and moisture for a tender crumb.
  • 1/2 cup cocoa powder The key ingredient for that deep chocolate flavor.
  • 1 cup black coffee or water Enhances the chocolate taste and adds moisture.
  • 1/2 cup buttermilk Contributes to the cake's tenderness and slight tang.
  • 2 large eggs Binds the ingredients together and adds richness.
  • 2 teaspoons vanilla extract Adds a warm, aromatic flavor to the cake.
Icing Ingredients
  • 3/4 cup salted butter Creates a rich base for the frosting.
  • 1/2 cup milk Adds creaminess and helps in achieving a pourable consistency.
  • 1 dash salt Enhances the chocolate flavor in the icing.
  • 1 teaspoon vanilla extract Introduces a lovely depth of flavor to the frosting.
  • 1 box powdered sugar The main sweetener for the icing, providing smoothness.
  • 1/2 cup cocoa powder Ensures a rich chocolatey frosting.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 10×15 baking pan or spray it with cooking spray for easy release.
  2. In a large mixing bowl, whisk together 2 cups of flour, 2 cups of sugar, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until evenly combined. Set aside.
  3. In a small saucepan, melt 1 cup of butter over medium-high heat. Stir in 1/2 cup of cocoa powder and 1 cup of black coffee or water, bringing the mixture to a boil. Remove from heat.
  4. In a separate bowl, combine 1/2 cup of buttermilk, 2 eggs, and 2 teaspoons of vanilla extract. Mix well to blend the ingredients and set aside.
  5. Pour the hot cocoa mixture into the flour mixture and stir until just combined. Then, add the buttermilk mixture, whisking until you have a smooth batter.
Baking
  1. Pour the batter into the prepared baking pan and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan.
Icing Preparation
  1. For the icing, sift together 1 box of powdered sugar and 1/2 cup of cocoa powder into a bowl.
  2. In a small saucepan, combine 3/4 cup of butter, 1/2 cup of milk, and a dash of salt. Heat until it simmers, then stir in 1 teaspoon of vanilla extract.
  3. Pour this warm mixture into the bowl of sifted sugar and cocoa, stirring until the icing is smooth and creamy.
  4. Allow the icing to sit for 5 minutes, then pour it over the warm cake, spreading evenly. Let the cake rest for a few hours before serving to allow the icing to set.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 43gProtein: 3gFat: 14gSaturated Fat: 8gSodium: 230mgFiber: 1gSugar: 29g

Notes

For added flavor, you can replace black coffee with strong brewed coffee. Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for up to a week. This sheet cake can be frozen for up to three months. Consider adding nuts, such as pecans or walnuts, to the batter for extra crunch.

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