Classic Texas Sheet Cake Recipe

Introduction

Classic Texas Sheet Cake is a rich, chocolatey dessert perfect for any occasion. Its moist texture and fudgy frosting make it a beloved treat that’s easy to bake in a single pan.

Ingredients

• 1 cup unsalted butter
• 1 cup water
• ¼ cup unsweetened cocoa
• 2 cups granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup unsalted butter (for frosting)
• ¼ cup unsweetened cocoa (for frosting)
• ¼ cup plus 2 tablespoons milk
• 1 pound powdered sugar (about 4¼ cups)
• ½ teaspoon vanilla extract (for frosting)
• ½ cup walnuts, chopped

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a medium saucepan, combine 1 cup butter, water, and ¼ cup cocoa over medium heat. Heat until the butter melts completely.
3. Step 3: In a medium bowl, mix together sugar, flour, salt, and baking soda until combined.
4. Step 4: In a separate measuring cup, whisk buttermilk, eggs, and 1 teaspoon vanilla extract using a fork. Add this to the flour mixture.
5. Step 5: Pour the flour mixture into the warm chocolate mixture. Use a handheld mixer to blend until smooth and fully incorporated.
6. Step 6: Pour the batter into a greased 15 x 10 x 1-inch jelly roll pan, spreading it evenly.
7. Step 7: Bake for 20 to 23 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: While the cake is still hot, prepare the frosting: In a medium saucepan, combine ½ cup butter, ¼ cup cocoa, and milk. Bring to a simmer over medium heat.
9. Step 9: Remove from heat and whisk in powdered sugar and ½ teaspoon vanilla extract using a handheld mixer until smooth.
10. Step 10: Stir in the chopped walnuts, then pour the frosting evenly over the warm cake.
11. Step 11: Allow the cake to cool, letting the frosting set before serving.

Tips & Variations

• For a nut-free version, omit the walnuts or substitute with chocolate chips for extra indulgence.
• Use whole milk instead of buttermilk with 1 tablespoon of lemon juice or vinegar added to mimic acidity.
• Make the cake a day ahead, as flavors improve overnight and it stays moist.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm a slice in the microwave for 15-20 seconds to soften the frosting and enjoy a freshly melted texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per ½ cup to replicate the acidity needed for the recipe.

How do I make the cake vegan or dairy-free?

Use plant-based milk such as almond or oat milk, replace butter with a vegan alternative or margarine, and substitute eggs with flax eggs or another egg replacer to make the cake vegan-friendly.

Classic Texas Sheet Cake Recipe

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Classic Texas Sheet Cake is a rich, moist chocolate cake baked in a large sheet pan and topped with a luscious chocolate frosting studded with chopped walnuts. Perfect for gatherings, this cake combines the deep flavors of cocoa with a tender crumb and a glossy, nutty frosting for an irresistible treat.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Total Time: 38 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 cup unsalted butter
• 1 cup water
• ¼ cup unsweetened cocoa
• 2 cups granulated sugar
• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 teaspoon baking soda
• ½ cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

Frosting

• ½ cup unsalted butter
• ¼ cup unsweetened cocoa
• ¼ cup plus 2 tablespoons milk
• 1 pound powdered sugar (4–1/4 cups)
• ½ teaspoon vanilla extract
• ½ cup walnuts, chopped

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) to ensure it’s ready for baking the cake.
2. Make Chocolate Mixture: In a medium saucepan over medium heat, combine 1 cup unsalted butter, 1 cup water, and ¼ cup unsweetened cocoa. Heat until the butter melts completely, stirring occasionally.
3. Combine Dry Ingredients: In a medium bowl, add 2 cups granulated sugar, 2 cups all-purpose flour, ¼ teaspoon salt, and 1 teaspoon baking soda. Mix well to evenly distribute the ingredients.
4. Mix Wet Ingredients: In a 1-cup measuring cup, whisk together ½ cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract until combined.
5. Combine Wet and Dry: Pour the buttermilk mixture into the flour mixture and stir until just combined.
6. Add Flour Mixture to Chocolate Mixture: Pour the combined flour mixture into the heated chocolate mixture in the saucepan.
7. Mix the Cake Batter: Using a handheld mixer, blend the mixture until smooth and uniform in texture.
8. Prepare Pan and Bake: Pour the batter into a 15 x 10 x 1-inch jelly roll pan, spreading evenly. Bake for 20 to 23 minutes or until a toothpick inserted in the center comes out clean.
9. Begin Frosting Preparation: While the cake is baking, in another medium saucepan, combine ½ cup unsalted butter, ¼ cup unsweetened cocoa, and ¼ cup plus 2 tablespoons milk.
10. Heat Frosting Mixture: Bring the frosting mixture to a simmer over medium heat, then remove from heat once simmering.
11. Add Sugar and Flavoring: To the hot frosting mixture, add 1 pound powdered sugar and ½ teaspoon vanilla extract. Mix well using a handheld mixer until smooth.
12. Add Walnuts to Frosting: Stir in ½ cup chopped walnuts to the frosting mixture.
13. Frost the Cake: Immediately pour the frosting over the hot cake in the pan, spreading evenly.

Notes

• Make sure to frost the cake while it is still hot so the frosting soaks into the cake for a glossy finish.
• You can substitute walnuts with pecans or omit nuts if preferred.
• Use room temperature eggs for better mixing and texture.
• If you don’t have buttermilk, use ½ cup milk with 1 teaspoon lemon juice or vinegar and let sit 5 minutes.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Keywords: Texas sheet cake, chocolate cake, sheet cake, classic dessert, walnut frosting, easy chocolate cake