Texas Sheet Cake

• 1 cup all-purpose flour
• 2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, melted
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup hot water
• 1/4 cup unsalted butter, cubed
• 2 tablespoons unsweetened cocoa powder
• 2 cups powdered sugar
• 2-3 tablespoons milk
• 1 teaspoon vanilla extract

Steps

1. 1 Preheat oven to 375°F (190°C). Grease a 9x13-inch baking pan.
2. 2 In a large bowl, whisk together flour, 2 cups sugar, and cocoa powder.
3. 3 Add melted butter, buttermilk, and vanilla extract. Beat in eggs until smooth.
4. 4 Stir in baking soda and salt. Stir in hot water until combined.
5. 5 Pour batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
6. 6 For the icing, melt 1/4 cup butter in a small saucepan over medium heat. Stir in cocoa powder, powdered sugar, milk, and vanilla extract until smooth.
7. 7 Immediately pour the warm icing over the hot cake.
8. 8 Let cool completely before serving.

Nutrition

Tips

• Use buttermilk for extra moisture and tang, but you can substitute with milk and 1 tablespoon lemon juice.
• The cake is best served at room temperature, allowing the icing to set properly.

Storage

Store covered at room temperature for up to 2 days. Reheat individual slices in the microwave for 10-15 seconds.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a classic pairing.
• Pair with a strong cup of coffee for an indulgent treat.

FAQ