The Ultimate Texas Sheet Cake

Shaziya

The Ultimate Texas Sheet Cake is a rich, indulgent dessert that delivers decadent chocolate flavor in every bite. With just 25 minutes of prep and 25 minutes of baking, this cake is surprisingly simple to make yet feels like a showstopper.

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Prep Time 25

Cook Time 25

Servings people

Ingredients

Cake Batter

2 cups all-purpose flour 10oz/284g
2 cups granulated sugar 16oz/450g
3/4 cup unsweetened cocoa powder 3oz/85g
2 teaspoons baking soda
1 teaspoon salt
2 large eggs at room temperature
1 cup water 8floz/240ml
1 cup buttermilk 8floz/240ml
1/3 cup vegetable oil 2 ½floz/71ml

5 Minute Chocolate Frosting

1 cup granulated sugar 8oz/225g
1 can evaporated milk 14 ½oz/414ml
1 1/3 cups bittersweet chocolate 8oz/225g, melted and cooled

Garnish

1 1/3 cups pecans 6½oz/185g, toasted and chopped

Instructions

Preheat the oven to 350°F (180°C) and butter a 12x17-inch (30x43cm) sheet pan. Set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
In a separate measuring cup, combine the eggs, water, buttermilk and vegetable oil.
Stir the wet ingredients into the dry until the batter is smooth and pour the batter into the prepared sheet pan.
Bake for 20-25 minutes, until a toothpick inserted into the center, comes out clean. Let cool for 10 minutes.
After the cake has cooled slightly, make the frosting: combine the sugar, evaporated milk, and melted chocolate in a blender and blend until combined and thickened, about 30 seconds.
Pour the frosting over the cake, sprinkle all over with the pecans and let the cake and frosting cool for a few hours before slicing.
Store the cake at room temperature for up to 3 days.

Keyword buttermilk frosting, chocolate cake, classic recipe, Easy dessert, Texas sheet cake