Description
Moist, rich, and topped with fudgy icing—this classic Texas Sheet Cake is the ultimate crowd-pleasing dessert. Quick, easy, and perfect for potlucks!
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter
- 1 cup water
- ½ cup buttermilk (or milk + 1 tbsp vinegar)
- 2 large eggs
- 1 tsp vanilla extract
For the Icing
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup milk
- 3 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10×15-inch sheet pan or jelly roll pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a saucepan, melt butter with water and cocoa powder. Bring to a gentle boil, then pour over dry ingredients. Stir until combined.
- Add buttermilk, eggs, and vanilla. Mix until smooth.
- Pour batter into prepared pan and bake for 20–25 minutes, or until a toothpick comes out clean.
- While the cake bakes, make the icing: In a saucepan, melt butter with cocoa and milk. Remove from heat, then whisk in powdered sugar and vanilla until smooth.
- Pour icing over warm cake and spread evenly. Sprinkle with pecans if using.
- Let cool slightly before slicing and serving.
Notes
- Pour icing over the cake while it’s still warm so it spreads smoothly.
- For extra flavor, swap water in the batter for strong brewed coffee.
- Skip pecans if serving to nut-free guests—try sprinkles or mini chocolate chips instead.
- Store leftovers covered at room temperature; it tastes even better the next day.
- Freeze in individual slices for quick desserts on busy days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes