Texas Sheet Cake with Chocolate Frosting
This chocolate buttermilk cake is rich, chocolaty, and has a creamy homemade frosting. This Texas Sheet Cake with Chocolate Frosting is a homemade cake recipe unlike any other. It is denser and richer than most cakes, almost like a brownie, but it is also moist, as any great chocolate cake should be. While your cake is cooling, you can whip up your own chocolate frosting and top you cake with toffee bits or toasted and chopped pecans. Either one will give your Texas sheet cake the ideal crunchy topping. Whether you are baking for a special gathering or for your family on any old weeknight, this cake is sure to satisfy everyone's chocolate craving. Even though it is made from scratch, this recipe is easy to prepare. Chances are you won't be able to resist taking a taste of the chocolaty cake batter, but once this cake is baked and frosted, it is even more delicious.
Notes
Cocoa and powdered sugar should always both be sifted or put into a wire sieve before measuring and using, to prevent any lumps.
Watch this recipe for tips on how to measure dry ingredients:
Cooking Time20 min
Cooking Vessel Size10 x 13 x 1-inch Baking Dish
Ingredients
- For the Cake:
- 2 sticks butter
- 1 cup water
- 1/4 cup natural, unsweetened cocoa
- 2 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup buttermilk
- For the Frosting:
- 1 stick butter
- 1/4 cup cocoa
- 1/3 cup milk
- pinch of salt
- 1 teaspoon vanilla
- 1 pound powdered sugar
- 1/2 cup toffee bits or chopped nuts for garnish (optional)
Instructions
-
Preheat oven to 350. Spray a 10 x 13 x 1-inch pan with cooking spray.
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In a small saucepan over low heat, melt butter with water and cocoa, stirring until smooth. Pour into the bowl of an electric mixer and allow to cool 10 minutes before proceeding.
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Combine flour, sugar, baking powder, and salt in the bowl, stirring with a fork to mix well. Combine eggs and buttermilk and stir with a fork.
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With mixer on low, add the dry ingredients 1/3 at a time, alternating with the buttermilk mixture. Scrape down sides and mix until no dry mixture is left.
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Pour into the baking pan and smooth top with a rubber spatula. Bake about 30 minutes or until a toothpick inserted in the center comes out clean.
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Place on a cooling rack until cake is completely cooled.
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To make the frosting, melt butter with the cocoa, milk, and salt in a small saucepan over low heat, stirring until melted and completely smooth. Take off heat and stir in vanilla, then stir into the powdered sugar until completely mixed and smooth. Spread frosting over the cake and top with optional toffee bits or chopped nuts.
