Texas Sheet Cake Recipe with Chocolate Frosting

The saying goes, “Everything in Texas is bigger!” This moist and delicious Texas Sheet Cake is proof indeed that good things come in big packages. Easy chocolate recipe for the best dark chocolate cake ever!

Texas Sheet Cake Recipe

Ingredients:

  • 3 teaspoons all-purpose flour
  • 3 cups all-purpose flour
  • 3 cups white sugar
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup of water
  • 3/4 cup (1 1/2 sticks) butter
  • 1/3 cup Dutch-processed cocoa
  • 3/4 cup buttermilk
  • 1 1/2 teaspoon pure vanilla extract
  • 3 large eggs

How To Make a Texas Sheet Cake

Preheat oven to 375 degrees F. Spray or grease 18 X 12-inch baking pan, and dust the inside with 3 teaspoons flour.
In a large bowl, combine 3 cups flour, sugar, baking soda, ground cinnamon, and salt together. Set aside.
In a small saucepan, bring water, butter, and cocoa to a boil.
Combine buttermilk, vanilla, and eggs in a small bowl and whisk well.
With an electric mixer, and using the paddle attachment, combine dry ingredients with cocoa and butter mixture and beat well on medium speed.
Add buttermilk and egg mixture, beat again, scraping bowl as needed. Don’t over mix the cake batter. 2 minutes should be enough.
Pour into a prepared baking pan, and bake at 375 degrees for 20 minutes, or until pick comes out clean.
Prepare chocolate frosting (see below) while the cake is baking.
Spread frosting evenly over Texas Sheet Cake when it comes out of the oven. This is an important step. The frosting must be poured over a hot cake in order for it to spread and set up properly. The frosting is thin at this point and will want to run down the sides of the cake. Try to pour it in the middle of the cake, and work it towards the edges.
Let cake cool completely before slicing.
Makes a large 18 X 12 inch Texas Sheet Cake that will serve 18-24.
Cover and refrigerate any leftovers.

Dark Chocolate Fudge Icing

Ingredients:

  • 8 Tablespoons (1 stick) butter
  • 1/2 cup milk
  • 1/3 cup Dutch-processed cocoa
  • 4 1/2 cups powdered confectioners’ sugar
  • 1/3 cup toasted pecans, chopped
  • 1 Tablespoon pure vanilla extract

How To Make Chocolate Fudge Frosting

In a small saucepan, bring butter, milk, and cocoa to a boil. Remove from heat, let cool to lukewarm, and pour into a large mixing bowl.
With an electric mixer and using a beater attachment, beat powdered sugar into the butter and cocoa mixture 1 cup at a time, scraping sides of the bowl as needed.
Add toasted pecans and vanilla.
Follow directions above for frosting the Texas Sheet Cake.