A rich and moist chocolate sheet cake topped with a velvety chocolate icing, this classic dessert is perfect for gatherings, potlucks, or anytime you need to feed a crowd. Its tender crumb and fudgy topping make it a favorite for all ages.

Why You’ll Love This Recipe

Crowd-pleasing size: The large sheet cake is perfect for serving at events or family gatherings.
Rich flavor: A combination of cocoa powder and buttermilk ensures a deep chocolate taste with a tangy twist.

Quick and simple: From mixing to icing, this recipe is straightforward and comes together in just 35 minutes.
Classic nostalgia: Brings back the comforting flavors of traditional Southern baking.

Ingredients

For the Cake:

2 cups all-purpose flour

2 cups granulated sugar
¼ teaspoon salt
4 tablespoons unsweetened cocoa powder

1 cup unsalted butter (16 tablespoons)
1 cup boiling water
½ cup buttermilk

2 large eggs, whisked
1 teaspoon baking soda
1 teaspoon vanilla extract

For the Icing:

14 tablespoons unsalted butter
4 tablespoons unsweetened cocoa powder
6 tablespoons whole milk

1 teaspoon vanilla extract
3½ cups powdered sugar

Directions

Preheat the oven to 350°F (175°C). Lightly spray an 18×13-inch baking sheet with cooking spray and set aside.

In a large mixing bowl, combine the flour, sugar, and salt.
In a saucepan over medium-low heat, melt the butter and whisk in the cocoa powder. Add the boiling water and whisk until smooth. Remove from heat.
In a separate bowl, combine the buttermilk, whisked eggs, baking soda, and vanilla extract.

Stir the buttermilk mixture into the chocolate mixture and whisk together until well combined.
Pour the chocolate mixture into the bowl with the dry ingredients and stir until just combined.
Pour the batter into the prepared baking sheet and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the icing. In a saucepan over medium-low heat, melt the butter and whisk in the cocoa powder. Remove from heat and add the milk and vanilla extract. Gradually sift in the powdered sugar, whisking continuously until smooth and lump-free.
Once the cake is done, remove it from the oven and immediately poke holes all over the surface using a fork.
Pour the warm icing over the hot cake, spreading it evenly. Allow the cake to cool for 10-15 minutes before serving.

Servings and Timing

Servings: 15
Prep Time: 15 minutes
Cooking Time: 20 minutes

Total Time: 35 minutes

Variations

Add nuts: Stir in chopped pecans or walnuts to the icing for added texture and crunch.
Spicy kick: Add a pinch of cayenne pepper to the batter for a subtle heat that complements the chocolate.

Flavor twist: Replace vanilla extract with almond extract for a nutty undertone.
Sheet size swap: Use a 9×13-inch pan for a thicker cake but increase the baking time by 5-10 minutes.

Storage/Reheating

Storage: Cover the cake with plastic wrap or store in an airtight container at room temperature for up to 3 days.

Refrigeration: Refrigerate for up to 5 days if preferred; allow the cake to come to room temperature before serving.
Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature before serving.

FAQs

1. Can I substitute buttermilk?

Yes, mix ½ cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes to create a buttermilk substitute.

2. Can I use salted butter?

Yes, but omit the additional salt in the recipe to balance the flavors.

3. How do I prevent lumps in the icing?

Sift the powdered sugar before adding it to the cocoa mixture, and whisk thoroughly.

4. What if I don’t have an 18×13-inch baking sheet?

A 9×13-inch pan works, but the cake will be thicker, and baking time may increase by 5-10 minutes.

5. Can I add toppings to the cake?

Yes, sprinkle shredded coconut, mini chocolate chips, or colorful sprinkles over the icing.

6. What’s the best way to cut the cake?

Use a sharp knife, and clean it between cuts for neat slices.

7. Can I make this cake gluten-free?

Substitute all-purpose flour with a 1:1 gluten-free baking flour for a gluten-free version.

8. How do I know when the cake is done?

Insert a toothpick into the center; if it comes out clean or with a few crumbs, the cake is ready.

9. Can I make the icing ahead of time?

Yes, reheat gently on the stovetop or in the microwave, whisking to restore its smoothness.

10. Can I use dark cocoa powder?

Absolutely! Dark cocoa powder will give the cake and icing a richer, deeper chocolate flavor.

Conclusion

Chocolate Texas Sheet Cake with Buttermilk is a decadent dessert that’s simple to prepare yet delivers big on flavor and texture. With its moist crumb and luscious icing, it’s the perfect choice for potlucks, celebrations, or any time you’re craving a slice of indulgent chocolate bliss. Give this Southern classic a try, and it’s sure to become a family favorite!

Chocolate Texas Sheet Cake with Buttermilk

Author: Chef Clara

Total Time: 35 minutes
Yield: 15 1x
Diet: Vegetarian

Print Recipe

Description

Chocolate Texas Sheet Cake: A rich, moist chocolate cake topped with creamy buttermilk frosting, luscious chocolate shavings, and irresistible flavor!

Ingredients

Scale

For the Cake:

2 cups all-purpose flour
2 cups granulated sugar

¼ teaspoon salt
4 tablespoons unsweetened cocoa powder
1 cup unsalted butter (16 tablespoons)

1 cup boiling water
½ cup buttermilk
2 large eggs, whisked

1 teaspoon baking soda
1 teaspoon vanilla extract

For the Icing:

14 tablespoons unsalted butter

4 tablespoons unsweetened cocoa powder
6 tablespoons whole milk
1 teaspoon vanilla extract

3½ cups powdered sugar

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C). Lightly spray an 18×13-inch baking sheet with cooking spray and set aside.
In a large mixing bowl, combine the flour, sugar, and salt.

In a saucepan over medium-low heat, melt the butter and whisk in the cocoa powder. Add the boiling water and whisk until smooth. Remove from heat.
In a separate bowl, combine the buttermilk, whisked eggs, baking soda, and vanilla extract.
Stir the buttermilk mixture into the chocolate mixture and whisk together until well combined.

Pour the chocolate mixture into the bowl with the dry ingredients and stir until just combined.
Pour the batter into the prepared baking sheet and bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the icing. In a saucepan over medium-low heat, melt the butter and whisk in the cocoa powder. Remove from heat and add the milk and vanilla extract. Gradually sift in the powdered sugar, whisking continuously until smooth and lump-free.

Once the cake is done, remove it from the oven and immediately poke holes all over the surface using a fork.
Pour the warm icing over the hot cake, spreading it evenly. Allow the cake to cool for 10-15 minutes before serving.

Prep Time: 15 minutes

Cook Time: 20 minutes
Category: Breakfast
Method: Baking

Cuisine: American