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
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