Go Back

Moist Texas Sheet Cake with Easy Homemade Chocolate Frosting

A rich and indulgent cake known for its soft texture and deep chocolate flavor, perfect for family gatherings and potlucks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: cake, Dessert
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/2 cup unsweetened cocoa powder
  • 1 cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the Frosting
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter
  • 2 cups powdered sugar
  • 1/3 cup milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a large sheet pan (approximately 18×13 inches) with butter or a non-stick spray, ensuring it is well coated to prevent sticking.
  3. In a large bowl, mix the flour, sugar, baking soda, and salt together.
  4. In a saucepan, combine the butter, water, and cocoa powder. Bring to a boil over medium heat, stirring consistently until everything is melted and smooth.
  5. Pour the hot mixture into the bowl with dry ingredients, then add buttermilk, eggs, and vanilla extract. Mix gently until just combined; avoid overmixing.
Baking
  1. Pour the batter into the prepared pan, spreading it evenly.
  2. Bake for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Frosting
  1. While the cake is baking, prepare the frosting. In a medium bowl, melt butter and mix in cocoa powder. Gradually add powdered sugar and milk until you achieve a creamy consistency.
  2. Once the cake has cooled for about 15-20 minutes, pour the chocolate frosting over the top and spread it evenly.
Serving
  1. Allow the cake to set for a bit before cutting into squares. It’s perfect for family gatherings and special occasions!

Notes

For toppings, consider using fluffy whipped cream or seasonal fruits. If you don’t have buttermilk, you can substitute it with milk mixed with lemon juice or vinegar. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for about a week.