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Texas Sheet Cake

A rich and moist chocolate cake topped with a fudgy frosting, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
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 (or Halal-friendly butter substitute), melted
  • 1/2 cup unsweetened cocoa powder
  • 1 cup boiling water
  • 1 cup buttermilk (or Halal-friendly milk substitute)
  • 2 large eggs
  • 2 teaspoons vanilla extract (ensure it's alcohol-free)
For the Frosting
  • 1/2 cup unsalted butter (or Halal-friendly butter substitute)
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup milk (or Halal-friendly milk substitute)
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract (ensure it's alcohol-free)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a large sheet cake pan (a 12x17-inch pan works perfectly).
  2. In a large bowl, whisk together the flour, sugar, baking soda, and salt until well-mixed.
  3. In a saucepan over medium heat, melt the butter and cocoa powder together. Once melted, stir in the boiling water and allow to come to a gentle simmer.
  4. Pour the chocolate mixture into the dry ingredients and stir until combined. Then, add the buttermilk, eggs, and vanilla. Mix until smooth and well incorporated.
  5. Pour the batter into your prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool while you make the frosting.
Frosting
  1. In a saucepan, melt the butter with the cocoa powder. Add the milk and bring it to a gentle boil. Remove from heat and gradually incorporate the powdered sugar and vanilla until smooth.
  2. Pour the frosting over the cooled cake and spread it evenly. Allow the frosting to set before slicing and serving.

Notes

For a flawless Texas Sheet Cake, ensure your measurements are accurate, avoid overmixing, and consider garnishing with chopped nuts or a sprinkle of sea salt for extra flavor. Store leftovers in an airtight container in the fridge for up to one week, or freeze for up to three months.