Texas Sheet Cake
Texas Sheet Cake is a thin, rich chocolate cake covered with a chocolate buttercream frosting made to feed a crowd.
Servings: 30 people
Calories:
Equipment
- 1 15x10x1 jelly roll pan
Ingredients
Cake
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter
- ¼ cup cocoa powder
- 1 cup water
- 2 large eggs
- ½ cup buttermilk see FAQ for substitutions
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
Frosting
- 1 stick unsalted butter at room temperature
- ¼ cup cocoa powder
- ⅓ cup milk
- 3.5 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Grease a 15x10x1 jelly roll pan and/or line with parchment paper.
- In a large bowl, whisk together the flour, sugar, salt and baking soda.2 cups all purpose flour, 2 cups granulated sugar, 1 teaspoon salt, 1 teaspoon baking soda
- In a saucepan, add butter, cocoa powder and water and bring to a boil. Remove from the heat and transfer to a very large bowl or bowl of a stand mixer.2 sticks unsalted butter, ¼ cup cocoa powder, 1 cup water
- Whisk in buttermilk, eggs, vanilla and vinegar until smooth.2 large eggs, ½ cup buttermilk, 1 teaspoon vanilla extract, 1 tablespoon white vinegar
- Whisk flour mixture into wet mixture until a thin batter forms.
- Pour into the prepared jelly roll pan. Bake for 25 minutes. Remove from the oven and let cool 10 minutes.
- Prepare the frosting by beating butter in a stand mixer until smooth. Then add cocoa powder, milk and vanilla.1 stick unsalted butter, ¼ cup cocoa powder, ⅓ cup milk, 1 teaspoon vanilla extract
- Slowly add in powdered sugar, ½ cup at a time until fully incorporated.3.5 cups powdered sugar
- Spread frosting over still warm cake and let sit 10 minutes until frosting has lightly set.
- Slice into squares.
Notes
Buttermilk can be made by adding 1 tablespoon vinegar to 1 cup milk and letting it sit 5 minutes.
Nutrition
Serving: 1square