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Buckle up for the best Texas Sheet Cake recipe ever! The perfect ratio of cake to frosting on this moist Texas chocolate sheet cake will have everyone begging for the recipe.
Before we start I would like to sincerely apologize to all of you. I am sorry for not sharing this perfect Texas Sheet Cake recipe sooner. I know it was selfish to keep it quiet, but I hope you can forgive me for my oversight. Now that that's over, put on your apron and pour yourself a glass of milk, because you are not going to want to wait ANY longer to make this Texas sheet cake.
Chocolate craving? This Easy Homemade Fudge is quick and easy too. If you want to try our other favorite cake recipes, don't miss this incredible Red Velvet Cake or our Easy Tres Leches Cake or our Death by Chocolate Bundt Cake. Browse all of our dessert recipes here.
Why you'll love this Texas Sheet Cake Recipe with Buttermilk
It really is THAT good.Mouth watering good. Hide the rest of the pan good. Only share with people yourealllllylike good.
I have mentioned before on the blog that I am not the biggest cake fan. I think the primary reasons for that are two fold. 1) Most cakes really struggle to get the accurate cake/frosting ratio. 2) I cannot handle a dry cake- and they seem to run rampant in society today.
From the above paragraphs you have probably already deduced that this perfect Texas sheet cake is not only moist and delicious, but it has (in my own humble opinion) the perfect cake/frosting ratio! Cue the celebratory bells! The fact that it feeds a crowd, pleases everyone, and is ridiculously easy to whip together is a mere bonus.
Texas Chocolate Sheet Cake Ingredients
- Butter
- Vegetable Oil
- Water
- Cocoa
- Salt
- Flour
- Baking Soda
- Vanilla
- Sugar
- Eggs
- Buttermilk
- Butter
- Cocoa
- Powdered Sugar
- Milk
How to make Texas Sheet Cake With Buttermilk
I took some step by step photos to break down just how simple this Texas Sheet Cake recipe is to make! Let's do this.
Step One - Add butter, oil, water, cocoa and salt to a medium sized sauce pan and stir until combined.
Step Two - Bring mixture to a boil, then remove from the heat and stir in flour, baking soda, vanilla, sugar, eats and buttermilk.
Step Three - Pour onto a greased jelly roll pan.
Step Four - Bake at 375 degrees for fifteen minutes or until cake barely springs back when touched with a finger.
How to make frosting for the Best Texas Sheet Cake
Here are the simple steps for making this delicious frosting.
Step One - Add butter, cocoa, powdered sugar and milk to a small saucepan.
Step Two - Bring to a boil on the stove, stirring constantly.
Step Three - Once well combined and lumps are gone, pour frosting over lightly cooled cake.
Step Four - Spread frosting evenly with a spatula and enjoy!
Tips for making this Chocolate Sheet Cake Recipe
- High-Quality Ingredients: Use good-quality unsweetened cocoa powder for a rich and deep chocolate flavor. Dutch-processed cocoa works well. High-quality pure vanilla extract enhances the flavor of the cake as well. Avoid artificial vanilla flavoring for the best taste.
- Don’t have Buttermilk?Buttermilk adds moisture and tenderness to the cake while providing a slight tangy flavor. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes.
- Proper Mixing:Mix the cake batter until just combined. Overmixing can lead to a denser texture. Scrape down the sides of the bowl to ensure all ingredients are incorporated evenly.
- Sheet Pan:Use a large sheet pan (usually 18x13 inches) with raised edges. Grease and flour the pan or use parchment paper to prevent sticking.
Texas Sheet Cake Frosting Tips:
- Frost While the Cake is Warm:The classic Texas sheet cake frosting is poured over the cake while it's still warm. This allows the frosting to soak into the cake and create a fudgy texture. Be sure to evenly distribute the frosting.
- Texture:The frosting should be smooth and glossy. If it's too thick, add a bit of milk to reach the desired consistency. If it's too thin, you can add more powdered sugar to thicken it.
Storing leftover Texas Chocolate Sheet Cake
- Cover Well: After the cake has cooled, cover it with plastic wrap or aluminum foil to prevent it from drying out.
- Room Temperature:You can store the cake at room temperature for a day or two if it has been properly covered. If storing for longer, consider refrigerating.
- Refrigeration:If your kitchen is warm or you're storing the cake for an extended period, it's best to refrigerate it to maintain freshness.
- Freezing:You can also freeze Texas sheet cake. Wrap it tightly in plastic wrap and aluminum foil, then place it in an airtight container. Thaw it at room temperature before serving.
Texas Chocolate Sheet Cake with Buttermilk FAQs
Why do they call it Texas Sheet Cake?
The exact origin of the name "Texas sheet cake" is not well-documented, and there are several theories about how it got its name. One theory is that the cake is called a "sheet cake" because it's traditionally baked in a large, flat, rectangular sheet pan (often 18x13 inches) with raised edges. The size and shape of the cake are ideal for serving a crowd, which could be associated with the idea of Texas and its reputation for everything being larger than life.
Why is my Texas Sheet Cake dry?
Overbaking:Overbaking is one of the most common causes of a dry cake. Follow the recommended baking time in the recipe and use a toothpick or cake tester to check for doneness. Insert it into the center of the cake—if it comes out with a few moist crumbs clinging to it, the cake is done. If it comes out clean or with dry crumbs, it's overbaked.Solution:Next time, check for doneness a few minutes before the recommended baking time is up, and monitor the cake closely as it nears completion.
Overmixing:Overmixing the batter can lead to the development of excess gluten, resulting in a tougher and drier cake.Solution:Mix the cake batter until just combined, and avoid overmixing. Use a gentle hand when folding in the dry ingredients.
How many people will a full sheet cake feed?
This recipe is made for a 13x18 half sheet pan. The number of people a half sheet cake can feed depends on how the cake is sliced and the serving size you intend to provide. Here are some rough estimates:
Party Servings:If you're serving the cake at a casual event or party where there will be other desserts or food options, you can usually get around 35 to 50 servings from a half sheet cake. This assumes smaller, party-sized slices.
Event Servings:For more formal events like weddings or occasions where the cake is the main dessert, larger slices are often served. In this case, you may get approximately 25 to 30 servings from a half sheet cake.
If you double this recipe for a full sheet cake pan, you can expect to get approximately double the amount of servings. So, 70-100 smaller party sized servings and 50-60 larger event servings.
If you like this recipe we would love for you to leave us a positive comment and review! They mean so much to us.
Texas Chocolate Sheet Cake with Buttermilk
You NEED this texas sheet cake recipe in your life. It is far and away the most perfect Texas sheet cake I've ever had!
5 from 4 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 28
Calories: 245kcal
Author: Pretty Providence
Ingredients
For the Cake
- ½ cup butter
- ⅓ cup vegetable oil
- 1 cup water
- 3 tablespoon cocoa
- dash salt
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 cups sugar
- 2 large eggs beaten
- ½ cup buttermilk
For the Frosting
- ½ cup butter
- ¼ cup cocoa
- 1 lb powdered sugar
- 6 tablespoon milk
Instructions
For the Cake
Preheat oven to 375 and grease a jelly roll pan.
Bring ½ cup butter, oil, water, 3 tablespoon cocoa and a sprinkle of salt to a boil in a medium sized pan. Stirring regularly.
Once mixture is boiling, remove from stove and stir in flour, baking soda, vanilla, sugar, eggs, and buttermilk and pour onto your greased jelly roll pan. Bake for 15 minutes or until cake barely springs back when touched with a finger.
For the Frosting
Bring ½ cup butter, ¼ cup cocoa, powdered sugar and milk to a boil on the stove, stirring regularly. Pour over lightly cooled cake.
Notes
Save in an airtight container for up to 7 days.
Nutrition
Calories: 245kcal | Carbohydrates: 38g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 116mg | Potassium: 46mg | Fiber: 1g | Sugar: 31g | Vitamin A: 240IU | Calcium: 16mg | Iron: 0.7mg
Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!
If you like vanilla over chocolate, you will love this White Texas Sheet Cake recipe from our friend Lil Luna!
You're welcome.
xo,
This recipe was originally published November 20, 2017 and has been updated with better photos and more detailed text.
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