Print

Good Chocolate Cake and Frosting (Texas Sheet Cake)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A rich, moist, and fudgy Texas Sheet Cake topped with smooth chocolate frosting that melts into the warm cake. Perfect for gatherings, parties, and chocolate lovers.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 24 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter
  • 1/2 cup cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter (for frosting)
  • 1/4 cup cocoa powder (for frosting)
  • 1/3 cup milk
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • 1 cup chopped pecans (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan or sheet cake pan.
  2. In a large bowl, combine sugar, flour, and salt. Set aside.
  3. In a saucepan over medium heat, combine butter, cocoa powder, and water. Bring to a gentle boil while stirring.
  4. Remove from heat and pour the chocolate mixture over the dry ingredients. Stir until combined.
  5. Add buttermilk, beaten eggs, baking soda, and vanilla extract. Mix until smooth.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  8. While the cake bakes, prepare the frosting by placing powdered sugar in a bowl.
  9. In a saucepan, combine butter, cocoa powder, and milk. Bring to a boil while stirring.
  10. Pour the hot mixture over powdered sugar and beat until smooth. Stir in vanilla extract.
  11. Pour the warm frosting over the warm cake immediately after baking.
  12. Sprinkle chopped pecans on top if desired. Allow frosting to set before serving.

Notes

  • You can substitute buttermilk by mixing 1/2 cup milk with 1 1/2 teaspoons vinegar.
  • For deeper flavor, add 1 teaspoon espresso powder.
  • Dark cocoa powder creates a richer chocolate taste.
  • The cake can be served warm or chilled.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual portions for up to 3 months.
  • Pecans are optional and can be replaced with walnuts.

Nutrition

Find it online: https://savorymomskitchen.com/good-chocolate-cake-and-frosting-texas-sheet-cake/