The BEST Chocolate Texas Sheet Cake

Name: The BEST Chocolate Texas Sheet Cake
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup salted butter (2 sticks); 1/2 cup cocoa powder; 1 cup black coffee or water; 1/2 cup buttermilk; 2 large eggs; 2 teaspoons vanilla extract; 3/4 cup salted butter (for icing); 1/2 cup milk (for icing); Dash of salt (for icing); 1 teaspoon vanilla extract (for icing); 1 box (1 lb) powdered sugar; 1/2 cup cocoa powder (for icing)

When you think of a classic dessert that brings joy to gatherings and celebrations, Chocolate Texas Sheet Cake stands out as a crowd-pleaser. This moist, rich cake boasts a deep chocolate flavor paired with a velvety icing that drapes luxuriously over every slice. The combination of warm ingredients and a dash of black coffee gives this cake an extraordinary depth that makes it utterly irresistible. The aroma wafting through your kitchen while it bakes is simply heavenly, inviting everyone to gather around. Perfect for potlucks, birthday parties, or simply treating yourself, this cake is always a hit. Let’s dive into how you can whip up this delightful classic that your family and friends will savor.

Ingredients

2 cups all-purpose flour: This forms the backbone of our cake, providing structure and texture.
2 cups sugar: Sweetens the cake and balances the rich cocoa flavor.
1 teaspoon baking soda: Helps the cake rise, creating a fluffy texture.
1/2 teaspoon salt: Enhances the flavors and balances sweetness.
1 cup salted butter (2 sticks): Adds richness and moisture to the cake.
1/2 cup cocoa powder: Gives the cake its deep chocolate color and flavor.
1 cup black coffee or water: Boosts the cake’s chocolate flavor; coffee is preferred for a richer taste.
1/2 cup buttermilk: Adds moisture and a slight tanginess, contributing to the cake’s tenderness.
2 large eggs: Binds the ingredients together and lends structure.
2 teaspoons vanilla extract: Adds warm, aromatic flavor.
3/4 cup salted butter (for icing): Essential for a creamy, rich frosting.
1/2 cup milk (for icing): Gives the icing a smooth consistency.
Dash of salt (for icing): Balances the sweetness of the powdered sugar.
1 teaspoon vanilla extract (for icing): Infuses additional flavor into the icing.
1 box (1 lb) powdered sugar: The main sweet component of the icing, creating a smooth finish.
1/2 cup cocoa powder (for icing): Adds chocolate flavor to the icing.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 10×15 baking pan to prevent sticking.
In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and black coffee (or water) until blended; bring to a boil.
In another bowl, combine the buttermilk, eggs, and vanilla extract. Mix until fully incorporated.
Pour the hot cocoa mixture into the flour mixture and blend using a whisk, then add the buttermilk mixture. Whisk until smooth, about 1 minute.
Pour the batter into the greased baking pan and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, sift together the powdered sugar and cocoa powder in a large bowl for the icing.
In a saucepan, heat the butter, milk, and a dash of salt until the butter is melted. Stir this mixture into the sifted sugar and cocoa until well blended.
Allow the icing to cool slightly before pouring it over the warm cake straight from the oven.
Let the cake rest for a few hours before serving, allowing the flavors to meld together beautifully.

Recipe Details

Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 24 servings
Calories: Approximately 300 calories per serving

Tips, Storage & Variations

Tip: Ensure your ingredients are at room temperature for better mixing.
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigeration can dry it out.
Freezing: You can freeze the un-iced cake for up to 3 months. Wrap it well in plastic wrap and foil.
Variations: Consider adding nuts like pecans or walnuts to the batter for added texture. You can also sprinkle some chocolate chips in the batter before baking for an extra chocolatey experience.

Frequently Asked Questions

What makes Texas sheet cake different from regular cake?
Texas sheet cake is larger, baked in a sheet pan, and is known for its moist texture and rich chocolate flavor.
Can I use unsweetened cocoa powder instead of sweetened?
Yes, unsweetened cocoa powder is typically used in baking, and will work perfectly for this recipe.
Can I substitute water for black coffee?
Yes, using water will still work, but coffee enhances the chocolate flavor.
Do I need to let the cake cool before icing?
It’s recommended to let the icing cool slightly, but you can pour it over the warm cake for a nice glaze.
How do I know when my cake is done?
You can check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs attached.
Can I make this cake ahead of time?
Absolutely! This cake holds up well for a few days and can be made in advance for convenience.

Conclusion

Indulging in a slice of The BEST Chocolate Texas Sheet Cake brings a sense of warmth and happiness that few desserts can provide. Whether you are baking for a special occasion or simply to delight your family, this cake is sure to impress. We hope you try this recipe and share it with your loved ones. Happy baking, and enjoy every crumb of this chocolatey delight!

The BEST Chocolate Texas Sheet Cake

Print Recipe

A moist and rich chocolate cake topped with a velvety icing, perfect for gatherings and celebrations.

Author: hannah-reed
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 24 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter (2 sticks)
1/2 cup cocoa powder
1 cup black coffee or water
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
3/4 cup salted butter (for icing)
1/2 cup milk (for icing)
Dash of salt (for icing)
1 teaspoon vanilla extract (for icing)
1 box (1 lb) powdered sugar
1/2 cup cocoa powder (for icing)

Instructions

Preheat your oven to 350°F (175°C) and grease a 10×15 baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and black coffee (or water) until blended; bring to a boil.
In another bowl, combine the buttermilk, eggs, and vanilla extract. Mix until fully incorporated.
Pour the hot cocoa mixture into the flour mixture and blend using a whisk, then add the buttermilk mixture. Whisk until smooth.
Pour the batter into the greased baking pan and bake for 20-22 minutes, or until a toothpick comes out clean.
While the cake is baking, sift together the powdered sugar and cocoa powder in a large bowl for the icing.
In a saucepan, heat the butter, milk, and a dash of salt until the butter is melted. Stir this mixture into the sifted sugar and cocoa until well blended.
Allow the icing to cool slightly before pouring it over the warm cake.
Let the cake rest for a few hours before serving.