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easy-texas-sheet-cake-recipe---mushroomsalus_feature

Easy Texas Sheet Cake with Rich Fudgy Icing

This classic Texas sheet cake recipe delivers the perfect combination of moist, tender chocolate cake and decadent fudgy icing that will have everyone coming back for seconds. The warm fudgy icing poured over the hot cake creates a glossy, crackly finish that's both beautiful and delicious.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup water
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla extract
  • 3 1/2 cups powdered sugar
  • 1 cup chopped pecans or walnuts (optional)

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 15x10x1-inch jelly roll pan or a similar sized baking sheet with sides.
  2. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Set aside.
  3. In a medium saucepan, combine the butter, water, and cocoa powder. Heat over medium heat, stirring occasionally, until the butter melts and the mixture comes to a gentle boil. Remove from heat.
  4. Pour the hot cocoa mixture over the dry ingredients and stir until just combined. The batter will be thick.
  5. In a small bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this to the batter and mix until smooth and well combined.
  6. Pour the batter into the prepared pan and spread it evenly. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. While the cake is baking, prepare the icing. In a medium saucepan, combine the butter, cocoa powder, and milk. Heat over medium heat, stirring constantly, until the butter melts and the mixture comes to a boil. Remove from heat.
  8. Whisk in the vanilla extract, then gradually add the powdered sugar, stirring until smooth and glossy. If using nuts, stir them in at this point.
  9. As soon as the cake comes out of the oven, pour the warm icing over the hot cake, spreading it evenly with a spatula. The icing will set as the cake cools.
  10. Allow the cake to cool completely before cutting into squares and serving.

Notes

For best texture, measure flour correctly by spooning into measuring cup and leveling off. If no buttermilk, add 1 1/2 tsp lemon juice or vinegar to 1/2 cup milk and let sit 5 minutes. Pour warm icing over hot cake for signature crackly finish. Stores well at room temperature for 3 days or freezes for 3 months.