Irresistible Texas Sheet Cake: Your New Go-To Sweet Fix!

Hey there, sweet tooth!

Ready to whip up something truly special that’ll have everyone asking for seconds? Enter the classic Texas Sheet Cake—a luscious, fudge-like treat that’s as comforting as a warm hug. The best part? It’s super quick and uses pantry staples, so you skip the fuss and dive right into dessert heaven.

Imagine sinking your fork into moist, tender cake topped with rich, creamy frosting—it’s a symphony of textures and flavors you won’t forget. And guess what? No need to wait ages for complicated layering or fancy ingredients; this cake comes together in a flash and tastes like a backyard barbecue in dessert form. (Yes, it’s that good — and no, it’s not just a pun!)

Feeling inspired? While you’re at it, maybe toss together a quick batch of homemade vanilla pudding or whipped cream to serve alongside—sweetening the deal even more. Ready to get baking? Let’s do this!

Texas Sheet Cake

Texas Sheet Cake is a moist, tender chocolate cake baked in a sheet pan and topped with a rich, fudgy frosting. Its texture is soft and crumbly with a glossy, thick frosting that sets to a smooth finish. The recipe involves mixing batter with basic pantry ingredients and baking until just done, resulting in a dessert with a fudgy interior and a shiny frosting layer.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method

Ingredients

  

• 2 sticks unsalted butter cut into pieces
• 2 cups granulated sugar
• 1 cup unsweetened cocoa powder preferably Dutch-processed
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup buttermilk or whole milk with 1 tablespoon vinegar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup hot water
• 0.5 cup vegetable oil
• 1 cup powdered sugar for frosting, optional
• 0.5 cup butter for frosting, softened
• 3 tablespoons milk for frosting
• 1 teaspoon vanilla extract for frosting

Equipment

• Mixing bowls
• measuring cups and spoons
• Saucepan
• 9x13 inch baking pan
• Baking rack

Method

 

1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or non-stick spray.
   
2. In a saucepan over medium heat, melt the butter. Once melted, remove from heat and whisk in sugar, cocoa powder, and salt until smooth and glossy.
   1 cup buttermilk, 1 cup unsweetened cocoa powder, 0.5 teaspoon salt
   
3. In a large mixing bowl, sift together flour and baking soda. Add eggs, vanilla extract, and buttermilk, stirring until combined. Pour in the hot water and mix until smooth. The batter will be thin.
   2 cups all-purpose flour, 1 teaspoon baking soda, 2 large eggs, 2 teaspoons vanilla extract, 1 cup buttermilk, 1 cup hot water
   
4. Gradually pour the warm chocolate mixture into the batter, stirring constantly to incorporate everything evenly. The batter will be thin but homogeneous.
   2 sticks unsalted butter
   
5. Pour the batter into the prepared baking pan, spreading evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The surface should be firm and slightly shiny when done.
   
6. While the cake cools slightly, prepare the frosting by beating the softened butter, powdered sugar, milk, and vanilla together until smooth and creamy. Once the cake has cooled, spread the frosting evenly over the top. Allow the frosting to set before slicing.
   1 cup powdered sugar, 0.5 cup butter, 3 tablespoons milk, 1 teaspoon vanilla extract
   

There you have it—your new favorite sheet cake that’s perfect for any occasion! For an extra punch of flavor, sprinkle some chopped nuts or a dusting of cocoa powder on top before serving. I’d love to hear how yours turns out—drop a comment below or share your pics. Happy baking, and remember: a delicious dessert is always just a whisk away!