This rich and moist Texas Sheet Cake is a beloved dessert perfect for potlucks, family gatherings, or any occasion calling for a crowd-pleasing treat. Known for its fudgy chocolate flavor and signature boiled frosting, this indulgent cake is simple to make and sure to impress. Below, you’ll find an easy-to-follow recipe packed with chocolatey goodness, ideal for both novice and experienced bakers.
Ingredients :
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs
1 tsp vanilla extract
For the Frosting:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/3 cup milk
4 cups powdered sugar
1 tsp vanilla extract
1 cup chopped pecans (optional)
Method :
Step 1: Prepare the Cake
Preheat your oven to 350°F (175°C). Line a 13 x 18-inch sheet pan with parchment paper or grease it.
Mix the butter, water, and cocoa powder. Bring to a boil over medium heat, stirring constantly until smooth.
Stir the dry ingredients just until mixed after adding the hot cocoa liquid.
Evenly distribute the batter after pouring it into the prepared sheet pan.
Bake for 20-25 minutes,
Step 2: Make the Frosting
Start the icing about five minutes before the cake is finished. In a saucepan, melt butter with cocoa powder and milk over medium heat, stirring until smooth.
Remove from heat and whisk in powdered sugar and vanilla extract until the frosting is smooth and glossy. Stir in pecans, if using.
Pour the warm frosting over the hot cake as soon as it comes out of the oven, spreading it evenly with a spatula.
Step 3: Cool and Serve
Before cutting the cake into squares, let it cool for around half an hour.
Serve this decadent dessert warm or at room temperature, and watch it disappear!