Cozy Chocolate Texas Sheet Cake
A moist, rich chocolate sheet cake perfect for feeding a crowd, featuring a silky fudge frosting that melts into every bite. Easy to make with pantry staples and ideal for potlucks or celebrations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups all-purpose flour (240g), unbleached recommended
- 2 cups granulated sugar (400g)
- 1/2 cup unsweetened cocoa powder (50g), preferably Ghirardelli
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk (240ml), or milk + 1 tbsp vinegar as substitute
- 3/4 cup unsalted butter (170g), melted and slightly cooled
- 2 large eggs, room temperature
- 1 cup strong brewed coffee (240ml), hot (can use decaf)
- 1 teaspoon vanilla extract
- For the Frosting:
- 1/2 cup unsalted butter (115g)
- 1/4 cup unsweetened cocoa powder (25g)
- 1/4 cup milk (60ml)
- 3 cups powdered sugar (360g), sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch sheet pan lightly with butter or non-stick spray. Optionally, line with parchment paper for easier cleanup.
- In a large bowl, whisk together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt until no lumps remain.
- In a separate bowl, combine the wet ingredients: melted butter, buttermilk, eggs, hot coffee, and vanilla extract. Whisk gently until incorporated.
- Pour the wet mixture into the dry ingredients. Fold together gently with a rubber spatula until just combined; batter should be smooth, thick but pourable.
- Transfer the batter to the prepared pan and spread evenly, reaching the corners.
- Bake on the middle rack for 25–30 minutes. Check doneness by inserting a toothpick in the center; it should come out with moist crumbs but no wet batter. If underbaked, bake 3–5 more minutes.
- While the cake bakes, prepare the frosting: In a small saucepan over medium heat, melt butter with cocoa powder and milk, whisking constantly until smooth and bubbling.
- Remove from heat and stir in powdered sugar, vanilla extract, and salt until silky and spreadable. Adjust consistency with milk or powdered sugar as needed.
- Once the cake is out of the oven and still warm, pour the frosting evenly over the top and spread gently with a spatula. Let cool completely on a wire rack before slicing.
- Allow at least 30 minutes for the frosting to set before cutting to avoid crumbling.
Notes
Use hot coffee in the batter to deepen chocolate flavor without bitterness. Avoid overbaking to keep the cake moist and fudgy. Sift powdered sugar for smooth frosting. Spread frosting warm for signature texture. Let cake cool at least 30 minutes before slicing to prevent crumbling. For dairy-free, substitute butter with coconut oil and buttermilk with coconut yogurt thinned with almond milk. Gluten-free version can be made with a 1:1 gluten-free flour blend.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 350
- Fat: 18
- Carbohydrates: 45
- Protein: 3
Keywords: Texas sheet cake, chocolate cake, easy chocolate cake, crowd-pleaser, potluck dessert, sheet cake recipe, moist chocolate cake