Texas Sheet Cake
A short and dense chocolate cake with a fudgy glaze topping.
Servings Prep Time
16+servings 45minutes
Cook Time
18minutes
Servings Prep Time
16+servings 45minutes
Cook Time
18minutes
Ingredients
Cake
Frosting
Instructions
Cake
  1. Preheat oven to 350 degrees F.
  2. Combine the flour, sugar and salt in a large mixing bowl. Set aside.
  3. In a small saucepan, over medium heat, melt 2 sticks of butter. After they are melted add in 4 TBSP of cocoa and stir until dissolved. Add boiling water and stir. Bring the mixture to a boil for 45 seconds. Pour over the flour mixture that was set aside earlier. Stir slightly and set aside.
  4. In a small bowl add the buttermilk, beaten eggs, baking soda and vanilla and stir until just combined. Add this mixture to the butter and chocolate mixture that was set aside earlier and stir until well combined.
  5. Pour into an ungreased 13 x 18 inch sheet cake pan. Bake for 18 minutes.
Frosting
  1. While the cake is baking you will want to make the frosting. You will add the hot frosting to the hot cake.
  2. In a medium saucepan, over medium heat, melt 1 3/4 sticks of butter. Once the butter is melted add 4 TBSP unsweetend cocoa. Stir until well combined. Turn the heat to low and add the whole milk, vanilla and powdered sugar. Stir together until well combined. Continue to stir after it is well combined for several minutes over low heat. The mixture should be smooth.
  3. Pour the hot frosting directly over the cake, after the cake has been removed from the oven. You may need to spread the frosting over the cake a little to help it cover the entire cake.
  4. Let the cake set for about 2 hours before cutting. Enjoy!