Description
This Texas Sheet Cake recipe delivers a rich, moist chocolate cake with a fudgy cocoa glaze that perfectly balances sweetness and texture. Featuring simple pantry ingredients and quick preparation, this classic American dessert is baked in a single sheet pan, making it ideal for gatherings and easy to serve in generous portions.
Ingredients
Scale
Cake Ingredients
- ½ cup canola oil (100 grams)
- ½ cup unsalted butter (113 grams, 1 stick)
- ¼ cup unsweetened cocoa powder (21 grams)
- 1 cup water (227 grams)
- 2 cups all-purpose flour (240 grams)
- 2 cups granulated sugar (400 grams)
- 1 teaspoon baking soda (6 grams)
- ½ teaspoon kosher salt
- 2 teaspoons espresso powder (5 grams, optional)
- ½ teaspoon ground cinnamon
- 2 large eggs (100 grams, room temperature and lightly beaten)
- ½ cup buttermilk (114 grams, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Fudge Frosting Ingredients
- ¼ cup unsweetened cocoa powder (21 grams)
- ½ cup unsalted butter (113 grams, 1 stick)
- ¼ cup whole milk (57 grams)
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract (4 grams)
- 3½ cups powdered sugar (396 grams)
- ½ cup chopped pecans (57 grams, optional)
Instructions
- Preheat and Prepare Pan: Adjust your oven rack to the middle position and preheat the oven to 400°F. Prepare a 9×13-inch sheet pan by spraying it with baking spray or greasing and flouring it to prevent sticking.
- Heat Cocoa Mixture: In a large saucepan, combine the canola oil, unsalted butter, cocoa powder, and water. Heat this mixture until it just begins to boil, stirring frequently to ensure the butter melts evenly and the cocoa is fully incorporated.
- Mix Dry and Wet Ingredients: While the cocoa mixture heats up, whisk together the all-purpose flour, granulated sugar, baking soda, kosher salt, optional espresso powder, and ground cinnamon in a large mixing bowl. Then add the lightly beaten eggs, buttermilk, and vanilla extract, mixing well to combine.
- Combine Cocoa Mixture with Batter: Once the hot cocoa mixture starts to boil, immediately remove it from the heat. Slowly pour the hot mixture into the flour and sugar mixture while stirring. Use a rubber spatula, wooden spoon, or electric mixer to beat until you achieve a smooth, fully incorporated batter.
- Pour Batter and Remove Air Bubbles: Pour the batter into the prepared sheet pan. Gently tap the pan on the counter several times to release any trapped air bubbles and ensure an even surface.
- Bake the Cake: Place the pan in the oven and bake at 400°F for 10 minutes. Then rotate the pan and reduce the oven temperature to 375°F. Continue baking for an additional 10 to 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and transfer it to a cooling rack to cool slightly before frosting.
- Prepare Fudge Frosting: In a large saucepan, combine the cocoa powder, butter, and whole milk and bring to a low boil over medium heat. Stir in the kosher salt and vanilla extract. Gradually add the powdered sugar and chopped pecans (if using) while stirring to combine.
- Finish Frosting: Remove the pan from heat and whisk the frosting until it is smooth and shiny. Spread the warm frosting evenly over the still-warm cake to allow it to melt slightly into the surface.
- Set and Serve: Let the frosted cake cool at room temperature for at least one hour to allow the frosting to set. Once set, slice into 20 pieces and serve.
Notes
- Espresso powder enhances the chocolate flavor but is optional and can be omitted if unavailable.
- Ensure eggs and buttermilk are at room temperature to promote better batter consistency and rise.
- Tapping the pan helps avoid air bubbles for an even crumb.
- Using the grease and flour method for the pan prevents sticking more effectively if baking spray is unavailable.
- The frosting is best spread while warm to allow it to soak into the cake slightly for a fudgy texture.
- Allow the cake to fully cool so the frosting sets properly before slicing and serving.
- Chopped pecans add texture and flavor but can be omitted or substituted with walnuts or left out for nut-free version.
