The BEST Chocolate Texas Sheet Cake

If you are looking for a dessert that balances rich chocolatey goodness with a light, moist texture, look no further than The BEST Chocolate Texas Sheet Cake. This recipe is a beloved classic, perfect for gatherings, celebrations, or simply satisfying your sweet tooth. With its deep chocolate flavor and creamy icing, this cake is sure to be a crowd-pleaser every time. As the aroma fills your kitchen while this cake bakes, you and your loved ones will be drawn to the inviting scent of chocolate, making it an ideal choice for both casual family dinners and festive occasions.

Ingredients

2 cups all-purpose flour: The foundation of the cake, providing structure and texture.
2 cups sugar: Sweetens the cake and contributes to its moistness.
1 teaspoon baking soda: A leavening agent that helps the cake rise.
1/2 teaspoon salt: Enhances the other flavors in the cake.
1 cup salted butter (2 sticks): Adds richness and moisture.
1/2 cup cocoa powder: Provides that deep, chocolatey flavor.
1 cup black coffee or water: Amplifies the chocolate flavor; use coffee for an extra kick.
1/2 cup buttermilk: Adds tanginess and moisture to the cake.
2 large eggs: Binds ingredients and helps the cake rise.
2 teaspoons vanilla extract: Enhances the overall flavor profile of the cake.
3/4 cup salted butter (1.5 sticks) for icing: Creates a rich and creamy frosting.
1/2 cup milk for icing: Adds smoothness to the icing.
Dash of salt for icing: Balances the sweetness of the icing.
1 teaspoon vanilla extract for icing: Adds depth of flavor to the frosting.
1 box (1 lb) powdered sugar for icing: Sweetens and thickens the icing.
1/2 cup cocoa powder for icing: Gives the icing a rich chocolate flavor that complements the cake.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 10×15 baking pan to prevent sticking.
In a mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
In a saucepan, melt together the butter, cocoa powder, and coffee over medium heat until it reaches a boil.
In a separate bowl, combine the buttermilk, eggs, and vanilla extract; whisk until smooth.
Carefully pour the hot cocoa mixture into the dry ingredients and mix until just combined. Then, fold in the buttermilk mixture until smooth.
Pour the batter into the prepared baking pan and bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the icing. Sift the powdered sugar and cocoa powder into a bowl.
In a saucepan, melt the butter with milk and a dash of salt, bringing it to a simmer. Remove it from heat and stir in the vanilla extract.
Pour the hot milk mixture into the dry ingredients, mixing until smooth and well blended.
Once the cake is out of the oven, pour the icing over the warm cake, allowing it to soak in slightly. Let the icing set before serving.

Recipe Details

Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 24
Calories: Approximately 300 per slice

Tips, Storage & Variations

Ensure that your ingredients are at room temperature for the best mixing results.
Leftover cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
For freezing, wrap slices in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator before serving.
Add a sprinkle of chopped nuts or chocolate chips to the batter for extra texture and flavor.

FAQ Section

1. Can I use unsweetened cocoa powder instead of salted?
Yes, you can use unsweetened cocoa powder; just add a pinch of salt to maintain flavor balance.

2. Is it necessary to use buttermilk?
Buttermilk adds moisture and flavor, but if you don’t have it, you can substitute with regular milk mixed with a little vinegar.

3. How can I make this cake less sweet?
You can reduce the amount of sugar slightly, but this may affect the texture; consider adding a dash of espresso powder instead for a richer flavor.

4. Can I use coffee other than black coffee?
Yes, you can use freshly brewed coffee, cold brew, or even espresso for a stronger flavor.

5. How do I know when the cake is done?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

6. What is the best way to serve this cake?
This cake is delicious served warm or at room temperature, and pairs wonderfully with vanilla ice cream or whipped cream.

Conclusion

The BEST Chocolate Texas Sheet Cake is a delightful treat that promises to please everyone who tries it. With its rich chocolate flavor and simple preparation, it is sure to become a favorite in your household. Don’t hesitate to whip up this cake for your next gathering or cozy night in. Enjoy every slice, and feel free to share your experiences with this recipe—happy baking!

The BEST Chocolate Texas Sheet Cake

Print Recipe

A beloved classic dessert that balances rich chocolatey goodness with a light, moist texture, perfect for gatherings and celebrations.

Author: amanda-lewis
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Yield: 24 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup salted butter (2 sticks)
1/2 cup cocoa powder
1 cup black coffee or water
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
3/4 cup salted butter (1.5 sticks) for icing
1/2 cup milk for icing
Dash of salt for icing
1 teaspoon vanilla extract for icing
1 box (1 lb) powdered sugar for icing
1/2 cup cocoa powder for icing

Instructions

Preheat your oven to 350°F (175°C) and grease a 10×15 baking pan.
In a mixing bowl, whisk together the flour, sugar, baking soda, and salt.
In a saucepan, melt together the butter, cocoa powder, and coffee over medium heat until it reaches a boil.
In a separate bowl, combine the buttermilk, eggs, and vanilla extract; whisk until smooth.
Carefully pour the hot cocoa mixture into the dry ingredients and mix until just combined. Fold in the buttermilk mixture until smooth.
Pour the batter into the prepared baking pan and bake for 20-22 minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the icing by sifting the powdered sugar and cocoa powder into a bowl.
In a saucepan, melt the butter with milk and a dash of salt, bring to a simmer, and stir in the vanilla extract.
Pour the hot milk mixture into the dry ingredients, mixing until smooth.
Once the cake is out of the oven, pour the icing over the warm cake and let it set before serving.

Notes

Ensure ingredients are at room temperature for best results. Leftovers can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.