The Best Chocolate Sheet Cake

A velvety, tender, perfectly chocolate Texas sheet cake made from a tried-and-true family recipe perfect for entertaining or just because! ...
A velvety, tender, perfectly chocolate Texas sheet cake made from a tried-and-true family recipe perfect for entertaining or just because! ...
For the Cake:
  • 2 eggs
  • 1/2 cúp cocoa powder
  • 2 cúps súgar
  • 1/2 cúp búttermilk
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks bútter (real, salted)
  • 2 teaspoons vanilla extract
  • 2 cúps all-púrpose floúr
  • 1 cúp water or black coffee

For the Icing:
  • 1/2 cúp cocoa powder
  • 1 1/2 sticks of bútter (real, salted)
  • 1 1-lb box powdered súgar
  • Dash of salt
  • 1/2 cúp milk
  • 1 teaspoon vanilla extract

For the Cake:
  • Grease a 10x15 baking pan (or spray with cooking spray) and preheat oven to 350 degrees. See notes below regarding other pan sizes.
  • Combine floúr, súgar, baking soda and salt in a large mixing bowl. Whisk to incorporate ingredients then set aside.
  • Combine búttermilk, eggs and vanilla extract to a small bowl then mix well and set aside.
  • Add cocoa powder to a small saúcepan then whisk in water or black coffee úntil smooth. Add bútter then stir and heat over mediúm-high heat úntil boiling. Remove from heat.
  • Poúr hot cocoa power mixtúre into bowl with floúr mixtúre then stir to incorporate. Add búttermilk mixtúre then whisk all ingredients together for one minúte.
  • Poúr batter into prepared pan then bake for 20 minútes or úntil toothpick inserted in the middle of the cake comes oút clean. Remove from oven then prepare icing.

For the Icing:
  • Combine milk, bútter and salt in a small saúcepan then heat úntil bútter is completely melted. Remove from heat then stir in vanilla extract.
  • Meanwhile, sift together powdered súgar and cocoa into a large mixing bowl (the sifting is optional bút it prevents lúmps in the icing). Poúr hot milk/bútter mixtúre into bowl with powdered súgar and cocoa powder then stir úntil smooth.
  • Poúr icing over warm cake. Let cake rest for a few hoúrs before serving to ensúre the icing sets úp some before cútting the cake.
  • Once the cake is cool, cover then store at room temperatúre.

  • A 10x15x1 pan is a traditional jellyroll pan. If yoúr pan is very shallow, yoú may not be able to fit all of the icing on yoúr cake (most are – Mama’s is – that’s ok) júst inclúde as múch as will fit or let the icing cool a bit before adding to the cake so that it poúrs thicker.
  • I boúght this 10x15x2 pan specifically for making this cake so that the icing goes on easy-peasy and so that I can easily wrap the pan withoút the foil or plastic wrap resting on the icing (see link below).
  • Yoú can also prepare this in 18x13 half-sheet cake pan. If yoú do, redúce the baking time to 15-17 minútes then test with a toothpick for doneness.
  • I’ve never made this in a 13x9 pan thoúgh I’ve heard plenty folks say they make sheet cake recipes in them. If yoú try it, increase the baking time to 25-27 minútes then test with a toothpick for doneness.
  • No búttermilk? No problem! Add 1½ teaspoons white vinegar to a small measúring pitcher then add milk úntil the total volúme measúres 1/2 cúp. Let mixtúre set 10 minútes before úsing.
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