If you’ve been searching for a dessert that brings together rich chocolate flavor and simplicity in one delightful package, this Easy Texas Sheet Cake Recipe is exactly what you need. This cake combines the moist, tender crumb of a classic sheet cake with a luscious, fudgy frosting that spreads like a dream. It’s a no-fuss crowd-pleaser that delivers that perfect balance of chocolatey goodness and a texture so soft it almost melts in your mouth. Whether you’re baking for a family gathering, potluck, or just because, this recipe offers a truly irresistible treat that’s as easy to make as it is to devour.
Ingredients You’ll Need
Creating this cake is wonderfully straightforward thanks to a handful of simple pantry staples that each play a crucial role, from lending deep chocolate flavor to ensuring the cake’s moistness and that irresistibly smooth frosting.
- 2 cups all-purpose flour: The foundation that gives the cake structure and fluffiness.
- 1/2 cup unsweetened cocoa powder: Adds deep, rich chocolate flavor without any sweetness.
- 2 cups granulated sugar: Perfectly balances the cocoa’s intensity for a sweet but not overpowering cake.
- 1 tsp baking soda: Helps the cake rise and keep its tender crumb.
- 1/2 tsp salt: Enhances all the flavors and balances sweetness.
- 1 cup buttermilk: Adds moisture and a subtle tang that brightens the chocolate flavor.
- 1/2 cup vegetable oil: Keeps the cake wonderfully moist and soft.
- 3 large eggs: Bind everything together and contribute to the cake’s structure.
- 2 tsp vanilla extract: Infuses warmth and depth to the overall flavor.
- 1/2 cup unsalted butter (for frosting): Creates a creamy base for the chocolate frosting.
- 1/4 cup unsweetened cocoa powder (for frosting): Intensifies the chocolatey richness of the topping.
- 3 cups powdered sugar (for frosting): Sweetens and thickens the frosting to just the right consistency.
- 1/4 cup milk (for frosting): Smooths and thins the frosting to create that perfect spreadable texture.
How to Make Easy Texas Sheet Cake Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 350°F (175°C) and generously greasing a large baking pan—ideally a sheet measuring about 18 by 13 inches. This preparation will ensure your cake bakes evenly and comes out effortlessly when it’s time to serve.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt. This mixture is the backbone of your cake’s flavor and texture—making sure these are well combined is key to an even, consistent crumb.
Step 3: Mix the Wet Ingredients
In a separate bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and uniformly combined. This liquid mixture provides the moisture and richness that will bring your cake batter to life.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients and mix gently. You want to combine them just enough to create a smooth batter without overmixing, which can make the cake tough instead of tender. The batter will look luscious and thick—perfect for a moist cake.
Step 5: Bake Your Cake
Pour the batter evenly into your prepared pan and smooth the surface with a spatula. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. The cake will puff up beautifully and fill your kitchen with that delightful chocolate aroma as it bakes.
Step 6: Make the Chocolate Frosting
While your cake cools slightly but is still warm, melt the butter in a saucepan over medium heat. Stir in the cocoa powder until combined. Remove the pan from heat and whisk in the powdered sugar and milk until the frosting is smooth and spreadable. This warm, fudge-like frosting is the perfect topping for your cake.
Step 7: Frost the Cake
Spread the chocolate frosting evenly over the cake while it’s still warm. The frosting will slightly melt into the cake, creating that signature glossy, fudgy finish that makes this Easy Texas Sheet Cake Recipe so absolutely addictive.
How to Serve Easy Texas Sheet Cake Recipe
Garnishes
This cake shines best with simple garnishes. A light sprinkle of powdered sugar or a few fresh raspberries or strawberries on top can add a pop of color and a hint of freshness without competing with the rich chocolate flavor. For a nutty crunch, consider a handful of chopped pecans or walnuts.
Side Dishes
A scoop of vanilla ice cream or a dollop of whipped cream on the side takes this cake into truly decadent territory. Fresh fruit like sliced bananas or a citrusy salad pairs nicely as well, balancing the cake’s buttery richness.
Creative Ways to Present
For special occasions, try serving the cake in elegant slices on decorative plates with a drizzle of caramel or raspberry sauce. Or create small individual portions by cutting the sheet cake into squares and topping each with a chocolate-dipped strawberry. It’s a fun twist that adds flair to any gathering.
Make Ahead and Storage
Storing Leftovers
Leftover cake should be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for about 5 days. Keeping it covered prevents the cake from drying out and helps the frosting stay soft and luscious.
Freezing
This cake freezes beautifully. Wrap individual cake slices tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe bag or container. Freeze for up to 3 months. When you’re ready, thaw the slices in the refrigerator overnight for best results.
Reheating
To revive the cake’s fresh-baked goodness, warm slices gently in the microwave for 20 to 30 seconds or until slightly warm. This softens the frosting and freshens the cake without drying it out. For a fancier touch, serve warm with a scoop of ice cream.
FAQs
Can I use regular milk instead of buttermilk in this recipe?
You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the tanginess and acidity of buttermilk, which helps the cake rise and adds moistness.
Is there a gluten-free version of the Easy Texas Sheet Cake Recipe?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture may be slightly different, but you’ll still get a deliciously moist and chocolatey cake.
Can I make the frosting ahead of time?
Yes! The frosting can be prepared a day ahead. Store it in an airtight container in the refrigerator and bring it to room temperature, stirring well before spreading over the cake.
How do I know when the cake is done baking?
The best way is to insert a toothpick into the center of the cake. If it comes out clean or with only a few moist crumbs clinging, your cake is perfectly baked and ready to come out of the oven.
What if I don’t have vegetable oil?
You can substitute vegetable oil with an equal amount of melted butter or a neutral oil like canola or sunflower. This might add a slightly different flavor but will still keep your cake moist and tender.
Final Thoughts
This Easy Texas Sheet Cake Recipe is truly one of those gems that you’ll find yourself turning to time and again. There’s something so comforting about a big, rich, chocolatey sheet cake with a luscious, smooth frosting, baked in one pan and ready in less than an hour. Share it with friends, bring it to parties, or simply savor it during a cozy night in—you’ll love how effortless and scrumptious this dessert is. Give it a try and watch how quickly it becomes a household favorite.
Print
Easy Texas Sheet Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Texas Sheet Cake is a moist, rich chocolate cake baked in a single pan and topped with a luscious homemade cocoa frosting. Perfect for gatherings and effortless to prepare, this classic dessert delivers intense chocolate flavor with a tender crumb and creamy frosting in less than an hour.
Ingredients
Cake
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
Frosting
- 1/2 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 1/4 cup milk
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a large baking pan measuring approximately 18×13 inches to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1/2 cup cocoa powder, 2 cups sugar, 1 tsp baking soda, and 1/2 tsp salt until evenly combined.
- Combine Wet Ingredients: In another bowl, mix 1 cup buttermilk, 1/2 cup vegetable oil, 3 large eggs, and 2 tsp vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gently mix the wet ingredients into the dry ingredients until just combined, taking care not to overmix to keep the cake tender.
- Pour Batter and Bake: Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Prepare Frosting: While the cake bakes, melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in 1/4 cup cocoa powder until well combined. Remove from heat and whisk in 3 cups powdered sugar and 1/4 cup milk until the frosting is smooth and creamy.
- Frost the Cake: Spread the frosting evenly over the cake while it is still slightly warm to allow the frosting to set beautifully.
Notes
- Use room temperature eggs for better mixing.
- Ensure the cake is slightly warm before frosting to help the icing spread smoothly.
- For a richer flavor, you can substitute buttermilk with plain yogurt thinned with a little milk.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This recipe can be doubled for a larger gathering using two pans.
