The Classic Charm of Texas Sheet Cake


For the Cake
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup unsalted butter
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
For the Frosting
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts (optional)


Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 13×18-inch baking sheet.
Prepare the Cake Batter
In a large bowl, whisk together the flour, sugar, salt, baking soda, and baking powder. Set aside. In a medium saucepan, combine the butter, water, and cocoa powder. Bring to a boil, stirring constantly. Pour the hot mixture into the dry ingredients and stir to combine. Add the buttermilk, eggs, and vanilla extract, and mix until smooth.
Bake the Cake
Pour the batter into the prepared baking sheet and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Frosting
While the cake is baking, make the frosting. In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and milk, and bring to a boil, stirring constantly. Remove from heat and stir in the powdered sugar and vanilla extract until smooth.

Frost the Cake
Pour the warm frosting over the hot cake, spreading it evenly with a spatula. If desired, sprinkle chopped nuts over the top.

Cool and Serve

Allow the cake to cool completely in the pan before slicing into squares. Serve and enjoy!

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