Texas Sheet Cake
What do you get when you cross a fudge brownie and a chocolate cake? This is not a riddle, but more of a life lesson that will change the way you think about cake. And being in charge of dessert for a cook out. And sending a birthday treat to school with your child. So without further ado, the answer is: Texas Sheet Cake! It is a game changer of a chocolate cake.
This sweet, but not too sweet cake with fudge-like frosting (try not to eat all of it before you frost the cake) might just be the best thing you’ve ever eaten in your life. Funny story about this cake: for my 12th birthday my oldest brother tried to make it for me and forgot the baking soda. The cake looked perfect but tasted terrible (no offense, Ned). So if you’re going to make Texas Sheet Cake, I strongly urge you not to forget that teaspoon of baking soda.
If only there were some kind of award show for cakes. Texas Sheet Cake I’m sure would go home with awards for 1) Best Party Cake because it feeds a crowd. 2) Easiest Recipe with Deepest Flavor. And 3) Best in Show. So now who do I talk to about starting a cake awards show??
Texas Sheet Cake is my absolute favorite cake. The cake itself is not too sweet but the fudge-like frosting is so incredibly rich and decadent. You won’t be able to stop at 1 piece!
- 2 c flour
- 2 c sugar
- 2 sticks butter
- 1/4 c cocoa
- 1 c water
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 c buttermilk
- 1 stick butter
- 1 T vanilla
- 1/4 c cocoa
- 5 T milk
- 2 c powdered sugar
Preheat oven to 350. Mix together flour and sugar in a large bowl. Combine the butter, cocoa and water in a sauce pan and bring to a boil while stirring. Once boiling, turn off the heat and combine with the dry ingredients. Add 2 eggs, vanilla, baking soda and butter milk. Stir and mix well.
Pour batter into a well greased jelly roll pan (11″x17″) and bake at 350 for 15-20 minutes. The cake is finished when a toothpick inserted into the middle comes out clean.
In a saucepan, combine butter, vanilla and cocoa. Bring to a boil. Add the milk slowly and combine. Add the powdered sugar 1/2 c at a time.
Pour and spread the frosting over the cake while still warm. Allow to cool completely. Cover with foil and store the cake at room temperature.