Description
A rich and decadent Texas sheet cake, packed with chocolate flavor and topped with a smooth, fudgy icing!
Ingredients
Scale
- For the Cake:
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ cup cocoa powder
- 1 cup boiling water
- For the Frosting:
- ½ cup unsalted butter
- ¼ cup cocoa powder
- 6 tbsp milk
- 1 tsp vanilla extract
- 3 ½ cups powdered sugar
- 1 cup chopped pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, whisk together sugar, flour, baking soda, and salt.
- In a saucepan, combine melted butter, cocoa powder, and boiling water. Stir and bring to a boil, then remove from heat.
- Pour the hot cocoa mixture into the dry ingredients and stir until smooth.
- In a separate bowl, whisk together buttermilk, eggs, and vanilla extract, then fold into the batter.
- Pour batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- While the cake bakes, prepare the frosting by melting butter in a saucepan over low heat.
- Stir in cocoa powder, milk, and vanilla extract. Remove from heat and gradually whisk in powdered sugar until smooth.
- Pour the warm frosting over the hot cake and spread evenly.
- Sprinkle with chopped pecans if desired. Let cool before serving.
Notes
For an extra rich flavor, add a pinch of espresso powder to the cake batter!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 40g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Texas sheet cake, chocolate cake, fudgy, Southern dessert