A Texas sheet cake is a smooth, very moist chocolate sheet cake made with buttermilk. It has a simple boiled chocolate frosting on top. It's simple to make and serves a lot of people.
INGREDIENTS
FOR THE CAKE– 1 cup unsalted butter cut into small cubes (2 sticks; 230 grams)– ¼ cup unsweetened natural cocoa powder (22 grams)– ¾ cup water (180 ml)– 2 cups all-purpose flour spooned and leveled (250 grams)– 2 cups granulated sugar (400 grams)– 1 teaspoon baking soda– ½ teaspoon salt– ½ cup buttermilk at room temperature (120 ml)– ¼ cup sour cream or plain Greek yogurt at room temperature (60 grams)– 2 large eggs at room temperature– 1 teaspoon pure vanilla extract
INGREDIENTS
FOR THE FROSTING– 3 cups confectioners sugar (360 grams)– ⅓ cup whole milk (80 ml)– ½ cup unsalted butter cut into small cubes (1 stick; 115 grams)– ¼ cup unsweetened natural cocoa powder (22 grams)
INSTRUCTIONS
Preheat the oven to 350°F (180°C). A 17" x 12" half-sheet pan needs parchment paper and nonstick cooking spray. Heat butter, cocoa powder, and water in a medium saucepan. Whisk often while boiling. Cool the boiling mixture and set aside.
1
Mix flour, sugar, baking soda, and salt in a large bowl. In a medium bowl, whisk buttermilk, sour cream, eggs, and vanilla extract. Whisk the buttermilk and chocolate mixture into the dry ingredients until just combined.
2
Pour the batter into the pan and spread evenly. Bake on the centre rack for 20–22 minutes or until a toothpick inserted into the centre comes out clean.
While making the frosting, let the baked goods cool.
3
Sift confectioners sugar into a large bowl. Set aside. Mix milk, butter, and cocoa powder in a large saucepan. Whisk frequently over medium-low heat until the mixture boils. Remove from heat and quickly stir in sifted confectioners sugar.
4
Spread the frosting on the warm cake with an angled spatula or spoon immediately. The frosting sets quickly, so work fast! If decorating with pecans, sprinkle them on frosting. Cool completely before serving.