Texas Sheet Cake with Rich Cocoa Frosting Recipe
This classic Texas Sheet Cake is a rich, moist chocolate cake baked in a single sheet pan, topped with a smooth, fudgy chocolate frosting. Known for its deep cocoa flavor and simple ingredients, it’s a perfect dessert for gatherings and easy to make from scratch with basic pantry staples.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 2 cups all purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 cup butter
- 4 tablespoons cocoa powder
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Frosting
- 1/2 cup butter
- 3 tablespoons cocoa powder
- 1/3 cup milk
- 3 1/2 cups powdered sugar
Instructions
- Mix Dry Ingredients: In a large bowl, combine 2 cups all-purpose flour, 2 cups sugar, and 1 teaspoon baking soda until well mixed and uniform.
- Prepare Chocolate Mixture: In a saucepan, heat 1 cup butter, 4 tablespoons cocoa powder, and 1 cup milk together, stirring frequently until the mixture is smooth and just heated through without boiling.
- Combine Mixtures: Pour the warm chocolate mixture into the dry ingredients and mix thoroughly to incorporate all components evenly.
- Add Eggs and Vanilla: Add 2 large eggs one at a time to the batter, mixing well after each addition. Then stir in 1 teaspoon vanilla extract until the batter is smooth and homogenous.
- Prepare Pan and Bake: Grease a large sheet pan well, pour the batter evenly into the pan, and bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes or until the center is set and a toothpick inserted in the middle comes out clean.
- Make Frosting: While the cake is baking, prepare the frosting by heating 1/2 cup butter, 3 tablespoons cocoa powder, and 1/3 cup milk in a saucepan over medium heat until butter melts and mixture is smooth.
- Add Powdered Sugar: Remove the frosting mixture from heat, and stir in 3 1/2 cups powdered sugar gradually until well combined and smooth with no lumps.
- Frost Cake: As soon as the cake is removed from the oven, pour the warm frosting evenly over the hot cake, spreading it gently with a spatula to cover the entire surface.
- Cool and Serve: Allow the cake to cool slightly so the frosting sets before cutting into squares and serving.
Notes
- The cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days at room temperature.
- For a richer flavor, use whole milk or add a splash of coffee to the chocolate mixture.
- Ensure the frosting is poured warm for easy spreading and a glossy finish.
- Use a large rimmed baking sheet about 9×13 inches for ideal cake thickness.
- If you prefer more intense chocolate flavor, additional cocoa powder can be added to both batter and frosting cautiously to maintain moisture.
