Texas Sheet Cake
20 min
Prep Time
20 min
Cook Time
40 min
Total Time
16
Servings
Cake
- 2 sticks salted butter
- 1 cup water
- 7 tablespoons unsweetened cocoa powder (Hershey’s Dark if you have it)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- ⅔ cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
Icing
- ¼ cup plus 2 tablespoons 2% milk
- 5 tablespoons unsweetened cocoa powder
- 1 stick salted butter, softened
- 3¾ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Heat the oven to 350°F. Spray a 13×17½-inch jelly roll pan.
- Melt the 2 sticks of butter in a saucepan. Stir in the water, then whisk in 7 tablespoons cocoa until smooth. Bring to a boil, take off the heat, and cool 10 minutes.
- Stir the flour, sugar, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and vanilla and stir into the flour. Pour in the warm chocolate in 3 additions, stirring after each.
- Spread in the pan and bake 18–20 minutes, until done.
- Start the icing with about 5 minutes left. Whisk the milk and cocoa in a saucepan over medium. Stir in the stick of butter and bring to a boil. Turn off the heat. Whisk in the powdered sugar and vanilla until smooth. Pour over the warm cake right away — it sets fast. Cool 20 minutes, then cut with a plastic knife.