Ultimate Texas Sheet Pan Chocolate Cake
A moist, fudgy chocolate sheet cake perfect for large gatherings and celebrations, featuring a glossy, pourable chocolate frosting.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 55 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 1 cup (85g) unsweetened Dutch-process cocoa powder
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2½ cups (500g) granulated sugar (mix of white and light brown sugar)
- 1 cup (227g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup (240ml) buttermilk (or whole milk with 1 tablespoon lemon juice as substitute)
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
- For the frosting:
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (65g) unsweetened Dutch-process cocoa powder
- 4 cups (480g) powdered sugar, sifted
- ⅓ cup (80ml) whole milk or heavy cream, plus more if needed
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 18×13-inch sheet pan or line with parchment paper.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
- Using a mixer, beat softened butter and sugar until light and fluffy, about 3-4 minutes on medium speed.
- Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until just combined.
- Carefully stir in boiling water; batter will be thin. Scrape down the bowl with a spatula.
- Pour batter into prepared sheet pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool cake completely in the pan on a wire rack for at least 1 hour.
- For frosting, beat softened butter until creamy. Add cocoa powder and mix well.
- Gradually add powdered sugar alternated with milk or cream, beating until smooth and spreadable.
- Stir in vanilla extract and a pinch of salt.
- Spread frosting evenly over cooled cake with a spatula for a glossy finish.
- Cut into generous squares and serve.
Notes
Use room temperature ingredients for best results. Measure flour by spooning and leveling to avoid dryness. Start checking cake at 30 minutes to avoid overbaking. If frosting is too thick, add more milk; if too thin, add more powdered sugar. Cake keeps well covered at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 generous square (1
- Calories: 320
- Sugar: 30
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 42
- Protein: 4
Keywords: Texas sheet cake, chocolate cake, sheet pan cake, graduation cake, easy chocolate cake, crowd-pleaser dessert