Texas Sheet Cake
User Reviews
5
Texas Sheet Cake
Description
This version of Texas Sheet Cake begins by melting butter with cocoa powder and water, then bringing it to a boil before incorporating buttermilk, yogurt, eggs, and vanilla. Dry ingredients including sugar, flour, baking soda, and salt are stirred in just until combined to preserve a tender crumb. The batter is poured into a large, greased rimmed cookie sheet and baked until done, creating a thin, moist chocolate cake layer.
The icing is prepared by boiling butter, cocoa powder, and buttermilk together, then mixing in powdered sugar and vanilla after removing from heat. The warm icing is poured over the hot cake and spread evenly, allowing it to slightly melt into the cake surface, creating a rich, glossy coat. Chopped pecans are optionally sprinkled on top before setting. The final cake has a moist texture with a fudgy, chocolatey topping.
Ideal for casual gatherings and potlucks, the cake is served at room temperature or slightly cooled. It can be stored covered and reheated gently if desired. Yogurt and buttermilk contribute to its moist crumb, and the frosting consistency can be adjusted with additional powdered sugar to achieve a thicker icing.
Ingredients
Chocolate Cake
- 1/2 cup butter
- 1/4 cup cocoa powder unsweetened
- 1 cup water
- 1/2 cup buttermilk
- 1/4 cup Greek yogurt fat-free, plain
- 2 egg large
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Chocolate Icing
- 1/2 cup butter
- 1/4 cup cocoa powder unsweetened
- 1/3 cup buttermilk
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans optional, chopped
Instructions
- Preheat oven to 350 F. Grease a cookie sheet (I use a 15x11-inch rimmed cookie sheet) with edges.
- Melt butter in a large saucepan.
- Once butter has melted, stir in water and cocoa powder; bring to a boil.
- Once at a boil, add buttermilk, and stir to combine.
- Remove pan from heat.
- Add the yogurt, eggs, and vanilla, and stir until well-combined.
- Stir in sugar, flour, baking soda, and salt until just combined.
- Bake for 15-20 minutes.
- While the cake is baking prepare the icing.
- For the icing, combine the butter, cocoa, and buttermilk. Bring to a boil.
- Remove from heat, and add the powdered sugar, vanilla. Stir to combine. Pour icing over hot cake and spread evenly over cake.
- Stir to combine.
- Pour icing over hot cake and spread evenly over cake.
- Sprinkle chopped nuts over icing, if using.
- Let the cake sit for at least 30 minutes for the frosting to set up.
Notes
- Low-fat or full-fat Greek yogurt can be used based on preference.
- Substitute buttermilk with yogurt in equal amounts if needed.
- For thicker frosting, add more powdered sugar gradually until desired consistency.
- Nutrition information is estimated and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 301kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 41mg | 14% |
| Sodium | 221mg | 9% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 310IU | 6% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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