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5.0 from 3 votes

Texas Sheet Cake

This easy to make Texas Sheet Cake is a rich, chocolate cake baked in a jelly roll pan and topped with a smooth fudgy icing.

Prep Time
10 mins
Cook Time
10 mins
Total Time
37 mins
Servings: 24
Course: Cake
Cuisine: American

Ingredients

Cake Batter
  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter
  • 1 cup brewed coffee can sub with water
  • 1/3 cup unsweetened natural cocoa powder
  • 2 large eggs
  • 1/2 cup buttermilk*
  • 1 teaspoon vanilla extract
Fudge Icing
  • 1/2 cup unsalted butter
  • 1/4 cup unsweetened natural cocoa powder
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • pinch salt
  • 3 cups powdered sugar sifted

Instructions

    Cup of Yum
  1. Preheat oven to 350℉ and spray a half sheet baking sheet with a baking spray. Set aside.
  2. In a large bowl combine the flour, sugar, baking soda, and salt. Stir together with a fork and set aside.
  3. Heat a medium size saucepan over medium heat. Add the butter, once the butter is melted add in the water (or coffee). Stir in the cocoa powder until smooth. Bring this mixture to a boil.
  4. Remove from heat and carefully pour into the dry ingredients. Stir together.
  5. Add in the eggs to the cake batter. Stir to combine. Then pour in the buttermilk, and add the vanilla extract. Stir to combine.
  6. Pour into a prepared half sheet baking sheet. Bake for 25-27 minutes. Once the cake is baked through, remove from the oven and sit to cool.
  7. Prepare the icing right away, melt the butter in a medium size saucepan. Add in the cocoa powder, milk, vanilla and a pinch of salt. Stir together then add in the powdered sugar. Stir until smooth.
  8. Remove from heat and pour the icing over the warm cake. Spread the icing with a spatula if needed. Let the cake cool before serving.

Notes

  • Buttermilk: if you don't have buttermilk on hand you can pour 1/2 cup of milk, remove a teaspoon, then add a teaspoon of vinegar or lemon juice, let this sit for a couple minutes. Then use in the cake batter. 
  • Sift the powdered sugar to limit the lumps in the icing.
  • If the cake sinks in the middle it's from not baking long enough.
  • FREEZING INSTRUCTIONS: If you're wanting to freeze this cake, you can freeze the cake after it has been made and iced. Leave the cake in the baking sheet, let it cool completely. Then cover with plastic wrap, then a coating of foil. This can be frozen for up to a month. To use, remove from the freezer, unwrap, then let it thaw to room temperature.

Nutrition Information

Serving 1 Calories 243kcal (12%) Carbohydrates 32g (11%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 8g (40%) Cholesterol 45mg (15%) Sodium 109mg (5%) Potassium 37mg (1%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 391IU (8%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories

% Daily Value*

Serving 1
Calories 243kcal 12%
Carbohydrates 32g 11%
Protein 2g 4%
Fat 12g 18%
Saturated Fat 8g 40%
Cholesterol 45mg 15%
Sodium 109mg 5%
Potassium 37mg 1%
Fiber 1g 4%
Sugar 24g 48%
Vitamin A 391IU 8%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.