The BEST Chocolate Texas Sheet Cake

When it comes to comforting desserts, few can rival the rich, decadent experience of a Chocolate Texas Sheet Cake. This cake stands out with its moist, tender crumb and a luscious chocolate icing that is simply irresistible. The aroma wafting from the oven as the cake bakes is heavenly, promising a sweet treat that is perfect for gatherings, celebrations, or just a cozy night in. Whether you are serving it at a family reunion or enjoying a slice for dessert on a quiet evening, this cake is sure to please. It’s a delightful blend of flavors that marries the richness of chocolate with the warmth of homemade goodness, creating a treat that you will want to share with everyone.

Ingredients

2 cups all-purpose flour: Provides the structure for the cake.
2 cups sugar: Sweetens and adds moisture to the cake.
1 teaspoon baking soda: Helps the cake rise and creates a light texture.
1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
1 cup salted butter (2 sticks): Adds richness and moisture to the cake.
1/2 cup cocoa powder: Infuses a deep chocolate flavor.
1 cup black coffee or water: Activates the cocoa and deepens the flavor; coffee adds richness without a coffee taste.
1/2 cup buttermilk: Makes the cake tender and adds a slight tang.
2 large eggs: Binds the ingredients together and adds moisture.
2 teaspoons vanilla extract: Enhances the flavors and adds warmth.
3/4 cup salted butter (for icing): Forms the base of the icing, making it creamy.
1/2 cup milk (for icing): Thins the icing to the perfect pourable consistency.
Dash of salt (for icing): Balances the sweetness of the icing.
1 teaspoon vanilla extract (for icing): Adds aroma and notes of flavor to the icing.
1 box powdered sugar (1 lb): Sweetens and thickens the icing.
1/2 cup cocoa powder (for icing): Provides a rich chocolate flavor for the icing.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a 10×15 baking pan with cooking spray or butter.
In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
In a small saucepan, melt the 1 cup of butter over medium heat. Stir in the cocoa powder and coffee (or water), bringing the mixture to a boil. Once boiling, remove from heat.
In a separate bowl, mix the buttermilk, eggs, and vanilla extract until blended.
Combine the hot cocoa mixture with the dry flour mixture, whisking until just blended. Do not overmix.
Pour the batter into the prepared baking pan and spread it out evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
For the icing, sift together the powdered sugar and cocoa powder into a large bowl.
In a saucepan, heat the 3/4 cup of butter, milk, and a dash of salt over medium heat until simmering, then stir in the vanilla extract.
Pour the buttery milk mixture into the sifted sugar and cocoa and stir until smooth and creamy.
Pour the icing over the warm cake directly out of the oven, allowing it to soak in slightly before letting it set.

Recipe Details

Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 42 minutes
Servings: 24
Calories: Approximate 250 calories per slice

Tips, Storage & Variations

Tips: Make sure to measure ingredients accurately for the best results. Whisk the dry ingredients well to avoid clumps.
Storage: Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, let it come to room temperature before serving for the best flavor.
Freezing: This sheet cake can be frozen either frosted or unfrosted. Wrap it tightly in plastic wrap, followed by aluminum foil, and it will keep well for up to 3 months.
Variations: Add a handful of chocolate chips into the batter for extra chocolatey goodness. For a different flavor, you can use almond extract instead of vanilla.

FAQ

1. Can I use regular coffee instead of black coffee?
Yes, regular brewed coffee can enhance the chocolate flavor without adding a coffee taste.

2. Can I use unsweetened cocoa powder instead of salted cocoa powder?
Yes, unsweetened cocoa powder is a great substitute; just remember to adjust the salt in the recipe if necessary.

3. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done.

4. Can I half this recipe?
Yes, you can easily halve the ingredients and bake it in a smaller pan, adjusting the baking time accordingly.

5. Is buttermilk necessary for this recipe?
Buttermilk adds moisture and tenderness, but if you do not have it, you can substitute with a mix of regular milk and a bit of vinegar.

6. What can I serve with Chocolate Texas Sheet Cake?
This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream.

Conclusion

The BEST Chocolate Texas Sheet Cake is a delightful treat that brings joy to any occasion. Its moist chocolate goodness and creamy icing will win over your family and friends. Try this recipe today and share a slice with loved ones for a truly comforting dessert experience. Baking this cake will fill your home with a warm, inviting aroma that you and your guests will absolutely adore.