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Get the Recipe: Texas Sheet Cake

Servings: 1 (15 by 10 inch) baking pan
Author: Michelle Lopez
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Ingredients

For the Chocolate Sheet Cake

  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup unsweetened, non-Dutched natural cocoa, lightly packed
  • 3 tablespoons vegetable oil
  • 1 cup strongly-brewed coffee
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 eggs, at room temperature
  • 1/2 cup buttermilk, at room temperature
  • 2 teaspoons vanilla extract

For the Fudge Frosting

    (makes enough for one 15 by 10 inch baking pan)

    • 1/2 cup unsalted butter
    • 1/4 cup Dutch-processed cocoa, lightly packed
    • 1/3 cup whole milk
    • 2 teaspoons vanilla extract
    • 3 cups confectioner's sugar, sifted
    • 1/2 cup toasted chopped walnuts

    Equipment

    • one 15 by 10 inch baking pan

    Instructions
     

    For the Chocolate Sheet Cake

    • Center an oven rack and preheat the oven to 375 (F).
    • Melt 1 cup unsalted butter in a large saucepan over medium heat. Whisk in 1/2 cup cocoa powder. Add 3 tablespoons vegetable oil and 1 cup coffee and bring to a rolling boil for about 30 seconds. Remove the saucepan from heat and set it aside on a cooling rack to cool slightly.
    • While the saucepan is cooling, whisk together 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt in a large bowl.
    • Pour the warm cocoa mixture (from the second step) into the flour/sugar/baking soda/salt mixture and whisk until just combined.
    • In a small bowl, whisk together 2 eggs, 1/2 cup buttermilk, and 2 teaspoons vanilla.
    • Using a rubber spatula, stir the buttermilk mixture into the batter until just combined.
    • Pour the batter into a greased 15 by 10 inch baking pan and place in the center of the oven. Bake for 22 to 25 minutes, or until the top is firmed and a wooden skewer inserted in the middle of the cake comes out with a few moist crumbs.

    For the Chocolate Frosting

    • When the cake is about halfway through its baking time, start making the frosting.
    • Melt 1/2 cup unsalted butter in a medium saucepan over medium heat. Whisk in 1/4 cup cocoa powder and bring the mixture to a rolling boil and boil for about 30 seconds. Remove from heat and immediately whisk in 1/3 cup milk and 2 teaspoons vanilla extract.
    • Whisking continuously, add 2 cups confectioner's sugar one cup at a time.
    • Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with 1/2 cup toasted nuts. Try not to jiggle the cake before it sets or you'll leave waves in the frosting.
    • Cool completely on a cooling rack before cutting into squares. Wrapped well and at room temperature, this cake keeps up to 5 days.

    Notes

    Adapted from Vintage Cakes
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