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Luna Hossain

Texas Sheet Cake

This Texas sheet cake recipe is an easy, no-fuss way to make a rich, moist chocolate cake in a large pan that’s perfect for sharing. The dry ingredients are mixed separately, then combined with a warm chocolate butter–milk mixture to create a thin batter that bakes evenly. While the cake bakes, a smooth chocolate icing is prepared. The warm icing is poured over the hot cake so it melts slightly into the surface and sets into a soft, fudge-like layer. Optional nuts are added on top, and the cake is left to cool until the icing firms. The result is a simple, forgiving recipe that slices neatly and delivers a moist, chocolatey flavor without being overly sweet.
Calories: ~280 | Carbs: ~38g | Fat: ~14g | Protein: ~4g
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 Squares
Course: Easy Cakes
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • All-purpose flour
  • Sugar
  • Cocoa powder for the cake and the icing
  • Butter
  • Milk
  • Eggs
  • Baking soda
  • Salt
  • Powdered sugar for the icing
  • Chopped nuts visible on top in some versions, optional

Equipment

  • Large mixing bowl
  • Medium saucepan
  • Whisk or spoon
  • Measuring cups and spoons
  • Rimmed sheet pan
  • Oven
  • Spatula

Method
 

  1. Heat the oven and grease the sheet pan so the cake does not stick. The pan should look lightly coated but not greasy.
  2. Mix the dry cake ingredients in a large bowl until the color looks even. There should be no white streaks left.
  3. Heat butter, milk, and cocoa in a saucepan until melted and smooth. The mixture should look glossy, not grainy.
  4. Pour the warm liquid into the bowl and stir until a smooth batter forms. The batter should be thin and pour easily.
  5. Add the eggs and mix just until blended. The batter should look uniform with no streaks.
  6. Pour the batter into the pan and spread it flat. Bake until the surface springs back when lightly touched.
  7. While the cake bakes, melt butter with cocoa and milk for the icing. Stir in powdered sugar until smooth and thick.
  8. Pour the warm icing over the hot cake and spread it gently. It should flow easily and cover the surface.
  9. Sprinkle chopped nuts on top if using. Let the cake cool until the icing sets.

Notes

  • Do not overmix the batter, or the cake can turn tough.
  • Do not overbake, or the cake will dry out. Check early.
  • Pour the icing while both the cake and icing are still warm, or it will not spread well.
  • Measure the powdered sugar carefully, or the icing may turn too thick.