Texas Sheet Cake Recipe

Perfect for a party or potluck, this Texas sheet cake is made in a 10×15″ pan for easy transporting! A moist chocolate cake topped with warm, fudgy frosting, it’s a classic dessert for any event!

I love an easy dessert recipe that transports well to an event! Whether it’s a pan of peach cobbler, a batch of lemon bars, or a classic German chocolate cake (in a pan!)… the easier it is to cover and go, the better!

Texas Sheet Cake

This chocolate cake is not a death-by-chocolate intensity cake, but a delicate flavor covered in a thick layer of deep chocolate frosting. The two pair together perfectly to yield this classic flavor! You can make this with all-purpose einkorn, or any all-purpose wheat!

Ingredients

While it may look like a ton of ingredients, it’s really not! The cake and the frosting have mostly the same ingredients. Take a look over them here and get the full printable recipe with measurements at the end of the post.

• Butter – We use salted butter, but unsalted will also work.
• Cocoa Powder – Cocoa or cacao will work just as well in this recipe. We like to use this raw, fermented cacao in our baking recipes.
• Sugar – White sugar is going to yield the best texture, but you can also use coconut sugar, panela, or even allulose!
• Flour – All-purpose flour is called for, and we use einkorn flour. However, in this recipe, any all-purpose flour will work! To use whole wheat or fresh milled flour, use The Einkorn Kitchen app to convert the recipe in seconds!
• Baking Soda – A rising agent that gives the cake a bit of fluff.
• Eggs – Whole eggs are called for, but you can use 1/2 cup (total) of Greek yogurt for an egg-free option if needed.
• Buttermilk – We use whole milk and ACV to mimic buttermilk, but use whatever milk you have on hand! You can also just use buttermilk (no additional AVC) if you have it!
• Powdered Sugar – This is the base for the frosting! If you don’t want to use powdered white sugar, you can use powdered maple syrup or a 1:1 powdered sugar substitute.
• Salt and Vanilla – These are both flavor enhancers, don’t skip them! We use sea salt and homemade vanilla extract.

Instructions 

Since this cake comes together so quickly, I have actually made this mid-party when the first cake started to run out early! It’s ready in less than 45 minutes from start to finish, and disappears almost as quickly!

1. Prep – Preheat the oven to 350°F and grease a 10×15″ glass baking dish.
2. Boil – In a small saucepan, add butter, water, and cocoa and heat over medium heat. Bring the mix to a boil, stirring occasionally.
3. Combine – In a large bowl, whisk the sugar, flour, baking soda, and salt until well combined. Add the boiling cocoa mix over the dry ingredients and whisk until smooth.
4. Add – To the same bowl, add the eggs, milk, ACV, and vanilla. Whisk again until smooth.
5. Bake – Pour batter into the prepared dish and bake for 25-35 minutes, or until the edges are just pulling away from the sides and the middle is set.
6. Cool – Remove the cake from the oven and allow it to cool while you make the frosting.
7. Boil – Add butter, cocoa, and milk from the frosting measurements to a small saucepan and bring to a boil over medium heat.
8. Beat – While the mix comes to a boil, add the salt and powdered sugar to a medium bowl. Pour the boiling cocoa mix over the powdered sugar and mix with an electric mixer until smooth. I use a hand mixer for this, but a stand mixer will also work well. Add the vanilla once the mix starts to combine. Beat until smooth, adding milk a tablespoon at a time until the desired consistency is reached.
9. Top – Dollop the frosting in several places over the cake and spread it gently. The cake is tender, so dolloping keeps the cake from sinking or tearing.
10. Set and Serve – Allow the frosting to set for about 15 minutes before serving.

Even More Desserts That Are Perfect for A Party

• The BEST Fudge Brownies
• Red Velvet Cupcakes
• Old-Fashioned Banana Pudding

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