Texas Sheet Cake

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!

Course Dessert

Cuisine American

Keyword chocolate texas sheet cake, einkorn texas sheet cake, Texas sheet cake, Texas sheet cake recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 409kcal

Equipment

Electric Mixer hand mixer or stand mixer will both work

Ingredients

Cake

1 cup butter
1 cup water
¼ cup cocoa powder
2 cups granulated sugar
2 1/2 cups all-purpose flour (300g) we use einkorn
1 teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup milk + 1/2 tsp ACV OR 1/2 cup buttermilk
1 teaspoon vanilla extract

Frosting

½ cup butter
6 tablespoons milk
¼ cup cocoa powder
1 teaspoon vanilla extract
pinch salt
4 cups powdered sugar
1-4 tablespoons milk

Instructions

Prep – Preheat the oven to 350°F and grease a 10×15″ glass baking dish.
Boil – In a small saucepan, add butter, water, and cocoa and heat over medium heat. Bring the mix to a boil, stirring occasionally.
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.
Add – To the same bowl, add the eggs, milk, ACV, and vanilla. Whisk again until smooth.
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.
Cool – Remove the cake from the oven and allow to cool while you make the frosting.
Boil – Add butter, cocoa, and milk from the frosting measurements to a small saucepan and bring to a boil over medium heat.
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.
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.
Set and Serve – Allow the frosting to set for about 15 minutes before serving.

Notes

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 before you get started!

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.

Nutrition