Try this Best-Ever Texas Sheet Cake with Chocolate Fudge Frosting! It is incredibly moist, deeply chocolatey, and topped with a warm chocolate fudge frosting that melts right in your mouth. Easy to make and perfect for potlucks or parties!
Best-Ever Texas Sheet Cake with Chocolate Fudge Frosting
If you have been hunting for a dessert that absolutely everyone will love, you have to try making the Best-Ever Texas Sheet Cake with Chocolate Fudge Frosting. There is a reason this classic is known as the best-ever Texas sheet cake! The cake itself is incredibly tender, rich, and perfectly chocolatey, but what really takes it over the top is the warm chocolate fudge frosting.
Pouring that gooey, warm chocolate fudge frosting over the freshly baked cake locks in the moisture, making every single bite of this Texas sheet cake absolute perfection. Whether you are baking for a large family gathering, a summer potluck, or just a weekend dessert craving, this Best-Ever Texas Sheet Cake with Chocolate Fudge Frosting is guaranteed to disappear fast. Grab your baking pan and let's get started!
Ingredients
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter
1 cup water
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon vanilla extract
For the Chocolate Fudge Frosting:
1/2 cup (1 stick) unsalted butter
1/4 cup unsweetened cocoa powder
1/3 cup whole milk
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (optional, but highly recommended)
Instructions
Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a standard 18x13-inch rimmed baking sheet (jelly roll pan) with non-stick cooking spray.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set aside.
Boil the Chocolate Mixture: In a medium saucepan over medium heat, melt the 1 cup of butter. Add the water and 1/4 cup of cocoa powder. Whisk constantly and bring the mixture to a gentle boil. As soon as it boils, remove it from the heat.
Combine Wet and Dry: Pour the hot chocolate mixture over the dry flour mixture and stir until just combined.
Add the Wet Ingredients: Stir in the buttermilk, beaten eggs, and vanilla extract until the batter is smooth and well incorporated.
Bake: Pour the batter into your prepared baking sheet, spreading it out into an even layer. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
Make the Frosting: About 5 minutes before the cake is done baking, start the frosting. In a saucepan over medium heat, melt the 1/2 cup of butter. Whisk in the 1/4 cup of cocoa powder and the milk, bringing the mixture to a slight boil. Remove from heat.
Finish the Frosting: Gradually whisk the powdered sugar and vanilla extract into the hot chocolate mixture until perfectly smooth. Fold in the chopped pecans if you are using them.
Pour and Cool: The secret to this cake is the timing! As soon as you pull the hot cake out of the oven, immediately pour the warm chocolate fudge frosting evenly over the top. Use a spatula to gently spread it out.
Serve: Let the cake cool in the pan until the frosting sets (at least 1 hour) before slicing into squares and serving.
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