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Moist Texas Sheet Cake

A rich and chocolaty cake baked in a sheet pan, perfect for large gatherings and sure to please everyone.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup unsalted butter Can use Halal-friendly margarine as a substitute.
  • 1 cup water
  • 1/2 cup buttermilk Can substitute with yogurt thinned with water.
  • 2 large eggs Or substitute with 1/2 cup unsweetened applesauce for a vegan option.
  • 2 tsp vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well mixed.
  3. In a saucepan, combine the butter and water. Bring to a boil over medium heat, stirring occasionally until the butter melts completely.
  4. Carefully pour the hot butter-water mixture into the dry ingredients. Stir until combined. Then add the buttermilk, eggs, and vanilla extract. Mix until the batter is smooth.
  5. Grease a sheet cake pan (approximately 18x13 inches) or line it with parchment paper. Pour the batter into the prepared pan, spreading it evenly.
  6. Place the pan in your preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes. Then, slice it into squares and serve it warm or at room temperature.

Notes

For an even richer taste, substitute half of the all-purpose flour with whole wheat flour. For dairy-free, use a plant-based milk in place of buttermilk. A classic chocolate frosting or cream cheese frosting pairs beautifully with this cake.