Texas Sheet Cake With Chocolate Buttermilk Frosting
A classic Texas sheet cake featuring a rich chocolate buttermilk frosting and optional pecans is an ideal dessert for serving many.
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Instructions
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Preheat the oven to 350 F. Grease and flour a 10x15-inch baking sheet.
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In a large bowl, combine flour, sugar, baking soda, and salt.
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In a medium saucepan, bring butter, cocoa powder, and water to a boil, stirring constantly; remove from heat.
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Beat the hot chocolate mixture into the dry ingredients until blended. Incorporate eggs, buttermilk, and vanilla, then beat for 1 minute.
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Pour the thin batter into the prepared pan and bake for 22 to 25 minutes, or until a wooden pick inserted into the center comes out clean.
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For the frosting, combine butter, unsweetened cocoa powder, and buttermilk in a medium saucepan over medium heat. Bring to a boil, stirring, then remove.
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Sift confectioners' sugar into the hot mixture along with vanilla, then beat until smooth, adjusting consistency as needed.
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Optionally, stir coarsely chopped pecans into the warm frosting.
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Pour the warm frosting over the warm cake, spreading evenly. Optionally, top with additional chopped pecans.
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Cool the cake completely on a wire rack before serving.