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uncut Chocolate Texas Sheet Cake in a red jelly roll pan with walnuts on top

Chocolate Texas Sheet Cake

An easy-made-from-scratch chocolate sheet cake and icing that feeds a crowd.
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Calories 7696 kcal

Ingredients
  

Sheet Cake

  • 1 cup water
  • 1 cup butter (2 sticks)
  • 2½ Tablespoons cocoa
  • 2 cups flour (all-purpose)
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/3 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup chopped nuts (your choice) Optional

Icing

  • 5 Tablespoons buttermilk
  • 1/2 cup butter (1 stick)
  • 3 Tablespoons cocoa
  • 3¾ cups powdered sugar
  • 1/2 cup chopped nuts (the same kind as you used in your cake) Optional

Instructions
 

Sheet Cake Instructions

  • Preheat oven to 350° and spray your baking sheet with non-stick baking spray.
  • In a large mixing bowl add the flour, sugar, and baking soda - stir to combine - set aside.
  • In a small bowl combine eggs, buttermilk, and vanilla with a whisk and set aside.
  • In a medium saucepan add the 2 sticks of butter, 1 cup of water, and 2½ Tablespoons of cocoa, on medium heat bring the mixture to a boil and boil for one minute. Stir to combine and make sure if doesn't burn or stick to the bottom of the pan.
  • Stir the chocolate mixture into the bowl with the dry ingredients and stir until well combined and smooth.
  • Next stir the egg, buttermilk, and vanilla mixture into the chocolate batter - stir to combine thoroughly. If using nuts add them now.
  • Pour the batter into your greased baking pan.
  • Bake for 15-20 minutes, depending on the size and thickness of your pan, when a toothpick in the center comes out clean

Chocolate Sheet Cake Frosting

  • Add buttermilk, butter, and cocoa to a small saucepan and bring the mixture to a slow boil, stirring to combine and not burn or stick to the bottom of the pan.
  • In a medium-sized mixing bowl measure 3¾ cups of powdered sugar and pour in the chocolate mixture. Using a hand electric mixer or a danish whisk combine until completely incorporated and there are no lumps.
  • Pour the hot icing over the hot cake and use a spatula to spread it evenly over the cake, sprinkle the chopped nuts on top if using nuts.
  • Allow the frosting to set for 10-15 minutes before eating.

Notes

Store the cake in an airtight container. Will keep for 2-3 days.
If making a day ahead cover tightly with saran wrap.

Nutrition

Serving: 1pieceCalories: 7696kcalCarbohydrates: 1070gProtein: 72gFat: 375gSaturated Fat: 191gPolyunsaturated Fat: 70gMonounsaturated Fat: 88gTrans Fat: 11gCholesterol: 1076mgSodium: 3610mgPotassium: 1619mgFiber: 24gSugar: 852gVitamin A: 9268IUVitamin C: 2mgCalcium: 513mgIron: 12mg

Nutrition values are estimates, for exact values consult a nutritionist.

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