Chocolate Sheet Cake (Texas Sheet Cake)
20m prep 25m cook 45m ready
One 13 × 9-inch cake; 20 to 30 servings Serve this cake straight from the pan. Have all ingredients at room temperature, about 70°F. Preheat the oven to 375°F. Grease a 13 × 9-inch pan.
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Ingredients
- 2 cups (400g) sugar
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (235g) water or coffee
- ½ cup (100g) vegetable oil
- 1 stick (4 oz or 115g) unsalted butter
- ½ cup (40g) unsweetened cocoa powder
- 2 large eggs
- ½ cup (120g) buttermilk
- 1 teaspoon vanilla
- 1 (1 ½ to 2 cups Quick Mocha Frosting, Quick Chocolate Butter Icing, or Chocolate Satin Frosting) (opens in new tab)
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Step 1.
Whisk together in a large bowl until well blended: 2 cups (400g) sugar; 2 cups (250g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt
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Step 2.
Combine in a medium saucepan and bring to a boil, stirring constantly: 1 cup (235g) water or coffee; ½ cup (100g) vegetable oil; 1 stick (4 oz or 115g) unsalted butter; ½ cup (40g) unsweetened cocoa powder
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Step 3.
Pour the hot mixture over the dry ingredients and stir together just until smooth. Let cool for 5 minutes, then whisk in: 2 large eggs; ½ cup (120g) buttermilk; 1 teaspoon vanilla
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Step 4.
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
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Step 5.
Let cool completely in the pan on a rack.
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Step 6.
If desired, spread with: (1 ½ to 2 cups Quick Mocha Frosting, Quick Chocolate Butter Icing, or Chocolate Satin Frosting)
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