Buttermilk Texas Sheet Cake
A rich and moist chocolate sheet cake topped with a creamy cocoa frosting, perfect for gatherings or celebrations. Servings: 24
Ingredients
- For the Cake:
- - 2 cups all-purpose flour
- - 2 cups granulated sugar
- - ½ cup unsweetened cocoa powder
- - 1 tsp baking soda
- - ½ tsp salt
- - 1 cup unsalted butter cut into pieces
- - 1 cup boiling water
- - ½ cup buttermilk
- - 2 large eggs
- - 1 tsp vanilla extract
- For the Frosting:
- - ½ cup unsalted butter
- - ¼ cup unsweetened cocoa powder
- - ¼ cup milk
- - 2 cups powdered sugar
- - 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 12x18-inch sheet pan or line with parchment paper.
- Whisk flour, sugar, cocoa powder, baking soda, and salt in a bowl.
- Melt butter in a saucepan, stir in boiling water, and mix into dry ingredients.
- Add buttermilk, eggs, and vanilla extract. Pour batter into the prepared pan.
- Bake for 20–25 minutes. Cool completely.
- For frosting, melt butter and cocoa in a saucepan. Whisk in milk and boil briefly. Stir in powdered sugar and vanilla. Spread over cooled cake.
Notes
- Use parchment paper for easy removal.
- Store in the refrigerator for up to 5 days.
- Store in the refrigerator for up to 5 days.