Texas Sheet Cake Recipe

Name: Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tbsp. cocoa (heaping); 2 sticks butter; 1 c. water; 2 c. sugar; 1 tsp. soda; 2 c. flour; 1/2 tsp. salt; 1/2 c. buttermilk; 2 eggs, slightly beaten; 1 tsp. vanilla

Servings: persons

1
Combine cocoa, butter, water and sugar in a saucepan over medium heat.
2
Stir frequently until mixture comes to a boil. While mixture is cooking, put dry ingredients in a large bowl. When cocoa mix boils, add it to the dry ingredients, mixing as you add.
3
Add buttermilk, eggs and vanilla.
4
Combine thoroughly, but do not beat.
5
Pour into greased jelly roll pan (15 1/2 x 10 1/2 x 1 1/8-inch) and bake at 400u00b0 for 20 minutes.
6
Begin to prepare the frosting 5 minutes before the cake is done. Let cake stand 5 minutes and frost immediately.

1631

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 Tbsp. cocoa (heaping), 2 sticks butter, 1 c. water, 2 c. sugar, and more.

Yes, Texas Sheet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Texas Sheet Cake

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