Texas Sheet Cake Recipe

Name: Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 2 sticks butter; 4 T cocoa; 1 c water; 2 c sugar; 2 c flour; 1/2 c buttermilk (or 1 T vinegar in milk); 2 eggs; 1 t soda; 1 t vanilla; Icing; 1 stick butter; 4 T cocoa; 1/3 c milk; 1 lb powder sugar; 1 t vanilla

Servings: persons

Cake
2 sticks butter
4 T cocoa
1 c water
2 c sugar
2 c flour
1/2 c buttermilk (or 1 T vinegar in milk)
2 eggs
1 t soda
1 t vanilla
Icing
1 stick butter
4 T cocoa
1/3 c milk
1 lb powder sugar
1 t vanilla

1
Bring butter, water to boil. Remove from heat and stir in cocoa. Mix other dry cake ingredients in a bowl and pour hot liquid in as you stir. Add remaining cake ingredients and beat til smooth. Pour into greased 11x16 pan and bake at 350 degrees for 20 min or until test toothpick comes out of center clean.
2
Icing
3
Melt butter, stir in cocoa. Add other ingredients and beat until smooth. Pour warm icing over cake while still hot.
4
You can bake it in a smaller pan, but the cake will be thicker. 11x16 pans are hard to find.

2847

kcal

Calories

128

Fat

450

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 16 ingredients. The key ingredients include: Cake, 2 sticks butter, 4 T cocoa, 1 c water, 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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