Texas Sheet Cake Recipe

Name: Texas Sheet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 2 cups flour, all-purpose; 1/2 pound butter; 1 cup water; 4 tablespoons cocoa powder; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 2 large eggs beaten; 1 teaspoon baking soda; 1/4 cup butter; 3 teaspoons milk; 2 teaspoons cocoa powder; 2 cups sugar; 1 teaspoon vanilla extract; 1 cup nuts chopped

Servings: persons

2 cups sugar
2 cups flour, all-purpose
1/2 pound butter
1 cup water
4 tablespoons cocoa powder
1/2 cup buttermilk
1 teaspoon vanilla extract
2 large eggs beaten
1 teaspoon baking soda
1/4 cup butter
3 teaspoons milk
2 teaspoons cocoa powder
2 cups sugar
1 teaspoon vanilla extract
1 cup nuts chopped

1
Mix together sugar and flour and set aside.
2
Bring to a boil the butter, water and cocoa.
3
Pour over flour mixture and stir.
4
Add buttermilk, vanilla, eggs and baking soda.
5
Mix well and pour onto a cookie sheet.
6
Bake 20 minutes at 375F (190C).
7
Let cool til just warm and frost with Sheet Cake Frosting.
8
Melt butter, milk and cocoa together.
9
Remove from heat.
10
Add powdered sugar, vanilla extract and chopped nuts.
11
Beat well and spread on frosting while both cake and frosting are warm.

1825

kcal

Calories

Fat

258

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 15 ingredients. The key ingredients include: 2 cups sugar, 2 cups flour, all-purpose, 1/2 pound butter, 1 cup 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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