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–+ servings
Cake is sliced into squares and sits on a sheet pan ready to serve.

Texas Sheet Cake

The Dashley's Kitchen
Made from scratch, extra moist and totally irresistible, Best Ever Texas Sheet Cake is a soft chocolate sponge topped with a silky frosting.
4.63 from 24 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Additional Time 10 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 24
Calories 354 kcal

Equipment

Ingredients
  

Cake

  • 2 cups flour
  • 2 cups sugar
  • 1 cup water
  • 1 cup butter salted
  • 4 tablespoons cocoa powder
  • ½ cup milk
  • 1 teaspoon baking soda
  • 2 whole eggs
  • 2 egg yolks
  • 1 teaspoon vanilla

Frosting

  • 1 cup butter
  • ⅔ cup evaporated milk
  • 4 tablespoons cocoa powder
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 3 cups powdered sugar

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 13"x18" baking sheet and set aside.
  • In a large mixing bowl combine flour and sugar.
    2 cups flour, 2 cups sugar
  • In a pot add water, cocoa powder and butter. Heat on medium-low heat till butter is melted, then allow to boil for 30 seconds.
    1 cup water, 4 tablespoons cocoa powder, 1 cup butter
  • Remove mixture from heat and add to bowl of dry ingredients.
  • In small bowl stir together baking soda and milk. Add milk mixture to the larger mixing bowl.
    1 teaspoon baking soda, ½ cup milk
  • In empty, smaller bowl beat together whole eggs and yolks. Add egg mixture to the larger mixing bowl along with vanilla and stir gently to combine.
    2 whole eggs, 2 egg yolks, 1 teaspoon vanilla
  • Transfer batter to greased baking sheet and place in oven to bake for 25 minutes.
  • While cake is baking prepare the frosting in the last 5 minutes. Add butter and evaporated milk to a pot on the stove. Allow to come to a boil, stirring occasionally. Add cocoa powder and sugar to the milk mixture, stir together and heat until boiling.
    1 cup butter, ⅔ cup evaporated milk, 4 tablespoons cocoa powder, 1 cup sugar
  • Pour chocolate sauce into a mixing bowl. Add vanilla and powdered sugar and mix together.
    1 teaspoon vanilla, 3 cups powdered sugar
  • If wanting an extra moist cake poke small holes over the top with a fork. Pour warm frosting over the hot cake and spread icing evenly over the top before it cools.
  • Carefully pick up sheet pan and drop lightly on counter to help frosting fall into the holes. Cut into slices and enjoy.

Notes

  • Add vanilla after removing batter and frosting from heat. Boiling vanilla will cook off some of the flavor.
  • You do not want to prepare the frosting too soon, both frosting and cake need to be warm when cake is assembled.
  • Store in air tight container for 2-3 days.

Nutrition

Serving: 1gCalories: 354kcalCarbohydrates: 49gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 192mgFiber: 1gSugar: 39g
Keyword Cake, Cake desserts, chocolate, Chocolate Cake, Chocolate Lovers, dessert, dessert recipes, How To Recipe, Made From Scratch, Texas Sheet Cake, The Dashley’s Kitchen, The Dashleys, Video Recipe
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