There are hardly any words to adequately describe the deliciousness of this fluffy chocolate sheet cake recipe, AKA Texas Sheet Cake.
This is the best fluffy chocolate sheet cake recipe in the whole world
I sheet you not, this is honestly the best one I've ever had the pleasure of devouring within 24 hours. And better yet, it was made by my husband! Yes, my husband bakes! I know, I know, I AM SO LUCKY. Especially when he gets all fancy and drives to the store specifically for buttermilk so he can fulfill his baking whims. I told him I like the arrangement of him doing all the baking and cooking, so I only have to style and photograph it. What can I say? We make an excellent team.
How to make chocolate sheet cake moist
They key is the buttermilk! I don't know if you know this, but buttermilk is the ultimate ingredient for getting a softer baked good. The acidity helps break down gluten, making it more tender and helping the body of your cakes to be more full.
Add a pinch of cinnamon to give it some more depth and flavor. It always helps to give your baked goods an extra somethin' somethin'.
I've been watching The Great British Baking Show on Netflix and I am obsessed with all baked goods at the moment (particularly "biscuits" or a crisp cookie, as we call them). Watching the process of the contestants is incredibly fascinating, even when they all have the same recipe. And don't even get me started on all the bread. Breadmaking is truly an art!
Anyway, I think this cake would meet the royal standards of Mary Berry. (Isn't that the cheekiest, loveliest name in the world?) Just make sure your layers are even and the the colors match!
Serve this chocolate sheet cake as a decadent dessert, or just make it for the fun of it when you need the perfect cake. Grab the recipe below, and enjoy!
📖 Recipe
Fluffy Chocolate Sheet Cake Recipe
Ingredients
For the cake:
- 2 tablespoons vegetable oil
- 2 teaspoons all-purpose flour
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup water
- ½ cup salted butter
- ¼ cup cocoa powder
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
For the icing:
- 6 tablespoons salted butter
- ⅓ cup whole milk
- ¼ cup cocoa powder
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- ½ cup pecans chopped
Instructions
- Preheat oven to 375°F.
- Coat a cookie sheet with the vegetable oil and dust with 2 tablespoons of flour. Set aside.
- In a stand mixer, combine flour, sugar, baking soda, cinnamon, and salt and mix. In a small saucepan, heat water, butter and cocoa until heated and it comes to a boil and is well-combined. Pour the cocoa mixture into the dry ingredients and mix well. Add in the buttermilk, vanilla and eggs last and mix well until the batter is smooth. Pour the batter into the cookie sheet and bake at 375°F for 16-17 minutes. Do not overbake or it will be dry!
- While the cake is baking, prepare the icing by combining the butter, milk and cocoa in a medium saucepan. Bring to a boil, stirring constantly. Remove from the heat and slowly add in the powdered sugar, one cup at a time. Add in the vanilla last and mix well. When the cake is ready, spread over the hot cake, then top with chopped pecans. Serve warm and enjoy!
Nutrition
If you love this recipe, you will LOVE my mom's famous rocky road cookie bars. Click here for the recipe.
Suzan says
I think the recipe sounds amazing. Something I would like to bake. My only question is the cookie sheet. What size? I have 4 sizes in my cupboard at the moment.
The Butter Half says
Hey Suzan! Great question. We just used our standard cookie sheet, which is 12x17 inches. You could also bake this in a jelly roll pan, which is typically 10x15 inches!
Ratt Modriguez says
These are so Delish!!!