Fluffy Chocolate Sheet Cake Recipe
This fluffy chocolate sheet cake recipe, AKA Texas sheet cake, is moist, delicious and an incredibly easy one-pan dessert that everyone will love. Make it in under 30 minutes.
Servings 24 servings
Calories 261kcal
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
Calories: 261kcal | Carbohydrates: 41g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 142mg | Potassium: 63mg | Fiber: 1g | Sugar: 31g | Vitamin A: 240IU | Calcium: 21mg | Iron: 0.9mg