Scratch Made Texas Sheet Cake Easy Recipe with Chocolate Frosting
Rich, moist chocolate sheet cake with smooth chocolate pecan buttercream frosting. Perfect for feeding a crowd at any occasion!
Servings 10 servings
Calories 814kcal
Ingredients
Cake
- 8 ounces butter plus extra for the pan
- 1/4 cup cocoa powder
- 1 cup water
- 2 cups all-purpose flour plus extra for the pan
- 2 cups sugar
- 1 teaspoon baking soda
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Frosting
- 4 ounces butter
- 4 tablespoons cocoa
- 6 tablespoons buttermilk
- 16 ounces powdered sugar
- 1 1/2 cups chopped pecans or walnuts optional
Instructions
Cake
- Preheat the oven to 350°F. Grease and flour a baking sheet 18"x26".
- In a saucepan, bring the butter, cocoa, and water to a boil. Remove from the heat.
- Add the flour, sugar, and baking soda, and stir to combine.
- Add the eggs, buttermilk, and vanilla. Stir until well incorporated.
- Pour the batter into the prepared baking pan
- Bake for 18 to 20 minutes.
- You can check for cake doneness by inserting a toothpick in the center of the cake and if it comes out clean, the cake is done.
Frosting
- While the cake is baking, prepare the frosting: Bring the butter, cocoa, and buttermilk to a boil in a saucepan.
- Add the powdered sugar. Stir only until smooth.
- Add the vanilla and pecans and stir to combine.
- Pour the frosting over the warm cake.
Recipe Tips
If you want to bake this cake in an 18 x 13-inch sheet pan, you will need to reduce the baking time. Bake it in a sheet pan for about 20 minutes.
Nutrition
Calories: 814kcal | Carbohydrates: 110g | Protein: 6g | Fat: 41g | Saturated Fat: 19g | Cholesterol: 107mg | Sodium: 389mg | Potassium: 202mg | Fiber: 3g | Sugar: 86g | Vitamin A: 940IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 2.4mg
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