Mema's Classic Texas Chocolate Sheet Cake
Indulge in the rich, nostalgic flavors of Mema’s Classic Texas Chocolate Sheet Cake, a timeless dessert that’s as easy to make as it is delicious. This one-pan wonder combines a moist, tender chocolate cake with a luscious cocoa-infused frosting that’s poured on while the cake is still warm, creating the perfect melt-in-your-mouth texture. Made with pantry staples like cocoa powder, buttermilk, and vanilla, and topped with optional chopped pecans for added crunch, this Southern staple comes together in just 40 minutes from start to finish. Perfect for potlucks, birthdays, or weeknight treats, this classic sheet cake promises to delight chocolate lovers with every decadent bite.
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Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 5 tablespoons unsweetened cocoa powder
- 1 cup unsalted butter
- 1 cup water
- 0.5 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 0.25 teaspoon salt
- 4 cups powdered sugar
- 6 tablespoons whole milk
- 0.5 cup pecans, chopped (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch sheet pan.
Step 2
In a large mixing bowl, combine the all-purpose flour and granulated sugar. Set aside.
Step 3
In a medium saucepan, melt 1 cup of unsalted butter over medium heat, then stir in 5 tablespoons of unsweetened cocoa powder and 1 cup of water. Bring the mixture to a boil and pour it over the flour and sugar mixture. Stir to combine.
Step 4
In another small bowl, whisk together the buttermilk, eggs, vanilla extract, baking soda, and salt. Add this mixture to the batter and mix until smooth.
Step 5
Pour the batter into the prepared sheet pan and spread it out evenly.
Step 6
Bake for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 7
While the cake is baking, prepare the frosting. In a medium saucepan, melt 1/2 cup of unsalted butter over medium heat. Stir in 3 tablespoons of unsweetened cocoa powder and 6 tablespoons of whole milk. Bring to a gentle boil and then remove from heat.
Step 8
Stir in 4 cups of powdered sugar and 1 teaspoon of vanilla extract, whisking until smooth. If desired, fold in 1/2 cup of chopped pecans.
Step 9
As soon as the cake comes out of the oven, pour the warm frosting over the cake, spreading it evenly to cover the surface.
Step 10
Allow the cake to cool at room temperature for at least 30 minutes before serving. Slice into squares and enjoy!
Nutrition Facts
| Serving size | (1879.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5821.0 |
| Total Fat 159.1g | 0% |
| Saturated Fat 69.2g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 644.4mg | 0% |
| Sodium 2189.0mg | 0% |
| Total Carbohydrate 1099.7g | 0% |
| Dietary Fiber 22.2g | 0% |
| Total Sugars 883.4g | |
| Protein 55.9g | 0% |
| Vitamin D 183.8IU | 0% |
| Calcium 458.1mg | 0% |
| Iron 19.2mg | 0% |
| Potassium 1382.7mg | 0% |
Source of Calories