Prepare to be transported to dessert heaven with this legendary Texas Sheet Cake that's guaranteed to make your taste buds dance! Imagine a rich, moist chocolate cake topped with the most decadent cream cheese icing that melts in your mouth - this isn't just a cake, it's a culinary experience that will have everyone begging for seconds. Whether you're hosting a family gathering, potluck, or simply craving the most irresistible chocolate dessert, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 1/2 cup unsweetened cocoa powder
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup unsweetened cocoa powder (for icing)
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a large 15x10 inch sheet cake pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking soda, and salt. Whisk together until well blended and set aside.
- In a medium saucepan, melt the unsalted butter over medium heat. Add water and unsweetened cocoa powder, whisking continuously until smooth and fully incorporated. Remove from heat.
- Pour the warm chocolate mixture into the dry ingredients. Mix thoroughly using an electric mixer or whisk until no lumps remain.
- Add the eggs one at a time, mixing well after each addition. Then incorporate the buttermilk and vanilla extract, stirring until the batter is smooth and uniform.
- Pour the cake batter into the prepared sheet cake pan, spreading it evenly with a spatula to ensure consistent thickness.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- While the cake is baking, prepare the chocolate cream cheese icing. In a large mixing bowl, beat the softened cream cheese and butter until light and fluffy.
- Gradually add the powdered sugar, cocoa powder, and vanilla extract to the cream cheese mixture. Beat until smooth and creamy, scraping down the sides of the bowl as needed.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes at room temperature.
- While the cake is still slightly warm, spread the chocolate cream cheese icing evenly over the entire surface using an offset spatula or butter knife.
- Allow the cake to cool completely, which will help the icing set and make cutting easier.
- Cut into 12 equal squares and serve. Optional: Garnish with chopped nuts or chocolate shavings if desired.
Tips
- Room Temperature Matters: Ensure all your ingredients, especially eggs and buttermilk, are at room temperature for a smoother, more consistent batter.
- Don't Overmix: Mix your batter just until ingredients are combined to keep the cake tender and light.
- Pan Preparation is Key: Thoroughly grease and flour your sheet pan to prevent the cake from sticking.
- Icing While Warm: Spread the cream cheese icing while the cake is still slightly warm for the best absorption and texture.
- Storage Tip: This cake actually tastes even better the next day, so don't be afraid to make it in advance!
- Customize Your Cake: Try adding chopped pecans to the batter or sprinkling them on top of the icing for a classic Texas twist.
- Serve at Room Temperature: For the most luxurious texture and flavor, let the cake sit out for about 30 minutes before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 65g
Protein: 7g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 130mg
