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Texas Sheet Cake
This small-batch super chocolatey Texas sheet cake is the perfect treat for any old day!
Course
Sweets & Dessert
Cuisine
American
Prep Time
35
minutes
minutes
Cook Time
16
minutes
minutes
Total Time
51
minutes
minutes
Servings
12
slices
Calories
278
kcal
Author
Kristine Underwood
Ingredients
For the cake:
▢
1
cup
white whole wheat flour (may substitute white unbleached flour)
▢
1/2
cup
sugar
▢
3
TBS
unsweetened cocoa powder
▢
1/8
tsp
sea salt
▢
1/2
tsp
baking soda
▢
1/2
cup
butter, melted
▢
1
egg
▢
1
tsp
vanilla
▢
1/4
cup
buttermilk
▢
1/2
cup
water
For the frosting:
▢
6
TBS
unsalted butter
▢
3
TBS
cocoa powder
▢
3
TBS
buttermilk
▢
1
tsp
vanilla
▢
1/8
tsp
sea salt
▢
2
cups
powdered sugar
US Customary
-
Metric
Instructions
For the cake:
Lightly spray a quarter sheet pan with oil and set aside.
Preheat oven to 350 degrees.
In a large bowl whisk together flour, sugar, cocoa powder, salt, and baking soda.
1 cup white whole wheat flour (may substitute white unbleached flour),
1/2 cup sugar,
3 TBS unsweetened cocoa powder,
1/8 tsp sea salt,
1/2 tsp baking soda
In a 2 cup (or more) measuring cup, whisk together melted butter, egg, vanilla, buttermilk, and water.
1/2 cup butter, melted,
1 egg,
1 tsp vanilla,
1/4 cup buttermilk,
1/2 cup water
Add wet ingredients to try and stir until smooth.
Pour batter into prepared quarter sheet pan.
Bake for 15-16 minutes at 350 degrees.
For the frosting:
While the cake is baking, in a medium saucepan, melt butter over medium heat.
Stir in the cocoa powder, buttermilk, and vanilla and stir until smooth.
Remove from heat and whisk in powdered sugar.
When the cake comes out of the oven, immediately pour frosting evenly over cake and let cool for at least 30 minutes prior to serving.
Notes
*For a crunchier frosting, stir in 1/4 cup finely chopped pecans before pouring frosting onto cake.
Nutrition
Serving:
1
piece
|
Calories:
278
kcal
|
Carbohydrates:
37.3
g
|
Protein:
2.8
g
|
Fat:
14.5
g
|
Saturated Fat:
8.9
g
|
Sodium:
106
mg
|
Fiber:
1.9
g
|
Sugar:
28.8
g