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slices of chocolate sheet cake.

Texas Sheet Cake with Buttermilk


A delicious chocolate cake that is big enough to feed a crowd. The moist thin cake is topped with a warm chocolate icing. The versatile cake can be decorated for any holiday or party.


Units Scale
  • for the cake-
  • 1 cup salted butter
  • 1/3 cup cocoa powder
  • 1 cup water
  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 2 large eggs (beaten)
  • 1 teaspoon pure vanilla extract
  • for the icing
  • 1/2 cup salted butter
  • 1/4 cup cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 1 pound of powdered sugar (about 3 1/2 cups)
  • Candy stars or sprinkles


  1. Preheat oven to 400 degrees. Grease an 18-inch x 12-inch rimmed baking sheet and set aside.
  2. In a small saucepan over medium heat add 1 cup butter, 1/3 cup cocoa powder, and water. Stir to combine the ingredients. Cook the ingredients until it just comes to a boil. Remove from heat.
  3. In a large bowl, whisk the sugar, flour, baking soda, and salt. Pour cocoa mixture over the flour mixture and mix thoroughly.
  4. Add the buttermilk, eggs, and vanilla extract and mix until combined.
  5. Pour batter into prepared pan and spread it evenly out.
  6. Bake for 8 minutes. Then gently rap the baking sheet on the oven baking rake to force the air to escape from between the pan and the batter. Bake another 8 to 9 minutes or until the cake bounces bake when lightly touched. Remove cake from oven.
  7. While the cake is baking, prepare the icing. In a small saucepan over medium heat, add the remaining 1/2 cup butter, 1/4 cup cocoa powder, and milk. Stir to combine the ingredients.
  8. Bring the mixture to a boil and then remove from heat. Whisk in the 1 teaspoon vanilla extract and powdered sugar until smooth.
  9. When the cake comes out of the oven let cool for 5 minutes. Then pour the icing over the top and spread it out evenly. The frosting hardens quickly so add the decorations as soon as the icing is spread on the cake.


  • This is a pretty foolproof recipe. No mixer is needed.
  • If you do not have buttermilk on hand, you can substitute 1/2 cup whole milk plus 1 tablespoon white vinegar. Let sit about 5 minutes before adding it to batter.
  • Make sure the ingredients are well mixed after each addition.
  • After the cake bakes for half of the baking time, give it a gently rap on the oven rack. This will eliminate any bubbles in the batter.
  • Start to make the frosting about 5 minutes before the cake is done. After the cake cools for 5 minutes, pour the frosting quickly over the cake and spread it evenly. The frosting sets up in a jiffy so add any decorations immediately.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: dessert
  • Method: bake in oven
  • Cuisine: American


  • Serving Size: 1 piece
  • Calories: 290
  • Sugar: 35.7 g
  • Sodium: 197 mg
  • Fat: 12.4 g
  • Saturated Fat: 7.6 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 44.9 g
  • Fiber: 0.8 g
  • Protein: 2.3 g
  • Cholesterol: 45 mg

Keywords: Texas sheet cake, Texas sheet recipe, chocolate sheet cake, sheet cake recipe