Texas Sheet Cake
A rich and chocolatey Texas Sheet Cake topped with luscious icing, perfect for gatherings.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chopped nuts (optional)
For the Icing
- 1 cup powdered sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract (for icing)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
- In a saucepan, combine the butter and water. Bring to a boil, and then pour it over the flour mixture. Mix well with a wooden spoon until combined.
- In a separate bowl, whisk together the eggs and vanilla extract. Add this to the batter, mixing until smooth.
Baking
- Pour the batter into a greased and floured sheet pan (usually 18×13 inches) and bake for 20-25 minutes, or until a toothpick comes out clean.
Icing
- While the cake is baking, combine the powdered sugar, milk, vanilla extract, and additional cocoa powder in a saucepan. Heat gently and stir until smooth.
- As soon as the cake comes out of the oven, pour the icing over it, spreading it evenly with a spatula.
- Sprinkle the chopped nuts on top for added crunch.
Serving
- Allow the cake to cool for a bit before cutting into squares and serving. Enjoy the chocolatey goodness!
Notes
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for about a week or freeze for up to 2 months. Thaw overnight in the fridge and enjoy at room temperature.