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Best Chocolate Sheet Cake Recipe: Texas-Style, Extra Moist, Crowd-Pleasing

Best Chocolate Sheet Cake

A moist, Texas-style chocolate sheet cake with a rich stovetop batter and a warm, glossy fudge frosting that feeds a crowd.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups All-purpose flour (about 250 g)
  • 2 cups Granulated sugar
  • 1/2 tsp Fine sea salt
  • 1 tsp Baking soda
  • 1/3 cup Unsweetened natural cocoa powder
  • 1 cup Unsalted butter
  • 1 cup Hot strong coffee or water
  • 1/2 cup Buttermilk, well shaken
  • 2 Large eggs, room temperature
  • 2 tsp Pure vanilla extract
Optional Flavor Boost
  • 1 tsp Espresso powder
For the Frosting
  • 1/2 cup Unsalted butter
  • 6 tbsp Whole milk or evaporated milk
  • 1/4 cup Unsweetened cocoa powder
  • 3 1/2 cups Powdered sugar, sifted
  • 2 tsp Pure vanilla extract
  • 1/4 tsp Fine sea salt
Optional Topping
  • 1 cup Chopped toasted pecans or walnuts

Method
 

Step-by-Step
  1. Preheat oven to 350°F (175°C). Grease a rimmed 18x13-inch sheet pan and line with parchment for easy lifting.
  2. Whisk flour, sugar, salt, and baking soda in a large bowl. Set aside.
  3. In a medium saucepan over medium heat, melt butter. Whisk in cocoa powder and hot coffee (or water) until smooth and steaming.
  4. Pour the hot cocoa-butter mixture over the dry ingredients. Stir until just combined and lump-free.
  5. Whisk buttermilk, eggs, vanilla, and optional espresso powder in a small bowl. Add to the batter and stir until glossy and uniform.
  6. Scrape batter into the prepared pan and smooth the top. Tap the pan twice to pop air bubbles.
  7. Bake 20 to 23 minutes, until the center springs back and a toothpick has a few moist crumbs. Do not overbake.
  8. Make the frosting 5 minutes before the cake is done. In a saucepan, melt butter with milk and cocoa over medium heat until steaming.
  9. Off heat, whisk in powdered sugar, vanilla, and salt until shiny and pourable. If using nuts, fold them in now.
  10. While the cake is hot, pour the warm frosting over the surface and nudge to the edges. Let set 30 minutes before slicing.

Notes

For a deeper chocolate flavor, use Dutch-process cocoa in the frosting and natural cocoa in the cake for balance. If the frosting thickens, whisk in 1 to 2 teaspoons warm milk. Store covered at room temperature for 2 days or refrigerated for 5 days. Freeze slices well-wrapped for up to 2 months.