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Moist Texas Sheet Cake with Fudgy Chocolate Frosting

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A quick and easy Texas sheet cake recipe featuring a moist, tender crumb and a rich, glossy fudgy chocolate frosting that melts into the cake for a decadent finish.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, melted
  • 1 cup (240 ml) boiling water
  • 1 3/4 cups (350 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature (or 1 cup milk + 1 tbsp lemon juice or vinegar)
  • 1 teaspoon vanilla extract
  • For the frosting:
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/4 cup (60 ml) whole milk
  • 3 1/2 cups (440 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking pan with butter or nonstick spray.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a medium saucepan, melt butter over medium heat. Carefully add boiling water and stir until smooth. Remove from heat immediately.
  4. Pour the butter-water mixture into the dry ingredients bowl. Stir in granulated sugar. Let cool slightly for about 2 minutes.
  5. Whisk in eggs one at a time to prevent scrambling.
  6. Add buttermilk and vanilla extract. Stir gently until just combined; avoid overmixing.
  7. Pour batter into prepared pan and smooth the top with a spatula.
  8. Bake for 25-30 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. While baking, prepare frosting: In a small saucepan over low heat, melt softened butter. Whisk in cocoa powder and milk until smooth and heated through.
  10. Remove from heat and gradually whisk in powdered sugar, vanilla extract, and salt until glossy and spreadable. Adjust consistency with milk or powdered sugar as needed.
  11. As soon as the cake is out of the oven, spread the warm frosting evenly over the top.
  12. Allow cake to cool completely in the pan on a wire rack before cutting into squares.

Notes

[‘Use room temperature eggs and buttermilk to prevent curdling.’, ‘Sift dry ingredients to avoid lumps and bitter pockets.’, ‘Add boiling water slowly and stir constantly when mixing with butter.’, ‘Mix batter just until combined to avoid tough cake.’, ‘Spread frosting immediately while cake is warm for best fudgy texture.’, ‘Check doneness starting at 25 minutes to avoid overbaking.’, ‘Prepare frosting while cake bakes to save time.’, ‘Metal pans heat faster and create crisp edges; glass pans bake more evenly.’, ‘For gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend containing xanthan gum.’, ‘For dairy-free, substitute buttermilk with almond milk plus apple cider vinegar and use coconut oil instead of butter.’]

Nutrition

Keywords: Texas sheet cake, chocolate cake, fudgy frosting, easy chocolate cake, moist chocolate cake, sheet cake recipe

Find it online: https://lunafeast.com/moist-texas-sheet-cake-recipe-easy-fudgy-chocolate-frosting-guide/